Out Of The Box Brownies: Magical brownie recipes that start with a box
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Mardi Gras King Cake II (Coconut Brownie)

February 04, 2013 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Creative, Decadent, Fun For Kids, Holiday, Party

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The traditional New-Orleans-style King Cake is more like a cinnamon bread, but this coconut-and-chocolate ring has even more decadence, color, and flavor, so it will be perfect for your Mardi Gras party!

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The inspiration for adding coconut comes from a Mardi Gras carnival krewe that has a popular “throwing-of-the-coconut” tradition, which drives Mardi Gras parade-goers wild! Over the years there were some coconut-related injuries at Mardi Gras, eventually leading to lawsuits and a reluctant discontinuation of the happy tradition for a year or two — until 1988, when the Louisiana governor signed into law the Coconut Bill, removing any liability from throwing a coconut during the Mardi Gras parade. Look, friends, I just blog about this stuff; I don’t make it up. So, HEADS UP! Here’s your recipe, comin’ at ya!

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INGREDIENTS

  • 1 box brownie mix (don’t use a mix with chocolate chips; they will stick to the bundt pan)
  • Eggs, oil, and water as directed on box (use the “extra egg recipe, usually a footnote)
  • Bundt cake pan prepared with cooking spray and 3-4 tablespoons flour
  • 1 box coconut pudding (instant or cook)
  • Milk as called for on pudding box (usually 2 cups)
  • 3 T margarine
  • 1 ounce melted unsweetened chocolate
  • 1.5 to 2 cups sifted powdered sugar
  • A few dribbles of milk
  • 3/4 tsp coconut extract
  • Sugar sprinkles in green, gold, and purple
  • Plastic “Baby Jesus” trinket, for adding after baking (remember, Mardi Gras leads to the Catholic tradition of Lenten season—so Jesus is a part of this celebration)

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DIRECTIONS
In a large bowl, mix together eggs, oil,and water. Add brownie mix and stir until all is combined. Prepare bundt pan first by spraying with cooking spray.

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Finish preparing your pan by adding flour on top of the spray and shaking to coat all surfaces. Bang the pan against your counter to shake loose the excess flour and shake it out so you have a nice, thin, uniform layer of flour.

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Pour batter into prepared pan.

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Bake at 350 for about 25-35 minutes. Test for doneness with a toothpick, looking for a nearly clean pull from the center. Let cool for 10 minutes, then turn out of pan and let it cool completely on a rack. Don’t let it cool entirely in the pan, as it will be harder to turn out of the pan.

Make coconut pudding as directed on the pudding box. I like the convenience of a no-cook mix.

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Load your prepared coconut pudding into a pastry bag with a long tip or into an electric cookie press (just like the one a Brownie Ambassador might have on hand). You are about to inject the pudding into the brownie. <Certainly worthy of a trumpet flourish.>

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Place the pretty, fluted part of the brownie face down, so you will be injecting the pudding from what will EVENTUALLY be the bottom of the brownie. This will let you leave the scars of entry on the bottom, completely invisible from your guests. Using the long tip, poke into the brownie every inch or so and move the tip around to make a cavity into which the pudding can flow. As you can see below, I made a TON of pokes into my brownie, using three rows of injections. Don’t be worried if you have some coconut pudding left over; you can remedy this by eating the pudding in your spare time. ;-)20130202-135031.jpg

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Before you turn the brownie over to frost it, insert the plastic Baby Jesus trinket randomly into the treat. Here is the trinket, going in head first! I found my packet of 6 plastic babies at a national-chain hobby store that has sewing and baking supplies.

Turn your brownie ring over so the pretty fluted side is now up. You’re now ready to frost it. Smoosh margarine against the sides of a small bowl until it is soft and pliable.

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Pour in the sugar and melted bittersweet chocolate. (I use “premelted” packets of bittersweet chocolate, as you can see below.)

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When you try to mix it, it’ll be too thick to do anything with it. So add a few dribbles of milk until you can at least stir it into a smooth, thick, chocolatey frosting.

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Add about 3/4 teaspoon of coconut extract, adding more or less to suit your taste. When you smell this heavenly homemade frosting, you’ll know what a treat is in store for you!

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Spread this thick, coconutty icing on top of your King Ring, allowing it to slowly ooze down the sides. Quickly, while icing is still wet, sprinkle with the three colors of sugar sprinkles in a pattern that will please your Mardi Crew.

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When you serve your King Cake, remind your guests to be careful until the inedible plastic baby trinket is found. The person who discovers the Baby Jesus in their piece is the King (or Queen) of your Mardi Gras festivities. May I suggest that you make a paper crown, just for your event?! Fun! Here’s my friend Katy, wearing the QK (“Queen Katie”) crown I made for her. Isn’t she gorgeous?

There is joy for the person you crown, but also responsibility; tradition deems that this year’s royalty must bring a King Cake to next year’s party! I hope you have fun making and serving this coconut-and-chocolate version of a Mardi Gras King Cake!

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