Text 10058, 180 rader
Skriven 2014-02-19 07:32:18 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Frosty #2
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coconut Cake w/Mascarpone Frosting
 Categories: Cakes, Desserts, Frosting, Cheese
      Yield: 9 servings

  2 1/2 c  All purpose flour
      2 ts Baking powder
  1 2/3 c  Sugar
    3/4 c  + 3 tb unsalted butter; room
           - temp
      1 ts Vanilla extract
      4 lg Eggs; room temp
    3/4 c  Whole milk
  1 1/2 c  Fine grated peeled fresh
           - coconut
  2 3/4 ts Fine grated lime peel;
           Divided
    3/4 c  Mascarpone cheese *
    1/4 ts Ground cloves
  2 2/3 c  Powdered sugar
    1/2 c  1" long strips shaved
           - coconut w/brown inner
           - coating left intact (about
           - 2 ounces; use vegetable
           - peeler)

  Shaving the side edge of the coconut pieces with a vegetable
  peeler is the best way to get strips of uniform width for
  garnishing the cake.

  Preheat oven to 325øF/163øC.

  Line bottom of 9-inch diameter springform pan with parchment
  paper; butter paper and pan.

  Whisk flour and baking powder in medium bowl. Using electric
  mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl
  until blended.Beat in eggs 1 at a time. Add flour mixture
  alternately with milk in 2 additions each, beating until just
  blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4
  teaspoons lime peel.

  Transfer mixture to prepared pan; smooth top. Bake until
  tester inserted into center comes out clean, about 1 hour
  20 minutes.

  Cool cake in pan 20 minutes. Cut around sides to loosen;
  invert onto platter. Cool completely.

  Using electric mixer, beat 3 tablespoons butter, 1 1/2
  teaspoons lime peel, mascarpone,and cloves in large bowl.
  Add powdered sugar; beat just until smooth.

  Spread mascarpone frosting over top of cooled cake. Garnish
  top edge with 1/2 cup shaved coconut.

  DO AHEAD: Can be made 1 day ahead. Cover with cake dome and
  chill. Bring to room temperature before serving.

  * An Italian cream cheese; sold at many supermarkets and at
  Italian markets.

  by Annabel Langbein

  Bon Appétit | May 2008

  Makes 8 to 10 servings

  Meal Master Format by Dave Drum - 11 May 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vanilla Bean-Coconut Cupcakes w/Coconut Frosting
 Categories: Desserts, Cakes, Icing
      Yield: 18 servings

MMMMM--------------------REDUCED COCONUT MILK-------------------------
      2    (13 to 14 oz) cans coconut
           - milk; unsweetened *

MMMMM--------------------------CUPCAKES-------------------------------
      2 c  All purpose flour
  2 1/4 ts Baking powder
    1/2 ts Salt
    3/4 c  Unsalted butter; room temp
  1 1/3 c  Sugar
      3 lg Eggs
           Seeds scraped from 1 split
           - vanilla bean
           +=OR=+
  1 1/2 ts Vanilla extract
      1 c  Reduced coconut milk; room
           - temp

MMMMM--------------------------FROSTING-------------------------------
      1 c  Unsalted butter; room temp
  2 1/2 c  Powdered sugar
    1/3 c  Reduced coconut milk; room
           - temp
           Seeds scraped from 1 split
           - vanilla bean
           +=OR=+
  1 1/2 ts Vanilla extract
    1/8 ts Salt
  1 1/2 c  Sweetened flaked coconut;
           - lightly toasted (garnish)

  The secret to these moist cupcakes? Reduced coconut milk.

  FOR REDUCED COCONUT MILK: Bring coconut milk to boil in
  large deep saucepan over med-high heat (coconut milk will
  boil up high in pan). Reduce heat to med-low; boil until
  reduced to 1 1/2 cups, stir occasionally, 25 to 30
  minutes. Remove from heat; cool completely. Transfer to
  small bowl. Cover; chill (coconut milk will settle
  slightly as it cools).

  DO AHEAD: Can be made 2 days ahead. Keep chilled.

  FOR CUPCAKES: Position rack in center of oven; preheat to
  350øF/175øC.

  Line eighteen 1/3-cup muffin cups with paper liners. Whisk
  flour, baking powder, and salt in medium bowl. Using
  electric mixer, beat butter in large bowl until smooth.
  Add sugar; beat on medium-high speed until well blended,
  about 2 minutes. Add 2 eggs, 1 at a time, beating well
  after each addition and occasionally scraping down sides
  of bowl. Beat in seeds from vanilla bean and remaining
  egg. Add half of flour mixture; mix on low speed just
  until blended. Add 1 cup reduced coconut milk; mix just
  until blended. Add remaining flour mixture; mix on low
  speed just until blended. Divide batter among muffin cups.

  Bake cupcakes until tops spring back when gently touched
  and tester inserted into center comes out clean, about 20
  minutes. Transfer cupcakes in pans to rack; cool 10
  minutes. Carefully remove cupcakes from pans and cool
  completely on rack.

  FOR FROSTING: Using electric mixer, beat butter in large
  bowl until smooth. Add sugar, 1/3 cup reduced coconut
  milk, seeds from vanilla bean, and salt. Beat on med-low
  speed until blended, scraping down sides of bowl. Increase
  to med-high and beat until light and fluffy.

  Using pastry bag fitted with large star tip, pipe frosting
  onto cooled cupcakes. (Alternatively, top each cupcake
  with 2 tablespoons frosting. Using small offset spatula,
  swirl frosting over top of cupcakes, leaving 1/2" plain
  border.) Sprinkle with coconut.

  DO AHEAD: Can be made 1 day ahead. Store in air-tight
  containers; chill. Bring to room temp before serving.

  * Available at many supermarkets and at Indian, Southeast
  Asian, and Latin markets.

  by Abigail Johnson Dodge

  Bon Appétit | April 2009

  Yield: Makes 18

  MM Format by Dave Drum - 29 March 2009

  Uncle Dirty Dave's Archives

MMMMM


... I envy those who drink. At least they have something to blame everything on

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)