Samoa Monkey Bread with Ganache Dipping Sauce

Samoa Monkey Bread with Ganache Dipping Sauce



Recipe by: Willow Bird Baking, heavily adapted from Pillsbury
Yield: 12 servings

Samoa Girl Scout cookies are good. Monkey Bread is good. Samoa Monkey Bread is INSANE. You have to make this one! It’s a little fiddly filling each dough ball with chocolate, but so worth it.

Ingredients:
4 (7.5-ounce) tubes of refrigerated biscuits
3/4 cup sugar
2 teaspoons cinnamon
2 tablespoons cocoa powder
1/2 cup butter, melted
1 teaspoon coconut extract
3/4 cup packed brown sugar
1 1/2 cup shredded coconut
3/4 bag of Hershey’s Baking Melts* for stuffing
1 cup chocolate chips (I prefer Ghirardelli 60% cacao chips for this ganache)
1/2 cup heavy cream
*Karly turned me on to these and they’re perfect for this application, but you can use chocolate chips or even chocolate kisses if you need to.

Directions:
Preheat the oven to 350 degrees F and grease a 12-cup tube or bundt pan. Toss sugar, cinnamon, cocoa powder, and 1/2 cup coconut in a gallon-size plastic zip bag to mix. Cut each refrigerator biscuit in half and place a baking melt on it. Pinch the dough around the baking melt to close completely. Put the dough balls into the prepared bag and toss gently to coat. Then place the coated dough balls into the greased tube pan. Once you get a full layer of dough balls in the pan, sprinkle on about 1/2 cup of shredded coconut flakes. Keep layering dough balls and coconut until the dough balls are all in the pan. Sprinkle a little more coconut over the top.

Mix melted butter, coconut extract, and brown sugar carefully and pour over the dough balls. Bake for about 45 minutes or until well browned (so the middle won’t be doughy). Remove the pan from the oven and cool for 5 minutes before (carefully — the hot butter might splash) inverting it onto a plate.

While it cools slightly, put the chocolate chips in a medium bowl. Heat the heavy cream in the microwave for about 1 minute — long enough to make it hot, but not enough for it to boil. Pour it over the chocolate chips and let it sit for 2 minutes. Then whisk in small circles to form ganache. Drizzle a little over the top of your monkey bread before pouring the rest into a bowl. Serve the ganache with the warm monkey bread for dipping.

The Best of Willow Bird Baking: Chocolate and Coconut Recipes

I’ve been on a coconut kick again lately, in case you didn’t see that huge hunk o’ cake down there. Today I got a hankering to compile all the Willow Bird Baking coconut recipes and then realized I wanted to do the same for chocolate recipes. And for recipes with both coconut and chocolate. So why not compile all the goodness together in one big roundup post? If you love coconut or chocolate or both together, this post is dedicated to you! And this is the perfect time to unveil a new little Willow Bird feature: you can now hover over any photo to pin that photo to Pinterest. Happy baking — and pinning!

CHOCOLATE RECIPES

1. Bailey’s Hazelnut Chocolate Tiramisu
2. Gooey Chocolate Skillet Cake Ice Cream Sundae
3. Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
4. Thick Chocolate Cake with a Big Red (Velvet!) Heart


5. Coffee Mousse Filled Double Chocolate Chunk Cookie Sandwiches
6. Salted Caramel Chocolate Trifle
7. Dark Chocolate Pumpkin Truffles
8. Gooey S’mores Bars


9. Fauxstess Cupcakes
10. Chocolate Pistachio Cream Cupcakes
11. Trashy Krispy Kreme Doughnut & Coffee Tiramisu
12. Coffee Mousse Filled Doughnuts


13. Chocolate Peanut Butter Bliss Cheesecake
14. Bittersweet Marbled Chocolate Cheesecake Brownies
15. Wacky Candy Cupcakes: Ferrero Rocher and Reese’s Cup
16. Black and White Croquembouche


17. Coffee Cookie Dough Fudge Cheesecake
18. Chocolate Tart with Pretzels
19. Nanaimo Bars
20. Red Velvet and Oreo Kisses


COCONUT RECIPES

1. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
2. Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
3. Moist Fluffy Coconut Cake
4. Gooey “German” Pumpkin Skillet Cake


6. Vanilla Custard Soaked Pumpkin Poke Cake
7. Coconut Cream Tart
8. Buttery Coconut & Almond Morning Buns


9. Brownie-Bottom Coconut Chocolate Cream Cake
10. Banana Coconut Cream Cupcakes
11. Pumpkin Oat Snack Cake with Broiled Coconut Icing
12. Nanaimo Bars


13. Banana Coconut Cream Cakes
14. Tres Leches Coconut Cake Trifle
15. Oatmeal Cake with Broiled Coconut Icing
16. Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream


CHOCOLATE AND COCONUT RECIPES

1. Bailey’s Hazelnut Chocolate Tiramisu
2. German Chocolate Cheesecake
3. Brownie-Bottom Coconut Chocolate Cream Cake
4. Chocolate & Coconut Cream Pie Bars


The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

I am very new to indoor cat ownership. Buckle has been with me for a little over a month now, and I’m only just now starting to “get” cats. As much as you can ever “get” cats, I should say. He’s quite the enigma.

Here are some things I’ve realized. And that you should have warned me about, you smug cat owners.

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

1. Cats are fluffy.

Yes, they are cute-fluffy, but they are also fur-tumbleweeds-on-all-surfaces, must-vacuum-all-the-time, why-is-there-cat-hair-in-my-mouth fluffy. I don’t think I’ve ever used up an entire lint roller in my life, but since Buckle got here, I’ve gone through two. I have to dust, vacuum, and wash all throws/rugs every weekend without fail or the creep of the cat dander will eventually cover me like an evil, carnivorous fur coat.

He also hates his furminator and tries to attack it. Good thing he loves the prickly hairbrush.

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

2. Cats are busybodies.

If you have cabinets, they need to know what’s in those cabinets. They don’t want a cursory glance. They want to get in those cabinets and roll around until they have fully explored the texture of the cabinet contents.

If you have some dinner, they need to smell that dinner. And paw at that dinner. And if at all possible (for instance, if you have gone to retrieve a forgotten napkin or fork), taste that dinner.

If they hear a noise, see you pick something up, detect a motion in their peripheral vision, or just have a weird hunch, immediate and thorough investigation is essential.

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
What’s this? Cake? What’s cake? I’m going to need to investigate that…

3. Cats are terrifying.

Every now and then Buckle will go bat-you-know-what-crazy for no apparent reason, dive through the house, tackle an utterly-terrified Byrd, jump on three or four separate pieces of furniture, knock something over, and then hide under the buffet.

During this time, I close my eyes tightly and hope nothing expensive is in his path.

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

4. Cats sleep a lot. In weird places.

I emailed my friend Jamie shortly after Buckle came home just to make sure he wasn’t sick: “Are cats supposed to sleep, like, 20 hours a day?” Apparently, yes.

Buckle’s favorite spot to sleep is on my bright orange tray, using The Wednesday Chef’s amazing book, My Berlin Kitchen, as a pillow. He’s got good taste in literature, I’ll admit, but there are fluffy pillows and blankets all over the room. And he chooses to sleep squished into a too-small tray with the corner of a book digging into his side. I don’t get it.

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

5. Cats are worth it.

Worth the fur, worth the terror, worth the furniture cleaning (We had an incident. Don’t get me started.) I’m already forgetting what it was like without Buckle here at home with us. As I punctuated that last sentence, he just stretched out and curled into an even more absurd position in his little book tray, as if to underscore my point. He’s a big sweet baby, and I’m glad he’s mine.

* * *

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Buckle’s already given his furry “thumbs up” to this cake — he tried his best to reach it during the photo shoot. I love all coconut cakes, and have tried this one and this one. Both were amazing in their own ways, but I knew it was time to Frankenstein together the ultimate coconut cake. And this is it.

This cake combines the perfect white cake from The Way the Cookie Crumbles‘s careful experiments, an insane coconut pastry cream filling from Zoë Bakes, a thick coconut syrup drizzled onto each layer to keep it moist, and a buttery coconut French meringue buttercream to top it all off. It’s a time consuming recipe, but if you’re as crazy about coconut as I am, it’s worth it.

My sweet friend Mara and I were both gunning to make this ultimate treat, so we teamed up to present it to you two different ways! Go see her version of this masterpiece at What’s For Dinner? I love her version so much — not only is it an awesome coconut cake, but it tells a story!

The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

One year ago: Savory Sweet Potato & Chorizo “Cinnamon Rolls”
Two years ago: April Fool’s Day Cupfakes
Three years ago: Lemon Blueberry Cheesecake Squares with Shortbread Crust

5 from 1 reviews
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
 
Prep time
Cook time
Total time
 
This is it. The ultimate coconut cake. Perfect white cake is drizzled with coconut syrup, filled with rich coconut pastry cream, and slathered with coconut French meringue buttercream. If you love coconut, this one’s for you.
Author:
Serves: 14-16
Ingredients
Perfect White Cake Ingredients:
  • 2¼ cups cake flour (9 ounces)
  • 1/2 cup + 2 tablespoons whole milk, at room temperature
  • 1/2 cup coconut milk
  • 6 large egg whites (¾ cup), at room temperature
  • 1 teaspoon coconut extract
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
  • 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool
Coconut Pastry Cream Ingredients:
  • 1 can (14 fluid ounces) unsweetened coconut milk
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • pinch kosher salt
  • 3 large egg yolks
  • 2 tablespoons corn starch
  • 2 tablespoons unsalted butter
  • 1 cup sweetened coconut flakes
  • 1/2 cup whipping cream
Coconut Syrup Ingredients:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup coconut water
Coconut French Buttercream Ingredients:
  • 1 cup sugar
  • 4 large egg whites , at room temperature
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups sweetened coconut flakes
Instructions
  1. NOTE ON TIMING: This cake has many steps, but none of them are particularly hard. For convenience, I’d split it up over 2-3 days. On the first day, bake the cake layers and let them cool before wrapping and freezing them. Make the coconut syrup and leave it covered in the fridge. On the second day, make the coconut pastry cream and frosting. Assemble the cake. Serve it then or on the third day.
  2. Make the cake: Set oven rack in middle position. Heat oven to 350 degrees. Grease or butter/flour two 9-inch cake pans very well. Add a parchment paper circle in the bottom of each and grease that too. You don’t want your layers to stick! Pour milk, coconut milk, egg whites, and extracts into a small bowl and whisk gently until blended.
  3. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating until mixture resembles moist crumbs, with no powdery streaks left.
  4. Add all but about 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 30 seconds more. Scrape down the sides of bowl before beating just a little longer.
  5. Divide batter evenly between two prepared cake pans and smooth the tops with a spatula before dropping it from about 3 inches high to eliminate any bubbles in the batter. Arrange pans on middle rack. Bake until a thin skewer or toothpick inserted in the center comes out with just a few moist crumbs, 23 to 25 minutes. If you wait until the toothpick comes out totally clean, your cake might’ve gone too long and could be dry; be careful not to overbake! Check early and often.
  6. Let the cakes rest in pans for a few minutes before running a knife around the edges of the pan and inverting the cakes onto wire racks. Invert them again so they’ll be right-side up and let them cool completeley, about 1 1/2 hours, before wrapping in wax paper and plastic wrap to freeze until pretty firm, about 30 minutes.
  7. Make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean or extract in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean (if used), scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add, to temper the eggs so they won’t cook into an omelette in the middle of your pastry cream. That would be a bummer. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.
  8. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Avoid eating entire bowl of pastry cream with a spoon.
  9. To make coconut syrup: Combine the sugar, water, and coconut water in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool completely, about 20 minutes.
  10. Make Coconut French buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240° on a digital thermometer, about 5 minutes.
  11. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla and coconut extract.
  12. Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the “inner” side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer. Spread it almost to the edge, but pipe a thick bead of buttercream around the very outside edge of each layer to ensure no spillage. Sprinkle with flaked coconut. Repeat with the other layers. Frost the cake with a very thin crumb coat and set it in the freezer to set for about 15 minutes. Bring it out and continue frosting the rest of the cake generously. Carefully push handfuls of fluffy coconut all over the sides of the cake and on top. Keep the cake in the refrigerator, but let sit out for about 30 minutes before slicing and serving so the frosting will be soft.

 

Almond Scones with Raspberry Jam and Clotted Cream

Almond Scones with Raspberry Jam and Clotted Cream



Recipe by: Adapted from Barefoot Contessa’s Cranberry Orange Scone recipe
Yield: about 14 scones

I love scones because they’re so quick and easy, but are absolutely divine in terms of texture and flavor. These scones are very lightly sweet, and the glaze adds a much needed dimension, along with a sprinkle of crunchy sugar. Serve with clotted cream and raspberry jam while hot out of the oven. This recipe also provides instructions for freezing the scones for amazing, speedy weekday breakfasts!

Ingredients:
4 1/4 cups all-purpose flour
1/4 cup sugar, plus additional for sprinkling (I used coarse sanding sugar for sprinkling)
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
1 cup cold heavy cream
1 teaspoon almond extract
4 large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or milk, for egg wash

Glaze Ingredients:
1 cup powdered sugar
1 teaspoon almond extract
1/4 cup milk (or cream — I used cream, but it does separate and probably isn’t quite as pretty as milk)
raspberry jam, for serving
clotted or Devon cream, for serving (or substitute whipped mascarpone)

Directions:
Note: You can make scones, shape them, egg wash them, and then freeze them on a baking sheet. Once frozen, you can drop them in an airtight container or bag separated by sheets of wax paper. You can then bake them straight from frozen any morning you want one — just by baking a few minutes longer than normal. So convenient!

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. In the bowl of a food processor, mix together flour, 1/4 cup sugar, baking powder, and salt. Add cold butter and pulse about 10 times or until the butter is the size of small peas (you can also do this by hand in a large bowl, using a pastry cutter or two knives to cut in the butter). In a small bowl or measuring cup, mix together lightly beaten eggs, heavy cream, and almond extract. While mixing the flour mixture on low, pour in the wet ingredients slowly. Keep mixing on low until the mixture forms a dough and begins to form a ball. Turn it out onto a floured surface and knead a turn or two, forming into a disc.

Roll the dough out to 3/4-inch thick, moving it around on the floured surface often to make sure it’s not sticking. Flour a 3-inch round cookie cutter and cut round scones, laying each on the prepared baking sheets. Re-roll the dough and continue cutting scones. When all scones are cut, egg wash just the tops of each one and sprinkle on the coarsest sugar you can find (the crunch is so nice). Bake in the 400 degree oven for 20-25 minutes until risen, lightly golden, and done on the inside.

While the scones bake, whisk together all glaze ingredients. Add more sugar or milk as needed for consistency. Drizzle over hot scones and serve immediately with raspberry jam and clotted cream (also called Devon cream). If you can’t find clotted cream, grab some mascarpone cheese and whisk it a bit until fluffy. Use that instead.

*Darius’s name has been changed to protect his privacy.

Quick Tomato Baked Eggs Skillet Supper

I know some of you are going to say, “Well, yeah, obviously,” to this little recipe (if it can be called that), but I felt pretty smooth when I thought it up last night. I had a can of tomato parmesan soup that I usually enjoy, but I didn’t feel like eating it alone. I also didn’t particularly feel like cooking anything fancy. With a few little add-ins, I dressed up the soup into a hearty dinner. I plan to do the same tonight with my favorite spinach Florentine jarred tomato sauce.

Please serve it with a bright salad and crusty bread, since these items were sorely missed on my table. I had to forego sauce-sopping for sauce-scraping with a spoon, which was not nearly as effective.

That’s all for today — a quick note with a quick little “recipe” I enjoyed. Hope you do, too.

One year ago: My Favorite Pie Crust Dough
Two years ago: Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
Three years ago: Oatmeal Cake with Broiled Icing

Quick Tomato Baked Eggs Skillet Supper



Recipe by: Willow Bird Baking
Yield: 3-4 servings

This is more of an idea or suggestion than a recipe — swap ingredients as you like to make your own little quick and dirty supper on the fly. I’d serve this with a bright arugula salad dressed with lemon juice and olive oil and plenty of crusty bread with softened butter and sea salt.

Ingredients:
a tomato sauce or soup that you really love*
some garlic, basil, olive oil, and chili flakes to dress up the tomato sauce
3-4 eggs
a little cream (optional)
grated cheese (I used Gruyère that I had on hand, but choose one you love)
salt and pepper
*Note: I used a tomato parmesan canned soup, but I’m also going to try this with my favorite spinach Florentine jarred tomato sauce. Make sure you already enjoy the taste of it, since it’ll be the primary flavor. I don’t think it would’ve been nearly as good with one of those watery tomato soups you ate with grilled cheese as a kid. If you want to make a tomato sauce from scratch, I suggest this super quick one.
*Note 2: I bet some crispy bacon or pancetta crumbles and a dollop of sour cream on top of this would be fantastic.

Directions:
Preheat the oven to 400 degrees F. Pour your tomato sauce or soup into an oven-safe skillet (but not cast iron like I did, because apparently it can strip the seasoning — oops!) and dress it up with garlic, basil, olive oil, and chili flakes to taste. Crack eggs over the bed of tomato sauce. Pour a little cream on each egg, salt and pepper the whole dish, and bake for 20 minutes or so until the whites are cooked but the yolks are still runny. Sprinkle grated cheese over the top and bake for just a minute or so more for it to melt. Serve immediately with a salad and crusty bread (I ate/scooped it straight out of the skillet, as I am wont to do.)

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