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While it might be easily mistaken for its semolina counterpart Basbousa, this lovely coconut cake known as Basseema is also of Egyptian origin. An easy one-bowl recipe from The Big Sweet Tooth, Basseema is indeed “rich and best enjoyed in small bites”. Soaked in sugar syrup, the cake has a tender crumb which readily takes up the taste of condensed milk and rose water to create a memorable combination of flavors without detracting from the main ingredient, coconut. While I made my first Basseema with desiccated coconut, I hope to give it another try with freshly grated coconut as I always seem to have loads of leftover coconut in the fridge.

BASSEEMA – EGYPTIAN COCONUT CAKE

Ingredients:

For the Coconut Cake

2 cups desiccated coconut

1/2 cup all purpose flour

1/2 cup milk powder

3 tablespoons custard powder

1 tablespoon baking powder

1/2 cup caster sugar

3 eggs, room temperature

1 cup heavy cream

3/4 cup plain yogurt

1/2 cup vegetable oil

For the Sugar Syrup

3/4 cup caster sugar

3/4 cup cold water

1 tablespoon rose water

1/2 tin condensed milk

Method:

  • For the syrup, combine the sugar and water in a saucepan and cook for around 15 to 20 minutes.

  • Remove from heat, whisk in condensed milk and rose water. Allow to come to room temperature.

  • Preheat oven to 180 degrees. Mix all ingredients for the cake in a large bowl until well combined.

  • Grease a large glass pan and pour the batter. Bake for 30 to 40 minutes until the sides are cooked.

  • Remove cake and immediately pour syrup over hot cake. Sprinkle it with more desiccated coconut.

  • Leave the cake undisturbed for 1-2 hours or overnight till all the syrup is all soaked up by the cake.

  • Once the syrup is well absorbed and the cake surface appears dry, cut cake into squares and serve.

Egyptian Coconut Cake

Ever since the Tres Leches cake became my signature bake, I’ve had requests to make it for every single celebration I’ve been invited to. It, therefore, only made sense that I would do a Tres Leches cake on my own birthday but with a twist. While I remain convinced that the Tres Leches is best baked as a whole in a large pan, I was curious to see how the cupcake version would fare. The Kitchen Mccabe recipe makes 12 regular sized coconut cupcakes but I filled the batter into 7 jumbo muffin cases though I guess I overfilled them slightly to give them that puffed up, bakery-style look. I would admit that I did make the soaking process a tad more complicated so it would be probably best to fill them just up to 2/3 capacity to make way for the cakes to rise to the rim of the baking cups.

For the milk mixture, I swapped half the amount of heavy cream for cream of coconut so it should have been, on all accounts, a quarto leches cake but let’s not worry about that. While these were slightly more dense than my go-to recipe, they did manage to soak up most of the milk sauce without going soggy; I have a good mind to skimp on the butter next time to see if they turn out to have a more absorbent texture. Overall, my birthday cupcakes happened to be quite photogenic, exactly as I pictured them – with a swirl of whipped cream and a candied cherry on top!

TRES LECHES CUPCAKES

Ingredients:

For the Milk Mixture

1 14 oz. can condensed milk

1 12 oz. can evaporated milk

1/2 cup heavy cream

1/2 cup coconut cream

1 teaspoon vanilla extract

For the Cupcakes

2 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon kitchen salt

8 tablespoons butter

1 cup fresh whole milk

4 eggs, room temperature

2 cups granulated sugar

2 teaspoons vanilla extract

For the Cream Topping

2 cups heavy whipping cream

1/4 cup granulated sugar

1/2 cup shredded coconut

16 Maraschino cherries

Method:

  • For the milk mixture, pour condensed milk into a large, microwave safe bowl. Microwave 12 minutes.
  • Remove and stir at 3 minute interval. Stir in evaporated milk, heavy cream, coconut cream and vanilla.

  • For the cupcakes, preheat the oven to 325 degrees. Line two cupcake tins with regular cupcake liners.
  • In a mixing bowl, stir together the flour, baking powder and salt. Place butter and milk in a saucepan.

  • Heat on medium till the butter has completely melted. In a large mixing bowl, beat together the eggs.
  • Add sugar and beat together till glossy and pale, for about 5 minutes. Add in half of the flour mixture.

  • Add in half of the milk mixture and mix in. Add in the remaining flour mixture and then milk mixture.
  • Mix until just combined. Divide the batter between the liners, make sure to keep them under half full.

  • If they are filled more than half full, the batter will overflow when cooked. Bake in the preheated oven.
  • Bake cakes for 12 to 15 minutes until a toothpick inserted in the center of the cupcake comes out clean.

  • Let cool for a few minutes, then poke a large amount of holes in each cupcake, using a wooden skewer.
  • The more holes, the more milk will be able to soak. Pour a few tablespoons of milk mixture over each.

  • Let each spoonful soak in before adding more. Divide the milk mixture evenly between the cupcakes.
  • Refrigerate the cupcakes and allow the milk to really soak into the cupcake, at least 3 hours or more.

  • Preheat the oven to 400 degrees. Spread the shredded coconut in an even layer over a baking sheet.
  • Place the baking sheet on the top rack of the oven and watch closely. The coconut will brown quickly.

  • When most of the coconut is a light brown, remove from oven and allow to cool to room temperature.
  • Place heavy cream and 1/4 cup sugar in a mixing bowl and beat on high speed until stiff peaks form.

  • Place the whipped cream in a piping bag and pipe a swirling of cream on top of each chilled cupcake.
  • Coat sides of  whipped cream with toasted coconut and top with a maraschino cherry. Serve chilled.

Happy Birthday to Me!

Discover the delicious oat sensation when you soak your favorite Quaker® Oats overnight! Milk, yogurt and berries are among the most popular combinations but do not let that stop you from creating endless overnight masterpieces of your own. Simply make it the night before and grab it to go in the morning! There is no wrong way to prepare your overnight oats but if you are searching for a little inspiration, here are some ideas from Quaker Oats.

For best results, let oats soak in the fridge for a full 8 hours so they can absorb all the liquid and use a one-to-one ratio of oats and your choice of milk, yogurt or any other dairy substitutes. For a more crunchy, textured breakfast, set some of the toppings aside to add in the morning and achieve maximum texture with Old Fashioned Rolled Oats or with Instant or Steel Cut Oats. Frozen fruit toppings work especially well as they release delicious juices when they ‘thaw’.

OVERNIGHT OATS

Ingredients:

For Chocolate & Coconut Oats

1/2 cup Quaker® oats

1/2 cup unsweetened coconut milk

2 tablespoons cocoa powder

1/8 teaspoon almond extract

1 tablespoon chia seeds

2 tablespoons shredded coconut

2 tablespoons maple syrup

For “Pina Colada” Overnight Oats

1/2 cup Quaker® Oats

1/2 cup low fat milk

1 tablespoon pure honey

1 teaspoon coconut, shredded

1 tablespoon almonds, slivered

1/4 cup pineapple, diced

Method:

  • For the Chocolate & Coconut Oats, add oats to your container of choice and pour in milk.

  • Add the cocoa, almond extract, chia seeds, coconut, and maple syrup before refrigerating.

  • Chill oats overnight and enjoy in the morning with a drizzle of maple syrup and chia seeds.

  • For the “Pina Colada” Overnight Oats, add the oats to container of choice and pour in milk.

  • Add the coconut, almonds and diced pineapple in layers and top off with a drizzle of honey.

  • Place it in fridge overnight and enjoy in the morning with chia seeds and a dollop of yogurt.

Overnight Oats

About Me

PrerrnaMirchi
Mauritius

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