{"id":252,"date":"2025-08-04T13:40:43","date_gmt":"2025-08-04T13:40:43","guid":{"rendered":"http:\/\/localhost\/?p=252"},"modified":"2025-08-04T13:40:43","modified_gmt":"2025-08-04T13:40:43","slug":"easily-learn-to-make-coconut-grove-cake-chocolate-chip-cookies-and-christmas-is-delicious","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/08\/04\/easily-learn-to-make-coconut-grove-cake-chocolate-chip-cookies-and-christmas-is-delicious\/","title":{"rendered":"Easily learn to make coconut grove cake + chocolate chip cookies, and Christmas is delicious!"},"content":{"rendered":"
\n
\n
\n
\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n

\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n

Coconut Grove Cake <\/span><\/p>\n

<\/section>\n

\u00a0<\/p>\n

Raw Material: <\/span><\/p>\n

\u00a0<\/p>\n

For the cake: <\/span><\/p>\n

\u00a0<\/p>\n

-2 cups flour<\/p>\n

-1 cup sugar<\/p>\n

-2 tsp baking powder<\/p>\n

-1\/2 tsp salt<\/p>\n

-1\/2 cup melted butter<\/p>\n

-1 cup of milk<\/p>\n

-2 eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 cup chopped fresh pineapple<\/p>\n

-1\/4 cup grated coconut<\/p>\n

\u00a0<\/p>\n

For Pina Colada Sauce: <\/span><\/p>\n

\u00a0<\/p>\n

-1 cup whipped cream<\/p>\n

-1\/2 cup sugar<\/p>\n

-2 tablespoons pineapple juice<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

\u00a0<\/p>\n

Production guidelines: <\/span><\/p>\n

\u00a0<\/p>\n

1. Preheat oven to 180 \u00b0C.<\/p>\n

2. In a bowl, combine the flour, sugar, baking powder and salt.<\/p>\n

3. In a separate bowl, combine melted butter, milk, eggs, vanilla extract, chopped pineapple, and grated coconut.<\/p>\n

4. Add the liquid mixture to the dry mixture and stir until well combined.<\/p>\n

5. Pour the mixture into a cake tin and bake for 35-40 minutes, or until golden brown and firm.<\/p>\n

6. Meanwhile, mix whipped cream, sugar, pineapple juice and vanilla extract to make coconut grove sauce.<\/p>\n

7. After the cake is ready, let it cool for 10 minutes before demolding.<\/p>\n

8. Enjoy the cake with the coconut pina sauce.<\/p>\n

\u00a0<\/p>\n

Small tip: <\/span><\/p>\n

\u00a0<\/p>\n

-Make sure to use fresh pineapple for the best flavor.<\/p>\n

-You can add a little rum or coconut to the pina colada sauce to enhance its flavor.<\/p>\n

-The cake can be served on its own or with a scoop of coconut or pineapple ice cream.<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n

2 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
<\/section>\n<\/section>\n<\/section>\n
\n

Coffee and chocolate truffles <\/span><\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients <\/span><\/p>\n

\u00a0<\/p>\n

Chocolate substrate <\/span><\/p>\n

\u00a0<\/p>\n

-200 g dark chocolate (cocoa content 70)<\/p>\n

-100 g of butter<\/p>\n

-2 tablespoons sugar<\/p>\n

\u00a0<\/p>\n

Make coffee filling <\/span><\/p>\n

\u00a0<\/p>\n

-1 cup espresso<\/p>\n

-1\/2 cup sugar<\/p>\n

-1\/4 cup melted butter<\/p>\n

-2 tablespoons cocoa powder<\/p>\n

\u00a0<\/p>\n

Make a chocolate coating <\/span><\/p>\n

\u00a0<\/p>\n

-200 g dark chocolate (cocoa content 70)<\/p>\n

\u00a0<\/p>\n

Operating instructions <\/span><\/p>\n

\u00a0<\/p>\n

1. In a bowl, melt the dark chocolate used as the base in the microwave or water bath.<\/p>\n

2. Add butter and sugar to chocolate base and beat until smooth.<\/p>\n

3. In a separate bowl, combine espresso, sugar, melted butter, and cocoa powder to make a coffee filling.<\/p>\n

4. Place the chocolate base and coffee filling in the refrigerator for at least 30 minutes.<\/p>\n

5. Take a small portion of chocolate sauce with a spoon and knead it into a ball.<\/p>\n

6. Dig a small hole in the center of each ball and put a small amount of coffee filling in it.<\/p>\n

7. Close the small holes and knead them into smooth balls.<\/p>\n

8. Melt dark chocolate as a coating in a microwave oven or water bath.<\/p>\n

9. Dip each truffle in melted chocolate and place on a tray lined with baking paper.<\/p>\n

10. Chill the truffles in the refrigerator for at least 30 minutes before serving.<\/p>\n

\u00a0<\/p>\n

Tips <\/span><\/p>\n

\u00a0<\/p>\n

-Make sure to use quality chocolate for the best taste.<\/p>\n

-You can add a hint of vanilla or nutmeg to the coffee filling to enhance the flavor.<\/p>\n

-Truffles can be stored in the refrigerator for up to 5 days.<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n

3 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
<\/section>\n<\/section>\n<\/section>\n
\n

\ud83c\udf85 \u2728 Christmas cookies \ud83d\udc69 \u200d \ud83c\udf73 <\/span><\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients <\/span><\/p>\n

\u00a0<\/p>\n

300 g wheat flour<\/p>\n

150 g butter (room temperature)<\/p>\n

100 g rock sugar<\/p>\n

1 egg<\/p>\n

1 tsp vanilla extract<\/p>\n

1\/2 tsp salt<\/p>\n

Food coloring<\/p>\n

Royal syrup<\/p>\n

250 g rock sugar<\/p>\n

1 egg white<\/p>\n

1 tsp lemon juice<\/p>\n

\u00a0<\/p>\n

Production instructions <\/span><\/p>\n

\u00a0<\/p>\n

Prepare the dough: <\/span> Cream the butter with the rock sugar until smooth and creamy. Add eggs, vanilla and salt. Gradually add the sifted flour. Knead until the texture is even.<\/p>\n

Let stand: <\/span> Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.<\/p>\n

Cutting and Baking: <\/span> Roll out the dough with a rolling pin and cut with a Christmas mold. Bake at 180 \u00b0C for 10-12 minutes until golden brown.<\/p>\n

Glazing: <\/span> Mix the glazing ingredients together and make it thick. Divide into portions and add pigment. Garnish cookies after cooling to taste.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n

END <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 Coconut Grove Cake \u00a0 Raw Material: \u00a0 For the cake: \u00a0 -2 cups…<\/p>\n","protected":false},"author":1,"featured_media":10252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":12177,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/252\/revisions\/12177"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10252"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}