25
Jan
10

Coconut Cake with Raspberry Filling

By laurelg1 2 Comments
Categories: Recipes
Tags: ,

    

Preface: Before you look at the list of ingredients in this cake stop. The cake is really, really easy to prepare. Use whatever frosting you’d like, but try the cake…       

After a weekend of being shut in with sick kids, the stir crazy feeling was overwhelming, so why not bake? I have been actively searching for coconut cake recipes to prepare for a friends upcoming birthday, and I am not brave enough to prepare a “first time” cake to be served publicly… score family.           

       

 We don’t do coconut very often, yet no one, even the kids, will turn it down. The cake recipe is from one source, and the frosting from another with a little tweeking. Note, the cake batter uses powdered sugar. I have never seen this in a cake before, and was leery about it, but it was fantastic.           

 Speaking of frosting. I had a very hard time deciding the best type of frosting. Supposedly the “classic southern” coconut cake uses a whipped/meringue type frosting, verses a buttercream, but I grew up southern and buttercream was on every cake I’ve ever eaten. Anyway, this recipe intrigued me and settled my frosting dilemma.            

 Final thoughts? The cake is a keeper. Big time! The frosting was interesting. The original recipe was good, but not very “sweet” so I added some powdered sugar. I think it helped also to thicken the frosting slightly. I will definitely put the cake in my top favorites list, but will probably do a buttercream frosting next time. I just really want to find the “perfect” combination.            

 Has anyone tried the 7 minute frosting method? What did you think? Was it meringue like?           

  

 Coconut Cake with Raspberry Filling            

 Cake Ingredients:     
  •  3 cups (297g) sifted cake flour (sift before measuring) 
  •  2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound (450g) powdered sugar
  • 4 egg yolks, well beaten
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (or coconut)
  • 1 cup shredded coconut
  • 4 egg whites, well beaten

Cake Directions:            

Pre-heat oven to 350 degrees. Spray 3 – 8″ round cake pans with baking spray.             

Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.             

Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers. (mine were perfect at 30 mins)             

Frosting Ingredients:             

  • 1 cup Milk
  • 3 tablespoons all-purpose flour
  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 1/2 cups powdered sugar
  • Raspberry Preserves (at least 1 cup) *choose a good quality
  • 1 1/2 cups coconut

Frosting Directions:             

In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
 
In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
 
Final Preparation:
 
Slice each 8″ cake in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
 
*Note, on the layers that I placed the preserves, I also added a thin layer of coconut.
23
Jan
10

Monkey Bread

By laurelg1 2 Comments
Categories: Breakfast, From a Mix, Muffins & Quick Breads and Recipes
Tags: , ,

Monkey Bread

It’s been a while since I posted on Monkey Bread (March of 09 to be exact), but I make it several times a month. With only 5 ingredients, even the simplest of bakers can create it. There are quite a few variations on how to prepare the bread, but I think the end result is almost always the same.

If you are looking for a melt in your mouth/sink to your buns recipe, try this OMG Cinnamon Roll Cake too.

Monkey Bread

Ingredients:

  • 2 rolls (8 count each) refrigerated biscuits
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup brown sugar, packed

Directions:

Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Remove biscuits and separate. Slice each into quarters. Combine sugar and cinnamon in bowl or large Ziploc bag. Roll biscuits in cinnamon sugar and arrange in baking pan. (If using a bag, drop several biscuits at a time in the bag and shake to cover.)

Combine melted butter and brown sugar, stir until smooth. Pour evenly over biscuits.

Bake for 28 – 32 minutes, or until the center is no longer doughy. I often lightly cover the pan with foil during the last 10 or 15 minutes to prevent the top from over browning. Another way I check for “doneness” is to tap on the top of the bread with my finger. If it is soft and does not spring back, it needs a few more minutes.

23
Jan
10

Oatmeal Raisin Cookies

By laurelg1 Leave a Comment
Categories: Cookies and Recipes
Tags: ,

 

Oatmeal Raisin Cookies

A recipe classic, oatmeal raisin cookies fit about any occasion. For those who are not raisin lovers, chocolate chips make a great substitution. I have two Oatmeal Raising Recipes that I turn to. As my “go to” recipe, I use this Land O’ Lakes recipe. It has always yielded a tender cookie that remained soft even a day or two after it is baked. The second is a favorite of my husband and oldest daughter. The only drawback (if you would call it one) is that you need a little pre-prep time. It is a wonderful recipe though (recipe post to come).

Oatmeal Raisin Cookies

From Land O’ Lakes

  • 1 1/2 cups firmly packed brown sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 2 tsp water
  • 2 tsp vanilla
  • 2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt*
  • 2 cups quick-cooking oats
  • 1 cup raisins
     

Heat oven to 350°F.

Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, water and vanilla; continue beating until well mixed. Reduce speed to low. Add all remaining ingredients except oats and raisins; beat until well mixed. Stir in oats and raisins.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 11 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. 

Makes about 4 dozen cookies

*If you use unsalted butter, as I do, increase to 1 tsp salt

23
Jan
10

Bueller. Bueller…

By laurelg1 Leave a Comment
Categories: Recipes

Yes, I have been unmistakeably absent. Fortunately it is not due to a fake illness, and I am not on my 10th absence from school (you have to see the movie).

Since the new year I have returned to work (for a school). January is quite busy for me. I am a yearbook editor, amongst many other full time jobs. February is when my book is due, so most of my waking hours are dedicated to that during this month.

I have been cooking and baking, just haven’t had time to photograph or blog about them. I intend to catch up on that very, very soon.

I was able to prepare 72 cupcakes for a bake sale this week. However they went to school quicker than I could photo them.

For now however, please excuse my absence.

26
Dec
09

Pecans, part two

By laurelg1 9 Comments
Categories: Cakes & Pies and Recipes
Tags: ,

Pecan Pie

Another homemade baking first for me (joining the pecan roll) is this beautiful pie. I never realized how simple pecan pies were to make. I looked for a trusted recipe from other bloggers and found this one from The Traveler’s Lunchbox. Since I had a jar of Lyle’s Golden Syrup that I have yet to use, I knew this was the recipe to try. I loved the way this pie turned out and the compliments innumerable. If you like pecan pie, try this recipe.

Perfect Pecan Pie (Recipe from The Traveler’s Lunchbox)

Ingredients:

  • 2 cups (200g) shelled pecan halves
  • 1 cup (250ml) golden syrup, or if you must, white corn syrup
  • 1 cup (200g) firmly packed dark brown sugar (the darker the better)
  • rounded 1/4 teaspoon salt
  • 5 tablespoons (75g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature, slightly beaten
  • 9-inch unbaked deep-dish pie shell
  • unsweetened whipped cream, for serving

Directions:

Preheat the oven to 325 degrees. Spread the pecans on a large baking sheet and toast in the oven until just fragrant, about 10 minutes. Remove and let cool.

In a large bowl, whisk together the golden syrup, sugar, salt, butter and vanilla until smooth. Whisk in the eggs. Pour the mixture into your 9-inch unbaked pie shell. Sprinkle the cooled pecans over the top. Place on the center rack in the oven and bake for about 1 to 1 1/4 hours, or until the center puffs slightly and a toothpick inserted in the center comes out clean. If the crust begins to brown too much, cover it with foil.

Serve warm or at room temperature, with a dollop of unsweetened whipped cream.

 

  

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