Lemon Coconut Trifle Recipe

By Amanda posted April 15, 2012 8:08PM CST

Once again my Mojo Staff and I have been baking up treats for all of our clients to enjoy and this is our latest dessert.  The coconut cake recipe can easily be made into a cupcake or a in a round cake pan. You will have to adjust the baking time for each. The great thing about using mason jars is that they travel very well for a picnic, baseball game, backyard barbeque or even for a party. 

Bon Appetit,
Amanda

Coconut Lemon Trifle Recipe

Coconut Cake

Ingredients:

·         3 cups flour (sifted)

·         1 tsp. baking powder

·         ¼  tsp. baking soda

·         ¼ tsp. salt

·         8 egg whites (changed from 6)

·         2 cups sugar

·         1 ½ sticks butter unsalted, at room temp.

·         6 TB. extra virgin coconut oil

·         1/2 cup sour cream

·         1 cup buttermilk

·         2 tsp. vanilla extract

·         1 cup grated coconut

PREP THE NIGHT BEFORE: all ingredients should be a room temperature

Directions:

1.       Preheat oven to 350 F and lightly grease a parchment lined baking sheet.

2.       Sift together flour, baking powder, baking soda, baking powder, and salt. NOTE: YOU WILL SIFT FLOUR TWICE

3.       In an electric mixer, using the paddle attachment, beat butter with 1 ½ cups sugar until light and fluffy making sure to scrap the sides.

4.       Add the extra virgin coconut oil and beat until well combined

5.       Mix sour cream with buttermilk until well combined

6.       Beat in dry ingredients with buttermilk mixture

7.       Add vanilla extract and mix until combined

8.       Take mixing bowl out of the electric mixer and fold in the grated coconut. Pour into a separate large bowl

9.       In a CLEAN electric mixer, using the whisk attachment, beat egg whites until thickened. Then add ½ cup sugar and whip on high until stiff peaks form. NOTE: Do not over beat because eggs will curdle and if mixing bowl is not clean then whites will not thicken.

10.   Gently fold in the egg whites in 2 additions into cake batter.

11.   Pour batter into baking sheet and for 30-40 minutes until a toothpick comes out clean (last time baked for 42 minutes)

Lemon Curd

·         1/2 cup fresh lemon juice

·         1 cup sugar

·         3 large eggs

·         1 tb. grated lemon zest

·         1/8 tsp salt

·         1 stick unsalted butter, cut into 1 inch cubes

Prep the Night Before:

Directions:

1.       In a bowl set over a pan of simmering water, whisk together lemon juice, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon. Make sure that the heat is not too high or the eggs will curdle. Medium low heat should be fine but you might need to turn down the heat.

2.       Strain through a fine-mesh sieve into another bowl and stir in the butter one cube at time to guarantee a creamy texture. Add lemon zest and stir until combined.

3.       Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.

 Whipped Cream

Ingredients:

·         2 cups heavy whipping cream, cold

·         1 cup powdered sugar, sifted

·         1 tsp vanilla extract

Directions:

1.       Whip the heavy whipping cream on high speed in a standing mixer until it starts to thicken.

2.        Add powdered sugar and vanilla extract and whip just until it is blended and looks like whipped cream. Do not over whip because then it will curdle.

TO ASSEMBLE THE LEMON COCONUT TRIFLE:

1.       Cut out coconut cake with a circle cookie cutter to the size of your glass or jar. Cut as close as you can to not waste any cake.

2.       Optional: place whipped cream and lemon curd in a piping bag with a circle tip

3.       Add  a dollop of whipped cream and lemon curd in each glass

4.       Press a piece of cake on top make sure there are no air bubbles

5.       Repeat with a dollop of whipped cream

6.       Repeat with a dollop of lemon curd

7.       Repeat with a piece of cake until the glass is full. Try to finish with the lemon curd on top!

 

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Chewy Fudge Brownie Recipe with Printable Recipe Card

By Amanda posted May 11, 2011 1:21PM CST

Ingredients:

4 cups brown sugar
2 cups flour
1 cup unsweetened cocoa powder
½ tsp salt
2 tb. kahlua liquor
4 sticks of unsalted butter, melted
6 eggs, slightly beaten
OPTIONAL: 2 cups chopped walnuts

Directions:

1. Heat oven to 350°F. Line a baking sheet with aluminum foil.
   
2. Stir together sugar, flour, cocoa, and salt in large bowl. Fold in melted butter and kalua with a spatula until combined. Fold in eggs making sure all flour pockets are gone. Add walnuts if you desire & combine.  Pour batter into baking sheet spreading evenly.
3. Bake 40 to 45 minutes. Cool 30 minutes.

Helpful tip:
Place brownie pan in freezer for 15-20 minutes and then cut them. Helps to get clean edges when cutting brownies.

TO PRINT RECIPE CARD: Click on the recipe card to take you to the link and print. Cut around the edges and fold in half. You can glue the two sides together for one card.









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Spring Beauty & Brunch Menu: Coconut Cherry Pancakes with Orange Segments Recipe

By Amanda posted March 25, 2011 5:30PM CST

Beauty & Brunch is one of our most popular events and I always say to people it's like breakfast in bed but you are getting pampered with a pedicure at the same time. There is definitely no other place that can pamper your nails and satisfy your tummy with beauty and brunch combined into a one spot destination. For more details CLICK HERE

For the Spring menu, I wanted to create a dish that was light and refreshing for the Spring. I started thinking of very refreshing fruits like cucumber, grapefruit, lemon, and orange. I felt that oranges would add a burst of flavor and acidity to balance the sweet taste of the coconut and cherries.  These pancakes are made with applesauce and because of this they are super fluffy and lighter than traditional pancakes. It took a few tries to perfect the recipe but the final version is like Spring in your mouth!
 
I included the recipe for those of you who would like to make these at home for your kids or special someone.

Coconut Cherry Pancake Recipe:

INGREDIENTS: (all ingredients must be a room temperature)

1 + 2/3 cup all purpose flour
1/3 cup rice flour
1/3 cup sugar
1 tsp. baking powder
½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1 cup applesauce
4 tb. melted butter, cooled
1 tb. vanilla extract
1 cup dried coconut
Grated Peel from 1 orange
½ cup dried cherries
3 oranges segmented

DIRECTIONS:

Melt butter over low heat in saucepan and let cool.  Grate the peel from 1 orange and then cut the bottom and top off the orange and place on a cutting board.  On an angle cut the pith off the orange leaving only the flesh of the fruit.  Then hold the orange in your hand and slice the segments right in between the skin lines. Here is a helpful video that shows you how to do orange segments.

In a large bowl whisk together the first 6 ingredients. In another bowl combine eggs, milk, applesauce, melted butter, and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in dried coconut & orange peel.  Don’t over mix b/c it will make hard pancakes. 

Heat skillet and melt some butter to grease pan then wipe away excess with a paper towel.

Add ¼ cup of batter to the pan and then sprinkle with few dried cherries on top or to your preference. Wait for bubbles to form and then flip the pancake about 1 minute. Cook pancake for another minute and place on plate lined with a paper towel to absorb excess moisture. Place 2-3 pancakes on a plate, top with orange segments, and drizzle with maple syrup.

Bon Appetit!

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