Written on November 4, 2013 at 5:00 am , by Naomi Robinson
I’m just going to start off by telling you that this Banana-Coconut Coffee Cake was a huge hit in my family. Although that’s no surprise since they love banana bread and coffee in any variation.
Along with that, the crunchy sweet streusel was an added plus that actually made it everyone’s favorite part.
For this recipe the only tweak I made was to swap out the macadamia nuts for pecans in the streusel and I added a ½ cup of mini chocolate chips. Other than that, I stayed true to the recipe. And just for the record, when I do get my hands on some macadamias, I will be making this recipe with it. I think the combination of macadamia and bananas in a coffee cake is gonna be killer.
For now, I can guarantee you, whatever nut you go with for the streusel, the bananas and coconut add so much that this recipe will end up in your regular rotation for coffee cake variations.
Written on October 3, 2013 at 8:30 am , by BHG Guest Blogger
Kelly Senyei is a food and lifestyle journalist, on-camera host, professionally trained chef and author of Food Blogging For Dummies. Her food blog, Just a Taste, serves up inspiration for every meal and any occasion with creative recipes, entertaining tips, step-by-step photo tutorials, and instructional videos that help you save time and up your game in the kitchen.
Fall hasn’t officially arrived in my home until I whip up a towering stack of pumpkin pancakes topped with a pat of butter and plenty of maple syrup. And while I’m all for the festive flavor of classic pumpkin pancakes, I decided to add a tropical twist to my latest stack of flapjacks. The result? Light, fluffy pumpkin coconut pancakes made with coconut milk and toasted coconut flakes.
Pumpkin and coconut may sound like a surprising combination, but one taste of these pancakes and I guarantee you’ll be sold on this delicious duo. The coconut milk lends a touch of richness while the toasted coconut flakes provide a sweet crunch in every bite. And if you’re a pancake enthusiast like myself, then you’re constantly on the hunt for ways to improve your performance, from how to prepare the batter to when to flip each flapjack. Tune in to the video below to discover my tips and tools for perfecting your pancake technique.
Ready to put your skills to the test? I used this basic pumpkin pancake recipe and made the following tweaks to transform them into pumpkin coconut pancakes:
- Rather than 1 3/4 cups milk, use 1 cup milk and 3/4 cup coconut milk
- Toast 1/2 cup sweetened coconut flakes for a sweet and crunchy topping
Begin by whisking together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, combine the milk, coconut milk, pumpkin, eggs and oil.
Add the wet ingredients to the dry ingredients, stirring to combine. Don’t overmix the batter (a few lumps are good!) or the gluten in the flour will overdevelop and cause the pancakes to be dense and tough. It’s also important to let the batter rest at room temperature for 30 minutes, which gives the baking powder a head start on fluffing up your flapjacks.
While the batter rests, toast the coconut flakes by spreading them in a thin layer on a parchment paper-lined baking sheet. Bake the coconut at 350°F for 5 to 10 minutes, stirring frequently, until it’s golden brown. Coconut burns quickly, so make sure you keep an eye on it and stir often.
When you’re ready to cook your pancakes, preheat a griddle or nonstick pan and add a small amount of vegetable oil, butter or a combination of both. Next, pour about 1/4 cup of batter onto the griddle, spreading it around, if necessary. Allow the pancakes to cook undisturbed until small bubbles form all over the surface of the pancakes, and then using a spatula, flip them once and continue cooking them for 1 to 2 more minutes.
Now all that’s left to do is transfer the pancakes to your plate and top them with the toasted coconut, chopped pecans and a drizzle of maple syrup. And it’s as easy as that! Try this tropical twist with your next batch of pumpkin pancakes and feel free to share your tips for perfect pancakes below.
Written on August 7, 2013 at 9:00 am , by Michael Wurm, Jr.
Even in the middle of summer, you cannot stop me from firing up the oven and baking a delicious pan of awesomeness. Over the past couple weeks, I’ve been craving anything with coconut. I actually just celebrated my thirtieth birthday and my mom made me the most delicious, ginormous triple coconut cake. It was pure heaven!
Anyway, I was searching through the recipes on the BHG site on my phone to find something I could incorporate coconut into. I first stumbled upon this collection of bar cookie recipes. Who doesn’t love an easy-to-make bar cookie? However, nothing was quite right for my purposes so I continued my search and found these 30 blissful brownie recipes. Once I saw the recipe for White Chocolate Brownies, I knew I had a winner.
Essentially, all I did was follow the recipe and just add some coconut. For my variation, you’ll need one cup of sweetened coconut. When you are mixing the batter, add a half cup at the same time as the macadamia nuts.
Since I just adore toasted coconut, I thought that would be a nice addition to the top of these brownies. To toast the remaining half cup of coconut, place it in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. It’s that simple. Sprinkle the toasted coconut on top of the brownies after you add the white chocolate.
This is one of my favorite types of recipes. Simple, rich, and flavorful. Plus, it looks like you spent all day in the kitchen. While the brownies are great for a decadent after-dinner treat, they are also wonderful to take to a picnic or pack for a hike in the woods. You can even further customize the brownies by adding in such things as dried cherries or pineapple.
So fire up that oven and do a little late summer baking. You can find the basic recipe for the White Chocolate Brownies here.
Michael Wurm, Jr. – Inspired by Charm