Coconut Cake


Coconut Cake is tender cake with a crunchy coconut icing.
Coconut Cake
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Tender cake with a toasted coconut icing that is bursting with coconut flavour!
    Servings Prep Time
    20 people 30 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    20 people 30 minutes
    Cook Time
    25 minutes
    Coconut Cake is tender cake with a crunchy coconut icing.
    Coconut Cake
    Print Recipe
    Tender cake with a toasted coconut icing that is bursting with coconut flavour!
      Servings Prep Time
      20 people 30 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      20 people 30 minutes
      Cook Time
      25 minutes
      Ingredients
      Icing
      Cake
      Servings: people
      Instructions
      Icing
      1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
      Cake
      1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
      2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
      3. In a small bowl whisk together eggs and sour cream. Set aside
      4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
      5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
      6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
      7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
      8. Cut cake into squares and serve.

      Chorizo Cheddar Bread


      Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
      Chorizo Cheddar Bread
      Print Recipe
      A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Chorizo Cheddar Bread
        Print Recipe
        A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: squares
          Instructions
          1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
          2. Preheat oven to 350℉.
          3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
          4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
          5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
          6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
          7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
          8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
          Recipe Notes

          Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.

          Lemon Poppy Seed Loaf

          Lemon Poppy Seed Loaf
          Print Recipe
          A tender and moist lemon loaf great for any occasion.
            Servings
            1 loaf
            Servings
            1 loaf
            Lemon Poppy Seed Loaf
            Print Recipe
            A tender and moist lemon loaf great for any occasion.
              Servings
              1 loaf
              Servings
              1 loaf
              Ingredients
              Servings: loaf
              Instructions
              1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, baking powder, poppy seeds and salt and set aside.
              2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
              3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
              Recipe Notes

              Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake

               

              Lemon Poppy Seed Tartlets

              Lemon Poppy Seed Tartlets
              Print Recipe
                Servings
                8 tartlets
                Servings
                8 tartlets
                Lemon Poppy Seed Tartlets
                Print Recipe
                  Servings
                  8 tartlets
                  Servings
                  8 tartlets
                  Ingredients
                  Shells
                  Lemon Curd
                  Topping
                  Servings: tartlets
                  Instructions
                  Tart Shells
                  1. In a food processor pulse together flour, sugar, salt and poppy seeds. Add butter and pulse to combine. The mixture will be crumbly and the butter should be pea size. In a small bowl whisk together yolk, water and lemon juice. Pour into processor and pulse to combine.
                  2. Scoop approximately 1/4 cup of dough into each tart shell. Gently press the dough evenly over the bottom and up the sides to cover the entire tart pan. Prick the bottoms of the shells with a form and chill for 20 minutes.
                  3. In a preheated 350℉ oven bake the tart shells on a baking sheet for 20-25 minutes until lightly browned. Remove and cool on a wire rack. Remove tart shells from pan and fill with lemon curd. Each shell will hold approximately 3 Tbsp of lemon curd.
                  Lemon Curd
                  1. In a heavy saucepan whisk together all ingredients except the butter. Add butter all at once and stir over medium low heat, whisking constantly until butter is melted and the curd has thickened. Pour through a fine sieve, cover immediately with plastic wrap directly on the curd surface, chill.
                  Topping
                  1. With an electric mixer, beat the cream until soft peaks form. Add icing sugar and lemon juice and continue to beat until stiff peaks form. Garnish the tartlets as desired with a piping bag or dollop, sprinkle with poppy seeds.
                  Recipe Notes

                  The tart shells can be made ahead up to two days, stored in an airtight container. The Lemon Curd recipe makes more than you will need to fill the tart shells.  It will keep for one week, covered and refrigerated. Wonderful on muffins or scones.  Can also freeze the lemon curd for future use.

                  Recipe Source:  Adapted just slightly from Epicurious Lemon and Poppy Seed Tartlets, April 2001