The Basics: Sweetened Flaked Coconut

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast Coconut. Toasted Coconut Cake With Toasted Coconut-Cream Cheese FrostingCooking & Baking Essentials

The Technique

Sweetened Flaked Coconut

Spring is the perfect time of year to feature coconut in a variety of recipes for special occasions. Right out of the package, stir it into cake batters, pastry cream or frosting for a distinctive flavor. But to really give your signature creations a lift, lightly toasting the coconut on a sheet pan in the oven is the way to go. It adds a rich nutty flavor plus a crisp component to an otherwise ordinary appetizer or dessert. Use the toasted coconut as an easy & pretty garnish. Sprinkle over tartlets, press into the sides of layer cakes or top a batch of indulgent cupcakes with it. Follow my tips for fool-proof results every time.

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How To Toast Sweetened Flaked Coconut

Toasted coconut adds complex flavor to beautiful Spring desserts. It will continue to brown once the pan has been removed from the oven. Stir the mixture a few additional minutes to ensure a golden color as it cools.

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast Coconut. Toasted Coconut Cake With Toasted Coconut-Cream Cheese Frosting

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Preheat the oven to 350 degrees. Spread 1 cup sweetened flaked coconut in an even layer on a baking sheet. Bake the coconut for 4 minutes. Open the oven door. Give it a good stir using a wooden spoon with a long handle. Bake an additional 3 minutes. Open the oven door. Give it a good stir using a wooden spoon with a long handle. Bake an additional 2 minutes. Remove the coconut from the oven. Continue to stir it around the pan. Cool completely before using. Makes 1 cup.

Use a wooden spoon with a long handle to stir the coconut during the toasting process. Stir it from the bottom onto the top layer as the coconut resting over the pan surface will brown first. Farther into the process, steam will rise as you stir the mixture. This will be your indicator that the coconut is toasting more quickly. Watch the coconut more closely the last 3 minutes to make certain it doesn’t burn. Once the coconut has been removed from the oven, continue to stir it as it will continue to toast on the hot pan. Cool completely before using. 

The Tune 
“Peer Gynt Suite No. 1, Op. 46: Morning Mood” Edvard Grieg

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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