Coconut Craze: Coconut Cream Cake

sorry that's such a blurry photo.  i was in a hurry to eat it. 

I thought it fitting to end Coconut Craze Week with the recipe that got me thinking about coconut in the first place.  How could I not be drawn in when the recipe called for coconut cream, coconut extract AND flaked coconut?  A coconut-lover's dream! The fact that I had to search five different stores before finding coconut cream only built my anticipation for this gooey, creamy cake all the more.  Incidentally, I have come to the conclusion that the main difference between coconut milk and coconut cream is that coconut milk is more widely available.  Technically, coconut cream has less water than coconut milk, but the coconut milk I used for my Coconut Sticky Rice, seemed plenty thick.  In the future (when I run out of the five cans of coconut cream I snatched up upon finding it), I think coconut milk will work just fine for this recipe.

 After living and breathing coconut for the past week, it's safe to say, I'm good.  No more obsessive thoughts about coconut, at least not for a while.

Coconut Cream Cake

1 package white cake mix

3 eggs

1 cup water

1/2 teaspoon coconut extract

14 oz can coconut cream

14 oz can sweetened condensed milk

1 cup heavy whipping cream

1 tablespoon sugar

1 cup flaked coconut

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour most of the milk mixture over over the cake.  Gauge the amount of mixture you pour on the cake by how quickly it is absorbed.  Stop once it starts pooling on the top (see picture).  Refrigerate for several hours or overnight.  
4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

*If you hear of any writing contests that require the word "coconut" to be used as much as possible, let me know.  This post may stand a chance of winning!*

Coconut Craze: Coconut Sticky Rice with Mangoes

This recipe is sooo good as a wintry snack or on a cold morning as breakfast.  In fact, I've had it as both this week!  You can find coconut milk in most grocery stores (even Walmart carries it) in the Asian food section.

Coconut Sticky Rice with Mangoes

1 cup sticky rice or Jasmin Rice

1 cup + a bit more hot water

3 tablespoons sugar (or more)

2 pinches salt

1 1/2 cup coconut milk

2 ripe mangoes

In a glass, microwavable container combine rice and hot water.  There should be enough water to completely cover the rice and then some (about one cup + 10% more).  Soak the rice for 10 minutes.  Cover the glass container with a plate and microwave the rice for 3 minutes on high.  Stir the rice and microwave for another 3 minutes.  Repeat until the rice is translucent and the water is all absorbed.  OR you can use a rice cooker, following the manufacturer's instructions.

Meanwhile, in a medium sauce pan, combine coconut milk and sugar.  Stir over medium-low heat until sugar dissolves.  Be careful not to bring the coconut milk to a heavy boil or it may scorch.  Remove from heat.  Add salt and more sugar to taste.

Pour coconut milk over hot rice, reserving about 1/3 of the milk.  The rice will absorb the milk and become kind of porridgey.  Slice mangoes.  Spoon rice into a bowl, top with mangoes and more coconut milk.  Enjoy!

Coconut Craze: Coconut Cherry Bars

Lately, I've had coconuts on the brain.  Maybe it's a secret mid-winter longing for a bit of the tropics, but for some reason my mouth is watering for coconutty goodness.  (And no, I'm not pregnant.  Unpregnant people can get cravings, too!)  So, I'm going on a serious coconut journey, and I'm inviting you to come along!  For the next several days, I'll be posting some of my favorite coconut recipes, just in case anyone else is in need of a little culinary sunshine.

First up, is Coconut Cherry Bars.  They are flaky and toasted and buttery.  This recipe is quick and easy.  You can't go wrong with that combination.  Thanks, Mom, for the recipe!

Coconut Cherry Bars

Crust:

1 cup all-purpose flour

3 tablespoons sugar

1/2 cup cold butter, sliced

Filling:

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup maraschino cherries, quartered

1/2 cup flaked coconut

Directions

1. In a bowl, combine flour and sugar.  Cut in butter until well combined and pieces are pea sized.  Press into a lightly greased 9" x 13" pan.  Bake at 350 degrees for 10 minutes.  Cool on wire rack.

• Crust

2. For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to                  the egg mixture. Stir in cherries and coconut. Pour over crust. Bake for 20-25 minutes or until   firm. Cool on a wire rack. Cut into bars.

Filling

Finished-Yum