Best 2 Coconut Marzipan Cake Recipes
**Indulge in a Symphony of Flavors: Coconut Marzipan Cake and Its Heavenly Variations**
Embark on a culinary journey of delight with the Coconut Marzipan Cake, a divine creation that harmonizes the delicate sweetness of coconut and the nutty essence of marzipan. This exquisite cake is a masterpiece of textures and flavors, featuring a moist and fluffy coconut sponge, layered with luscious marzipan buttercream, and crowned with a delicate dusting of shredded coconut. Prepare to be captivated by the symphony of tastes as the coconut and marzipan intertwine, creating a harmonious balance that will tantalize your taste buds.
Within this article, you'll find a collection of recipes that celebrate the versatility of the Coconut Marzipan Cake. Discover the classic recipe that showcases the perfect blend of coconut and marzipan, along with creative variations that elevate this dessert to new heights. From a gluten-free version that caters to dietary restrictions to a decadent chocolate-dipped variation that satisfies every chocolate lover's craving, these recipes offer something for every palate. Each variation is carefully crafted to maintain the essence of the original while adding unique twists that make them equally irresistible.
Whether you're a seasoned baker looking to expand your repertoire or a novice seeking a sweet indulgence, the Coconut Marzipan Cake and its variations are sure to satisfy your cravings. Immerse yourself in the world of flavors and textures as you explore these delectable recipes.
COCONUT MARZIPAN CAKE
If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h
Yield 8 to 10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
- In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
- Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
- To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 34 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 244 milligrams, Sugar 27 grams, TransFat 1 gram
COCONUT AND MARZIPAN MACAROONS
These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Provided by nch
Categories Desserts Cookies Macaroon Recipes
Time 1h30m
Yield 65
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
- Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
- Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
- Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
- Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
- Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Fresh Ingredients: Use the freshest ingredients you can find. This will make a big difference in the flavor of your cake.
- Properly Measure Ingredients: Be precise when measuring your ingredients. Using too much or too little of an ingredient can affect the outcome of your cake.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake Properly: Make sure your oven is preheated to the correct temperature before you put the cake in. Also, don't open the oven door during baking, as this can cause the cake to fall.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help prevent the frosting from melting.
Conclusion:
With its moist and fluffy crumb, sweet and nutty marzipan filling, and creamy coconut frosting, this cake is sure to be a hit. Whether you're making it for a special occasion or just because, this cake is sure to please everyone. So next time you're looking for a delicious and unique cake to bake, give this coconut marzipan cake a try. You won't be disappointed!
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