impossible coconut pie

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt.

source: blueeyedbakers

• 4 tablespoons (1/2 stick) unsalted butter, melted 
• 3/4 cups sugar 
• 2 eggs
• 1/4 cup self-rising flour 
• 1 1/4 cups sweetened shredded coconut
• 1 cup milk <-- i use coconut milk
• 1 teaspoon vanilla extract

1. Place a rack in the lower third of the oven and preheat the oven to 350 F.  Butter a 9-inch pie plate and set aside.
2. In a large bowl, combine melted butter and sugar and whisk until incorporated.  Add eggs and continue to whisk until smooth.  Next add in the flour, coconut, milk and vanilla extract and stir to combine.
3. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch.  Transfer the pie to a wire rack and cool completely before serving.
4. Store the pie covered in the refrigerator.

lemon coconut custard cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

ingatan untuk diri sendiri pada hari ini..
sebelum buat sesuatu perkara, baca bismillah & ingat Allah..
niat dihati tujuan buat perkara itu kerana Allah
masak utk anak2 kerana Allah
masak utk teman2 di opis kerana Allah
insyaAllah.. ada keberkatannya..

kek ni dibuat sempena meeting dgn para staff
sempena hari ulangtahun salah seorang senior staff
tapi takdak gaya macam kek hepibeday2u langsung!
takpa.. janji semua warga kerja boleh makan (7 out of 8 are guys)
kalau kek hepibeday2u penuh aising org2 lelaki kurang minat
err.. kenyataan tersebut berdasarkan org2 lelaki yg ada disekeliling saya

moist but crumbly - mabeles!
on 2nd tot; i think crumbly but moist sounds better.

sumber: womansday

• 1¼ cups self-raising flour
• ¼ cup custard powder
• 1 cup caster sugar
• ½ cup desiccated coconut
• 1 tablespoon grated lemon rind
• 1 cup milk
• 120g butter, melted
• 2 eggs

Coconut icing

• 1¼ cups icing sugar <-- i reduced to 3/4cups
• 2 tablespoons lemon juice
• ½ teaspoon grated lemon rind
• 1/3 cup shredded coconut 
• Lemon zest, to serve

1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.
2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.
3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency. 
5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

gula aising dikurangkan separuh.. tapi manis leting jugok!

makan kek ni terimbau kenangan makan manisan kelapa yg mamak roti jual masa kecik2 dulu.. nama candy rasanya.. coconut candy?? tapi candy mamak tu jauh lebih manis.. kecik2 dah tunjuk tanda2 gigi-manis (sweet-tooth) :p

jam slice

entah kenapa.. terlebih rajin pulak semalam..
sambil2 tunggu kak insyirah siapkan homework
ummi dia godek2 dapur buat jam slice ni..

sumber: technicolorkitchen
Base:

• 125g (4oz) butter, softened
• 1/3 cup (75g) caster sugar
• 1 cup (135g) all purpose flour, sifted
• 1 teaspoon baking powder
• 1 egg yolk
• ¾ cup raspberry jelly – I used strawberry <-- same here. saya cairkan dulu jem dgn sedikit air panas

Topping:

• ½ cup (113g) caster sugar
• 1 egg, lightly beaten
• 1 cup (90g) desiccated coconut

1. Preheat the oven to 180ºC/350ºF; line a 20x30cm (8x12in) slice pan* with non-stick baking paper.
2. Process the butter, sugar, flour and baking powder in a food processor until combined - I used my Kitchen Aid with the paddle attachment.
3. Add the egg yolk and continue to process until the mixture forms a soft dough. Press into the prepared pan. Bake for 12-15 minutes or until the base is golden brown. Allow to cool then spread with the jam.
4. To make the topping, combine the sugar, egg and coconut. Sprinkle over the jam. Bake for 25 minutes or until golden. Cool in the pan. Cut into slices.

* I used regular pans, both times – no removable bottom. I just left a bit of paper hanging out of the pan to work as “handles” – this way, it was easier to remove the cookie from the pan and slice it into bars.

Makes 24 slices – I got 16 larger slices from the 18x28cm pan and 9 large slices from the 20cm square pan. <-- up till this sentence.. is from technicolor kitchen

nota:
saya guna swissroll pan. hasilnya sangat nipis! kalau suka biskut lebih tebal, sila guna loyang 4segi 8inci dan bakar lebih lama. 

lebih mudah guna long serraated knife utk potong slice ni..

verdict:
the top is crunchy and the jam layer is chewy.
sedap tau! tak puas makan sekeping :D
saya bawa ke usrah.. together with the banana cake.. 
guess which one is the winner?
this jam slice!! 
cik zie suruh buat as kuih raya.. 
err.. kang lemau pulak itu coconut..

lemon coconut bread

bagi saya bread is roti yang ber-yis.
tajuk diatas jauh panggang dari api
xdak rupa roti. takdak guna yis.
its more like quickbread..
nak tukar panggil lemon coconut quickbread-lah!

buat utk bawak ke rumah mak..
utk jamu tamu yg datang visit newborn baby fahri
dan sangat gumbira kerana resepi ni guna lemon 2 bijik!!
lemon tinggal sebijik saja lagi.. yay!
(tapi tepung, gula, butter semua dah licin!!!)










sumber resepi: notesfrommyfooddiary
bahan2:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 3/4 cup sweetened coconut <-- i use dessicated coconut (unsweetened)
• 2 tablespoons vegetable oil
• 2 eggs
• 3/4 cup milk
• 1/4 cup lemon juice

tatacara:

1. Preheat oven to 350 degree F. Grease one 9×5-inch loaf.
2. Stir together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in coconut.
3. Beat oil, eggs, and milk with an electric mixer in a separate bowl until frothy. Stir in lemon juice.
4. Pour mixture over dry ingredients and stir until just combined. Spoon into prepared pan.
5. Bake in preheated oven for 70-80 minutes or until a cake tester inserted in the center comes out clean.

icing:

• 1 1/2 cups confectioners’ sugar
• 2-3 tablespoons lemon juice

1. Stir confectioners’ sugar with 2 tablespoons lemon juice in a bowl with a wooden spatula. Add more lemon juice if it’s too stiff.
2. When the cake is done, let it cool in pan over rack for 10 minutes. Remove pan and let it cool completely on rack before icing it.

verdict:
lemak lemak berlemon. dappp!!!