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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

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Cream Puffs
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Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
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Lemon Blueberry Yum Yum
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"Three Layer" Custard Cake
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Raspberry Jam Bites
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Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Young Coconut Cake

Ingredients

Coconut cream sauce

300 ml young coconut water 

300 ml coconut milk 

75 g sugar

1/4 tsp salt  

60 g unsalted  butter

60 g corn starch (thin with 1 tablespoon of coconut water)

200 g young coconut meat for sauce

125 g young coconut meat for topping 


Cake (This will make 2 cakes)

200 g cake flour

1 tsp baking powder  

1/2 tsp salt   

80 g extra fine sugar

6 large egg yolks

60 g canola oil  

60 g coconut water

50 g coconut milk

 

6 large egg whites

1/2 tsp cream of tartar

100 g extra fine sugar

 


 

Cooking Directions

We normally make the glaze first and put in the fridge overnight - or at least a few hours.

 

Cook 300 mL coconut water on low heat for 5 minutes. Add 300 mL coconut milk, 1/4 tsp salt, and 60 g sugar.  Dissolve the corn starch in about 2 tablespoons of coconut water.  Add dissolved corn starch and mix with a whisk until creamy - about 5 minutes.

 

Add the 200 g of coconut meat and continue to mix with a whisk.  When it is creamy (about another 5 minutes), remove from the heat.

 

Add the 60 g of butter and whisk until it cools down. Refrigerate for a couple of hours (or overnight for best results).

 

To make the cakes, heat oven to 320 degrees.

 

Prepare a 7 inch or 8 inch cake pan with a liner at the bottom and lightly grease on the sides. Set aside.

 

Sift the 200g cake flour, 1/2 tsp salt, 1 tsp baking powder, and 80 g extra fine sugar twice.

 

Mix 6 egg yolks with 60 g canola oil, 60 g coconut water, and 50 g coconut milk with whisk.

 

Pour wet ingredients into the dry ingredients.  Mix until smooth and rest.

 

Beat the 6 egg whites with a mixer until they start to foam.  Add the 1/2 tsp cream of tartar and continue to mix. Add in the 100 g of sugar a little at a time.  Continue to mix until stiff peaks.

 

Fold the cream into the batter until fully combined, about 1/3rd at a time.

 

Slowly pour the batter into the prepared cake dishes, trying to get an equal amount in each one.  Tap lightly to remove any bubbles. Use a wooden skewer to give a final stir.

 

Cook for 25 minutes at 320 degrees.

 

Remove cake from pan, place on wire rack to cool down. When cool, cut into 2 pieces (cut off the top as well to make it flat).


If the glaze to too thick, reconstitute it by using a hand mixer and some heavy cream (add 1 tablespoon at a time until you get the right consistency). 


Use a little less than half of the glaze onto the top of one of the cake rounds. Spread evenly.  Add some of the coconut meat in the center layer. Then place the top layer of the cake on top and apply the rest of the glaze to the top and sides.  Then gently add the remainder of the coconut meat to the top.

 

Refrigerate for 2 hours.  Cut and enjoy. Could be served with whipped cream and fresh fruit, if desired.

 

 

 

 

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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