coconut

German Chocolate Cupcakes

I always prefer cupcakes to cakes and these German Chocolate Cupcakes are no exception.  There’s a much better ratio of coconut pecan topping to cake.   And you get bonus chocolate frosting on the top!  This recipe is for one batch of 24 cupcakes, but there was enough topping leftover for at least another 12 cupcakes.

Ingredients:

1 batch of chocolate cake mix (I used a box mix!)

1 jar of chocolate frosting

4 egg yolks

12 ozs. evaporated milk

1 1/2 cups sugar

3/4 cup butter

2 cups shredded coconut

1 cup chopped pecans.

Bake the cupcakes in liners, according to the instructions.  Let cool completely.

To make the filling, whisk the egg yolks, milk, and vanilla in a medium sauce pan.  Add the sugar and butter.  Continue whisking over medium heat for about 10 minutes or until the mixture is thick.  Remove from heat and stir in the coconut and pecans.  Let cool.

Pipe frosting around the outer edge of each cupcake.  Add the coconut filling to the center.

Store in an airtight container in the refrigerator until potluck time!

Crumb Cake

Crumb Cake3

Crumb Cake is great for breakfast potlucks!  You can make it the day ahead and it is great served warm or room temperature.

This recipe is from the Joy of Cooking cookbook.  The version pictured above does not include the coconut, but I have made it both ways and both are wonderful.

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.

 

Ridiculously Easy Coconut Cream Bars

Ridiculously Easy Coconut Cream Bars

Four ingredients are all you need for these ridiculously easy and amazing Coconut Cream Bars!  Thank you to Ali for including these bars on her site Ali Does It Herself and for allowing me to share them here on Potluck Time!

Ingredients:

20 ozs. shredded coconut, plus extra for the tops

14 oz. can sweetened condensed milk

2 cups powdered sugar

24 ozs. chocolate (Make sure to have some extra on hand.  Depending on the size and number of bars that you cut, you may need extra.  I used a combination of semi-sweet chocolate chunks and chocolate chips.)

Spray a 9 x 13″ pan with non-stick cooking spray.

Combine the coconut, milk, and powdered sugar in a larger bowl and stir until combined well.  Put the coconut mixture into the pan and press down firmly and evenly.  At the end, I put wax paper over it and evened out the top with a rubber spatula.  Take the wax paper off and cover tightly with plastic wrap.  Place pan in the freezer for an hour.

Meanwhile, melt the chocolate over low heat in a sauce pan.  Take off the heat and let cool to room temperature.

Line a cookie sheet with wax paper.  Cut the coconut bars into squares.  Dip a square in chocolate, place on wax paper, top with a little coconut, and repeat until they’re all done.  Let them cool completely.  If needed, place in the fridge until they are completely set.

Store them in the fridge in an airtight container.  Take them out when you’re headed to the potluck.  By dessert time, they’ll be perfect and at room temperature.  However, if they do get devoured before dessert, not to worry.  They’re also delicious when chilled!

6 Layer Bars

6 Layer Bars

The combination of chocolate, coconut, and walnuts make these 6 Layer Bars extremely addicting!

I used to make 7 Layer Bars every year during the holidays until my friend, Napua, suggested that I substitute the butterscotch chips for double chocolate chips.  They were so good that 6 Layer Bars have now become a staple recipe for my holiday baking and a favorite among my closest friends.  They’re great for any potluck, holiday party, or cookie exchange and they are ridiculously easy to make.

In a 9 x 13″ pan, add in order:

1 stick butter or margarine, melted

1 cup crushed graham crackers

1 cup sweetened coconut

12 ozs. chocolate chips

1 can sweetened condensed milk

1 cup chopped walnuts.

Bake at 350 degrees for approximately 30 minutes or until it is bubbly in the middle.  Let cool completely.  Cover and chill them in the fridge until set (it’s okay to leave them in the fridge overnight).

Take them out of the fridge and let them warm to room temperature.  Cut into bars.  You can serve them right away, or let them get room temperature.  You can also store them in an airtight container, separated by layers of wax paper, for up to three days.