Straight from the streets of New York City, The Treats Truck Baking Book is filled with delicious dessert recipes from creator, Kim Ima. There are so many variations to the cookies, brownies, and cakes, this book will keep you in enough sweet treats for multiple sugar comas.
I made the coconut cake into cupcakes and topped them with a little whipped cream and a little toasted coconut. My husband wanted to know why we don't have coconut treats more often. The only reason I could think of is that I always forget to buy coconut.
I'm thinking of having a brownie baking marathon where I bake all of the brownies from the book with the different variations like peanut butter with chocolate ganache topping. Now I have your attention, don't I?
Well the nice folks at Morrow Cookbooks offered up 2 copies for me to giveaway!!
And the two winners are:
Thanks for entering!!
- Just leave a comment here with your all time favorite dessert.
For additional entries:
- Follow Miss in the Kitchen on twitter & tweet the following, "Win a copy of The Treats Truck Baking Book from @Missnthekitchen & @MorrowCooks http://wp.me/p1Xrnn-1ut"
- Share the giveaway on your Facebook page with a link to this post.
Leave a comment for each.
Open to US residents 18 years or older. Entries will be received through Sunday, December 4th.
adapted from The Treats Truck Baking Book
- 1 ½ cups butter
- 2 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ¼ cups shredded sweetened coconut
- Sweetened whipped cream & toasted coconut
Preheat oven to 350 degrees.
Line cupcake pan with liners or spray with non-stick cooking spray.
In a large bowl, combine butter and sugar and beat with an electric mixer until creamy. Add eggs one at a time, mixing after each addition.
In a separate medium-sized bowl, combine flour, baking powder, baking soda and salt.
Alternate, adding flour mixture and buttermilk into batter. Do not over mix. Stir in coconut.
Pour into muffin tins and bake for 20-22 minutes or until a wooden pick inserted comes out clean.
*This yielded 24 large cupcakes and 24 mini cupcakes for me. I froze half of the large cupcakes for a trifle I plan to make later.