Coconut Cream Pie-Cake

Good morning everyone…or afternoon….and/or good night 😁

Different time zone is just awesome, right? This is how we know the earth really rotating around the sun, from east to west, from coast to coast. Although for those on distant relationships, time zone isn’t much fun. It can be hard keeping up one to another, I guess.

Anyways….

I have a very finger licking good KF…no, no, not KFC 🤣 Sorry, I’m silly 🤣 I have coconut cream pie-cake here for celebrating National Cocout Cream Pie Day

I mentioned on Sunday I baked chocolate cake, and knowing today (Tuesday) was going to be coconut cream pie day, I saved some of the cupcakes from Sunday and turned them into this following pie-cake.

So, so good, if you love cream pie and coconut. Since I used cake as the “crust”, hence pie-cake 😊 – yeah I’m silly 🤣

Bottom Layer/Crust

Obv. you can use your favorite pie crust instead as mine. Whatever you decide, you should get 3 layers of goodies 😉

Dry Ingredients

• 2 1/2 c flour
• 1 1/2 c sugar
• 3 heaping tbsp cocoa powder
• 2 tsp BSoda
• A pinch or two salt

Wet Ingredients

• 2 c water
• 1/2 c cooking oil
• 2 tbsp vinegar
• 1 tbsp almond essence

How To

• Preheat oven to 350 F
• Line cupcake pan with cupcake liners – can also be baked in any shaped of pans
• Mix dry ingredients in a bowl, make a well in center, then pour in wet ingredients, stir to combine completely, no lumps.
• Pour into prepared pan and bake for 30 mins for cupcakes (spring back when touched) or 40 for other shaped of pans (until knife inserted in center comes out clean)
• Cool on rack

Meanwhile, make the coconut cream filling!

Ingredients

• 1/3 c coconut palm sugar
• a pinch of salt
• 3 heaping tbsp cornstarch
• 1 can thick coconut milk, 400 ml
• 1 heaping tsp of desiccated unsweetened coconut

How To

• Place everything into a pot
• Bring to boil on medium heat, until thickened, stirring continuously
• Let cool to room temperature
  

Meanwhile, let’s get back to our chocolate cake!

• Crumble 6-8 cupcakes (more if you wish, depending on how big your pie plate is)
• Add in 2 tbsp of unsweetened desiccated coconut
• Mix in 3 tbsp coconut oil, melted
• Press mixture on pie plate and freeze for 10 minutes, at least

Now let’s make the topping!

Ingredients

• 1 can thick coconut milk that has been chilled in the fridge for over night. I love arroy-d brand as it is very good for whipping.
• 3 heaping tbsp icing sugar

How To

• Empty the whole can of the coconut milk – it should be firm, no liquid, once chilled over night, into a bowl. Add in icing sugar and with electric mixer beat until whipped cream consistency

Coconut Cream Pie

• Take about 3/4 of the whipped coconut and place into piping bag
• With the left over, beat it into pudding to combine
• Take out cake layer from freezer, pour pudding on top, and pipe whipped cream all over
• Chill before serving
  

Decoration and Serving

• Preheat oven to 350 F
• Toast 2-3 tbsp of desiccated coconut until golden brown
• Cool to room temperature
• Sprinkle on pie-cake
• Serve pie-cake as is or heaven is with caramel sauce!

Quicky Caramel Sauce

• Melt 6 DF soft caramels over stove top
• Drizzle sauce on pie

Pai Krim Kelapa

Helo, helo, helo

Pa kabar teman? Semoga kalian baik-baik saja, dimanapun kalian berada yak 😊

Pagi ini aku mau berbagi resep pai krim kelapa, yang juga merupakan kue. Lah? Kok?

Lazimnya pai kan kres-kres tuh kulitnya, nah kali ini aku pakai remahan kue 😉 Jadinya yah kue-pai deh 🤣

Ada2 saja nih TKF 😁

Eeeiiitss, dicobain deh. Dijamin suka, soalnya emang enak 😉

Bahan Dasar

• 2 1/2 gelas terigu
• 1 1/2 gelas gula pasir
• 3 sdm kakao bubuk
• sejumput garam
• 2 sdt soda kue
• 2 gelas air
• 1/2 gelas minyak sayur
• 2 sdm cuka Makan
• 1 sdm esens kacang almond

Cara Membuat

• Campurkan bahan kering, lalu masukkan bahan basah, aduk rata
• Tuang ke loyang cupcake atau bentuk apapun, panggang dalam oven yang sudah di panaskan terlebih dahulu 350 F, selama 30-40 menit

Lapisan Tengah

• Didihkan hingga mengental, 400 ml santan kental, 3 sdm maizena, dan 1/3 gelas gula semut (palm suiker), serta 1 sdt kelapa parut kering
• Biarkan dingin suhu ruangan

Cara Bikin Pai

• Hancurkan 6-8 buah cupcake
• Tambahkan 2-3 sdm kelapa parut kering
• Lelehkan 3 sdm minyak kelapa padat, dan tuang Ke kue, aduk rata
• Tuang campuran ke loyang pai, tekan2 merata
• Masukkan ke lemari es selama 10 menit
• Ambil 1 kaleng santan kental siap pakai yang sudah di dinginkan semalaman di lemari es – untuk memadatkan santan. Buka kaleng dan tuang isinya Ke mangkuk, kocok bersamaan 3 sdm gula bubuk
• Ambil 3/4 bagian krim dan masukkan ke kantung segitiga
• Kocok sisa krim bersamaan lapisan tengah
• Keluarkan loyang pai dari kulkas, tuang lapisan tengah, dan semprotkan krim. Dinginkan sebelum disajikan.
• Hias pai dengan taburan kelapa sangrai, dan jika mau, sajikan dengan saus karamel