Dahlia Triple Coconut Cream Pie

About a dozen years ago, on a visit to Seattle, I stumbled upon the Dahlia Lounge for an early dinner. While the meal was superb, the dessert was simply amazing. A piece of the Dahlia Triple Coconut Cream Pie that was to die for. Every time I was able to make it back to Seattle I was sure to have a piece. I must not be the only Coconut Cream Pie lover as Tom & Shelley say they have sold over 345,000 pies.
Fast forward the fall of 2012 and a miraculous event occurred – The Dahlia Bakery Cookbook is released! I was quick to add it to my Christmas list and lo and behold a Generous Santa ensured it was under the tree!
I made this for a dinner party earlier this spring and it was amazing! Better that I remember it at the restaurant.
Thanks Tom Douglas & Shelley Lance!!!
Triple Coconut Cream Pie
For this recipe I used:
Crust:
165 Grams All Purpose Flour

Crust:
165 Grams All Purpose Flour
50 Grams Shredded Sweetened Coconut
113 Grams Cold Unsalted Butter
2 Tablespoons Sugar
1/8 Teaspoon of Salt
30 Grams Vodka
35 Grams Ice Cold Water
Pastry Cream Filling:
230 Grams Whole Milk
230 Grams Unsweetened Coconut Milk – stirred
170 Grams Sweetened Shredded Coconut
1 Vanilla Bean – Split Lengthwise
2 Large Eggs
125 Grams Sugar
26 Grams All Purpose Flour
57 Grams Unsalted Butter – room temperature
Whipped Cream Topping:
600 Grams Heavy Cream – Chilled
63 Grams Sugar
1 Teaspoon of Vanilla Extract
Garnish:
57 Grams Sweetened Coconut
60 Grams Curled White Chocolate – or more
Crust ingredients:
Triple Coconut Cream Pie – Crust Ingredients

I started by mixing the flour, sugar, salt and coconut together in a bowl then cutting in the chilled butter with a pastry blender. I continued until the butter was in small pieces well coated with flour.

Triple Coconut Cream Pie – Cutting in the Butter

Next I added all of the water and Vodka and mixed well with a fork.

Triple Coconut Cream Pie – Adding Water & Vodka

When the dough came together I turned it out onto the counter and brought it together.

Triple Coconut Cream Pie – Thoroughly Mixed Dough

Wrapped and ready for an hour in the fridge.

Triple Coconut Cream Pie – Dough for the Fridge
Triple Coconut Cream Pie – The Book and Dough

Now it was time to make the Pastry Cream filling:

In a pot I mixed together the milk, coconut milk and the shredded coconut.

Triple Coconut Cream Pie – Milks & Coconut in the Pot

Now it was time to scrape the seeds out of the vanilla bean and put the seeds and the bean in the coconut milk pot and heat everything on medium high heat until the mixture just starts to boil. Keep a close watch here!

Triple Coconut Cream Pie – Splitting and Scraping the Vanilla Bean

While the coconut & vanilla mixture is coming to temperature whisk the eggs, sugar, and flour together.

Triple Coconut Cream Pie – Mixing The Eggs, Sugar & Flour
Triple Coconut Cream Pie – Just boiled milks

Once the coconut & vanilla mixture comes just to a boil I removed the pot from the heat and whisked a small amount of the hot mixture into the egg mixture. Tempering the eggs.

Triple Coconut Cream Pie – Tempering the Eggs

After quickly tempering the egg mixture I added it to the coconut mixture pot while whisking quickly. Place the pot back on the heat and continue to whisk until the mixture is very thick. 4 to 5 minutes. My time was 7 minutes.

Triple Coconut Cream Pie – Adding the Tempered Eggs for the Final Boil

After thickening, I transferred the mixture to a medium bowl and whisked in the room temperature butter a bit at a time until thoroughly combined.

Triple Coconut Cream Pie – Incorporating the Butter

I removed the vanilla pod and discard it. Place plastic wrap directly on the warm mixture and chilled it well in the fridge. This can take a couple of hours. Ensure the plastic wrap is in direct contact with the pastry cream while it is in the fridge to avoid a skin forming.

Triple Coconut Cream Pie – Ready to be Chilled

With the pastry cream in the fridge it was time to finish the coconut crust. I turned on the oven to heat it to 400˚. After removing the dough from the ridge and letting it rest for 10 minutes on the counter. I started to roll it out. Keeping the counter well floured and constantly lifting the pastry made it easy to roll out the dough to the right size.

Triple Coconut Cream Pie – Rolling out the Crust

I place the pie plate I was going to use over the rolled out dough to make sure I had the right size.

Triple Coconut Cream Pie – Ensuring the Right Sized Crust

I rolled the dough over the rolling pin to easily move it to the pie plate.

Triple Coconut Cream Pie – Transferring to the Pie Plate

I gently unrolled the dough over the pie plate and then worked it into the corners.

Triple Coconut Cream Pie – Working the Crust into the Pie Plate

I trimmed the dough so that it had about a 2 cm over hang and then crimped the edges.

Triple Coconut Cream Pie – Crimping the Crust

After crimping the edges I pricked the bottom of the pastry with a fork. This helps ensure there are no air domes created when it is time to bake the pastry shell. Then I put the pie plate in the freezer for 10 minutes.

Triple Coconut Cream Pie – Docking the Crust

After 10 minutes in the freezer I lined the pan with parchment paper and filled the cavity with pie weights and into the oven the crust went.

Triple Coconut Cream Pie – Parchment & Pie Weights for Blind Baking

After 20 minutes, when the edge started to brown, I remove the parchment paper and the pie weights and put the pie pan back into the oven until the pastry had completely cooked. That took 15 or so more minutes. The pie does not get cooked again so be sure the bottom crust is fully baked.

Triple Coconut Cream Pie – Finished Crust
While the crust was cooling completely I started with the final garnish. Sadly I could not find any large flake coconut so I used shredded sweetened coconut and toasted it in a fry pan for 10  to 20 minutes on medium low.
Triple Coconut Cream Pie – Toasting the Coconut
Once the coconut had browned remove it from the heat and transfer it to a bowl to let it cool. There is a small possibility the coconut could continue to cook in the fry pan and burn.
Triple Coconut Cream Pie – Toasted Coconut

Take a block of white chocolate and use a sturdy vegetable peeler to shave off curls. You can try to use the palm of your hand to slightly warm up the chocolate to get better curls.

Triple Coconut Cream Pie – Creating White Chocolate Curls
Triple Coconut Cream Pie – Chocolate Curls

Now it was time for the final assembly! Ensuring the pastry shell is completely cooled I added the coconut pastry cream ans smoothed it out into a slight dome.

Triple Coconut Cream Pie – Pie Assembly –  Pastry Cream

I whipped the cream topping and piped it onto the pastry cream.

Triple Coconut Cream Pie – Pie Assembly – Whipped Cream

Finally I added the toasted coconut and the white chocolate curls. Then off to the fridge until dessert time.

Triple Coconut Cream Pie – Pie Assembly- Coconut and White Chocolate Garnish

This pie was simply amazing! Worth getting the cookbook for if you can’t make it to Seattle.

Triple Coconut Cream Pie – Ready for Eating!!

Cooks Notes:

  • I used the America’s Test Kitchen method of using Vodka for some of the water in the crust. Vodka contains less water and brings a lighter crispier crust. I think some of the butter in this crust could be replaced with shortening for a few more flakes
  • When making the coconut pastry cream stay focused. I can see how this would easily go wrong. Having said that… have no fear!
  • When making the chocolate curls – use a sturdy vegetable peeler
  • Consider using your own home made shredded coconut – this would make the pie utterly sublime

Cherry Pound Cake – A Birthday Gift

We had a friend over for dinner a few weeks ago and he said he really loved pound cake. Who doesn’t? As his birthday was around the corner I decided a pound cake was in order. What else do you get someone that has everything?
I use Martha Stewart’s Classic Pound Cake recipe from Martha Stewart’s Baking Handbook and added glacèd cherries. There is a pound cake with cherries that Safeway has near Christmas so I decided to try and replicate it as best I could. Perfect for any celebration.For this recipe I used:

3 Sticks (12 Oz.) Unsalted Butter
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 1/2 Cups of Sugar
1 Teaspoon of Vanilla Extract
6 Large Eggs
1 Pound of Glacèd Cherries

I gathered the ingredients together then buttered and floured the 9 x 5 Glass loaf pan.

Cherry Pound Cake – The Ingredients
Cherry Pound Cake – Buttered and Floured 9 x 5 Loaf Pan

After sifting the flour and salt together I put the butter and sugar in the bowl of my mixer and let it rip for 4 minutes. I stopped the mixer and scraped down the bowl a couple of times to ensure everything was light and fluffy.

Cherry Pound Cake – Sifted Flour and Salt
Cherry Pound Cake – Creaming the Butter and Sugar

Next it was time to add the eggs and vanilla. I added the vanilla then eggs one at a time with the mixer on a lower speed until everything was well combined.

Cherry Pound Cake – Adding the Eggs One at a Time

Now it was time to add the flour.  With the mixer on a low speed, I slowly added the flour until it was just mixed in. I removed the bowl from the mixer and finished off the batter by hand.

Cherry Pound Cake – The Final Flour Mix by Hand

Now the fun part started. I took about 1/3 of the batter and spread it in an even layer at the bottom of the loaf pan and added a layer of cherries. I carefully added a spread out another 1/3 of the batter and added the rest of the cherries. Then I topped the cherries off with the rest of the batter and put the cake in a 350˚ oven.

Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Ready for the Oven

The recipe said it would take up to 55 minuets. my experience with the added cherries was a little longer at 70 minutes.

Cherry Pound Cake – Cooling

After fooling for 2 hours I wrapped the cake up and took it next door for the Birthday boy. He took the cake into work to share it and said it was “delicious!”

Cherry Pound Cake – In the Midst of Eating

Sadly another cake I did not get to try!

Bakers Notes:

  • It was tricky with the timing on this one. The edges were a little browner that I would have liked.
  • I should have topped it with an icing or glaze
  • Use Glacèd CherriesMaraschino Cherries will not work because they are too wet
  • From the looks of the picture the cherries turned out correctly
  • Use a glass pan for this recipe – a metal one just won’t do!

Happy Baking!

Cherry-Streusel Coffee Cake – Secretary’s Day 2013

For Secretary’s Day I was asked to make a cake for the office.The ultimate request was for a Cherry-Streusel Coffee Cake. This recipe was lurking in my edition of “Martha Stewart’s Baking Handbook” – a Christmas gift in 2005. By all accounts the cake was a hit this morning.

Cherry-Streusel Coffee Cake

For this recipe I used:


Cake:
1 Stick (4 oz.) of Unsalted-Butter
2 Cups of All Purpose Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Sugar
2 Large Eggs
1 Teaspoon of Vanilla Extract
1 Cup of Sour Cream*
1 Cup of Frozen Sour Cherries* – thawed and drained

Streusel Topping:
9 Tablespoons of All Purpose Flour
3 Tablespoons of Brown Sugar
1/2 Teaspoon of Cinnamon
2 1/2 Oz. Unsalted Butter
1/4 Teaspoon of Salt

Milk Glaze*:
1 Cup of Confectioners Sugar
2 Tablespoons of Milk
See bakers notes

I started by gathering the ingredients, buttering a tube pan, and pre-heating the oven to 350˚.

Martha Stewart’s Baking Handbook
Martha Stewart’s Baking Handbook
Cherry-Streusel Coffee Cake – Ingredients

I an a bowl I sifted the flour, the baking soda, the baking powder, and the salt together and set it aside.

Cherry-Streusel Coffee Cake – Sifting the Flour

Next I made the streusel by combining all of the ingredients in a bowl and used a pastry blender to mix well. I stored the bowl in the fridge until it was needed.

Cherry-Streusel Coffee Cake – Streusel Topping
Cherry-Streusel Coffee Cake – Streusel Topping

In a large bowl I mixed the butter, sugar, and eggs together until smooth. This will take up to 5 minutes – longer if the butter is on the cool side. I then mixed in the vanilla extract*. See bakers notes for the vanilla.

Cherry-Streusel Coffee Cake – Blending the Butter, Sugar, & Eggs
Cherry-Streusel Coffee Cake – Adding the Vanilla

I then mixed the flour and sour cream in an alternating sequence. 3 flour additions and 2 sour cream additions. Starting and ending with the sour cream.

Cherry-Streusel Coffee Cake – Adding 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding 1/2 of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the second 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding the rest of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the rest of the Flour Mixture
Cherry-Streusel Coffee Cake — Just barely mixed

After the batter was barely mixed I finished mixing everything in with a spatula.

Cherry-Streusel Coffee Cake – Finished mixing by hand

I added 1/2 of the batter to the tube pan and smoothed it out. I then added the sour cherries evenly spread out. The picture in the book looked like it had more cherries.

Cherry-Streusel Coffee Cake – Adding the Sour Cherries

I topped the cherries with the rest of the batter and smoothed everything out again.

Cherry-Streusel Coffee Cake – Adding the rest of the Batter

I added the streusel to the top of the cake the put the pan in the oven.

Cherry-Streusel Coffee Cake – Topped with Streusel

I baked the cake for 40 minutes then check it. It needed another 5 minutes.

Cherry-Streusel Coffee Cake – Just out of the oven

I removed the cake form the oven and let it sit on a cooling rack for 15 minutes. I used a small pallet knife to loosen the cake from the pan then flipped it our on the cooling rack.  I then flipped the cake again, so the streusel top was upright, then let the cake cool for 2 hours.

Once the cake was cool I mixed the milk glaze. I drizzled the glaze on the cake and let it dry.

Cherry-Streusel Coffee Cake – Milk Glaze Ingredients
Cherry-Streusel Coffee Cake – Mixing the Milk Glaze
Cherry-Streusel Coffee Cake – Topped with the Milk Glaze

“*” Bakers Notes:

  • I think 1-1/2 cups of sour cherries would work. Any more and the cake will be too soggy.
  • I mixed the vanilla in at this time. The recipe said to mix it in with the butter eggs and vanilla.
  • The recipe for this cake can also be found here.

Sadly I did not get a full taste of the cake. I was told it was great. I did taste some crumbs of cake that were stuck on the centre tube of the pan – where I had not buttered enough. Any reason to make another!

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