Time 20m Yield 32 Number Of Ingredients 8 Steps:
Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool. Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.
Time 1h25m Yield 10 servings Number Of Ingredients 18 Steps:
Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess. Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches. Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest. Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners’ sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum. Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly. Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don’t worry if the mixture looks curdled at first; continue beating.) Beat in the rum. Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.
Time 5m Yield 15 serving(s) Number Of Ingredients 5 Steps:
Mix all together with a spoon & spread over cooled cake. Refrigerate leftovers (if you’re lucky enough to have any leftovers). Just gets better as it sits. Note: I used the cartons of already whipped cream cheese as that’s what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.
Time 1h25m Yield 12 servings. Number Of Ingredients 18 Steps:
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.
Yield feeds 12 Number Of Ingredients 18 Steps:
Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn’t day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit. Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes. Mix 2 tablespoons of the softened butter with the confectioners’ sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges. Make the sauce while the pudding is baking. Combine the cream, confectioners’ sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn’t boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.) Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.
Time 55m Yield 1 large pie, 10 serving(s) Number Of Ingredients 14 Steps:
CRUST:. Cut butter into small cubes and place in freezer to make sure it’s very cold. Place 1/3 cup shredded coconut in food processor. Pulse to finely chop. Then add flour and salt and pulse again. Pour a couple ounces of coconut rum over ice to chill (I just sat it in the freezer while I was prepping and worked fine. Add cold butter to flour and pulse until finely chopped and mixed into flour. Should resemble oatmeal or little pellets. Once tablespoon at a time, pulse in chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine took all 5 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk, wrap and refrigerate for at least thirty minutes. Preheat oven to 375. Once chilled, roll dough out into a 14 inch circle. Carefully transfer dough to the pie pan. Crimp edges to seal, Place a large piece of foil over crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake again for 10 minutes. Cool completely before filling. Spread coconut onto baking sheet, toast for 3-5 minutes, until just golden. Remove and cool. FILLING:. Place instant pudding mix in large glass jar or plastic air tight container. Add cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use. With electric mixer, whip heavy cream with 1 teaspoon vanilla and 3 tablespoons of sugar. and refridgerate. Beat cream cheese until light and fluffy. Slowly beat in pudding mixture. Add a little at a time and scrape bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth Pour mixture onto pie crust, top with remaining whipped cream and toasted coconut, refrigerate for at least 3 hours or over night.
