Chocolate Coconut Macaroon Cake

I don't know about you but I have a bit of a problem when it comes to tasting desserts that I make. And by "problem" I mean that it is close to impossible for me to not eat 3-100% of said dessert. So it is always nice to find one that I don't care for--no temptation, no stomach ache. 

But don't let my super enticing introduction stop you from making this dessert. Everyone on the planet likes this chocolate coconut macaroon cake except me because the rest of the planet does not vehemently hate coconut flakes as much as I do. What tastes like soggy pieces of plastic to me is apparently delicious to everyone else! 

But you know what is enticing to me about this cake? Its simplicity: it includes very few ingredients and relies on very little equipment (which means there is very little to clean up, ding ding ding). Oh, and it is beautiful. Really beautiful. 

---

Chocolate Macaroon Cake with Raspberry Frosting
adapted from mynameiyeh

Cake
1 14-oz bag sweetened shredded coconut
3/4 cup unsweetened cocoa powder
1/2 tsp kosher salt
2 egg whites
2 tsp vanilla extract
1 14-oz can sweetened condensed milk

Frosting
1 cup unsalted butter, softened
2 cups powdered sugar
pinch of salt
raspberry puree (or peach, strawberry, lemon, etc), to taste

Make the cake: Preheat oven to 350 F. Spray three 6-inch round cake pans and line with parchment paper. 

In a large bowl, mix together the coconut, cocoa powder, and salt. In a second bowl, whisk together the egg whites, vanilla, and condensed milk. Add the wet ingredients to the dry ingredients and stir to combine. Spread one third of the batter into each cake pan and bake for about 18 minutes, until each layer is no longer shiny. 

Make the frosting: Beat all ingredients together until smooth.

---

Citrus Almond Cake

In the right state of mind, complicated cakes that take days of preparation and hours to assemble, can be fun. In the state of mind that I am usually in, a cake that uses approximately six ingredients and requires zero assembly, is the best.

So here's to another simple almond cake gussied up with some citrus and powdered sugar.

---

Citrus Almond Cake

8 oz almond flour
6 large eggs, separated, at room temperature
1 cup of superfine sugar (baker's or ground up granulated)
Grated zest of one lemon
Grated zest of one orange
¾ tsp of salt
⅛ tsp of almond extract

 

Make the cake: Preheat oven to 350 F. Grease and lightly flour a 9 inch springform pan.

In a large bowl, mix almond flour and salt.

In the bowl of your stand mixer, beat the egg yolks with the sugar until smooth and pale. Beat in the zests and almond extract. Add the flour mixture to the egg mixture and beat until smooth. 

Set bowl aside. In another large bowl, whip the egg whites on full speed, until stiff peaks form. 

Gently fold egg whites into the almond mixture until all the egg whites have been incorporated.

Pour batter into prepared pan and bake for about 20-25 minutes, or until golden brown and the cake springs back when gently pressed.

---

Almond Rice Krispie Treats

While good chocolate makes everything better, I would argue that almond paste is a close second. So it seemed only natural that I would eventually make an almond rice krispie treat and, to be honest, I am a little peeved that I didn't do it sooner. 

---

Almond Rice Krispie Treats

6 cups rice krispies
6 tbsp unsalted butter
12 oz mini marshmallows
5 oz almond paste
1 tsp almond extract

Sliced/chopped almonds

Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the butter and almond paste over medium heat in a heavy bottomed saucepan, add the marshmallows. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies. Once fully mixed, press evenly into the prepared pan.

Sprinkle with sliced or chopped almonds.

---