COCONUT STICK CANDY RECIPES

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CHOCOLATE COCONUT CAKE RECIPE | GIADA DE LAURENTIIS | FOOD ...



Chocolate Coconut Cake Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 2 hours 25 minutes

Cook Time 50 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups) 
2 teaspoons instant espresso 
1 1/4 cups water 
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker 
1/2 cup vegetable oil 
3 eggs 
Two 8-ounce blocks Neufchatel cream cheese, at room temperature 
1 stick (8 tablespoons) unsalted butter, at room temperature 
1/3 cup coconut milk 
1/2 teaspoon kosher salt 
2 1/2 cups powdered sugar 

Steps:

  • Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
  • Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
  • Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
  • Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
  • If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
  • Refrigerate for at least 1 hour before serving.

SUPER EASY COCONUT BALLS | JUST A PINCH RECIPES



Super Easy Coconut Balls | Just A Pinch Recipes image

If you're looking for a coconut treat or an easy edible gift to give friends, you need to try these candies. Easy to make, the filling is creamy, decadent, and full of coconut flavor. Covered in chocolate, these coconut balls remind us of a Mounds candy bar. So good, you'll find excuses to make these.

Provided by Laken Farley @LakeLake

Categories     Candies

Number Of Ingredients 6

1 stick(s) butter
1 can(s) sweetened condensed milk (14 oz)
32 ounce(s) powdered sugar
pinch(es) salt
1 package(s) coconut (14 oz)
1 package(s) chocolate bark (24 oz)

Steps:

  • Melt butter slowly; add condensed milk.
  • Stir in powdered sugar and salt.
  • Add coconut.
  • Chill until easily handled.
  • Roll into balls. Insert toothpicks and place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
  • Melt bark in a double boiler.
  • Dip each ball in chocolate.
  • Place on waxed paper and remove toothpicks. Let set until firm.
  • ENJOY!

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