The Basics: How To Toast Sweetened Flaked Coconut

How To Toast Coconut By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Tailgating & Football Party Entertaining Expert Sports Entertaining Tide & Tigers Today Game Day Hostess Birmingham AlabamaCooking & Baking Essentials

How To Toast 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.

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Toasted Coconut
makes 1 cup

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.

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Cooking Lessons

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Coconut-Lemon Cupcakes With Coconut-Lemon Buttercream

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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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