CREAM OF COCONUT COOKIES RECIPES

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COOKIES 'N' CREAM FUDGE RECIPE: HOW TO MAKE IT



Cookies 'n' Cream Fudge Recipe: How to Make It image

I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield about 3 dozen.

Number Of Ingredients 6

16 Oreo cookies, broken into chunks, divided
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2-2/3 cups white baking chips
1 teaspoon vanilla extract
Crushed peppermint candies, optional

Steps:

  • Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 133 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 17g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

COCONUT CAKE WITH COCONUT CREAM FROSTING - SOUTHERN LIV…



Coconut Cake with Coconut Cream Frosting - Southern Liv… image

This is it, folks—Southern Living's 2020 White Cake.

Provided by Sarah Epperson Loveless

Total Time 3 hours 0 minutes

Yield Serves 12

Number Of Ingredients 22

Baking spray with flour
1 cup butter, softened 
2 cups granulated sugar 
1 tablespoon grated lemon zest (from 2 lemons, optional)
1 teaspoon vanilla extract
½ teaspoon coconut extract 
3 cups bleached cake flour (such as Swans Down) 
1 tablespoon baking powder 
½ teaspoon kosher salt 
1 cup whole milk 
6 large egg whites
1 cup butter, softened 
6 ounces cream cheese, softened 
2 (16-oz.) pkg. powdered sugar 
¼ cup cream of coconut (such as Coco López)
2 teaspoons vanilla extract
¼ teaspoon coconut extract
Leaf green gel food coloring
Super red gel food coloring
Lemon Curd Filling, Cranberry Filling, or Whipped Chocolate Ganache Filling
1 ½ cups unsweetened shredded coconut
2 Peace Dove Cookies (on lollipop sticks or skewers)

Steps:

  • Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract; beat just until combined, about 30 seconds.
  • Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
  • Beat egg whites with an electric mixer on high speed until stiff peaks form (don't overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter; fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ⅓ cups batter per pan).
  • Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans; place directly on wire racks. Cool completely, about 1 hour. 
  • Prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
  • Transfer 3 tablespoons of the frosting to a small bowl; stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow; stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
  • Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake; pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.  

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