Farewell (Coconut Coffee Cake)

Our receptionist is moving on, to bigger and better things! 

When asked by another co-worker what her favorite treat was, she said coconut cake or coffee cake. So I combined her favorites and made this. Today is her last day with us. Soon she'll be off saving the world!

But right now, she's eating coffee cake!

This is an easy to make coffee cake and it's very versatile.

I have one recipe for coffeecake. A really, really good recipe. So I use it every time I make coffeecake. which in the last year and a half has only been to say goodbye to a co-worker (I just realized that!)

The original recipe is for a Raspberry Almond Coffeecake.
I've made it as Raspberry Lemon, Blueberry Almond, Vanilla Peach and now Coconut Vanilla Bean.

If you decide it looks good enough to eat, here is the recipe

Ingredients:

• 2 1/4 cups flour
• 2/3 cup sugar
• 3/4 cup butter, softened
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup sour cream
• 1/2 cup sweetened coconut flakes
• 2 eggs
• 1/2 tsp vanilla bean paste (or vanilla extract)
• 8 ounces of cream cheese, softened
• 1/3 cup sugar
• 1/4 tsp coconut extract (or LorAnn's emulsion)

Directions:

1. Mix flour and sugar in a medium bowl. Add butter and blend with a pastry cutter until mixture resembles course crumbs. 
2. Set 1 cup of crumb mixture aside. 
3. Add baking powder, baking soda and 1/4 cup of coconut to mixture and blend.
4. In a separate bowl mix sour cream, vanilla and 1 egg.
5. Add wet mixture to dry mixture and stir until just moistened.
6. Pour mixture into a greased 9-10 inch springform pan. Spread evenly on bottom and slightly up the sides of the pan.
7. In another bowl, combine the cream cheese, coconut extract, 1 egg and 1/3 cup sugar. Beat until smooth. Pour cream cheese mixture on top of cake batter. 
8. Add remaining 1/4 cup coconut flakes to reserved crumb mixture and sprinkle generously on top of cake.
9. Bake at 350 for 40-45 minutes.

Enjoy :)

SAP

Flour-De-Lis

Samoa Brownie Cups

AKA Pregnancy cravings :)

I have a VERY pregnant friend, who has been craving coconut for weeks now! Every coconut anything I have posted in the last few months on my Facebook page is covered in her drool :)

So when I spotted this recipe on Six Sister's Stuff, I knew I had to share them with her.


And you can make them too!
I didn't follow the recipe exactly, but if you don't want to make your brownies from scratch, I recommend it. Their recipe is easy to follow and I am sure tastes great!

I made a few changes to their idea, to suit my needs.

Samoa Brownie Cups
(makes about 18)

Ingredients:
Brownie (adapted from Joy of Baking)
5 ounces semisweet chocolate chips or baking chocolate, chopped
1/2 cup unsalted butter, cut into pieces
2 TBSP cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs (for chewy brownies, my preference or 3 for cakey brownies)
3/4 cups all-purpose flour
1/2 tsp salt

Topping
1 11oz bag of Kraft Caramel Bits
2 TBSP of half and half
2 cups of toasted coconut
1/3 cup semi sweet chocolate chips (for melting)

Directions:
1. Preheat oven to 350 degrees.
2. Spray muffin pan with non-stick spray.
3. Melt chocolate chips/chopped baking chocolate and butter in a glass bowl in microwave.
4. Stir in cocoa powder and granulated sugar.
5. Mix in vanilla extract and eggs, 1 at a time, beat well to combine.
6. Stir in flour and salt and mix until combined.
7. Scoop about 2 TBSP of batter into each muffin cup.
8. Bake for 15-18 minutes until brownies are done to the touch, but not too firm around the edges.
9. Cool brownies completely.
10. Pour caramel bits into a glass bowl and add milk, melt in microwave 1-3 minutes, stirring every 45 seconds until milk is incorporated and caramel is smooth.
11. Add toasted coconut to caramel and mix well.
12. Top each brownie cup with a large TBSP of coconut mixture.
13. Melt chocolate chips in microwave. Spoon melted chocolate into a small Ziploc bag, cut off one corner and pipe onto brownie cups.
14. Allow to set in refrigerator for a few hours before enjoying (if you can).

They freeze really well and I am hoping they ship well too :)


SAP
Flour-De-Lis