How to Make Toasted Coconut {how-to}

Toasted Coconut
Once, we made a Coconut Cream Cake. It was a huge project because we actually took a whole fuzzy brown coconut, cracked that sucker open, and shaved off our own coconut flakes…

So in all that controlled chaos over the course of an entire day, we didn’t really think about toasting coconut flakes for the cake. Because guess what? You just don’t think about that when you’ve got a Philips head in a coconut hole.

Wow. Don’t say that out loud.

Anyway, so we’re toasting coconut these days because not only does toasting make the coconut taste, well, toastier, but to us, but the darker edges actually looks better on a finished cake or other dessert because it provides more contrast.

There are actually two ways to toast coconut that we’ve tried, in a dry pan on the stove top, or in an over. We prefer the latter because we normally already have the oven going to bake something when we need toasted coconut. Except this week, since we used toasted coconut as a topping for our Tropical Banana Split.

This is what we do.

Toasted Coconut {how-to}

Ingredients

shredded or flaked coconut

Directions

Preheat oven to 350°F.

Spread coconut in a single layer on a baking sheet.

Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges, but still white in the middle.

Remove from oven. Allow to cool. Use as you wish.

by Sarah J. Gim on August 21, 2012 · 0 comments

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