Walnut Overload Dark Chocolate Coconut Cake Food

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

WALNUT OATMEAL CAKE WITH COCONUT

Steps:

• Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
• In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
• When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
• In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.

WALNUT OVERLOAD, DARK CHOCOLATE & COCONUT CAKE

Steps:

• Cake Directions:.
• Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
• Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts.
• Add 1 cup boiling water ( stir).
• Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter.
• Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
• Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
• Cream Cheese Icing Directions:.
• Beat cream cheese until smooth.
• In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well.
• Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ).
• Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
• Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.

RASPBERRY, WALNUT, & CHOCOLATE BARS

Steps:

• MIX 1-1/2 cups of the flour, butter and 1/3 cup of the brown sugar with electric mixer at low speed; press mixture onto bottom of ungreased 13X9-inch baking pan.
• BAKE at 350°F for 18 to 20 minutes or until lightly browned. Spread raspberry preserves over crust.
• MIX remaining 1/4 cup flour, 1 cup brown sugar, egg product, baking powder and salt. Spread over raspberry layer; sprinkle with walnuts and chips.
• BAKE at 350°F for 18 to 20 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze. Cut into bars.

FLOURLESS CHOCOLATE-WALNUT TORTE

Steps:

• Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)