Coconut

[sister herb]

At the first, fruit of the coconut palm is not a nut but a drupe.

The coconut palm (Cocos nucifera), is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from 16th-century Portuguese and Spanish coco, meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.

Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many uses of its different parts. Coconuts are part of the daily diets of many people. Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh".[5] When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is drinkable. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.

The various parts of the coconut have a number of culinary uses. The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes. Coconut flour has also been developed for use in baking, to combat malnutrition. Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean.

Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil. Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite.

According to an urban legend, there are more deaths caused by falling coconuts than by sharks annually.

Coconut can be a food allergen although its prevalence varies from country to country. While coconut is one of the top-five food allergies in India where it is a common food source, such allergies to coconut are considered rare in Australia, the UK, and the United States. As a result, commercial extracts of coconut are not currently available for skin prick testing in Australia or New Zealand.

How to open a coconut:

And now, take your coconut with you and let´s go to the kitchen to found out what we can get from the coconuts.

 

[sister herb]

Coconut Macaroons Recipe

Serves 6

Ingredients:
• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 can sweetened condensed milk
• 2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F/175 C. Line cookie sheets with parchment paper or aluminum foil.

Stir flour, coconut and salt in a large bowl then stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12- 15 minutes in the preheated oven, until coconut is toasted.


Source: http://www.dessert-addict.com/2013/03/coconut-macaroons-recipe.html

 

[sister herb]

Raspberry Jam Coconut Slice

2 cups plain flour
1 cup caster sugar
125g butter, chilled, cubed
3 eggs
1 teaspoon vanilla essence
3/4 cup raspberry jam
2 cups desiccated coconut


Preheat oven to 180 C. Grease and line a 3 cm deep, 24 cm x 29.5 cm (base) lamington pan.

Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.

Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.

Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces. Serve.

Source: http://www.taste.com.au/recipes/13245/raspberry jam coconut slice

 

[sister herb]

Easy Coconut Ice

Coconut ice is a classic sweet made for cake stalls, school fundraisers and fetes. This coconut ice recipe is easy to make, very pink and delicious to eat!

Ingredients:

• 3 cups icing sugar
• ½ cup milk
• 25g butter or margarine
• ½ tsp salt
• 3/4 cup desiccated coconut
• Pink food colouring

Method:

In a saucepan, combine icing sugar, milk, butter and salt. Heat on medium heat until it boils, and takes on candy-like quality.

To test whether its reached ‘candy-like quality’, wait until the mixture is bubbling, take a teaspoonful and drop it into a bowl of cold water. If the mixture balls up when cool, it’s the right consistency.

Add your coconut to the saucepan and give a quick stir to combine.

Take off the heat and divide into two bowls. Allow to cool for 5 minutes; it should start to firm.

Mix one portion, either with a hand-mixer or stand mixture to ensure all ingredients are well combined and don't separate.

Press into a small greased tray (a small loaf tin works well) and put aside.

Put the other portion in your mixing bowl and add a few drops of food colouring, mix as the first portion and then press on top of the first portion.

Refrigerate for 2 hours.

Cut into desired portions and store in airtight container in the fridge.


Notes

• This coconut ice needs to be stored in the refrigerator.
• Be very careful when testing the boiling sugar mixture – it will be extremely hot.
• Don’t let the kids help with ‘cooking’ part of this recipe, but they love to get involved when everything is cooled.

Source: http://www.kidspot.co.nz/recipes-for 2668 5 Kids-cooking Easy-coconut-ice.htm

 

[sister herb]

Coconut and Chickpea Curry

(serves 2-3)

½ Onion, thinly sliced
½ tsp Ground Ginger
1 tsp Turmeric
1 tsp Chilli Powder
1 tsp Ground Coriander
½ tsp Mustard Seeds
1 tin Coconut Milk
1 tin Chickpeas
Couple of good pinches of Sea Salt
Lime, halved
Fresh coriander to garnish (optional)

1. On a low-medium heat fry the sliced onions with a good pinch of salt. Cook until soft and translucent.
2. Add the spices, stir through and heat for 1 minute.
3. Pour in the coconut milk. Bring to simmer before adding the chickpeas.
4. Allow to simmer for 30 minutes, or until the chickpeas are tender, stirring occasionally. Add extra water, maybe a tablespoon, if necessary.
5. Squeeze the juice of half a lime into the curry, stir and serve.

Source: http://www.domesticsluttery.com/2012/03/sluttishly-simple-coconut-and-chickpea.html

 

[sister herb]

Coconut Pudding Triangles

1/2 cup sweetened flaked coconut
vegetable oil, for oiling baking dish
1 (14 ounce) can coconut milk
6 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions:

1 Preheat oven to 325 F/160 C. Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.

2 Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.

3 In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved. Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.

4 Cut pudding into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

Source: http://www.food.com/recipe/coconut-pudding-triangles-haupia-196491

 

[sister herb]

Fast and Easy Coconut Balls



Ingredients:

1. Dessicated Coconut - 350 gram
2. Condensed milk - 400 gram
3. Dessicated Coconut - 50 gram (decoration)

Four Steps Method:

1. Take the dessicated coconut in a bowl.
2. Add the condensed milk into the dessicated coconut bowl.
3. Mix the two ingredients thoroughly well and form into round balls.
4. Roll the round balls in the dessicated coconut meant for decoration.

Source: http://susrecipes.blogspot.fi/2013/05/coconut-laddu.html

 

[sister herb]

Fruity coconut creams

• 1 x 50 g/2 oz sachet coconut cream (See Note)

• 500 g 0% Greek yogurt or tub quark

• 85 g icing sugar, sieved

• few drops vanilla extract

• 2 kiwi fruit

• 400 g can pineapples chunks

1. Dissolve the coconut cream in 50ml boiling water, then leave to cool. Spoon the quark or yogurt into a mixing bowl, then stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to serve.
2. Peel and chop the kiwi fruit into small pieces. Drain the pineapple, then chop the chunks into small pieces. Mix the fruit together, then spoon over the top of the coconut creams to serve.

Source: http://www.bbcgoodfood.com/recipes/3598/fruity-coconut-creams


Note: You can also make coconut cream by yourself.

Ingredients:

• 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
• 1/3 cup powdered sugar or to taste
• 1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)
• 1 Tbsp vanilla extract or to taste

Directions:

1. Chill the cans of coconut milk overnight in the fridge
2. Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
3. Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
4. Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency
5. For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
6. Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.

Source: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.PHP

 

[sister herb]

Coconut Chocolate Brownies



They’re a little more complicated than your average brownie, but I’m here to step you through it! Ready? Let’s bake!

INGREDIENTS

3/4 C olive oil (plus a tablespoon or so to grease the pan)
1/3 C cocoa powder
2 ounces unsweetened chocolate
2 large eggs
2 large egg yolks
1 tsp vanilla extract
2 1/2 C white sugar
1 3/4 C all-purpose white flour
3/4 tsp sea salt
2 1/2 ounces bittersweet chocolate, roughly chopped (I used a 70% cacao bar)
2 C shredded, sweetened coconut (a 7-ounce bag does it; I had a little bit left over)
fleur de sel, for sprinkling



WHAT YOU DO

1) Preheat oven to 350 degrees F/175 C; lightly oil a 9-by-13 baking pan (I used a glass Pyrex one). Boil about a cup of water.
2) In a large bowl, whisk the cocoa powder with 1/2 C plus 2 Tbls boiling water until smooth, and then whisk in the chopped unsweetened chocolate. Note: I had to do two 10-second zaps in the microwave to get everything to melt together smoothly.
3) Whisk in the olive oil. It’s going to look a little funky, but just keep going. It’ll all come together smoothly as you add more stuff.



4) Add the whole eggs, the egg yolks and vanilla and whisk that all in. Throw in the vanilla, too.
5) Dump in the sugar and whisk until all mixed in.
6) Switch to a spatula and add the flour and sea salt, folding it in.
7) Fold in the chopped bittersweet chocolate.



8) Alrighty. Your batter is finished! Now comes the messy bit, but stay with it! It’s worth it! Pour half the batter into your greased pan (just guess, no need to measure). And now sprinkle 1 C of the shredded coconut on top.



Yup, like that. Now, pour the rest of your batter on TOP of the coconut layer, as evenly as you can.



When you’ve got it all in, use this sophisticated kitchen tool to spread it about in a somewhat even layer:



Yes, your fingers! It worked for me (just be sure your hands are clean, duh). Now sprinkle the final cup of coconut on top, and a pinch of fleur de sel, too. Pop ‘er in the oven for 25-30 minutes. All ovens are different, but I recommend going 30 minutes, because here’s the thing: these are going to be GOO-EY! They will not really solidify until they cool – and even then, they’re going to be, well, gooey. I baked mine for 25 minutes and wish I’d given them just 5 more minutes. You cannot use a toothpick to test for doneness, because of the goo factor. Just don’t expect them to come out like cake-y brownies. When they come out of the oven, put the pan on a cooling rack and wait at least an hour to cut into them, so they’ll set up a bit. They’re definitely to be served on a plate, with a fork — and, as I mentioned, go crazy and have a nice glass of red wine with them – red wine and chocolate are fantastic together! Enjoy.

Source: http://lazycookcrazycook.wordpress.com/2011/02/13/coconut-chocolate-brownies/

 

[sister herb]

Coconut-Lemon Loaf

• 1 cup sugar

• 5 tablespoons unsalted butter, melted

• 3 tablespoons canola or vegetable oil

• 1 1/2 tablespoons finely grated lemon zest

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 1/4 cup milk

• 2 large eggs

• 3/4 cup buttermilk

• 2 1/2 cups flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1/2 cup (2 ounces) sweetened flaked coconut

• Coconut-Lemon Glaze (optional)

How to make it

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350 F/175 C.
2. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
3. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside.
4. In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.
5. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.

Source: http://spoonful.com/recipes/coconut-lemon-loaf

----------------------------------------------------

Coconut-Lemon Glaze

• 1/2 cup confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon melted butter

• 1/8 teaspoon lemon extract (optional)

• 1/4 cup sweetened flaked coconut

How to make it

1. Combine the confectioners' sugar, lemon juice, butter, and lemon extract (if using) in a small bowl. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
2. When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top. Makes enough glaze for one large loaf.

 

[sister herb]

Chocolate Coconut Cookies

Ingredients

6 oz cream cheese, softened
3/4 cup sugar
1 large egg yolk, at room temperature
1 1/2 tsp vanilla extract
2 1/4 cup (about 5 oz) unsweetened coconut flakes

1 3/4 cup all purpose flour
1/3 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, cut into pieces, softened
1 cup sugar
1 egg, at room temperature

Directions

Position oven rack in the center of the oven. Preheat oven to 375 F/190 C.

To make coconut filling:

Beat cream cheese and sugar at medium speed until smooth and light, about 1 minute. Beat in egg yolk, then vanilla, until smooth. Beat in coconut at low speed until evenly distributed. Set aside.

To make cookies:

In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Beat butter to soften. Add sugar and continue to beat until light and airy but still a little grainy. Beat in egg until smooth.

Add flour mixture, beat at low speed until just combined. Dough should be stiff but still pliable.

Using a small cookie scoop (about 1 TBSP), scoop dough into hand or a dry work surface. Flatten into a circle about 2 1/2 to 3 inches in diameter. Mound a heaping teaspoon of coconut filling onto the center of the dough. Fold the sides of the dough up, but do not seal the top.

Place cookies on a greased cookie sheet 2 inches apart.

Bake for 9 minutes, rotate the sheet 180 F/80 C, then bake for another 9 minutes or until the cookies are just starting to brown along the edges.

Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely.

Store at room temperature up to 3 days.

Makes about 2 1/2 dozen.

Source: http://mykitchenjourney.blogspot.fi/2009/12/chocolate-coconut-cookies.html

 

[sister herb]

Lacy Coconut Crips

Ingredients:

• 2/3 cup all-purpose flour
• 1 3/4 cup powdered sugar
• 1/2 tsp salt
• 2/3 cup coconut milk, unsweetened
• 1 tsp vanilla extract
• 1 cup coconut, unsweetened, shredded
• 5 TBS butter, unsalted, melted

Instructions:

1. In a medium-sized bowl whisk together:
   • 2/3 cup all-purpose flour
   • 1 3/4 cup powdered sugar
   • 1/2 tsp salt
2. Pour in and stir until well combined:
   • 2/3 cup coconut milk , unsweetened
3. Stir in:
   • 1 tsp vanilla extract
   • 1 cup coconut, unsweetened , shredded
4. Stir until combined:
   • 5 TBS butter, unsalted , melted
5. Cover bowl and chill for 30 minutes.
6. Preheat oven to 350 F/175 C.
7. Drop a heaping teaspoon of batter onto a baking sheet lined with parchment paper or silicone baking mat.
8. Using the back of a large spoon, gently spread into a circle about 3 inches in diameter.
9. Repeat step 8, spacing circles about 2 inches apart.
10. Bake for 4 minutes, then rotate cookie sheet.
11. Bake for an additional 4-5 minutes, or until edges are golden.
12. If cookies are browning too fast, reduce temperature to 325 F/160 C and bake an extra 2-3 minutes.
13. Place baking sheet with cookies onto a cooling rack to cool for 5 minutes.
14. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
15. Wipe silicone baking mat and parchment paper and cool baking sheet completely between batches.
16. Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3 days.

Serving Suggestions: Be careful not to burn these delicate cookies. The colors do lighten up after cookies have cooled.

Source: http://familyspice.com/recipes/recipe/?recipe_id=426

 

[sister herb]

Coconut Sorbet

Ingredients :

Serves 6

175 g caster (superfine) sugar
120 ml coconut milk
50 g grated or desiccated (dry unsweetened shredded) coconut
½ lime, squeeze
1 sprig fresh mint leaves (to decorate)

Method:

•Place the sugar in a heavy pan and add 300 ml water.
•Bring to the boil, stirring constantly until the sugar has dissolved completely.
•Reduce the heat and simmer for 5 minutes to make a light syrup.
•Stir the coconut milk into the syrup, along with most of the coconut and the lime juice.
•Pour the mixture into a bowl or freezer for 1 hour.
•Take the sorbet out of the freezer and beat it, or blend it in a food processor, until smooth and creamy, then return it to the freezer and leave until frozen.
•Before serving, allow the sorbet to stand at room temperature for 10-15 minutes to soften slightly.

Source: http://www.ifood.tv/blog/how-to-make-coconut-sorbet#jjBsUEqKGK3Hv4Bd.99

 

[sister herb]

Toasted Coconut Popsicles

1 cup sweetened shredded coconut
1 can (140z) coconut milk
3/4 cup half & half (Note)
1 can (13.5oz) sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F/175 C. Spread shredded coconut in a thin layer on a rimmed cookie sheet. Toast 10-15 minutes, stirring often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.

2. In a blender, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract. Blend until smooth, then stir in the toasted coconut by hand. Pour into molds, and freeze 5+ hours until firm. I store mine wrapped in an airtight container in the freezer, wrapping each pop in a piece of parchment paper to keep them from sticking together.

Source: http://delicioushouse.blogspot.fi/2011/08/toasted-coconut-popsicles-mexican.html

Note: “Half and half” is a mixture of half heavy cream and half whole milk that is commonly found in the US. Heavy cream has a fat percentage of about 35% and that concentration of fat is what helps stabilize it when you whip it into whipped cream. Half and half has a fat percentage around 12% and, although much thicker and creamier than milk, it will not whip up into fluffy whipped cream like heavy cream will.

If you are outside of USA, mix together 1/2 heavy cream and 1/2 whole milk (totally 3/4 cup).

 

[sister herb]

Pineapple Coconut Granita

• 432g tin of pineapple pieces in natural juice

• 125g caster sugar

• 2 limes

• ½ x 400ml tin reduced-fat coconut milk

• Washed raspberries to decorate

• Mint leaves to decorate

1. Tip the pineapple pieces in natural juice into food processor and blitz to a purée. Pour into a pan and add the caster sugar and 200ml water. Stir over a low heat until the sugar has dissolved.
2. Take off the heat and stir in the juice of 2 limes and the reduced-fat coconut milk. Transfer to a measuring jug and add enough cold water to make it up to 1 litre. Cool.
3. Pour into a freezer-proof container and freeze for 2 hours, or until just set. Tip the mixture into a bowl and whisk with an electric beater for a few minutes, until smooth. Pour back into the container and freeze overnight.
4. Break up with a fork and serve in glasses. Decorate with washed raspberries and mint leaves.

Source: http://www.sainsburys-live-well-for...ration/recipes/pineapple-and-coconut-granita/

 

[queenislam]

love coconut
n they love me too masha'allah!
excellent effort ★ sister
Thanks for sharing jazakallah khair ~Wassalam .

 

[sister herb]

Sticky Toffee Banana Cake

Servings: 9-12

Ingredients

For the Cake
1-3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
3/4 cup sugar
2 large eggs
1 cup very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract

For the Toffee Sauce
1-1/4 cups heavy whipping cream
1/2 cup dark brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
Pinch salt

For Serving
Sliced perfectly ripe bananas
Chopped pecans

Instructions
Preheat the oven to 350 F/175 C. Butter and flour an 8x8-inch baking dish.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.

On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.

Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.

Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.

Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.

Source: http://www.onceuponachef.com/2014/11/sticky-toffee-banana-cake.html

 

[sister herb]

Isn´t it beautiful!!!!!!!

 

[zaman-gm]

Isn´t it beautiful!!!!!!!

yes it is. but how could i.....

 

[sister herb]

yes it is. but how could i.....

Did br zaman go already? He again tries to eat the cook.