Best Chocolate Coconut Glaze Recipes

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Steps:

• Cream butter with sugar.
• Blend in eggs. Beat well.
• Add flour, sifted with salt and baking soda.
• Fold in pineapple, nuts, and coconut.
• Spread on greased 10" x 15" x 1" baking pan.
• Bake at 350 degrees F. for 25 to 30 minutes.
• Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
• Quickly spread over entire cake.
• When glaze is dry, drizzle the melted chocolate chips over the cake.

CREAM OF COCONUT CAKE WITH CHOCOLATE-COCONUT GLAZE

Steps:

• Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
• Combine the flour, baking powder, and salt in a medium bowl.
• Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
• Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
• Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
• Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.

INDIVIDUAL CHOCOLATE CAKES WITH CHOCOLATE COCONUT GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
• Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
• For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
• Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

CHOCOLATE COCONUT GLAZE

Steps:

• Place chocolate in a medium bowl. In a small saucepan: Boil coconut milk and corn syrup, stirring constantly. Pour coconut milk over the chocolate. Let mix stand 10 minutes, then stir until smooth. Spread glaze over each cupcake and scatter with coconut.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE

Steps:

• Preheat the oven to 350. Lightly grease an 8" loaf pan.
• In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
• Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
• Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
• Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
• Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.
• In a small bowl combine powdered sugar and coconut milk. Stir until smooth. If necessary add another drop or 2 of coconut milk to desired consistency or if you'd like it thicker add a bit more confectioner's sugar. Drizzle over warm bread. Cool bread completely before slicing.