Tag Archives: coconut

Double Coconut Cream Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , ,

I find anything made with coconut to be simply irrestisible. This pie reminds me of the coconut pudding pies my Mother made during the holidays. Crowned with an old fashioned meringue topping, the custard is made using cream of coconut  which puts this sweet, creamy dessert over the top.

Double Coconut Cream Pie

from Better Homes and Garden Magazine

For the filling you will need:
3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
3/4 cup cream of coconut
3 beaten eggs
2 tablespoons butter
1 cup flaked coconut
2 teaspoons vanilla

1 baked pie shell

For the meringue you will need:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

Separate 3 eggs and bring egg whites to room temperature for 30 minutes.

Prepare and bake pie shell.

Make filling. In a medium saucepan combine sugar, cornstarch, and salt. Whisk in milk and cream of coconut. Cook, stirring constantly, over medium heat until thickened and bubbly.
Temper the egg yolks by stirring in about 1 cup of the hot milk mixture into the beaten egg yolks. This prevents the eggs from cooking when they meet the hot milk mixture. Add back to the saucepan.
Continue cooking and stirring until bubbly. Remove saucepan from heat. Add butter and mix until melted. Mix in 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.

Make meringue. In a large mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form and tips curl. Gradually add in 1/3 cup sugar, beating until stiff peaks form. Top filling with meringue and spread evenly, sealing edges. Sprinkle with 2 tablespoons coconut. Bake in a 350 degree oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.

Note: if you can’t find Cream of Coconut in the baking aisle, check the liquor section of your store.

Cream of coconut pie2

Coconut Pineapple Loaf Cake

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with , ,

Coconut Pineapple Loaf Cake

Spring has sprung and fresh juicy pineapples are plentiful and a great price at the grocery store. Pair that with shredded coconut and you’ll have sweet, moist, delicious cake in just 8 easy steps.

Coconut Pineapple Loaf Cake –  from Everyday Food

Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 20 ounces fresh pineapple chunks or one 20 ounce can in juice, drained well

1. Preheat oven to 350 degrees.

2. Spread shredded coconut out onto a large rimmed baking sheet. Toast in oven 6 to 10 minutes until lightly browned, tossing halfway through baking time. Set aside to cool.

3. Prep  a 9×5 inch loaf pan with butter and flour or baking spray. Set aside.

4. Whisk flour, baking soda and salt in a medium bowl. Set aside.

5. Beat butter and sugar with an electric mixer on high speed until light and fluffy. Add eggs and beat one at a time until well incorporated. Lower mixer speed and add flour mixture and sour cream, beginning and ending with flour mixture. Mix just until combined.

6. Gently stir pineapple and 1 cup of the toasted coconut into the batter. Spoon evenly into loaf pan and top with remaining 1/2 cup coconut.

7. Bake 65-70 minutes, covering pan with foil after 30 minutes. Test for doneness with toothpick.

8. Remove from oven and cool in pan for 15 minutes, then remove cake from pan and finish cooling on a wire rack.

Magic Cookie Bars

Posted by Brenda K. Agresta in Cookie Bars and Brownies and tagged with , , ,

Magic Cookie Bars

This old favorite has been around for ages and it never disappoints.  Another Eagle Brand original, so sweet and gooey. It just doesn’t get any easier than this.

Magic Cookie Bars

½ cup butter

1 ½ cups graham cracker crumbs

1 14 oz can sweetened condensed milk

1 6 oz package semi sweet chocolate morsels

1 3 ½ oz can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350 degrees (325 for glass dish)

Note: Original recipe calls for a 13 x 9” baking pan, but I used an 11 x 7 nonstick rectangular tart pan with a removable bottom, which made removing and cutting a breeze. If using glass or a pan that is not non stick, you’ll want to spray with non-stick cooking spray. For easier removal, line the pan with foil or parchment, extending over the edges of the pan. Lift out of pan when cooled and cut.

Melt butter and mix with graham cracker crumbs in a medium size bowl.  Press into bottom of 13x 9 pan or into bottom an up sides if using a smaller pan. Pour condensed milk evenly over crumbs. Layer semi-sweet morsels, nuts and coconut; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store at room temperature for up to 3 days – if they last that long!

Magic cookie bars 2 Magic Cookie Bars 3

Best Carrot Cake

Posted by Brenda K. Agresta in New Post and tagged with , , , , ,

Carrot cake 2

I would have to say that Easter is my all-time favorite holiday. I have such fond childhood memories of getting all dressed up for a full morning at church, followed by a big family dinner and Easter egg hunt. Easter is especially beautiful in my hometown of Fairhope Alabama, and I miss the warm weather and blooming dogwood and azaleas.

I also love all of the baking that goes along with the holiday and one of my favorite Easter desserts is carrot cake. Whenever I bake a carrot cake I can’t but think of my red-haired, fun-loving, sister, Margie Faye.

I’m the youngest of 7 children in our family of 6 girls and 1 boy. All of my sisters are talented cooks and have inspired me in many ways, but especially when it comes to cooking and baking. All have their specialties, and I’m sure they’d all agree, the carrot cake belongs to Faye. She’s baked many a carrot cake and they are scrumptious every time. I don’t have her recipe to share, but this one from Southern Living is unforgettably moist and delicious; chock full of carrots, coconut, pineapple and nuts, it’s sure to please, whatever the occasion.

This recipe will make a 3 layer 9 inch cake. Since I like to share, I split the recipe into one 9 inch layer cake, 12 cupcakes, and one baby cake.

Carrot cupcakes

Best Carrot Cake
Southern Living, October 1997

Cake Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

For a layer cake, line the bottom of your cake pans with parchment paper. Lightly grease and flour pans or use Pam for baking. Set pans aside. (For cupcakes, line cupcake pan with cupcake liners. Recipe will make 2 dozen cupcakes.)
In a medium size mixing bowl, stir together flour baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, beat eggs, sugar, oil, buttermilk and vanilla at medium speed until smooth. Slowly add flour on low speed until blended. Fold in carrot, drained pineapple, coconut and nuts. Pour batter into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. (18-20 minutes for cupcakes). Remove from pans, and cool completely on wire racks.
Frost with cream cheese frosting; decorate as you desire.

Frosting Ingredients:
3/4 cup butter at room temperature
1 (8-ounce) package cream cheese plus 1 (3-ounce) package cream cheese at room temperature
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. If you want to pipe the frosting, add an additional cup of powdered sugar for a stiffer consistency.

Cut carrot cake

My sister Faye visiting me in Chicago in 2008
Chicago Bean

Coconut Macaroons

Posted by Brenda K. Agresta in Cookies and tagged with , , , , ,

Coconut Macaroons

Coconut Macaroons (Barefoot Contessa)

I’ve tried a lot of Ina’s recipes and this is one of my favorites.

This is an easy flour-less cookie from Ina’s Family Style Cookbook. The cookies are delightfully sweet and chewy. If you love coconut, you will love this recipe.

14 ounces sweetened flaked 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 on wire racks.

coconut macaroons 2