Coconut Syrup Recipes

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

Steps:

• Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar.
• Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally.
• Transfer to a blender, and puree until smooth.
• Serve immediately.

Steps:

• Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Steps:

• Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
• Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.

Steps:

• Combine 1 1/2 cups water and the sugar in a saucepan, and bring to a boil. Stir in the coconut, remove from the heat, and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
• Add the eggs and the egg yolks, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl.
• Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• Add 1/2 of the coconut milk, beat well.
• Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• Add the remaining 1/2 cup of coconut milk and the vanilla.
• Beat well.
• Add the final 1/3 of the flour mixture and beat well.
• Add the shredded coconut and mix to combine.
• Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
• Bake until lightly golden and springy on top, about 35 minutes.
• To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
• Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
• Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
• Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
• While the cakes are cooling, make (or open) your icing.
• Spread the frosting on each layer.
• Re-assemble the cake and frost the outside.
• Sprinkle all over with the shredded coconut you saved for the garnish.