Best Thai Coconut Cake Recipes

Thai Coconut Cake With Mango Sauce image

Provided by Acceptance

Categories Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 350.
Grease a tube pan.
Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
Add the baking powder and then the flour to the yolk mixture.
Beat just till blended.
Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
Sauce:.
Place all the sauce ingredients into a blender or food processor and blend till smooth.
To serve:.
Warm the mango sauce in a saucepan.
Cut slices of the cake and plate them.
Pour warm sauce over.
If desired garnish with freshly toasted unsweetened coconut.

Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce image

Provided by Food Network

Categories main-dish

Time 2h

Yield 1 serving

Number Of Ingredients 25

1/8 pound jumbo lump crab meat, dried
1 teaspoon brunoise-cut red pepper
1 teaspoon brunoise-cut red onion
1/2 teaspoon diced chives
1 teaspoon mayonnaise
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 pinch Caribbean Jerk seasoning
2 tablespoons fine panko breadcrumbs, plus 2 more tablespoons
Vegetable oil, for frying
Jicama and Chayote Slaw, recipe follows
Coconut Thai Red Curry Sauce, recipe follows
1 tablespoon jicama, julienned
1 tablespoon chayote, julienned
1/8 red pepper, julienned
3 chives, minced
1/2 teaspoon fresh lime juice
1/4 teaspoon Mirin
Salt and freshly ground black pepper, to taste
1/2 stalk lemon grass
1/2 teaspoon grated ginger
1 kaffir lime leaf
1/2 cup sugar
1/8 teaspoon red curry paste
1/2 can Thai coconut milk

Steps:

In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs. With your hands, mold into 1 large cake, about 1 inch high. Then coat the crab cake with the remaining 2 tablespoons breadcrumbs.
In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat. Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side.
To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake. Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce.
In a small bowl, mix together all ingredients with a rubber spatula. Use a slotted spoon to place slaw on plates so that mixture is not too liquidy.
In a small saucepan over medium heat, simmer the lemon grass, ginger, lime leaf, and sugar with 1/2 cup water until slightly reduced, about 15 to 25 minutes. Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid.
In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown. Slowly add the rest of the coconut milk. Reduce the heat and simmer until liquid has reduced by 1/4. Add the reserved sugar mixture, and continue simmering until the sauce thickens and reaches a nappe consistency (thick enough to coat the back of a spoon). Drizzle sauce over Crab Cake and around plate.

Thai Coconut Cake image

Provided by Megan Stewart

Categories Cakes

Number Of Ingredients 5

10 oz coconut (flaked)
1 white cake mix (suggested 16 oz)
14 oz can cream of coconut
14 oz sweetened condensed milk
16 oz cool whip (i only use cool whip, but you could use generic), thawed

Steps:

1. 1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. 2. In a small bowl combine cream of coconut and condensed milk. 3. Poke holes in cake with a straw. 4. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake 5. Serve chilled