Skip to main content

coconut

Coconut Cake with Pale Ale Lime Cream Cheese Frosting

 

Coconut Cake with Pale Ale Lime Cream Cheese Frosting P

Beer and fruit have a bit of a sordid past. From the ill-advised orange slice served on the side of a hefeweizen, to the cringe inducing Bud Light Lime.  Thankfully, plenty of remarkable unions have a sordid pasts. Beer and fruit just needed a few takes to get it right. The current state of beer and fruit, in the hands of remarkable brewers, is exciting.

Coconut Cake with Pale Ale Lime Cream Cheese Frosting 3

Craft brewers have pushed the limits of what these two can do, bringing us remarkable examples like Festina Peche from Dogfish Head, and Orange Wheat from Hangar 24. Those brilliant brewers make beer with watermelon, cherriesmarionberries, and pretty much everything else they can get their hands on.

It’s evidence of what beer can do, what it’s capable of. Think for a second of the first beer you ever tasted, probably a pale lager poured from a keg out of the back of a pick-up truck. The flavors in that beer were small, a ground floor offering, a beer made to vaguely satiate the masses. Craft beer being made now is being made to get people excited, make us think. Love it or hate it, it’s beer you remember.

Coconut Cake with Pale Ale Lime Cream Cheese Frosting 4

It’s why beer and food go so well together. It’s the only alcoholic beverage that’s made with just about any ingredient in that meal on your plate. It was only a matter of time, and dozens of brilliant brewers, before beer and fruit started to make sense. And that was only the begining. You should see what those brewers do with chai, and chocolate, and carrots, and everything else you can throw at them.

Coconut Cake with Pale Ale Lime Cream Cheese Frosting 6

Coconut Cake with Pale Ale Lime Cream Cheese Frosting

Ingredients

    For the Cake
  • 4 eggs, divided
  • 1 cup butter
  • 1 ½ cups sugar
  • ½ cup full fat coconut milk (from can, shaken)
  • ½ tsp vanilla extract
  • ½ tsp coconut extract
  • 1 cup pale ale beer
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup dried coconut flakes
  • For the Frosting:
  • 1 ½ cup unsalted butter, softened
  • 8 wt oz cream cheese, softened
  • 3 cups powdered sugar
  • 3 tbs lime juice
  • 3 tbs pale ale beer
  • 1/2 cup toasted coconut (optional)

Directions

  1. Preheat oven to 350 .
  2. In the bowl of a stand mixer add the egg whites, reserve the yolks.
  3. Beat egg whites until stiff peaks form. Remove whites from mixer, add to a medium bowl, chill until ready to use.
  4. In the mixer bowl add the butter and sugar, beat until light and fluffy. Add the egg yolks, beat until well combined.
  5. Add the coconut milk, vanilla extract, coconut extract and beer, beat until well combined.
  6. Lift the mixer heat, sprinkle with flour, baking soda and salt, stir until just combined. Add the egg whites, stir until just combined.
  7. Pour into a greased 9x13 inch pan.
  8. Bake at 350 for 28-32 minutes or until golden brown. Allow to cool completely.
  9. In the bowl of a stand mixer beat the butter until light and fluffy. Add the cream cheese, beat until well combined. Add the powdered sugar and beat until well combined.
  10. While the mixer is running mix in the beer and the lime juice.
  11. Frost the cake with the frosting, chill until ready to serve.
  12. Garnish with toasted coconut just prior to serving, if desired.
https://domesticfits.com/coconut-beer-cake-with-lime-cream-cheese-frosting/

Coconut Cake with Pale Ale Lime Cream Cheese Frosting 5

Coconut Brioche

 

Coconut Brioche2

I was scared of bread making for years. I scoured the internet for non-yeast rolls, because I was so convinced that I could never make anything that required proofing or rising. A few years ago I decided that I needed to figure this out, I needed to learn. What’s the worse that could happen?

Over the years I’ve had more than a few flat lumps of dough tossed in the trash, and I’ve even been so frustrated that I’ve actually cried (my poor husband). All the bread fails have lead me to a few yeast discoveries and bread making is now one of my favorite kitchen related activities.

Coconut Brioche3

Here are my tips, the ways to reduce the odds of curse words, tears and flat dough:

First, salt can kill yeast, so don’t add it until one of the last steps. Salt is still important to brighten the flavors, so don’t skip it. Just don’t add it at the same time as the yeast.

Second, rapid rise yeast and dry active yeast aren’t the same. Rapid rise yeast needs to activated with liquid between 120 and 130 degrees fahrenheit and dry active yeast needs liquid about 110 degrees, it will be killed at temperatures much higher than that.

Third, check the expiration date! Once yeast expires, it’s actually dead and it won’t work.

Forth, even though the recipe might say, "allow to rise at room temperature until double in size, about 60 minutes," it might actually take 2 hours, or even three. Especially if your house is cold.

lastly, sometimes, every once in a while, it still just doesn’t work. This is pretty rare for me right now, but occasionally the completely unexplainable bread failure still happens. Even with that, it’s still absolutely worth it. Nothing beats  homemade bread.

Coconut Brioche4

 

Beer Candied Bacon

Ingredients

  • 1 cup brown sugar, packed
  • 3 tbs stout
  • pinch cayenne
  • 12 thick cut strips of bacon

Directions

  1. Combine the brown sugar, stout and cayenne until thick and syrupy.
  2. Lay bacon on a wire rack over a rimmed baking sheet.
  3. Brush bacon with beer syrup on both sides.
  4. Cook at 350 for ten minutes, flip and re-brush with beer syrup.
  5. Cook for 8 to 10 more minutes or until the bacon is an amber color.
  6. Remove from oven and allow to cool. Bacon will harden as it cools.
https://domesticfits.com/coconut-brioche/

Coconut Brioche

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole "Best Medicine" thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Chili Beer Chicken Wings

Ingredients

  • 2 1/2 lbs chicken wings and drumsticks
  • 1/3 cup cornstarch
  • 1/2 cup beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar

Directions

  1. Preheat the oven to 425.
  2. Rinse the chicken wings in cold water and dry well.
  3. Sprinkle chicken on all sides with cornstarch and rub to coat.
  4. In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
  5. Line a baking sheet with aluminum foil.
  6. Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
  7. While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
  8. Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  9. Return to the oven and allow to cook for an additional ten minutes, basting again.
  10. Allow chicken to bake until cooked through, an additional 10-15 minutes.
  11. (Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)
https://domesticfits.com/coconut-cornmeal-shrimp-with-jalapeno-peach-jam/

 

 

Coconut Oat French Toast (Dairy Free)


I told you all about my plan to try and limit my dairy intake. There are, however, some things that I will never part with, like goat cheese. I might crawl across broken glass for goat cheese. And homemade whipped cream, especially Candy Cane Whipped Cream, is a joy I will indulge in for the rest of my life.

But milk, I could take it or leave it. In fact, most of the time I would rather leave it. Not just because the idea of drinking a tall glass of un-manipulated milk makes me want to gag, but because I have found so many alternatives that I enjoy so much more.

Coconut milk is an amazing substitute for milk, and the flavor is beautiful. Almond milk adds a new dimension to dishes that I adore.

For now, I will be making my french toast with coconut milk, I loved the way it tasted.

Coconut Oat French Toast

1 can light coconut milk

1/4 cup brown sugar, plus additional 1/4 cup divided

1 tsp vanilla

2 eggs

12 slices of bread

1 cup quick oats

Add the coconut milk, 1/4 cup brown sugar, vanilla and eggs to a bowl, whisk until well combined.

Place the oats and remaining brown sugar on a plate or in a shallow dish, stir until well combined.

Heat a skillet (with a lid), sprayed with butter flavored cooking spry,  over medium high heat until hot but not smoking.

Two at a time, soak the bread in the coconut milk mixture for about a minute. Remove from the milk and allow excess to drain off, place on the oat plate, turn to coat.

Add the french toast to the hot pan, replace the lid and cook for two minutes. Turn the french toast, replace the lid and cook for an additional two minutes, or until cooked through. Turn the heat down on the pan if the oats start to brown too quickly.

Top with fresh fruit, if desired.

{Pin This Post}

Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook



Chocolate Coconut Brownies (Vegan!)

To see my Coconut Oat French Toast, click on the picture:


Why would a meat eating cheese monger such as myself want to make something vegan? Several reason, not the least of which are my friends and family who can’t or wont eat dairy. As meat eaters, it is even more important for us to experiment with vegan and vegetarian food and not hang on the crutch of animal products with the exclusion of other foods. We need to have all types of recipes in our arsenals, not just to accommodate those who might be guest at our tables, but in order to discover foods that we didn’t know we loved, because we didn’t think food with "vegan" labels applied to us. In exploring vegan cooking I have discovered what an amazing texture vegetable shorting lends to frosting, how rich and beautiful coconut milk tastes, and how fruit purees can be a flavorful stand in for butter. 

Dairy free baking is something I want to lean towards more. Only using milk products when other substitutions would compromise the overall product, but in many cases vegan substitutions make the end result just as good or even better. Plant based foods just feel better in my body and if the taste of the food isn’t harmed then why would I make any other choice? 

I started exploring dairy free cooking when three friends where coming over for dinner. One was kosher (meat and dairy can not be served together) one was allergic to cow’s milk and the other was breast-feeding a baby who couldn’t have dairy. All three needed a dairy free meal. I realized how much dairy I use. Why? I love plants, produce, vegetables, fruit…why all the milk? 

These brownies where really good. Not just "good for vegan" but just really good. So fudgy and intensely chocolatey, even Tater couldn’t keep her little fingers off them. 

She took a bite and then carefully put it right back where I had place it. So cute, I love that kid. 

Chocolate Coconut Vegan Brownies

1/3 cup coconut oil

1 cup agave nectar 

1/2 cup unsweetened soy milk (can sub coconut milk)

1/3 cup strong coffee*

1 cup cocoa powder

3/4 cup whole wheat flour

1/2 cup unsweetened shredded coconut (I used Bob’s Red Mill)

1/2 tsp salt

In a bowl, beat together the coconut oil and the agave nectar until well combined. Add the soy milk and coffee and beat again. in a separate bowl, add the cocoa powder, flour, shredded coconut and salt and stir to combine. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. 

Spray a 8×8 inch baking dish with cooking spray (or line with parchment paper) and pour bater into prepared pan. 

Bake at 350 for 16-18 minutes. You don’t want to overcook these or they will be too dry. Allow to cool before cutting into. 

For an extra treat, serve warm topped with coconut milk ice cream. 

*Note: Coffee intensifies the flavor of chocolate, with no trace of a coffee taste. If you don’t like coffee, or don’t have a coffee maker, stop by a Starbucks and order a black coffee, use 1/3 of a cup and freeze the rest in ice cube trays for use in future chocolate baking. 


Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook


Coconut Chocolate Chip Oatmeal Cookies

For years I’ve been insisting that I hate coconut. Ever since those crappy Almond Joys and Mounds bars started taking up valuable real estate in my orange plastic pumpkin during childhood Halloweens, I convinced myself that coconut was to blame.  Assaulting me with it’s odd texture that wasn’t quite crunch and wasn’t quite chewy and it definitely was not caramel.  

And with the loathsome of all Trick or Treat offerings, the Neapolitan Sundaes as a side kicks in my Trow Away pile of post Halloween candy sorting, my distain was cemented. I hated coconut. 

Even when I discover Malibu Rum in college, and I would only buy coconut scented sunscreen because the smell made me blissfuly happy, I still wouldn’t release my grudge. 

And even, after years of growing up with the idea that International Cuisine was Costco Lasagna and Taco Bell, I figured out that I adored Chicken Panang so much I wanted to bathe in it, still my aversion persisted. 

And when I waitressed in dozens of mid-level family style restaurants, with shrimp shooters and extreme fajitas avoiding conversation about my Flare, and I was introduced to the white trash joy of Coconut Shrimp, it changed nothing.

I hate it, I’m serious. 

It wasn’t until I read a post from my friend Julia that It all clicked. I don’t hate it. I hate crappy candy. Huge difference. 

I went directly to my nearest store and bought some Bob’s Red Mill Coconut and set out to bake. 

I made these for some friends who came over for a poker night, one of whom said, "No thanks, I don’t like coconut."

After I begged and pleaded for him to just take one tiny taste, he ate five cookies. Afterwards, he said to me: "I totally thought I hated coconut until I ate these cookies."

I have no idea what you mean. 

Other than the fact that these cookies rule. And so does coconut. 

My husband and I at Poker Night, not exactly winning,but having a great time. 

Coconut Chocolate Chop Oatmeal Cookies

1 stick of butter

3/4 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1/2 cup coconut milk fat (scraped off the top of a full fat can of coconut milk)

1 cup oats

3/4 cup bread flour

3/4 cup all purpose flour

1 tsp baking powder

1 tsp corn starch

1/2 cup unsweetened shredded coconut (Bob’s Red Mill strongly recommended) 

1/4 cup sliced almonds

3/4 cup dark chocolate chips

In the bowl of a stand mixer, cream the butter and both sugars. Add the egg and vanilla and beat on high until well combined. Add the coconut milk and beat until well combined. 

In a separate bowl, add the remaining ingredients (other than the almonds and chocolate chips) and stir until well combined. 

Add the dry ingredients into the stand mixer and mix on low until just barely combined. Add the chocolate chips and the almonds and mix again until barely combined. 

Cover a baking sheet with parchment paper. 

Using a cookie scoop or an ice cream scoop, scoop out balls approximately the six of a golf ball and place evenly on the baking sheet. 

Refrigerate for 2 hours, up to 24. 

Preheat oven to 350. 

Bake for 20-22 minutes or until lightly golden brown. You don’t want to over cook these, so start to check on them at about 12 minutes in case your oven cooks way faster than mine. Especially if you skip the refrigeration step, room temperature cookies will be done a lot sooner. Once you pull them out of the oven, slide the parchment paper onto the counter and allow to cool. 

Pin this Post!

Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook


Coconut Caramel Sauce

The phrase, "If I had a gun to my head, and was forced to choose between [A. non-imporant thing] and [B. non-important thing]…" is hilarious.

Maybe it’s because I’m all hopped up on caffeine and DayQuil, but the thought of some masked man running around with a fire arm demanding that someone choose between Ryan Gosling and Ryan Reynolds fills me with the giggles.

The image I have is of a cartoon man, a hybrid of The Hamburgler and a bank robber from Ducktales running rampant through a mall, guns flying: "EDWARD OR JACOB!?!" It’s like a real life game of Would You Rather? with disastrous consequences. 

+

So lets say that I someday meet this striped shirt, leather newsboy cap wearing, eye-masked character and he forces, yes, FORCES me to choose between chocolate and caramel…my choice would be caramel. * Sigh * I’m so sorry chocolate, but I had a GUN to my HEAD. 

Coconut Caramel Sauce

1 cup sugar

1/4 cup light corn syrup 

2 tbs butter

1/2 cup coconut milk

In a pot over high heat, melt the sugar and corn syrup. Stir until melted, then stop stirring, allowing to boil untouched. You will start to see the edges of the sauce turn a dark amber, while the center is still clear. Swirl the pan, without stirring, to redistribute the sugar so the edges don’t cook faster than the middle. Once the entire pot is an amber color and you can smell the caramel flavors, remove the pan from the heat (about 8-10 minutes). Stir in the butter, the sauce will bubble up furiously. Add the coconut milk and stir until well combined. Allow to cool to room temperature before serving. Store in the fridge in an air tight container.

Printable: Coconut Caramel Sauce 

Follow me on twitter

Follow me on Pinterest

Take a second to Like Domestic Fits on Facebook to receive updates about new posts in your feed!