Monthly Archives: January 2010

Coconut Cake with Raspberry Filling

25 Monday Jan 2010

Posted by in Baking, Cakes & Pies, Dessert, Recipes

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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 *Beat until well combined, about 1 minute
  • 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.

Monkey Bread

23 Saturday Jan 2010

Posted by in Breakfast, From a Mix, Muffins & Quick Breads, Recipes

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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.

Oatmeal Raisin Cookies

23 Saturday Jan 2010

Posted by in Cookies, Recipes

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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