Toasted Coconut Corn

Who doesn't love sweet summer corn?  

No backyard cookout is complete without this seasonal staple.  Fresh corn on the cob just screams summer.

While I have cooked corn multiple ways, from boiling to barbecue, and have a drawer full of corn-handling and eating tools, this, by far, has become my favorite way of serving corn. 

Better yet, no gadgets required!

Tip #1  Choose corn with long stems still attached

Tip #2  Look for dry silk - wet and gooey means old corn.

Tip #3  Pull back the husk a few inches to assess kernel condition.  Look for large and plump! 

(I have bought corn that looked plump only to peel it and discover the kernels were barely developed.)

When peeling back the husk, be careful not to rip the leaves off.  You need to have enough husk left to make a sturdy handle.  And, as pretty as it might look tied with a strand of husk, it will come undone. 

Save yourself the headache and use butchers twine instead!

Butter and salt are great.  So are mayo and chili powder.  But something about this combination of sugared coconut milk, cinnamon and chipotle, compliments the corn's natural sweetness in an unexpectedly wonderful way.

Each time you turn the corn over the fire, baste with the reduced coconut milk until it is gone.

As soon as it is off the fire, while it is still wet from the baste, sprinkle with toasted coconut.

Toasted Coconut Corn

Ingredients

4 - 6 ears un-shucked corn (look for long stems)

6 - 8 oz Coconut Milk

1 T brown sugar

1 t coconut extract

1/8 t cinnamon

1/8 t chipotle powder

salt and pepper

shredded sweetened coconut

Directions

Heat coconut milk, brown sugar, coconut extract, cinnamon, chipotle powder, salt and pepper over medium - low heat until reduced and thickened. 

Carefully peel back corn husk leaves back one at a time.  As soon as you peel the thin inner leaves you can easily grasp the silk and pull it off.  Fold husk all the way back and tie with butcher's twine to form a handle.  

Roast over a low fire, basting with the coconut milk and turning frequently until nicely browned.

Spread shredded coconut on a parchment paper lined sheet pan and broil on low, tossing frequently until starting to brown.

Transfer hot corn to a platter and sprinkle with toasted coconut.

Fresh Peach Coconut Cake

One of the much-awaited joys of spring is stone fruit.  But when it arrives, it arrives en mass, as anyone with a peach or plum tree can attest to.

A while back I came home to find a bag of juicy, ripe peaches on my front porch, a gift from my next door neighbor, whose young tree had produced a mountain of tiny, but delicious peaches.

So many possibilities...

The decision didn't take long.  In general I'm not a cake person.  Give me a sticky, gooey chocolate concoction any day, but I cannot deny that there is something about a great coconut cake that makes me swoon.

Mild, creamy coconut, much like vanilla, pairs extremely well with a wide variety of flavors both savory and sweet, from spicy curries to sugar-laced desserts, so introduce some juicy peaches to the mix and how could I go wrong?

I have made a few cakes in my day, but I have to tell you, this batter was the best I ever tasted.  One beater was not enough.  I'm not too proud to admit that I licked both!

 The shredded coconut in this batter might have made it dense, but the addition of diced fresh peaches counteracted that, giving the cake a moist, yet light texture.

Adding peach preserves to the whipped cream between layers gave the cake a bright pop of sweet flavor in the center.

Fresh Peach Coconut Cake

Ingredients

• 1½ cups sugar
• ¾ cup butter, room temperature
• 3 eggs
• 1 t vanilla
• 2 t coconut extract, 1 for cake and 1 for frosting
• 1 C peaches, peeled and chopped (plus additional for decoration)
• 1 teaspoon lemon juice
• 1/2 C coconut milk
• 1/4 cup buttermilk
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup coconut sweetened, shredded (optional)
• 2 cups heavy whipping cream
• ½ C peach preserves
• 1 t brown sugar

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar. Add the eggs and beat until smooth. Add vanilla, coconut extract, peaches and lemon juice and beat until the peaches are broken up into small pieces, about 1-2 minutes on high.  Add the coconut milk, buttermilk, flour, baking soda and salt.  Continue beating for an additional two minutes, fold in coconut.
3. Generously grease two 9 inch round cake pans.  Bake on middle rack of oven about 20-25 minutes.
4. Remove and let cool.
5. Whip cream with 1 teaspoon brown sugar and remaining teaspoon of coconut extract until stiff, then separate out about one third and blend in the peach preserves.  Reserve the remaining whipped cream.
6. Place one cake on a cake stand and slather top with a thick layer the cream/preserves mixture.  Carefully place second cake on top then proceed to frost the entire cake with remaining whipped cream
7. Peel, pit and slice additional peaches then decorate as you see fit.
8. Sprinkle with additional toasted coconut.

 Serve with Vanilla Bean ice cream.  :)

 * Adapted from "A Bountiful Kitchen".