#cocomut

Coconut Cake 1234_

ingredienti e dosi .All Purpose Flour(Maida) - 3 cups  -  (If you want more coconut flavour, use 2.5 cups of maida and 1/2 cup of shredded coconut)  - Unsalted Butter - 1 cup (at room temperature) Sugar - 2 cups - Eggs - 4 (yellow and whites seperated) Vanilla Extract - 1 tsp - Baking Soda - 1 tsp - Salt - a pinch Milk/Coconut Milk - 1 cup _

fate cosi (method)

Beat the butter with a hand mixer until it is fluffy. Add sugar and egg yolks to this and continue to mix it. Mix all the dry ingredients (flour, salt and baking soda) seperately in a bowl.Add the dry ingredients and milk alternately to the butter mixture and continue to mix it. Add the vanilla extract to the batter.Beat the egg whites seperately till stiff peaks are formed.Fold in the egg whites gently with the cake batter.Transfer the batter to 2-3 cake pans (depending on the size of the pan) and bake it for 25-30 minutes in a oven preheated to 350 degee F.Check if the cakes are done by inserting a toothpick. The cake is cooked if the toothpick comes out clean.Cool the cakes completely before applying the frosting.For the frosting, I've done a simple whipped cream icing with sweetened shredded coconut flakes all over.

The Ritter Sport website described this Kokos bar as being ‘filled to the top with fine coconut-milk cream and crispy coconut flakes’. The bar came presented in a pale blue wrapper and was made of 30% cocoa milk chocolate which was supposed to have a ‘honey-caramel flavour’ as a result of the Ghanaian cocoa beans it was produced from.

The bar consisted of the more standard 16 squares, each engraved with the brand name. These squares were deep and I was pleased to see that the pale coconut cream really did fill each one. Even more excitingly, the Kokos bar had a lovely strong coconut smell...although it could have been stronger!

The bar had a thick chocolate shell which was soft and creamy and immediately started to melt on contact with the tongue – beautiful. When chewing, the previously mentioned caramel flavour was also detectable, providing a slightly darker taste to the overall chocolate one. The coconut flavour was also at a perfect level since it was strong enough to be the main taste but, due it being in cream form, it wasn’t overpowering either. In addition, there were plenty of visible coconut flakes (5.8% of the bar, in fact) that provided a crispy texture and authentic feel to the product, and I was pleased that they didn’t even feel unpleasant when left behind in the mouth after the chocolate had melted.

Since Ritter Sport Kokos combines milk chocolate with coconut, it’s hard not to make associations with the Bounty chocolate bar, and there’s no denying that there was a similarity. However, the Ritter Sport chocolate was far more delicious in its own right and, due to the bar containing 12.8% ‘whole milk powder’, the overall experience was one of a more luxurious creaminess. It really was in a league of its own. In fact, when writing the notes for this review, I wrote two simple words: ‘soooooo amazing’.

Coconut Cupcake with Key Lime Icing

3 eggs

½ cup coconut oil

½ cup agave nectar

½ cup coconut flour

½ teaspoon salt

½ teaspoon baking soda

½ cup shredded coconut

Icing:

1 pint heavy cream

½ cup agave nectar

¼ cup lime zest(3-4 limes)

In a small bowl blend eggs, coconut oil and agave nectar

Pulse in coconut flour, salt, baking soda and shredded coconut

Allow batter to sit and thicken just a bit

Spoon ¼ cup cupcake batter into each cupcake liner

Bake at 350° for 20-25 minutes

Remove cupcakes from oven and allow to cool for 20 minutes