The Wonderful, Magical Coconut

by ,

“He who plants a coconut tree plants food and drink,

vessels and clothing,

a home for himself

and a heritage for his children”

    Pineapple Coconut Rum Cream

Ingredients:

  • 1 C Sugar
  • 1 C. Water
  • 12 oz. Coconut Milk
  • 1 tsp. Vanilla Extract
  • 2 tsp. Coconut Extract
  • 1 C. Pineapple-infused Rum (recipe below)

Directions:

  1. Combine the water and sugar in a medium saucepan, bring the mixture to a boil, stirring frequently for 10 minutes. remove from the heat and allow it to cool.
  2. Combine the sugar syrup with the rest of the ingredients, mixing thoroughly to ensure the ingredients are properly blended together.
  3. Transfer (and filter, if desired) into the final serving decanter/container and store refrigerated for up to 30 days.

        Pineapple Infused Rum

Ingredients:

  • 3 C. Sliced Pineapples (fresh and ripe are better, use canned otherwise)
  • 1 C. Light Brown Sugar
  • 1 C. Pineapple Juice
  • 2 1/2 C. White Rum (low to medium congener level)
  • 1 tsp. Food Protector (if using fresh pineapples)

Directions:

  1. Combine all ingredients in a single large jar. If using multiple jars, divide the ingredients equally among the jars. Cover and let stand in a dark, cool place for 30 days, shaking every few days.
  2. Strain the liquid through a fine mesh, pressing the pineapple solids to release all the juices. discard the solids. Allow for sediments to fall to precipitate and rack into final serving container.

  Rock Sound Coconut Rum Cake

Ingredients:

Cake

  • 1/2 C. Shredded Coconut
  • 1 (18.25-oz.) Box Yellow Cake Mix
  • 1 (3.4-oz.) Box Instant Vanilla Pudding Mix
  • 4 Large Eggs
  • 1/2 C. Water
  • 1/2 C. Vegetable Oil
  • 1/2 C. Rock Sound Smoked Coconut Rum (see page 54)

 Glaze

  • 1/2 C. Salted Butter
  • 1/4 C. Water
  • 1 C. Granulated Sugar
  • 1⁄2 C. Rock Sound Smoked Coconut Rum

Directions:

  1. Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan.
  2. Sprinkle the shredded coconut evenly over the bottom of the pan. Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Add in the eggs, water, oil, and rums and beat until fully incorporated. Pour batter over the coconut in the pan.
  3. Bake for 1 hour or until a cake tester inserted into the cake comes out clean.
  4. During the last 10 minutes or so that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
  5. Use a skewer to poke holes all over the bottom of the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan.
  6. Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it’s thing, the cake is a little sticky and is slow to come out.
  7. Once plated, leave plain, dust with powdered sugar, or top with icing and toasted coconut.

Creamy Coconut Cake Roll

Ingredients:

  • 1 pkg. (16 oz.) Angel Food Cake Mix
  • 6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, softened
  • 1/2 C. Strawberry Jam (optional)
  • 1/3 C. Sugar
  • 2 C. Whipped Cream, thawed
  • 1/3 C. Coconut Flakes

Directions:

  1. Heat oven to 350 degrees Fahrenheit.
  2. Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
  3. Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. starting at one short side, roll up cake and paper together. Cool completely on wire rack.
  4. Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in whipped cream.
  5. Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake (add jam if using it). Re-roll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.