Wednesday, January 18, 2012

Chocolate Lover’s Bunt Cake Coconut Whipped Cream



I started storing coconut milk as part of my food storage last summer.   I had found that I was using it more and more in my cooking and that I was always out.  So I bought a case of coconut milk.  Why did it take me so long to add it to my food storage?  It is now one of my go to ingredients.  

 I bought mine at Macey’s  (My local grocery store) during the case lot sale and keep it in my cold storage.  It doesn’t have to be kept cold but if you have the space to store it somewhere cool you will always be ready to make coconut whipped cream.  Yum!  I didn’t come up with the idea of coconut whipped cream, but when I first read about it on The Kitchn.  I knew it was an idea I would love.

 
Chocolate Lover’s Bunt Cake Coconut Whipped Cream
1 package chocolate cake mix
1  3-oz. package chocolate pudding mix
4 eggs (1/4 cup powdered eggs plus 1/2 cup water)
1 C. water
½ C. oil
12 oz. chocolate chips
¾ C. walnuts, chopped (optional)
Coconut Whipped Cream-recipe follows
Shredded Coconut

Beat together all ingredients (except chocolate chips and nuts) for 10 min. Preheat oven to 350º. Stir in chips and nuts. Grease a Bunt pan and then sprinkle with cocoa to “flour” it, mainly on the bottom of the pan. Pour in batter; bake 50-55 minutes or until done. Invert cake on plate. Sprinkle with shredded coconut. Serve with coconut whipped cream.





Coconut Whipped Cream
One 15-ounce can full-fat coconut milk
¼ cup sugar
1 teaspoon vanilla


1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; Several hours or overnight. (Or store your coconut milk in your cold storage and it will always be ready)

2. Open the can of coconut milk. Scoop out the firm layer coconut cream that has solidified at the top of the can.  Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

3. Place this cream in the bowl of a stand mixer, or a large bowl.  Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes or until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

 

1 comment:

Anonymous said...

Yum...thank you! What could be better than chocolate...except maybe chocolate and coconut.:)

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