Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Wednesday, October 14, 2015

Hawaiian Luau Cake from @DarylWoodGerber

From Daryl aka Avery:

Just took a vacation to Hawaii. It was so wonderful. I have been writing nonstop for about a year and then dealing with some personal family issues, so I was really ready for "nothing."  I mean nothing. I wanted to lie in a chaise lounge and read a book and not think about anything. Very little Internet. Very little social media. I did some; I cannot lie. But no writing. No characters swimming in my head. No PR to sell my latest book. It was wonderful!!

Anyway, while I was there, I thought of a fan, Robin Coxon, who responded to a question I asked a few months ago: what recipe would you like to see on this site? And she wanted a Hawaiian Luau cake that her mother made, but never wrote a recipe for.

I felt challenged when I came back. I could do this. I looked online and found a number of Hawaiian-type cakes, but nothing seemed quite like Robin described it, with the fruit and coconut and, well, everything.

So, with a little imagination, I mixed up a couple of recipes and came up with this. It's pretty much a dump cake until the sauce portion. Everything goes into the bowl and stir. it's really moist. It's really sweet. It's perfect for a book club meeting.

Robin, I hope you'll test the recipe and tell me if I came even "close"!!!  :)

Hawaiian Luau Cake

2 cups flour
1 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 16-ounce can of fruit salad, with liquid

½ cup brown sugar
½ cup flaked coconut

         1 more cup white sugar
         1 cup milk
         1 stick butter (8 tablespoons)
          1 cup flaked coconut

Sift together flour, 1 cup of sugar, salt, baking soda, and baking powder.

Beat 2 eggs and pour over dry mixture. Add fruit salad, WITH liquid. *Note: most cans of fruit salad are 14.5 ounces. I added about 2 tablespoons of chopped pineapple to enhance.

Stir together until well incorporated.

Grease and flour 9 x 13 dish. Pour in mixture.  Smooth out.

Mix brown sugar and coconut and sprinkle over the top.

Bake at 350 degrees F for 35-40 minutes, until brown and toothpick comes out clean.  It will be a “low” cake.

Over medium heat, cook together sugar, milk, butter and coconut. Bring to a boil, reduce heat, and boil for 5 minutes, until thickened. Pour over cake while still hot.

Serve warm.


*If making this gluten-free, substitute 2 cups gluten-free flour (white in color) for the regular flour and add 1 teaspoon xanthan gum. Make sure you sift as directed with the sugar, baking soda and baking powder.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Monday, December 15, 2014

Chocolate Dipped Coconut Macaroons

For many, many years, it has been my habit to try at least one new (new to me) Christmas cookie recipe. Some become beloved must-haves, and some fall by the wayside. This year I had coconut on the brain. I found a recipe on Food Network for Chocolate Dipped Coconut Macaroons. They called out to me, not just because of the chocolate, but because they contain no egg yolks. I love meringue, so I was intrigued.

They rate this as intermediate difficulty but I think it's easy-peasy. So easy, in fact, that it would be a great cookie to make with kids. For starters, it's a dump recipe. Dump everything but the chocolate into the mixer! And then there's scooping the dough out with an ice cream scoop. Not to mention the fun of dipping the cookies in chocolate! So if you're planning to bake with a little one this year, keep this recipe in mind!

Where can you go wrong? I'm guessing, from reading the comments, that some people used too much egg white. Interestingly, the recipe specified a scant half cup of egg whites, which is about three egg whites. But eggs come in different sizes. I found myself peering through eggs for a very small one for the third egg. I took a photo to show you exactly how much egg white I used. So take the time to measure instead of just popping three egg whites in the bowl.

The original recipe calls for sweetened coconut and 3/4 cup sugar. I used Bob's unsweetened coconut and 1 cup of sugar, which turned out fine. I also dared to add just a pinch of salt.

If you're making these for an office party or for a buffet with other desserts, make them on the small side. I found that about 1/2 an ice cream scoop makes about a 2.5-inch cookie.

For what it's worth, the original recipe calls for 4 ounces of chocolate chips. Oink Oink! I needed about 10 ounces of semisweet chocolate chips for dipping. I will admit that I like it when a little edge of chocolate shows up on the coconut.

Chocolate Dipped Coconut Macaroons
from Food Network
recipe by Gale Gand

scant 1/2 cup egg whites
1 cup sugar
pinch of salt
2 1/2 cups unsweetened coconut
10 ounces good quality chocolate chips (your mileage may vary here)

Heat the oven to 350 and line baking sheets with parchment paper. Mix together the egg whites, sugar, and salt (just a little to be sure the salt is blended), add the coconut and mix. Use an ice cream scoop to place little mounds on the parchment paper about two inches apart. Bake 12-15 minutes. The cookies should be light golden.

Cool completely on the pans. Don't throw out the parchment paper! Melt the chocolate (I used the microwave in brief 40 second bursts, stirring with a fork in between). Dip the cookies in the chocolate, letting just a bit come up over the edge of the cookie if you like. Dry on the parchment paper.

Makes little mounds.
Bake until light golden.
Dip in chocolate!

Wednesday, June 19, 2013

Coconut Chocolate Clouds - A Delish Recipe

I think most of you know that a lot of the MLK authors' books feature recipes at the ends. We talk about food. We savor food.

Well, I adore cookies, don’t you? Little morsels of goodness. Or big morsels, depending…

So, in FINAL SENTENCE, the first in A Cookbook Nook Mystery series (coming out in less than 3 weeks!!), I featured cookie recipes. I’ve included what I consider one of the best Mexican wedding cookies around. (Humble, right?) I’ll share that recipe after the book releases.

For today, I tried a new recipe. I found it in a charming cookbook called Art of the Cookie.  The owner of the culinary bookshop that inspired A Cookbook Nook series, Salt and Pepper Booksrecommended it to me. What a find! The cookbook has fabulous recipes and gorgeous pictures!! I can’t wait to try a black and white cookie, my husband’s favorite, when he’s off his current diet.  I can’t be mean and bake them while he’s on it, right?

In the meantime, I love a good macaroon, and this cookie caught my eye.

Please note: it is not as hard as the recipe “reads” by the directions.  In fact, it’s really easy!!  It’s just specific as to each step.


(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)

3 large egg whites at room temp
¼ teaspoon cream of tartar
pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut

Chocolate Glaze:
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips


Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.

In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.

Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.

Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.

Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.

Next, dip the bottom of each cookie in the chocolate glaze (see below) and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.

Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.

PS  I didn't dip half the batch and kept some simply as macaroons. Lightest, fluffiest macaroons I've ever had.

Glaze Directions:

In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes).   Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.

* * *

By the way, I’m having two contests right now. One is a launch contest. I’m giving away a $50 bookstore gift certificate plus some books on my website. Follow this link.

The other is a June Mystery Scramble contest on Facebook with three other authors: Krista Davis, Janet Bolin & Maggie Sefton. Do you like puzzles? Scrambles? You could win a $25 bookstore gift certificate or books from the authors! Go to my Facebook page or any of the authors' pages,  and click on the Scramble link!

And check back to the MLK blog next Wednesday because I’ll be giving away a few "fun" things to those who leave comments


* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

You can pre-order the book HERE.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.