Caribbean-Inspired Beef Pie with Coconut Potato Mash

Dinner · Main Dishes

Caribbean-Inspired Beef Pie with Coconut Potato Mash

Ginger, scallions and Scotch bonnet give this beef pie a Caribbean-inspired flavor. Coconut milk and olive oil enrich the mashed potato topping before it bakes until golden at the edges.
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Serves
6 servings

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About this recipe.

A ginger, thyme and chile beef filling beneath a creamy coconut-milk potato topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Beef filling

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions (chopped)
  • 10 garlic cloves (finely chopped)
  • 1 tablespoon Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton kosher salt)
  • 6 scallions (thinly sliced)
  • 1 4-inch piece ginger (peeled and finely chopped)
  • 1 Scotch bonnet or habanero chile (finely chopped)
  • 2 lb ground beef
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/4 cup ketchup
  • 1/4 cup tamari
  • 2 tablespoons tapioca or potato starch
  • 2 tablespoons water (for starch slurry)
  • 3/4 cup low-sodium chicken broth

Potato topping

  • 1 1/2 lb Yukon Gold potatoes (peeled or scrubbed)
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • chopped parsley (for serving)

A rich topping without butter or cream

Coconut milk and olive oil give the mash its creamy texture. Spread it to the edges so the meat filling stays underneath as the pie bakes.

At the table

Rest before spooning onto plates, with parsley scattered over the top.

The cooking plan

How to make Caribbean-Inspired Beef Pie with Coconut Potato Mash.

  1. Put the potatoes in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer for about 30 minutes, until very tender. Heat the oven to 450°F.

  2. While the potatoes cook, warm the filling oil in a large skillet over medium-high heat. Cook the onions, garlic and filling salt for 5–7 minutes, stirring occasionally, until softened and beginning to color. Add the scallions, ginger and chile and stir often for about 3 minutes more.

  3. Add the beef, breaking it up, followed by the thyme, pepper and coriander. Cook for 8–10 minutes, stirring and breaking into small pieces, until browned and cooked through to 160°F. Stir in the ketchup and tamari.

  4. Mix the starch with its water in a small bowl. Add the slurry and broth to the skillet and simmer for about 2 minutes, stirring, until the filling is glossy and thickened. Spread in an 8-inch or 9-inch square baking dish.

  5. Drain the tender potatoes. Mash with the coconut milk, topping oil and topping salt until creamy with a few small pieces remaining. Spread over the beef right to the edges.

  6. Bake for about 20 minutes, until the topping is golden, the edges bubble and the center reaches 165°F. Rest for 10 minutes, then finish with parsley.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Caribbean-Inspired Beef Pie with Coconut Potato Mash

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A ginger, thyme and chile beef filling beneath a creamy coconut-milk potato topping.
Print Recipe Pin Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Beef filling
  • 2 tablespoons extra-virgin olive oil
  •  
    2 medium onion chopped
  •  
    10 garlic cloves finely chopped
  •  
    1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt
  • 6 scallions thinly sliced
  •  
    1 4-inch piece ginger peeled and finely chopped
  •  
    1 Scotch bonnet or habanero chile finely chopped
  • 2 lb ground beef
  •  
    1 tablespoon dried thyme
  •  
    1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • ¼ cup ketchup
  •  
    ¼ cup tamari
  •  
    2 tablespoons tapioca or potato starch
  • 2 tablespoons water for starch slurry
  •  
    ¾ cup low-sodium chicken broth
Potato topping
  •  
    1 ½ lb Yukon Gold potatoes peeled or scrubbed
  •  
    ½ cup unsweetened coconut milk
  • ¼ cup extra-virgin olive oil
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    chopped parsley for serving

Equipment

Large stockpot
Large skillet
Baking dish
Potato masher
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the potatoes in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer for about 30 minutes, until very tender. Heat the oven to 450°F.
  2. While the potatoes cook, warm the filling oil in a large skillet over medium-high heat. Cook the onions, garlic and filling salt for 5–7 minutes, stirring occasionally, until softened and beginning to color. Add the scallions, ginger and chile and stir often for about 3 minutes more.
  3. Add the beef, breaking it up, followed by the thyme, pepper and coriander. Cook for 8–10 minutes, stirring and breaking into small pieces, until browned and cooked through to 160°F. Stir in the ketchup and tamari.
  4. Mix the starch with its water in a small bowl. Add the slurry and broth to the skillet and simmer for about 2 minutes, stirring, until the filling is glossy and thickened. Spread in an 8-inch or 9-inch square baking dish.
  5. Drain the tender potatoes. Mash with the coconut milk, topping oil and topping salt until creamy with a few small pieces remaining. Spread over the beef right to the edges.
  6. Bake for about 20 minutes, until the topping is golden, the edges bubble and the center reaches 165°F. Rest for 10 minutes, then finish with parsley.

Notes

Makes 4 generous or 6 smaller portions.
Use the measured salt quantities for your brand, keeping the filling and topping amounts separate.
No complete timing is specified; the potato cooking can run alongside the filling preparation.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Apple Butter Spice Stack Cake

Desserts

Apple Butter Spice Stack Cake

Three spice cakes are chilled and split to make six thin layers for this apple butter stack cake. It needs an overnight rest after assembly, so plan to make it ahead and add the whipped cream when serving.
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About this recipe.

Six thin spice-cake layers with apple butter filling, served with buttermilk whipped cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1 1/4 cups unsalted butter (melted and slightly cooled, plus more for pans)
  • 4 cups all-purpose flour (500 g)
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 3 large eggs
  • 1 cup chilled buttermilk (preferably whole-milk)
  • 1 cup sorghum or pure cane syrup (300 g)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)
  • 2 teaspoons vanilla bean paste or extract

Filling and cream

  • 4 1/2 cups apple butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 cup chilled heavy cream
  • 1/2 cup chilled buttermilk (preferably whole-milk)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons powdered sugar (plus more for dusting)

Cold layers are easier to split

The thin layers are delicate. Chill the cakes before slicing and handle them with broad spatulas or cake lifters as you stack them.

At the table

Cut thin wedges and add the buttermilk whipped cream beside each portion.

The cooking plan

How to make Apple Butter Spice Stack Cake.

  1. Heat the oven to 350°F with racks in the upper and lower thirds. Butter three 9-inch round cake pans and line their bases with parchment. Whisk the flour, granulated sugar, baking powder, cake cinnamon, cake ginger and allspice in a large bowl.

  2. In another bowl, whisk the eggs, cake buttermilk, syrup, measured cake salt, vanilla and melted butter. Fold into the dry ingredients until smooth; the batter will be thick. Divide evenly among the pans, about 560 g per pan, and smooth the tops.

  3. Bake for 20–25 minutes, rotating the pans between racks and front to back halfway through, until the tops are pale golden, matte and firm to the touch. Cool in the pans for 15 minutes, then loosen the edges and turn onto racks. Remove the parchment and chill the cakes until cold, at least 45 minutes.

  4. Mix the apple butter with the filling cinnamon, nutmeg, cloves and ginger. Trim any domed cake tops, then use a long serrated knife to split each cold cake horizontally into two thin layers.

  5. Put one layer cut-side up on a platter and spread with 2/3 cup apple butter mixture. Repeat with four more layers and the same amount of filling on each. Add the final layer cut-side down. Spread the remaining apple butter mixture thinly over the top and sides.

  6. Cover with a large bowl or cloche, or loosely wrap, and refrigerate for 8–12 hours so the layers settle together.

  7. Just before serving, beat the heavy cream, remaining buttermilk, remaining measured salt and powdered sugar with a mixer on medium-high speed for about 5 minutes, until soft peaks form. Dust the cake with powdered sugar, cut thin slices and serve with the whipped cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Apple Butter Spice Stack Cake

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Six thin spice-cake layers with apple butter filling, served with buttermilk whipped cream.
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Servings: 12 servings
Course: Dessert
Cuisine: Appalachian-American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 1 ¼ cups unsalted butter melted and slightly cooled, plus more for pans
  • 4 cups all-purpose flour 500 g
  • 1 cup granulated sugar 200 g
  •  
    1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  •  
    1 tablespoon ground ginger
  •  
    1 teaspoon ground allspice
  •  
    3 large eggs
  •  
    1 cup chilled buttermilk preferably whole-milk
  •  
    1 cup sorghum or pure cane syrup 300 g
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
  •  
    2 teaspoons vanilla bean paste or extract
Filling and cream
  •  
    4 ½ cups apple butter
  • 1 teaspoon ground cinnamon
  •  
    ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  •  
    ⅛ teaspoon ground ginger
  •  
    1 cup chilled heavy cream
  •  
    ½ cup chilled buttermilk preferably whole-milk
  • ¼ teaspoon kosher salt
  •  
    3 tablespoons powdered sugar plus more for dusting

Equipment

Mixer
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with racks in the upper and lower thirds. Butter three 9-inch round cake pans and line their bases with parchment. Whisk the flour, granulated sugar, baking powder, cake cinnamon, cake ginger and allspice in a large bowl.
  2. In another bowl, whisk the eggs, cake buttermilk, syrup, measured cake salt, vanilla and melted butter. Fold into the dry ingredients until smooth; the batter will be thick. Divide evenly among the pans, about 560 g per pan, and smooth the tops.
  3. Bake for 20–25 minutes, rotating the pans between racks and front to back halfway through, until the tops are pale golden, matte and firm to the touch. Cool in the pans for 15 minutes, then loosen the edges and turn onto racks. Remove the parchment and chill the cakes until cold, at least 45 minutes.
  4. Mix the apple butter with the filling cinnamon, nutmeg, cloves and ginger. Trim any domed cake tops, then use a long serrated knife to split each cold cake horizontally into two thin layers.
  5. Put one layer cut-side up on a platter and spread with 2/3 cup apple butter mixture. Repeat with four more layers and the same amount of filling on each. Add the final layer cut-side down. Spread the remaining apple butter mixture thinly over the top and sides.
  6. Cover with a large bowl or cloche, or loosely wrap, and refrigerate for 8–12 hours so the layers settle together.
  7. Just before serving, beat the heavy cream, remaining buttermilk, remaining measured salt and powdered sugar with a mixer on medium-high speed for about 5 minutes, until soft peaks form. Dust the cake with powdered sugar, cut thin slices and serve with the whipped cream.

Notes

Makes 8–12 servings.
Use sorghum syrup or pure cane syrup; honey and maple syrup are not direct replacements in this formula.
Allow for baking, chilling the layers, assembly and an 8–12-hour refrigerated rest. No complete total time is specified.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Spring Greens with Warm Bacon Vinaigrette

Salads · Side Dishes

Spring Greens with Warm Bacon Vinaigrette

A mix of sturdy greens meets crisp bacon and a sharp cider dressing in this warm salad. Thinly sliced chard stems and spring onions add texture, while warm rendered bacon fat softens the leaves.
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About this recipe.

Swiss chard, kale and watercress lightly wilted by a warm bacon and cider-vinegar dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 bunch Swiss chard (about 8 oz, preferably rainbow)
  • 1 bunch curly kale (about 7 oz, ribs and stems removed, leaves torn)
  • 1 bunch watercress (about 7 oz, tough stems trimmed)
  • 8 spring onions (or 12 scallions, thinly sliced)
  • 1 lb thick-cut bacon (cut into 1-inch pieces)
  • vegetable oil (only if needed to top up rendered fat)
  • 3/4 cup apple cider vinegar
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons flaky sea salt

A salad served warm

The sturdy greens soften as they meet the hot dressing. Keep the bacon in two portions so some seasons the leaves and the rest stays as a crisp topping.

At the table

Serve immediately in a wide bowl, with cornbread alongside if desired.

The cooking plan

How to make Spring Greens with Warm Bacon Vinaigrette.

  1. Separate the chard leaves from their ribs and stems. Thinly slice the stems and tear the leaves into bite-size pieces. Put both in a large heatproof bowl with the kale, watercress and sliced spring onions.

  2. Cook the bacon in a skillet over medium heat for 6–8 minutes, stirring often, until browned and mostly crisp. Lift onto a plate with a slotted spoon. Pour the rendered fat into a heatproof measuring jug; use 3/4 cup, adding a little vegetable oil only if needed to reach that amount.

  3. Add the vinegar, pepper, flaky salt and half the bacon to the greens and toss. Return the measured fat to the skillet and warm over medium heat until hot, without letting it smoke.

  4. Stand back from the bowl and carefully pour the hot fat over the dressed greens in a slow stream; it can sizzle. Toss with long tongs to coat and lightly wilt the leaves. Finish with the remaining bacon and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Spring Greens with Warm Bacon Vinaigrette

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Swiss chard, kale and watercress lightly wilted by a warm bacon and cider-vinegar dressing.
Print Recipe
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Southern American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 bunch Swiss chard about 8 oz, preferably rainbow
  •  
    1 bunch curly kale about 7 oz, ribs and stems removed, leaves torn
  •  
    1 bunch watercress about 7 oz, tough stems trimmed
  •  
    8 spring onions or 12 scallions, thinly sliced
  •  
    1 lb thick-cut bacon cut into 1-inch pieces
  • vegetable oil only if needed to top up rendered fat
  •  
    ¾ cup apple cider vinegar
  •  
    2 teaspoons freshly ground black pepper
  •  
    1 ½ teaspoons flaky sea salt

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Tongs
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Separate the chard leaves from their ribs and stems. Thinly slice the stems and tear the leaves into bite-size pieces. Put both in a large heatproof bowl with the kale, watercress and sliced spring onions.
  2. Cook the bacon in a skillet over medium heat for 6–8 minutes, stirring often, until browned and mostly crisp. Lift onto a plate with a slotted spoon. Pour the rendered fat into a heatproof measuring jug; use 3/4 cup, adding a little vegetable oil only if needed to reach that amount.
  3. Add the vinegar, pepper, flaky salt and half the bacon to the greens and toss. Return the measured fat to the skillet and warm over medium heat until hot, without letting it smoke.
  4. Stand back from the bowl and carefully pour the hot fat over the dressed greens in a slow stream; it can sizzle. Toss with long tongs to coat and lightly wilt the leaves. Finish with the remaining bacon and serve promptly.

Notes

Use a heatproof bowl and take care when combining hot fat with the vinegar-dressed greens; splattering is possible.
The fat only needs to be hot enough to wilt the leaves. Do not heat it to smoking.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Filipino-Inspired Pork Shoulder with a Toasted Rice Crust

Dinner · Main Dishes

Filipino-Inspired Pork Shoulder with a Toasted Rice Crust

Toasted rice, fried onions and fried garlic make a fragrant crust for a large pork shoulder. A covered braise softens the meat before an uncovered roast sets the outside; coconut vinegar finishes the cooking juices into a sauce.
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About this recipe.

Slow-roasted pork shoulder with a toasted rice, onion and garlic crust and a coconut-vinegar sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup black rice (regular or glutinous white rice may be used)
  • 3/4 cup store-bought fried onions
  • 1/3 cup store-bought fried garlic
  • 2 tablespoons black peppercorns
  • 1/4 cup crushed red pepper
  • 1/4 cup sugar
  • 1/4 cup Diamond Crystal kosher salt (or 2 tablespoons plus 2 teaspoons Morton kosher salt, plus more to taste)
  • 1 7–8-lb shoulder skinless bone-in pork (Boston butt, fat cap trimmed to about 1/4 inch)
  • 1/2 cup vegetable oil
  • 6 cups water
  • 1/2 cup coconut vinegar (or apple cider vinegar)

Protect the crust as you add the water

Pouring down the side of the pot keeps the toasted rice mixture on the meat. The covered stage makes the pork tender, while the uncovered finish develops the crust.

At the table

Put the pork on a large platter with the vinegar sauce in a separate jug for spooning over each portion.

The cooking plan

How to make Filipino-Inspired Pork Shoulder with a Toasted Rice Crust.

  1. Heat the oven to 300°F with a middle rack. Toast the rice in a dry skillet over medium heat for 6–10 minutes, stirring or swirling constantly, until nutty-smelling and beginning to pop. Transfer to a blender and cool for 5 minutes.

  2. Add the fried onions, fried garlic and peppercorns and grind finely. Transfer to a bowl and mix in the crushed red pepper, sugar and measured salt.

  3. Rub the pork all over with the oil, then press the spice mixture onto its surface. Put fat-side up in a large heavy oven-safe pot and add any rub left on the board over the pork. Carefully pour the water down the side so the crust stays in place.

  4. Cover and bring the liquid to a simmer over medium heat, about 8–10 minutes. Transfer to the oven and braise for 3 hours. Uncover and roast for 2–2 1/2 hours more, until the meat is very tender and pulls apart easily with a fork.

  5. Move the pork carefully to a platter and rest for 15–30 minutes. Skim most of the fat from the cooking liquid; there should be about 1 cup of liquid left. Stir in the vinegar, taste and add salt only if needed. Strain if desired.

  6. Shred or slice the rested pork and serve with the vinegar sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Filipino-Inspired Pork Shoulder with a Toasted Rice Crust

No ratings yet
Slow-roasted pork shoulder with a toasted rice, onion and garlic crust and a coconut-vinegar sauce.
Print Recipe
Servings: 12 servings
Course: Dinner
Cuisine: Filipino-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ⅓ cup black rice regular or glutinous white rice may be used
  •  
    ¾ cup store-bought fried onions
  •  
    ⅓ cup store-bought fried garlic
  •  
    2 tablespoons black peppercorns
  •  
    ¼ cup crushed red pepper
  •  
    ¼ cup sugar
  •  
    ¼ cup Diamond Crystal kosher salt or 2 tablespoons plus 2 teaspoons Morton kosher salt, plus more to taste
  •  
    1 7–8-lb shoulder skinless bone-in pork Boston butt, fat cap trimmed to about 1/4 inch
  • ½ cup vegetable oil
  • 6 cups water
  •  
    ½ cup coconut vinegar or apple cider vinegar

Equipment

Large pot
Large skillet
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 300°F with a middle rack. Toast the rice in a dry skillet over medium heat for 6–10 minutes, stirring or swirling constantly, until nutty-smelling and beginning to pop. Transfer to a blender and cool for 5 minutes.
  2. Add the fried onions, fried garlic and peppercorns and grind finely. Transfer to a bowl and mix in the crushed red pepper, sugar and measured salt.
  3. Rub the pork all over with the oil, then press the spice mixture onto its surface. Put fat-side up in a large heavy oven-safe pot and add any rub left on the board over the pork. Carefully pour the water down the side so the crust stays in place.
  4. Cover and bring the liquid to a simmer over medium heat, about 8–10 minutes. Transfer to the oven and braise for 3 hours. Uncover and roast for 2–2 1/2 hours more, until the meat is very tender and pulls apart easily with a fork.
  5. Move the pork carefully to a platter and rest for 15–30 minutes. Skim most of the fat from the cooking liquid; there should be about 1 cup of liquid left. Stir in the vinegar, taste and add salt only if needed. Strain if desired.
  6. Shred or slice the rested pork and serve with the vinegar sauce.

Notes

Makes 8–12 servings.
Use the listed salt amount for the brand you have; Diamond Crystal and Morton differ by volume.
Allow for several hours of braising and roasting plus preparation and resting; no complete total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Coconut & Cardamom Cake with Toasted Coconut Frosting

Desserts

Coconut & Cardamom Cake with Toasted Coconut Frosting

Cardamom and coconut extract flavor this single-layer yellow cake. Coconut buttercream and toasted shredded coconut cover the outside, adding a creamy finish and a little crunch.
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Serves
10 servings

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About this recipe.

A tender cardamom-scented yellow cake with coconut buttercream and a toasted coconut coating.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1/2 cup unsalted butter (at room temperature, plus more for pan)
  • 1 1/3 cups all-purpose flour (167 g)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1/2 teaspoon ground cardamom
  • 1 cup granulated sugar (200 g)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup whole milk

Frosting

  • 1 cup sweetened shredded coconut
  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar (220 g)
  • 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1/2 teaspoon coconut extract
  • 1/4 cup heavy cream (plus more by the tablespoon if needed)

Toast the coconut separately

The shredded coconut browns quickly, so keep it moving and take it out of the hot pan as soon as it colors. Let it cool before pressing it into the buttercream.

At the table

Slice with a clean sharp knife, wiping between cuts to keep the frosting neat.

The cooking plan

How to make Coconut & Cardamom Cake with Toasted Coconut Frosting.

  1. Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.

  2. Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.

  3. On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.

  4. Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.

  5. While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.

  6. For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.

  7. Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Coconut & Cardamom Cake with Toasted Coconut Frosting

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A tender cardamom-scented yellow cake with coconut buttercream and a toasted coconut coating.
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Servings: 10 servings
Course: Dessert
Cuisine: American Fusion
Ingredients Equipment Instructions Notes

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Ingredients
  

Cake
  • ½ cup unsalted butter at room temperature, plus more for pan
  • 1 ⅓ cups all-purpose flour 167 g
  •  
    1 ¼ teaspoons baking powder
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    ½ teaspoon ground cardamom
  • 1 cup granulated sugar 200 g
  •  
    2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  •  
    ½ teaspoon coconut extract
  •  
    ½ cup whole milk
Frosting
  •  
    1 cup sweetened shredded coconut
  • ½ cup unsalted butter at room temperature
  •  
    2 cups powdered sugar 220 g
  •  
    ¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    ½ teaspoon coconut extract
  • ¼ cup heavy cream plus more by the tablespoon if needed

Equipment

Mixer
Large skillet
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.
  2. Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.
  3. On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.
  4. Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.
  5. While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.
  6. For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.
  7. Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.

Notes

Makes 8–10 slices.
Cool both cake and toasted coconut before frosting.
Allow for baking, 1–2 hours of cooling and making the frosting; no complete total time is specified.

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Mishkaki-Inspired Steak with Cucumber & Onion Salad

Dinner · Main Dishes

Mishkaki-Inspired Steak with Cucumber & Onion Salad

A garlic and ginger paste brings mishkaki-inspired flavor to whole strip steaks. The chilled cucumber and onion salad provides a bright contrast to the browned meat.
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Serves
4 servings

Bring it to the table

About this recipe.

Garlic, ginger and garam masala season strip steaks served with a sharp cucumber-onion salad.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 garlic cloves
  • 3 red Thai chiles (2 coarsely chopped, 1 thinly sliced)
  • 1 1 1/2-inch piece ginger (peeled and coarsely chopped)
  • 1 1/2 teaspoons sugar
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton kosher salt, divided)
  • 1 tablespoon double-concentrated tomato paste
  • 1 1/2 teaspoons garam masala
  • 4 tablespoons fresh lemon juice (divided)
  • 2 12-oz steaks boneless New York strip (about 1 inch thick)
  • 1 small red onion (finely chopped)
  • 1 small Persian cucumber (very thinly sliced)
  • 1 tablespoon vegetable oil
  • unsalted butter (for finishing)
  • flaky sea salt (to finish)

Fresh salad alongside a deeply browned steak

Brush off solid marinade pieces before searing so the garlic does not scorch on the pan. The salad stays cold until it meets the rested, sliced meat.

At the table

Arrange the sliced steak on a platter and add most of the salad over it, with the rest in a bowl.

The cooking plan

How to make Mishkaki-Inspired Steak with Cucumber & Onion Salad.

  1. Crush or process the garlic, two chopped chiles, ginger, sugar and 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton into a smooth paste. Mix in the tomato paste, garam masala and 2 tablespoons lemon juice. Coat the dried steaks in the paste and marinate for 15–20 minutes.

  2. Meanwhile, toss the sliced chile, onion and cucumber with the remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton and the remaining 2 tablespoons lemon juice. Refrigerate until serving.

  3. Heat a dry large cast-iron skillet over medium-high heat, then add the oil. Lift the steaks from the marinade, brushing off solid pieces, and cook, turning about every 3 minutes, until well browned and the thickest part reaches 145°F. The time depends on the thickness and pan heat; begin checking after 8–10 minutes.

  4. Transfer to a clean board, add butter and flaky salt to taste and rest for 10 minutes. Slice against the grain about 1/4 inch thick. Serve with the cucumber salad spooned over and alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Mishkaki-Inspired Steak with Cucumber & Onion Salad

No ratings yet
Garlic, ginger and garam masala season strip steaks served with a sharp cucumber-onion salad.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    6 garlic cloves
  •  
    3 red Thai chiles 2 coarsely chopped, 1 thinly sliced
  •  
    1 1 1/2-inch piece ginger peeled and coarsely chopped
  •  
    1 ½ teaspoons sugar
  •  
    3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt, divided
  •  
    1 tablespoon double-concentrated tomato paste
  •  
    1 ½ teaspoons garam masala
  •  
    4 tablespoons fresh lemon juice divided
  •  
    2 12-oz steaks boneless New York strip about 1 inch thick
  •  
    1 small red onion finely chopped
  •  
    1 small Persian cucumber very thinly sliced
  • 1 tablespoon vegetable oil
  • unsalted butter for finishing
  •  
    flaky sea salt to finish

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush or process the garlic, two chopped chiles, ginger, sugar and 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton into a smooth paste. Mix in the tomato paste, garam masala and 2 tablespoons lemon juice. Coat the dried steaks in the paste and marinate for 15–20 minutes.
  2. Meanwhile, toss the sliced chile, onion and cucumber with the remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton and the remaining 2 tablespoons lemon juice. Refrigerate until serving.
  3. Heat a dry large cast-iron skillet over medium-high heat, then add the oil. Lift the steaks from the marinade, brushing off solid pieces, and cook, turning about every 3 minutes, until well browned and the thickest part reaches 145°F. The time depends on the thickness and pan heat; begin checking after 8–10 minutes.
  4. Transfer to a clean board, add butter and flaky salt to taste and rest for 10 minutes. Slice against the grain about 1/4 inch thick. Serve with the cucumber salad spooned over and alongside.

Notes

Serves 4 as a main course, or up to 6 smaller portions with sides.
Cook the steaks to 145°F and rest at least 3 minutes; the listed 10-minute rest covers that minimum.
Keep the salad separate from the raw-steak marinade.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.