Coconut Sugar Cake/Grater Cake: St Vincent/Caribbean
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Putting the coconut sugar cake on a banana leaf to set is a custom in the Caribbean. Also, you can leave them to set in a greased baking pan or dish, or on a greased wax paper.
Make sure there are no liquid remaining in the coconut sugar cake. It will not set.
Add more sugar if your coconut is not forming or holding together.
Recipe
2 cups of water
3 cups of grated coconut (use the larger shredding holes on the grater)
3 cups of brown sugar (use 2.5 cups of sugar if you prefer. If it is not coming together, add 1/2 cup or more)
3 bay leaves
3 tablespoons of grated ginger(more or less if you prefer)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Ground nut sugar cake
Buttery Coconut Cookie Bars Recipe
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These buttery coconut bars will make a great addition for the Easter brunch table, and a great late night snack. :). Thanks for watching.
Buttery coconut bars
• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup butter, melted
• FILLING:
• 3 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 4 cups sweetened shredded coconut, divided
Links
baking dish
ballon whisk
almond extract
vanilla extract
flour
pecans
parchment paper
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Pecan Pie Bars That Are Better Than Pecan Pie
Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays!
Recipe:
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup light brown sugar (100g)
1 ½ teaspoons cornstarch
¾ teaspoon table salt
1 cup unsalted butter, very cold and cubed (226g)
2 Tablespoons heavy cream
Pecan Pie Bar Topping
¼ cup unsalted butter, melted and cooled (57g)
1 cup light brown sugar, firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
3 Tablespoons all-purpose flour
3 large eggs, room temperature preferred, lightly beaten
1 cup light corn syrup
1 ½ teaspoons vanilla extract
¾ teaspoons table salt
2 ½ cups chopped pecans (250g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
13x9 baking pan (Affiliate Link):
Food processor (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:24 Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
00:29 Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
01:28 Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
02:23 Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 1-second pulses for me).
03:17 Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
04:17 Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
04:26 Melt butter and set aside so it has some time to cool.
04:45 In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
05:12 Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
06:13 Stir in chopped pecans.
06:25 Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle when the pan is jostled.
07:12 Allow to cool for 4-6 hours or overnight before cutting and serving.
Notes
Preparing without a food processor
Note that while the crust for pecan pie bars can be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor, so use yours if you have it!
Corn syrup
I prefer to use light corn syrup, dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
Pecans
I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
Storing
After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
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Lemon Coconut Gooey Butter Bars
This recipe is one of the most popular recipes on my blog of ALL TIME! These Lemon Coconut Gooey Butter Bars are made with lots of butter, fresh lemon juice, and sweetened coconut! You will fall in love with this recipe just like thousands of people have!
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
COCONUT PARTRIDGEBERRY SQUARES - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making COCONUT PARTRIDGEBERRY SQUARES - See recipe below!.
English
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To view & download the full recipe, please view it here on our website:
Cookbook link:
Ingredients:
¼ cup white sugar, or sugar of choice ¾ cup butter or margarine
2 egg whites 1½ cups all-purpose white flour
¾ cup packed brown sugar ½ tsp sea salt
1 tsp vanilla extract 1 cup unsweetened coconut
1 cup partridgeberry jam, or jam of choice
Method:
In a medium bowl, cream together butter and white sugar, then add flour and sea salt continue mixing until all combined.
Line a 9 x 9 inch pan with parchment paper, then spread flour mixture evenly in the pan. Then evenly spread one cup or more of partridgeberry jam over uncooked crust, or use jam of choice.
After in another bowl, add two egg whites and whisk until it starts to form a stiff peak. After adding brown sugar, vanilla, continue mixing until all combined. Then fold in the unsweetened coconut well.
Spread egg mixture over partridgeberry jam or jam of choice, preheat the oven to 350ºF and bake coconut squares for 30 to 35 minutes or until golden brown.
When baked, remove from heat and let cool. Then remove parchment paper from the pan and place on the counter, then cut into squares. Enjoy
Bonita’s Tips:
Use jam or filling of choice, I’m using homemade partridgeberry jam….
Cream butter and sugar with a mixer or by hand.
Having the pan lined with parchment paper, will help take the coconut squares from the pan easier.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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