Indulge in the nostalgic charm of Old Fashion Coconut Flake Brittle, a classic confection that has captivated taste buds for generations. This delectable treat combines the delicate sweetness of coconut flakes with the rich, buttery flavor of a brittle base. With its alluring golden-brown hue and irresistible crunch, this timeless candy is a delightful accompaniment to afternoon tea parties, holiday gatherings, or simply as a sweet treat to savor anytime, anywhere.
Our collection of recipes offers variations on this classic, ensuring that everyone can find their perfect coconut brittle bliss. From the straightforward simplicity of the Original Old Fashion Coconut Flake Brittle to the decadent indulgence of the Chocolate Coconut Flake Brittle, each recipe promises a unique taste experience.
For those with a penchant for a nutty twist, the Pecan Coconut Flake Brittle is a delightful choice. The crunchy pecans add a delightful textural contrast to the chewiness of the coconut and brittle, creating a symphony of flavors and textures in every bite. And for those seeking a gluten-free alternative, the Gluten-Free Coconut Flake Brittle offers the same irresistible taste and texture without compromising on quality.
No matter your preference, our Old Fashion Coconut Flake Brittle recipes guarantee a delightful journey into the world of classic confectionery. Embrace the nostalgia and create memories with these timeless treats that will be cherished for years to come.
COCONUT AND SPICE BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 5
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
GRANDMA KRAUSE'S COCONUT COOKIES
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED COCONUT CAKE
Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!
Provided by Darla Cecil
Categories Desserts Cakes Coconut Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
- Sift flour, baking powder, and salt together in a separate bowl.
- Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
- Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
- Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
- Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
- Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
OLD FASHIONED COCONUT CAKE
This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs and sugar and beat until light and fluffy.
- Add flour and baking powder and beat on low until smooth.
- Add coconut flavoring.
- Combine milk and butter in a saucepan and heat until butter melts.
- Fold into other mixture.
- Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
- Thaw the packages of coconut.
- Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
- Topping the icing with the coconut (in between the layers too!).
COCONUT BRITTLE
Make and share this Coconut Brittle recipe from Food.com.
Provided by Carrie Ann
Categories Candy
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Spread coconut evenly on a buttered baking sheet.
- In medium microwave safe bowl, combine sugar and corn syrup.
- Microwave on high 3 minutes.
- Stir in nuts and microwave 4 minutes more.
- Stir in butter and vanilla and return to microwave for 1 minute.
- Stir in soda until light and slightly foamy.
- Pour over coconut in pan.
- Let cool until firm and break into pieces.
Tips:
- For best results, use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching.
- Use a candy thermometer to accurately measure the temperature of the sugar syrup. This will help ensure that the brittle reaches the correct consistency.
- Stir the sugar syrup constantly to prevent crystallization. If the sugar crystals start to form, remove the pan from the heat and stir vigorously until they dissolve.
- When adding the coconut flakes, work quickly so that the hot sugar syrup doesn't harden before the coconut is evenly distributed.
- Pour the brittle onto a greased baking sheet and spread it out evenly. Allow it to cool completely before breaking it into pieces.
- Store the brittle in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Old-fashioned coconut flake brittle is a delicious and easy-to-make candy that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a sweet treat that will be enjoyed by people of all ages. So next time you're looking for a tasty and nostalgic snack, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love