rants & recipes

Archive for the ‘Coconut’ Category

German Chocolate Cake

Posted by trktos on 23-January-2011

Weird thing, before I became vegan, I was never really crazy about German Chocolate Cake … while I love coconut flavor, I’m not a big fan of dried coconut but lately, I’ve found myself wanting German Chocolate Cake with Coconut-Pecan frosting for some odd reason.

A few months ago, there didn’t seem to be that much, out there, for already-veganized coconut-pecan frosting but a few blogs seem to have caught up with my cravings and saved me much experimenting it the kitchen. I don’t know why I didn’t see this post from FatFreeVegan until today … and a few days ago, there was a similar post from Meet the Shannons.

So today, a birthday-observed-cake … I halved the frosting recipe from FatFreeVegan and halved the “Crazy Cake” recipe from the link provided in that post.

My plan was to cook a single layer, cut it in half, and have half of a two layer cake. This cake, however, was really tender. I could probably have let it cook another 5 minutes. Oh yeah, and letting it cool, no doubt, would have helped too. I gave up on that idea, though, and just frosted it as a single layer. This frosting is really thick … if making a double-layer cake, I would double the frosting (which would be a perfect amount for frosting two tops) and not frost the sides. If you want to frost the sides, maybe make 2.5 times this recipe?

German Chocolate Cake

Ingredients, for a single layer cake:

  • 1 1/2 cups flour (180 grams)
  • 1 cup sugar (I used about 170 grams, plus I added maybe 2 tbsp brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cocoa (I used 45 grams – a 1/2 cup)
  • 1 tsp instant expresso powder
  • 3/8 cup oil
  • 1/2 tsp vanilla
  • 1 tbsp vinegar
  • 1 cup water

Instructions:

  1. Grease and parchment a 9″ cake pan.
  2. Preheat oven to 350 degrees.
  3. Mix all dry ingredients together.
  4. Mix wet ingredients.
  5. Combine wet and dry ingredients until thoroughly combined.
  6. Spread batter into cake pan.
  7. Bake 30 – 35 minutes.
  8. Remove from oven, cool in pan 10 minutes.
  9. Remove to rack to cool completely.

Coconut-Pecan Frosting

Ingredients, enough to frost top of single 9″ layer:

  • 1/2 cup soymilk
  • 3 tbsp coconut milk
  • 1/2 + 1/8 cups brown sugar
  • 1/2 tsp vanilla
  • 3 tbsp cornstarch, mixed with 1/8 cup water (2 tbsp cornstarch would probably suffice – this is pretty thick.)
  • 1 1/4 cups coconut
  • 1 cup chopped pecans

Instructions:

  1. Combine soymilk, coconut milk, sugar and vanilla in a small sauce pan.
  2. Add cornstarch.
  3. Bring to a “boil” … “boil” because even though the original instructions said to boil for one minute, my mixture never really boiled. Luckily, I noticed it was getting thick, on the bottom, and removed the pan in time, to whisk it all back in. (Tilt the pan, so you can see the bottom and whisk constantly.)
  4. Once thickened, turn off  heat and stir in coconut and pecans.

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Oatmeal Pumpkin Seed Coconut Cookies

Posted by trktos on 29-May-2009

Ingredients:

  • 1 3/4 cup brown rice flour
  • 3/4 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup canola oil
  • 3/4 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2/3 cup dried shredded coconut (I used very finely ground coconut – 1/2 cup – well, 1/4 cup in half the recipe)
  • 2/3 cup oats (I used regular oats)
  • 3/4 cup pumpkin seeds (I toasted on the stovetop in some canola oil)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a cookie sheet.
  3. Combine dry ingredients, including coconut and pumpkin seeds.
  4. Combine wet ingredients.
  5. Pour wet into dry and mix to form a dough (see notes!)
  6. Form into 2″ cookies, flattened, and place on cookie sheet.
  7. Bake 15-20 minutes , until cookies begin to brown. Turn sheet half-way through baking.
  8. Cool on cookie sheet for 5 minutes. Remove to racks to cool completely.

Notes:

  • These are a work in progress – the dough, as initially mixed (and halved), didn’t hold together, so I added all-purpose flour and sugar, until a better dough formed. I also added a little soy milk. Although my dough seemed relatively wet, the cookies were a tad dry. I cooked them for about 18 minutes, though, that could explain it.
  • Overall, their flavor was great – reminded me of Pecan Sandies – I will definitely try them again. Other nuts or seeds would likely be tasty.
  • Adjusted from this recipe.

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