Homemade Coconut Ice Cream

I've been kind of obsessed with coconut lately, so this was a perfect one for me to try out my "new" ice cream maker (My mom got it for us 2 Christmas ago and still hadn't used it!) Sometimes homemade ice cream tastes like frozen whipped cream to me, but this one was great! A good texture and excellent flavor (if you like coconut, of course).

Coconut Ice Cream

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

by Bruce Weinstein

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half (or I used evaporated milk because I had it on hand)
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 3 to 5 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer (or wire whisk) until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth.

Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. (The mixture should be about 1 quart) When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next day.)

Lamingtons

(Joyofbaking.com)

You know how I love individual sized stuff, here is a fun variation on an individual cake.
Lamingtons are one of Australia's national cakes and consist of a small square of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing and then rolled in desiccated coconut. I chose to vary a bit from the original and left some coated in pure chocolate and some rolled in toffee bits. The turned out really tasty, I loved the way some of the chocolate frosting soaked into the outside layer of the cake. But I should warn you, these are a time consuming.

Cake Recipe:
2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Chocolate Frosting:
4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted
1/3 cup (30 grams) cocoa powder (I like to use Dutch-processed)
3 tablespoons (42 grams) unsalted butter
1/2 cup (120 ml) milk
Coating:
Here’s where you can be creative
I used: coconut, toffee bits
Other ideas: chopped nuts (hazelnuts would be good)

Cake: Preheat oven to 350 degrees F and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan. Set aside.
In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Freeze the cake for several hours (or overnight- The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.) Cut it into 16 two-inch squares
Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.
Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)
Makes 16 2-inch (5 cm) squares

Dark Chocolate Coconut Cupcakes (Mounds Cupcakes)

My parents are coming to visit tomorrow and I wanted to make them a special treat. Since my mom doesn't like chocolate I was at a loss. My dad however is a dark chocolate lover (like me) so these are more for him (Mom can enjoy the fresh starwberries I picked up today, she'd probably like that better anyway!).

Cupcakes (Hershey’s “Especially Dark” Chocolate Cake”)
Makes 24+ cupcakes
I personally like a light, fluffy cake, and the Hershey’s recipe (on the back of the cocoa box) is great. I used their “Special Dark Cocoa” this time and really liked it.
2 C sugar
1 ¾ C flour
¾ C Hershey’s Special Dark Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 C milk
½ C vegetable oil
2 tsp vanilla extract
1 C boiling water

1. Preheat oven to 350, line 2 muffin pans with cupcake liners
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
4. Fill cupcake liners about ¾ full, bake 18-20 minutes

Chocolate Ganache Filling
8 ounces bittersweet chocolate

1 cup heavy cream

1 teaspoon vanilla

pinch salt
1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and pinch of salt and stir until combined.

5. Let cool to room temperature.

Coconut Buttercream Frosting (from chockylit)

1-1/2 sticks butter, room temperature

2 Tb milk

1 teaspoon vanilla

2 cups powdered sugar

pinch of salt

1-1/2 cups coconut, sweetened flaked
1. Beat butter briefly, scrape bowl.

2. Add the sifted powdered sugar and milk. Beat until smooth.

3. Add coconut and pinch of salt and mix until combined.

Assemble

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.

2. Fill the cavity with a teaspoon or so of ganache filling.

3. Replace top.

4. Frost with coconut frosting.

5. Sprinkle tops with chocolate shavings