Mango and coconut cake

What’s needed-

3 eggs

1/2 C sugar

1/2 C whole wheat flour (atta)

5 tblsp of dessicated coconut+ 1 tblsp extra for sprinkling on the top

1/2 tsp baking powder

2 tblsp sunflower/vegetable oil

For the topping-

2and 1/2 c of mango puree ( preferably made from fresh mangoes)

3 tblsp soured cream/whipped cream

How to-

1. Mix together the mango puree and soured cream and chill in the refrigerator.
2. Pre heat the oven at 180 deg C and line an 8 inch baking pan with foil.
3. Beat together the eggs and sugar till pale and fluffy ( at least 6-8 minutes, depending on your beaters). When the beaters are lifted, they should leave a  trail on the surface for at least 10 seconds.

4. Mix together the flour, coconut and baking powder.
5. Add the flour mixture to the egg mixture, in three batches and fold in very gently.
6. Fold in the oil and tip the mixture into the prepared pan.
7. Place the pan in the centre of the pre heated oven and bake for approximately 25 minutes or till the top is golden and the centre springs back when pressed gently.
8. Peel away the foil and cool the cake completely on a rack.
9. Place the cake on a serving plate and spread the mango cream over the top of the cooled cake, keeping it quite rough looking( doesn’t matter if you spread it smoothly, I just the like the look of it more when it’s not)
10. Sprinkle the rest of the coconut on top and chill the cake for  few hours for the flavours to mature before cutting into wedges and serving.

by- http://sunitabhuyan.com/?p=4053

Coconut Cupcakes 2

Ingredients: 

1/4 cup butter, softened

1/4 cup coconut oil

1/2 cup white sugar

3 eggs

1/4 cup sweetened coconut

1 1/2 cup flour

1 1/2 teaspoons baking powder

1/4 cup coconut milk

1/4 cup coconut for garnish

icing

2 tablespoons icing sugar

4 tablespoons butter, softened

1/4 cup coconut cream

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners. Beat together butter, coconut oil, and sugar until light and fluffy. Add the eggs one at a time until the mixture is uniform. On low speed mix in the coconut. In a separate bowl mix together flour and baking powder. Continue running the mixer on low speed and alternately add in the coconut milk and the flour mixture, scraping down the bowl regularly. Pour or scoop into muffin tins and bake for 18 minutes or until a toothpick inserted comes out clean.

While the cupcakes are cooling you can toast the coconut and make the icing. To toast the coconut, heat a medium skillet to medium-low and toss the coconut until fragrant. It can burn quickly so pay attention. To make the icing beat together sugar and butter until fluffy then add in coconut cream. This recipe does not make tons of icing, so if you love icing you may want to double it.

Frost the cupcakes with the icing, topping each with a sprinkling of toasted coconut.

Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 50 minutes

Calories(approximate per serving): 250 
by-http://www.dailyunadventuresincooking.com/recipe/coconut-cupcakes-recipe/

Coconut Cupcakes

Ingredients:

200g flour
1 tsp baking powder
pinch of salt
100g butter, at room temperature
230g sugar
2 egg whites
2 tbsp coconut water
125g coconut milk
1/2 tsp coconut extract

Preheat the oven to 170°C.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately one minute. Decrease the speed to low and gradually add the sugar slowly over two minutes. Once all of the sugar has been added, turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture.
Switch the paddle attachment to the whisk, and mix in the egg whites on high speed, until thick and increased in volume.
Using a wooden spoon, incorporate the flour mixture alternately with the coconut milk and extract and water, in three batches; ending with the milk mixture.
Scoop the batter into paper cups and bake for 25 minutes or until the cake is light golden in colour and firm to the touch.
Transfer to a cooling rack. Once the cakes have cooled completely, spray with the remaining coconut water.

for the frosting
ricotta
freshly grated coconut

by-http://www.foodbeam.com/2008/09/07/shf-so-highly-frisky-cupcakes-a-la-noix-de-coco-fraiche-et-a-la-ricotta/

Guava Cake

Guava Cake

cake:

• 1 package yellow cake mix (Duncan Hines is my favorite)
• 1 1/3 cup guava juice (I usually get the cans of Kerns juice)
• 3 eggs
• 1/3 cup vegetable oil
• red food coloring- add until you get the color you want

make the cake according to the package directions, substituting guava juice for the water.

topping:

• 8oz. package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 small package of cool whip topping, thawed

in a medium bowl, beat softened cream cheese until light and fluffy. add sugar and vanilla and beat. with a spatula, slowly fold in cool whip. refrigerate until ready to use.

guava gel:

• 2 cups guava juice
• 1/2 cup sugar
• 1/4 cup corn starch
• red food coloring

in a medium saucepan, bring guava juice and sugar to a boil. in the meantime, make a paste out of the cornstarch and a small amount of water. remove guava juice mixture from heat and whisk in cornstarch paste. return to heat and bring back to a boil. boil for one minute stirring frequently. cool in refrigerator. once cooled, stir in red food coloring until gel is the color you desire. 

assembly:

thickly ice the cake with the cream cheese mixture. pour the guava gel on top of the cream cheese mixture and spread evenly being careful not to mix it into the cream cheese icing. refrigerate until ready to serve.

by-http://kukikookbook.blogspot.com/2010/04/guava-cake.html

Guava Cupcakes and Guava Cream Cheese Frosting

Guava Cupcakes - makes 3 dozen

Batter:

• 2 and 3/4 cups cake flour
• 2/3 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup guava syrup (unsweetened)
• 5 egg yolks, slightly beaten
• 2 teaspoons vanilla

Meringue:

• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

1. Preheat oven to 325 degrees. Line cupcake pans with cupcake liners
2. In a large bowl, sift together cake flour, sugar, baking powder, and salt
3. Add oil, water, guava syrup, egg yolks, and vanilla. Mix on medium speed with with an electric mixer until smooth.
4. For the meringue, in a separate small bowl beat egg whites with cream of tartar on high speed until soft peaks form. Slowly beat in 1/2 cup of sugar until stiff.
5. Fold batter into meringue until lightly mixed. This cupcake batter is very fluid.
6. Fill cupcake liners 2/3 of the way full with batter.
7. Bake for 20 minutes, until a toothpick comes out clean.
8. Allow cupcakes to cool for 5 minutes in the pan, and then move to a cooling rack until cooled completely.

Guava Cream Cheese Frosting - 

• 8 oz. of cream cheese, room temperature
• 3/4 stick (6 tablespoons) unsalted butter, room temperature
• 3 cups confectioner's sugar
• 1 teaspoon vanilla
• 3 tablespoon guava syrup
• red food coloring (optional)

1. Using an electric mixer, beat cream cheese and butter until fluffy
2. Slowly add the 3 cups of confectioner's sugar, mixing in between additions
3. Add the vanilla and the guava syrup, mixing until smooth
4. Optional: if you desire your frosting to be pinker, add red food coloring one drop at a time until a desired color is reached.

by-http://baabaacupcake.blogspot.com/2009/07/guava-cupcakes-and-guava-cream-cheese.html

Caramel Chocolate Pumpkin Pie Caramel Chocolate Pumpkin Pie

• Prep Time: 20 Min.
• Bake Time: 55-60 Min.
• Decoration Time: 10 Min.
• Difficulty: Easy
• Yield: Makes 12 Servings

• 1 ½ cups MILKY WAY® Brand Chocolate Covered Caramels
• 1 can (12 oz.) evaporated milk (reserve one tablespoon for making the chocolate drizzle)
• 1 box (15 oz.) refrigerated pie crust
• 1 can (15 oz.) solid pumpkin
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 2 large eggs
• ¾ cup whipped topping
• 1 9-inch pie plate
• Disposable piping bag, or 2 resealable plastic bags
• Star-shaped pastry tip

• 

  • 1. Reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. Roughly chop the rest of the candy.
  • 2. Line pie pan with the prepared pie dough. Sprinkle dough with chopped candy.
  • 3. In a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the mixture into the pie crust.
  • 4. Bake in a preheated 425°F for 15 minutes. Reduce temperature to 350°F, and continue baking for 40-45 minutes. Transfer to a wire rack, and let cool completely.
  • 5. To decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
  • 6. Fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. Drizzle with caramel sauce over the rosettes.
  • Tip: For easy and no-mess chopping, freeze the MILKY WAY® Brand Milk Chocolate Covered Caramels first.
  • by-http://brightideas.com/bright_idea.aspxID=40

• 
  

Chocolate Caramel Apples

• Prep Time: 10 Min.
• Decoration Time: 15 Min.
• Difficulty: Easy
• Yield: Makes 10 Apples.

• 6 small apples, washed and patted dry
• 1 bag (14-oz ) soft caramels
• 2 tablespoons water
• 1 1/2 cups M&M’S® Chocolate Candies

Special Equipment:

• 10 craft sticks
• 4-cup microwave-safe measuring cup
• Wax paper

• 

  • 1. Press the craft sticks into the tops of the apples and set aside.
  • 2. Melt caramels with water in measuring cup for 1 to 2 minutes in microwave. Stir occasionally until smooth.
  • 3. Dip apples into caramel, rolling to cover. Roll apple bottoms in M&M’S® Chocolate Candies and chill for 20 minutes.
  • by- http://brightideas.com/bright_idea.aspx?ID=216#4_star