Dessert being my favorite course and coconut being my favorite food, I've typed up these two recipes for distribution to my like-minded friends:
Coconut L’Pesach
Tropical Meringue Tartlets (Makes about 22 tartlets)
Meringue
½ c. plus ¼ c. unsweetened shredded coconut, divided
3 T. plus ½ c. sugar, divided
3 egg whites, at room temperature
1/8 t. cream of tartar (optional)
Topping
1 c. heavy cream
½ t. vanilla extract
1 T. sugar
4 c. fruit, finely chopped (tropical blend: mango, pineapple, papaya, banana)
Preheat oven to 300 degrees.
Prepare meringue:
1. Line baking pan with parchment paper. Using a glass or similarly sized object, trace a 2-3 inch circle on the paper in pencil. Tartlets can be made freehand using this circle as a model for size, or circles can be traced on the parchment paper for each tartlet.
2. Toast ½ c. shredded coconut in oven for approximately 2 mins. Stir and continue toasting for about 1-2 more mins. until coconut is golden brown. Cool slightly, and mix together with 3 T. sugar. Set aside.
3. Beat egg whites (and cream of tartar) in large bowl at medium speed until soft peaks form. At high speed, slowly add remaining ½ cup sugar approximately 1 T. at a time. Continue beating until mixture forms stiff, glossy peaks. Fold in toasted coconut mixture just until blended.
4. Place meringue in pastry bag or large plastic bag with corner snipped off. Pipe in meringue circles. If desired, use back of a spoon to make indentations in center of each circle to create small “nests”. Sprinkle with ¼ c. shredded coconut.
5. Bake 10-15 mins. or until meringue or coconut begins to turn golden brown (whichever happens first). Reduce oven temperature to 200 degrees, and continue baking for additional 60 mins. or until dry and crisp. Turn off oven; let meringue sit in oven until room temperature. (Can be made 3 days ahead. Store in airtight container at room temperature.)
Prepare whipped cream:
6. Beat cream, vanilla, and 1 T. sugar in large bowl at high speed until firm peaks form.
Assemble tartlets:
7. Spoon whipped cream on top of each meringue. Arrange pieces of fruit on top of whipped cream. Can be refrigerated for up to 1 hr. before serving. (Note: Meringue will become soggy if stored in refrigerator for longer time.)
(Recipe adapted from Cooking Pleasures, April/May 2008, p. 35)
Chocolate Coconut Cake (Makes 6-8 servings)
Coconut Sponge
4 lg. eggs
1 ½ c. sugar
3 2/3 c. unsweetened shredded coconut
Ganache
10 ½ oz. bittersweet chocolate, finely chopped
3 ½ oz. milk chocolate, finely chopped
1 2/3 c. heavy cream
Garnish
1 c. unsweetened shredded coconut, toasted
Preheat oven to 350 degrees.
Prepare coconut sponge:
1. Spray the bottom and sides of a 17 ½ x 12 ½ inch baking sheet with nonstick cooking spray. Line the bottom of the pan with parchment paper.
2. Fill a medium saucepan one-third full with water and bring to a simmer. Whisk together the eggs and sugar in the bowl of an electric mixer. Place the bowl over the pan of simmering water and whisk constantly until the egg mixture is warm to the touch. Remove bowl from heat and beat mixture on high speed until tripled in volume (about 5 mins.). Using a rubber spatula, fold in coconut just until blended. Pour batter onto prepared baking sheet and spread it evenly in pan with rubber spatula.
3. Bake 20-25 mins., until top of cake is light golden brown and toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 mins.
4. Run small sharp knife around sides of pan to loosen cake. Place wire rack over cake and invert. Carefully peel off parchment paper (cake is extremely delicate). Cool cake completely.
Prepare ganache:
5. Put the bittersweet and milk chocolates in large bowl and set aside. Bring cream to boil in medium saucepan. Immediately pour hot cream over chocolate, and whisk until chocolate is completely melted and smooth. Cover ganache with plastic wrap, pressing it directly against surface, and refrigerate until firm enough to pipe (about 4 hrs.).
Assemble cake:
6. Trim off any uneven edges and cut cake crosswise into 3 equal rectangles, each measuring about 5 x 10 inches. Place first rectangle on serving platter. Using small metal offset spatula, spread generous layer of ganache over top of cake layer. Repeat with second layer. Cover with third rectangle. Spread remaining ganache over top and sides of cake. Sprinkle toasted coconut over top and sides of cake. Serve at room temperature. Can be refrigerated and made up to 1 day ahead.
(Recipe adapted from
Recipe: Chocolate-Coconut Cake reprint of recipe from Simply Sensational Desserts by Francoise Payard)
