Dacquoise (pronounced “da-kwaz”) is a cake made out of nut meringue and layered with, in this case, white chocolate ganache and roasted pineapple pieces. Toasted coconut is pressed all around the edges.
This cake was a little more labor intensive than I thought. At first look the recipe seemed fairly easy, it surprised me when I read over the recipe completely and realized this would most likely be a two day affair for me. It doesn’t really have to be I guess, but due to waiting times on some of the components it made the most sense time wise.
This was really good overall. I loved the white chocolate ganache and the roasted pineapple, while the nut meringue was just ok. This was a recipe I was always interested in Baking: From my home to yours and I’m glad that I finally got to try it. Head on over to Andrea In The Kitchen to check out the recipe.
Next week it’s Dorie’s Perfect Party Cake, see you next Tuesday!
In Tyler Florence’s book Real Kitchen, in the section on side dishes he makes a comment that chefs know a lot of people order entrees based just on what side dish comes with it. I’ll agree with that but I also take it one step further because a lot of times in restaurants I’ll order dinner just based on sauce or condiment alone. Something with a raspberry reduction or maybe a chipotle mayonnaise? I’m there! Something in a lemon ginger cream sauce? Ohhh, baby! I don’t even care if the stuff comes on top of something I don’t really like.
So the same thing happened when I saw this Coconut Bread with Sweet Pineapple Butter. All I saw was “Sweet Pineapple Butter” and I knew I was making it. I’m not a big coconut fan, but it didn’t matter.
This is an easy bread to throw together. All the basics plus coconut milk, toasted shredded coconut, lemon zest, brown sugar and vanilla. The pineapple butter is just pineapple and butter mixed together. A little dusting of confectioners sugar and it’s done. Easy, and seriously good.
I halved the recipe and baked in two mini loaf pans, they only took about a half hour to be done. The coconut flavor was nice, the bread was moist but that pineapple butter is really where it’s at. I was slathering the stuff on thick thinking “I really shouldn’t be doing this….” but I kept doing it anyway. :)
You can go here here to see the recipe. Coconut Bread with Sweet Pineapple Butter is my seventh post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.
I thought I knew almost everything about my Mom, especially when it came to what she likes to eat. I got a big surprise though the other day when I asked her what her favorite kind of cake was and she answered “Coconut”. I said “Huh?”. This was news to me. I don’t even remember seeing her eat a piece. Ever.
Coconut is usually one of my LEAST favorite things to eat. Now I don’t mind the flavor so much. In fact, I have been known to enjoy many Pina Coladas in a row on occasion, but to actually eat coconut in little shreds and all that… blech.
But I knew I had to make my Mom her favorite kind of cake for Mother’s Day. It’s what any good daughter who likes to bake would do.
I remembered that Ina Garten had a Coconut Cupcake recipe that looked pretty good in her Barefoot Contessa Cookbook so I decided to go with that. You know, Ina has not let me down yet. Most of her recipes are basic and simple but have something different about them that delivers incredibly good versions of well known favorites. Love her, love her, love her.
And of course I love my Mom. So, Happy Mother’s Day to mine and all the other Mom’s out there.
Please check out Ina Garten’s Coconut Cupcake recipe here and make them, like, tonight. It gets five star ratings and the word “heavenly” is used to describe these in her cookbook. Really, how could you go wrong?
So, maybe I can live with a little coconut in my life outside of pina coladas. I survived putting it in Bill’s Big Carrot Cake for TWD and now these cupcakes. And let me just tell you, these babies were freakin’ awesome.