COCONUT CEREAL-TREAT CARROTS
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 carrots
Number Of Ingredients 6
Steps:
- Line a 9-inch pie plate with plastic wrap, leaving an overhang. Lightly butter the plastic wrap and set aside.
- Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until melted and smooth, about 3 minutes. Tint bright orange with food coloring. Remove from the heat and stir in the cereal and coconut until well coated. Transfer the mixture to the pie plate. Fold the overhanging plastic wrap over the mixture and press to evenly pack into the dish. Let cool until firm, about 1 hour.
- Meanwhile, cut the sour apple twists into 3-inch pieces. Using kitchen shears, fringe the candy, leaving about 1/2 inch connected at one end.
- Invert the cereal treat onto a cutting board and peel off the plastic wrap. Cut into 12 wedges. Make a hole in the rounded edge of each wedge with a skewer and insert the candy to look like a carrot top.
COCONUT CARROT CAKE
You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CLASSIC CARROT-COCONUT CAKE
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.
Provided by Katherine Sacks
Categories Cake Easter Spring Carrot Coconut Cream Cheese Ginger Cinnamon Buttermilk Dessert Texas
Yield Makes 1 (9-inch) double-layer cake
Number Of Ingredients 19
Steps:
- Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
- Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
- Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
CARROT-COCONUT SALAD
Steps:
- Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
CARROT COCONUT COOKIES
These delicious, easy to bake carrot cookies are iced with an orange butter frosting.
Provided by frommyhometoyours
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h23m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
- Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
- Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
- To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 25.6 g, Cholesterol 12.4 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 178 mg, Sugar 18.4 g
COCONUT CARROT SLICES
If you're looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
- Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.
Nutrition Facts : Calories 347 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
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