{sms} coconut pecan frosting

I went old-school this week and paired this week’s Sweet Melissa Sundays recipe–Coconut Pecan Frosting–on top of a German chocolate cake. The ‘German’ part of the cake is the type of chocolate traditionally used not the country.
I was excited to go out and buy German chocolate (yes, my life is that exciting) which I’ve seen in the baking aisle many times. But wouldn’t you know it?  Both the recipes I found in my collection of cookbooks did not use German chocolate.

Hmmm…apparently German chocolate isn’t good-quality chocolate. It’s too sweet. Instead both called for good-quality bittersweet chocolate. Both authors said they updated and improved the traditional recipe. Taking the word of the professionals (and chocolate snobs), I did not run out and buy German chocolate. So I guess this is just chocolate cake and a delicious one at that.

The recipe I used came from Tish Boyle”s  The Cake Book. I made the full recipe and planned on making a layer-cake. Yeah, one layer had an untimely demise on my kitchen floor. Thanks to Eliana of A Chica Bakes for hosting this week’s selection. For the Coconut Pecan Frosting recipe visit her blog or buy the book.

{twd} lots of ways banana cake

But I only made it one way. 😉 I followed the recipe as written with one exception. I used nonfat milk instead of coconut milk. I wasn’t going to open a can just for 1/2 cup and then try to figure out what to do with the rest before it goes bad. I also made the cake in two 9-inch cake pans as written. I was going to bake it as mini-muffins, but I was feeling lazy and thought cake layers are easier.

I stuck one in the freezer and took one into work where it was enjoyed by all.

Thank you to Kimberly of Only Creative Opportunities for hosting this week’s Tuesdays with Dorie selection. One day soon I’ll have a computer…

{twd} chock a what cookies?

Actually they are called Chockablock Cookies and they are this week’s Tuesdays with Dorie recipe named {I assume} because they are chock full of everything but the girl. 14 different ingredients to be exact. And I had all of the ingredients on hand. I don’t know if that is a good thing or not. My pantry is a bit full.

Chockablock cookies are a souped up oatmeal cookie with chocolate chips, dried fruit, nuts, and coconut. I made them for Administrative Professionals’ Day and brought them into work. They were a big hit with everyone.

Thanks to Mary of Popsicles and Sandy Feet for hosting this week. If you would like the recipe, visit her blog or buy the book.

{twd} coconut chai tea cake

What can make a coconut cake even better? Infusing the coconut milk with chai tea. The result was a cake that was amazing. And this cake was simple to make which is just what I need this week.

One of the steps in making the cake was to heat coconut milk and butter in a small saucepan. At this point, I threw in 4 chai tea bags and let them seep. The flavors played well together: coconut, chai, vanilla, and a bit of rum; the crumb and crust were just right; and I got to use my kugelhopf pan.

Thank you to Carmen of Carmen Cooks for hosting this week’s Tuesdays with Dorie selection. If you would like the recipe for Coconut Tea Cake, visit her blog or buy the book.

Oh, and because the recipe doesn’t use the whole can of coconut milk, I made this–Steamed Coconut Rice–and added peas. I suggest you try it

{sms} Coconut Cream Pie

This post is actually about the pie crust. A chocolate pie crust. The Sweet Melissa Sundays recipe for this week is Chocolate Pie Crust. I decided to make a Coconut Cream Pie. The recipe for the coconut cream came from The Essential Baker.

I made 1/2 a recipe of both the crust and the filling, which made enough for three 4-inch pies. My trusty side kick Diego helped me with pies. Paula worked diligently on the computer as our tech specialist.

I did not try the pies, but my taste-testers all approved. Thank you to Donna of L’Amour de Tarte for hosting this week’s selection. If you would like the recipe, visit her blog or buy the book. The recipe for the Coconut Cream Pie is HERE.