Southern Coconut Cake

I've been on a cake kick lately. Sometimes I go through baking phases and focus on one type of dessert, like cookies or cupcake, etc. For the last month, it's been cake. I rounded out my cake swing with this delicious coconut cake and it definitely filled my craving. Layers of moist coconut cake are filled with coconut cream and topped with a real cream cheese buttercream frosting and piled with flaked coconut. Divine!

I made this cake for a little family party we had at our house for my little girl. Since it's a fairly sophisticated cake, I piped some pink and purple flowers on it in honor of the pint-sized birthday girl.



I used two 8x8 round pans for the cake. After they cooled, I cut each cake in half crosswise to make four layers. With the extra coconut milk leftover from the cake batter, I made a coconut whipped cream filling that I used for the top and bottom layers. The middle layer got a generous crowning of extra buttercream frosting.

After all the layers are filled and stacked they get a generous coating of frosting and coconut.

It's hard to see in the photo below, but I sprinkled silver sanding sugar on top of the coconut to give it a pretty sparkle. This cake would be gorgeous with or without piping and decorations.

Everyone loved this cake! It's moist and rich and bursting with coconut flavor. The frosting is just amazing( a lot of work, but worth it). You have to try this cake.

Slice * Smile * Enjoy

Southern Coconut Cake

From Sky High Irresistible Triple-Layer Cakes

Inspired by Completelydelicious.com

Makes one 8-inch layered cake

5 egg whites

1/2 cup milk

1-2 tablespoons coconut flavoring or extract*

3 cups cake flour

2 1/3 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter at room temperature

1 cup unsweetened coconut milk

1 1/2 cups sweetened flaked coconut

For the Cream Cheese Buttercream Frosting:

12 ounces cream cheese, slightly chilled

1/2 cup plus 6 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla extract

1 cup granulated sugar

1/4 cup water

3 egg whites

Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans and line with parchment paper (The original recipe is for a triple layer cake, but I only have two 8-inch pans and so I adjusted the cooking time for two thicker layers instead of three thinner layers.)

Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and coconut flavoring and mix thoroughly. Set aside.

In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

Frost the cooled cakes and cover with shredded coconut.

* For the coconut whipped cream filling I whipped one cup of chilled heavy whipping cream until soft peaks formed and then added the remaining coconut milk leftover from the cake batter, 1/4 tsp coconut extract and a couple tablespoons of powdered sugar. I whipped this mixture until stiff and frosted the bottom and top layers of the cake.

Toasted Coconut Cupcakes

These cupcakes are loaded with shredded coconut in both the cupcake batter and the topping. After they're baked to a golden brown, they get a generous slathering of delicious cream cheese buttercream frosting. I decided to toast half the coconut for the topping to give them a little something extra. 

These are wonderfully decadent. Try them, you won't be disappointed.

Just for fun, I topped the cupcakes with both shredded coconut and flaked coconut. In texture and flavor it really made no difference.

Coconut Cupcakes

Source: Ina Garten

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

*  Make sure you cream the butter and sugar on high speed for the 5 minutes recommended in the recipe so that the cupcakes turn out light and fluffy.

* The recipe makes a ton of frosting! You'll get about 2 cups more than needed.

* I made these for a smaller group, so I halved the cupcake recipe and got 16 regular-sized cupcakes.

Chewy Coconut Cookies

After coming down from my sugar high at cooking club (Mai Tai's, Blue Hawaiians, Mango Smoothies, Coconut Cake, Pineapple Cheesecake...) I was actually craving sugar again! I really am a bake-a-holic. I wanted to make something sweet, but more importantly something quick and easy (I wasn't in the mood to be in the kitchen all day). I chose these chewy coconut cookies and they were delicious! They're the type of treat you keep going back in the kitchen for.

They're crisp and buttery on the outside and chewy and soft in the middle. They have a nice coconut flavor and are perfectly sweet. The shredded coconut throughout gives them a nice texture. Luckily I froze half of the dough, so next time I crave something sweet I can just pop the dough balls in the oven!

Chewy Coconut Cookies
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

1/2 teaspoon coconut extract (opt. I added it and liked the sweeter flavor)
1 1/3 cups sweetened flaked coconut

Directions
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg, coconut extract and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10* minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

*Mine took about 10 minutes to bake and came out perfectly browned on the outside.

inspired and adapted from allrecipes.com

Coconut-Almond-Crusted Brownies

These chocolate brownies are fudgy and rich and are topped with a delicious mixture of flaked coconut, chopped almonds and chocolate chips. I also used butterscotch chips because the ladies I was making them for like that flavor. The topping also has a pinch of salt in it which gives these brownies a nice sweet and salty flavor. 

These brownies are pure deliciousness!

Coconut-Almond-Crusted Brownies
adapted from Gourmet, 1996 - Inspired by this tasty blog

For topping
3/4 cup sweetened flaked coconut
3/4 cup almonds (or pecans, walnuts), chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4-1/2 c. mini-chocolate chips (I also used butterscotch)
For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt
More mini-chocolate chips, to taste

Preheat oven to 350°F. and butter and flour an 8- or 9-inch square baking pan, knocking out excess flour.

Make topping:
In a bowl stir together topping ingredients EXCEPT chocolate chips until combined well. When topping has cooled, add chocolate chips.

Make brownie layer
In a 1 1/2-quart saucepan melt butter over moderately low heat--or melt butter in large glass bowl in microwave. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan, sprinkle with additional mini chocolate chips and topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cover with foil for last 15 minutes. DON'T overcook. They will seem a little gooey due to the melted chocolate pieces and the topping will be browned. Cool brownies completely in pan on a rack before cutting into small squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

These are excellent served hot with a scoop of high-quality vanilla bean ice cream.

12 Days of Cookies

December 06

Frosted Sugar Cookies

These cookies are soft and scented with lots of vanilla. The frosting is buttery and delicious! All my family and friends that tried these really liked them. I would suggest rolling the dough thick if you like soft, pillowy cookies like me.

Soft Rolled Sugar Cookies

1 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

3 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

In large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.

Sift together flour, baking soda, baking powder, and salt. Add alternately to butter mixture with milk, beginning and ending with dry ingredients. Cover dough and chill in refrigerator for 4 hours or overnight. (If chilled overnight, let dough sit at room temperature for 30 minutes before rolling out.)

Preheat oven to 350 degrees F. On lightly floured surface, roll out dough using floured rolling pin to about 1/4" thickness. Cut with cookie cutters. Bake on ungreased cookie sheets at 350 degrees F for 7-10 minutes until very light golden brown around edges. Let cool on cookie sheets for about a minute, then remove to wire rack to cool completely.

Buttercream Frosting

This makes a ton of frosting, so you may want to half it. Also, I know shortening doesn't sound too appetizing, but it really helps with the spreading consistency.

1 cup butter

1 cup shortening

5 to 6 cups confectioners' sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 to 3/4 cup heavy whipping cream

DIRECTIONS

In a mixing bowl, cream shortening and butter until fluffy, 5 to 6 minutes. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 4 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Cooking Club: June

Recipes from a Package
Summer: Thai peanut Pasta
Shauna: Mojitos
Linda: Berry Cheese Spread
Lori: Magic Cookie Bars
Chris: Frozen raspberry Bars
Sarah: Raspberry, Almond Tart
Betty: Marshmallow Krispie Bars
Ashlin: Chipotle Jelly and Cream Cheese

************************************
Chipotle Jelly over cream cheese served with crackers and ginger snaps, from Chipotle Jelly Jar

Mojitos from Bacardi Frozen drink mix can

Thai Peanut Pasta from Thai Kitchen's Peanut Sauce bottle

Frozen Raspberry Bars from Vanilla Waffers box

Marshmallow Krispie Bars from Duncan Hines box

Berry cheese ball with cinnamon toast

Raspberry Almond Tart from the phyllo package

Magic Cookie Bars from Eagle Brand sweetened condensed milk can

Our awesome cooking ladies!

Future member


Magic Cookie Bars
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Instructions
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Raspberry Phyllo Tart

1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Athens phyllo Dough, thawed
1/2 cup butter
1/2 cup almond paste 2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid

In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 phyllo sheets. Cover the phyllo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of phyllo (using curved edges of phyllo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of phyllo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
Thai Peanut Pasta
10 oz egg noodles (about 1 lb), cooked
1/2 cup shredded carrot
1/2 cup match stick cut cucumber
1/2 cup orange or red bell pepper diced
2 Tbs lime juice
2 Tbs honey
1/2 cup Thai Kitchen Spicy Peanut Sauce
Boil pasta to al dente. Drain and Chill. Toss pasta with carrots, cucumber and pepper. Whisk together Thai peanut sauce, lime juice and honey. Pour over pasta and chill until ready to serve.
Chipotle Jelly Spread
Pour one bottle of chipotle or pepper jelly over one 8 oz block of room temperature cream cheese. Serve with crackers and ginger snaps.
Marshmallow Krispie Bars
1 pkg Duncan Hines® Milk Chocolate Chunk Brownie Mix
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal

Preheat oven to 350 ºF. Grease bottom of 8x8-inch pan.
Prepare and bake brownies according to package directions. Remove from oven.
Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes.
Place chocolate chips and peanut butter in medium saucepan. Cook on low heat. Stir constantly until chips are melted. Add rice cereal. Mix well. Spread mixture over marshmallow layer. Refrigerate until chilled.

Makes 16 bars.

Mojitos
1 (10 fluid ounce) can BACARDI® Mixers Mojito frozen mix
10 fluid ounces BACARDI® Superior Rum*
2 (12 fluid ounce) cans club soda

In a pitcher stir BACARDI® Mixers Mojito and BACARDI® Superior Rum. Fill up 2 cans with club soda and splash. Serve over ice. Garnish with mint & lime.

Coconut Cupcakes 2 Ways

I decided to make coconut cupcakes for my dad's B-day. Since he loves lemon, I decided to make coconut cupcakes with lemon zest in the batter and a lemon cream cheese frosting to top them off. I was also going to fill them with a lemon curd, but after tasting a frosted cupcake, the frosting was zesty enough that the curd would have been to much. Plus, I made mini ones and it would have been a lot of strong, rich flavors for one little cupcake.

An orange coconut cupcake would be really tasty too. A little freshly grated orange zest in the batter and a bright and yummy orange citrus frosting. (Hmmm...I'll have to try that this Summer.

Let's get started.


Fluffy butter and sugar. I love it.

I shredded my coconut in the food processor so there would be smaller pieces of coconut in the cupcake. Just a preference.

You can fill the muffin cups just to the top of the muffin liners to produce perfect little cupcakes or...

you can fill them above the liners for a large, puffy top. Your choice.

Here are the large, puffy tops that bake over the pan.

They will need a little assistance being removed, but they come off cleanly and easily.

These cupcakes are dense but tender.

Here's a close-up of the coconut flaked throughout. I was camera happy this day.

Here is the final product. I put the cupcakes on a pretty cake stand with a high glass top and surprised my dad at work.

The second variation I did was an almond, vanilla coconut cupcake with vanilla, almond frosting. I tinted the frosting pink for Valentines Day and added festive pink sanding sugar and other assorted V-day sprinkles on top. Really yummy and very pretty. The coconut cupcakes are delicious by themselves, especially fresh out of the oven. They would be nice plain if you wanted a sweet little something for a brunch.

I didn't get any photos of the pretty pink cupcakes before they weathered a party and my three year old. So, this will have to do.

Here is the recipe for the vanilla almond cupcakes. The changes for the lemon variation are in blue.

Coconut Cupcakes Two Ways / Vanilla Almond or Lemon

Ingredients
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract (Sub: zest of one lemon)
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut (divided)

Directions
Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, set aside.

Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In 3 parts, alternately, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 3 1/2 ounces of coconut.

Line a mini muffin pan with paper liners. Fill each liner to the top with batter (or slightly more for puffy cupcake tops). Bake for 12 to 14 minutes, until the tops are golden and a toothpick comes out clean. Allow to cool in the pan for 3 minutes. Remove to a baking rack and cool completely.

Vanilla, Almond Frosting

(Lemon variation in blue)

4 oz cream cheese, room temperature
1 stick (8oz) butter, room temperature
3/4 teaspoon pure vanilla extract (2 T fresh lemon juice in place of the vanilla and almond extract)
1/2 teaspoon pure almond extract
2 1/2 - 3 cups confectioners' sugar, sifted

Food coloring for tinting, if desired

Cream together cream cheese and butter until light and fluffy, 3 minutes. Add two cups of confectioners sugar, beat until combined. Add vanilla and almond extracts, beat well. Add remaining confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut or top with sprinkles.

Cupcakes: Adapted from Ina Garten

Vanilla Custard Tart with Coconut Macaroon Crust

I've been thinking up this creation for a quite awhile. A couple years ago I made a mango tart with a coconut crust and the crust was so different and delicious, I always remembered it. Then I made a silky vanilla custard for a banana cream pie and the vanilla custard was so good on it's own, you could just eat it with a spoon. So, I wanted to combined all these amazing flavors and create a delicious custard tart.

The crust uses soft coconut macaroon cookies, pecans and butter. I chose to make my own coconut macaroons (recipe below). On top of the crust, I layered rich vanilla custard and fresh, slightly sweetened whipped cream. And to crown off the delicious filling, fresh slices of fruit!

Homemade Macaroons

The recipe below makes around 20 cookies, so you'll have plenty for the crust and some to snack on. All the cookies I had were gobbled up fast. This is a great recipe if you ever want to make plain macaroons. Yum!

Once the macaroons are baked and cooled they get shredded and mixed with chopped toasted pecans and some butter.

The crust going into the oven. I broke up the pecan pieces with my fingers, so I had big chunks in my crust. I was just too lazy to pull out the food processor.

Mmmm. The golden crust, baked and filled.

A mix of fresh cut fruit, strawberries, kiwi's, pears, nectarines, raspberries, boysenberries etc., are all tasty additions. Sliced banana's turns this into a yummy banana cream tart.

This tart is tasty unadorned too with just the simple custard and whipped cream.




Vanilla Custard Tart with Coconut Macaroon Crust

Coconut Macaroon Crust
9 soft macaroon cookies, crumbled (2 cups)
1 cup ground pecans
3 T butter, softened

Mix all ingredients together. Press mixture into a 10 to 11-in fluted tart pan.
Bake at 350 until golden brown 15 to 18 minutes. Cool on wire rack

Coconut Macaroon Cookies
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve

* Make sure you use a removable bottom tart pan. This crust can be sticky. Try lining the pan with buttered parchment paper and don;t pat it down too firmly.

Vanilla Custard
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch (4 or 5 T)
1/4 teaspoon salt
2 1/2 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract

Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.

Whipped cream topping
1 cup whipping cream
1 tsp. vanilla
3 Tbs. powdered sugar, sifted

Whip cream until soft peaks form. Beat in vanilla and sugar until combine. Chill until ready to use.

Assemble Tart
Pour chilled vanilla custard into cooled coconut crust. Carefully spread whipped cream over custard. Chill until ready to serve. Top with favorite fruit, raspberries, blueberries, bananas, pear, mango, kiwi, just before serving. Sprinkle with powdered, if desired.

Coconut Custard Tart

I saw the recipe for this tart in the new issue of Food and Wine Magazine and had to make it.

It was really tasty, but I would recommend a couple of changes. I found that there was barely enough custard to cover the bottom of the tart shell. The custard puffs up slightly, but it's overwhelmed by all the coconut topping. I would double the custard filling and do 2 cups of coconut and 1 cup of brown sugar for the topping or even 1 3/4 cup coconut and 3/4 cup brown sugar. The three cups of coconut/brown sugar topping called for make the tart cloyingly sweet and dominate the custard.

The crust was time consuming, but turned out flaky and delicious.

With the right balance of custard and topping, this tart would be amazing. Be sure to check the coconut when the tart is in it's final baking stage, so it doesn't burn.

So, to sum things up, I would recommend this tart, but with more custard and less topping. It has a great flavor and the caramelized, crunchy coconut is really yummy.

Click here for the recipe