Coconut Pound Cake

Sharing food is a delight for me, whether it's around the dinner table or the proverbial water cooler.

In this case, I wrapped up pieces of coconut pound cake and shared with whomever I met the weekend after Christmas.

Here's the recipe ~

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1 cup half 'n half
1 tsp rum flavoring
1 tsp coconut flavoring
1 cup shredded coconut

Preheat oven to 325 degrees.

Sift together two dry ingredients and set aside.  Add flavorings to milk/half 'n half and set aside.

Cream together butter and sugar.  Add eggs one at the time.  On low mixing speed, alternately add dry and wet ingredients until combined.  Do not over beat.  Stir in shredded coconut.   Transfer batter to a large greased and floured tube pan.

Bake for 1 1/2 hours or until golden brown and cake test comes out clean.

After removing the cake from the oven, allow it to rest in pan for 5 minutes.  Turn onto platter and glaze with the following mixture.

Glaze:
Combine these four ingredients in a saucepan and cook 2 minutes over medium heat after sugar is dissolved.

1 cup sugar
1/2 cup water
1 tsp almond flavoring
1 tsp coconut flavoring

Coconut Cake

Detailed instructions involve three separate recipes.

Here's a link to one untouched photo of the finished product.

There were no leftovers.





Links for the three recipes.
1)  Coconut Filling
2)  Yellow Cake
3)  7-minute Icing

Coconut Filling

Buy three fresh coconuts. You're only using two, but you will be glad you have one extra at home, in case there's not enough milk in the first two.  Poke out the *eyes* with a screwdriver and drain the milk into a glass measuring cup.  You'll need 1 1/2 cups.  Set aside.

Then place the coconuts in a warm (250) oven for 30 minutes to help crack them. I go outside for the next step:  place them on level surface and hit with hammer to break shell open.  This is actually great fun.

After the heavy outer shell is gone, use a vegetable peeler to remove the thin brown lining off of the white meat.

Grate finely the meat from two coconuts. I use my cuisinart for this.
















Cook coconut milk and 2 C sugar in a saucepan over medium-high heat until it spins a thread (230degrees). I use a candy thermometer to help me know for sure.
















Add 1 C heavy cream. Boil hard for one minute. Pour over finely grated coconut meat. {12/17/13 My sister Noel asked me to quantify the number of cups of grated coconut that result from two whole coconuts.  I will do that the next time I prepare this recipe.}  Stir to combine.

Reserve (store in refrigerator) until ready for use. You can actually do this in advance.

















Spread between layers of cake and on top layer.


LATER and unrelated to the coconut filling which is recipe #3 for my Coconut Cake.

Use third fresh coconut to fix Ambrosia.....

















Have you ever bought and used a fresh coconut?

Seven Minute Icing
from the Joy of Cooking


2 unbeaten egg whites
1 1/2 C granulated white sugar
5 Tbs cold water
1/4 tsp cream of tartar
1 1/2 tsp light corn syrup

Using a double boiler, place these ingredients over rapidly boiling water.

Beat with hand mixer constantly for (approx) seven minutes or until light, fluffy and spreadable.














Remove from heat. Add 1 tsp vanilla.


Makes 2 cups or enough to ice a three-layer cake.

1-2-3-4 Cake
(my grandmother's recipe)

1 C real butter
2 C granulated white sugar
3 C sifted flour (sift all purpose flour then measure out)
4 eggs (5 are better, but then the *title* doesnt match)



3 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 C water (or milk)



Sift together dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs on at the time. Alternately add water and flour mixture. Add vanilla.

Bake in three 9" prepared cake pans at 325 degrees for 25-30 minutes.

Invert pans onto wire racks and remove cakes from pans immediately to prevent overcooking.


I like to cover each layer with damp paper towel, while they cool.

Do you have a favorite yellow cake recipe?

Red Velvet Cake

1/2 cup shortening (butter)                               1 cup buttermilk
1 1/2 cups sugar                                               2 1/4 cups cake flour
2 eggs                                                               1 tsp soda
2 oz red food coloring                                      1 tsp salt
1 tsp vinegar                                                     2 Tbs cocoa

Cream together the butter and sugar.  Add eggs one at the time, mixing after each.   Make a paste of the red food coloring and cocoa powder.  Then add to butter/sugar mixture.  Add the cake flour (and salt) alternately with the buttermilk (and vanilla), all the while blending gently.  Lastly add the soda and then vinegar.

Divide equally into two prepared 9-in cake pans.  Bake for 30 minutes at 350 degrees, checking for doneness at 25 minutes.

Cool and frost.


Frosting

Blend together 5 Tbs flour with 1 cup whole milk and cook over low heat until thick.  Cool completely.

Cream 1 cup granulated white sugar with 1 cup real butter until light.  Add 1 tsp vanilla.  Blend in cooled flour mixture, beating until it resembles whipped cream.

Makes enough to frost one two-layer cake.

Yellow Cake with Chocolate Frosting


See what I did this afternoon!

A virtual birthday cake for DD#3 who turns 21 tomorrow.

Virtual because she's in Michigan and I'm in Georgia.

Close your eyes and make a wish!







1-2-3-4 Cake
(my grandmother's recipe)

1 C real butter
2 C granulated white sugar
3 C sifted flour (sift all purpose flour then measure out)
4 eggs (5 are better, but then the *title* doesnt match)

3 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 C water (or milk)

Sift together dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs on at the time. Alternately add water and flour mixture. Add vanilla. Bake in three 9" prepared cake pans at 325 degrees for 25-30 minutes.

Invert pans onto wire racks and remove cakes from pans immediately to prevent overcooking. Cover each layer with damp paper towel, while they cool.

Chocolate Frosting

3/4 Cup butter, softened
4 cups XXX sugar
6 oz unsweetened chocolate, (i.e. Bakers squares), melted
1 egg
1 tsp vanilla
1 oz water
1 oz choc liqueur

Using wire wisk blend until fluffy in mixer.
Makes enough to ice a 3-layer 9" cake.

Hummingbird Cake

For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 whole bananas, sliced & blended with
1 (8-ounce) can crushed pineapple


For the frosting:
1 (8-ounce) package cream cheese, room temperature
1 1/2 cups (3 sticks) butter, softened
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
2 cups chopped pecans, plus 12 pecan halves, toasted


To prepare the cake: Preheat oven to 350 degrees. Grease and lightly flour three 8-inch round cake pans. In a bowl, mix flour, baking soda, cinnamon, salt and nutmeg until well-blended; set aside. With an electric mixer, lightly beat eggs. Add sugar, oil and vanilla and blend. Add bananas and pineapple. Gradually add dry ingredients until well-blended. Scrape down sides, if necessary. Pour batter equally into cake pans. Bake for 25 to 30 minutes. Let cool on rack for 5 to 10 minutes. Remove from pan and let cool completely. Cut cakes in half horizontally to make six layers - optional.

To prepare the frosting: With an electric mixer, beat the cream cheese, butter and vanilla until smooth. Gradually add confectioners' sugar. Scrape down sides and beaters and beat until incorporated. Spread the frosting between each layer, on the sides and on top. Press pecan pieces on sides. Put a circle of pecans halves on outer edges on the top.

Per serving: 823 calories (percent of calories from fat, 60), 6 grams protein, 80 grams carbohydrates, 3 grams fiber, 55 grams fat (17 grams saturated), 97 milligrams cholesterol, 454 milligrams sodium

Deep Dark Chocolate Cake

I took this cake to a church dinner recently and am posting the recipe for those who asked.

1 3/4 C flour
1 C boiling water
2 C sugar
2 eggs
3/4 C cocoa
1 C milk (or water)
1/2 C oil
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 tsp vanilla
1 tsp salt

Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be very thin) Pour into greased and floured 13x9x2 pan. Bake at 350 degrees F for 35-40 minutes. Cool 30 minutes then frost.

Frosting

1 1/2 C XXX sugar
8 T butter
3/4 C cocoa
1/3 C milk or water or coffee

Blend at high speed with whisk/beater until smooth and spreadable.

Check out an article about my cooking. Under features, click *local flavor*

Pound Cake












1 lb butter
3 C sugar
8 oz cream cheese, cut into chunks
6 eggs
3 C flour, sifted
1 Tbs vanilla extract

Cream butter and sugar until light and fluffy. Add two eggs, then a cup of flour, then a few chunks of cream cheese beating slowing in the mixer all the while. Repeat the process until all the eggs, cream cheese, and flour are blended into a thick batter. Add vanilla. Put thick batter into a prepared tube or bundt pan. Start in cold oven. Bake 1.5 hrs at 300 degrees.

Cool on wire rack for just a few minutes gently loosing the edges. Invert onto wire rack as soon as possible. Do not leave for any length of time in the pan as the cake will continue to cook and be too dry. Wrap in saran while still warm.

Coconut Cake

Three part entry follows: yellow cake, coconut filling, white icing.

Comments are now enabled on this blog by clicking on the time.

Italian Creme Cake

1/2 cup butter
1 cup oil
2 cups sugar
5 egg yolks
2 cups plain flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla
1 sm can coconut
1 cup chopped pecans
5 egg whites, stiffly beaten

Cream butter, oil, and sugar. Beat until fluffy. Add egg yolks. Beat. Combine flour, soda, coconut, and nuts. Add to the mixture. Add buttermilk and vanilla. Mix thoroughly. Fold in egg whites. Pour batter into three prepared cake pans.

Bake for 30 minutes in an oven preheated to 350 degrees.

Cool and frost.

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup melted butter
1 lb XXX sugar
1 tsp vanilla

Whisk together in mixer and spread on cool cake.

German Chocolate Cake

From start to finish, making this cake takes me 3 hours. That includes clean-up.

Cake Portion

4 oz German chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp vanilla
2 1/2 cups sifted cake flour
1 tsp baking soda
2 tsp baking powder
1 cup buttermilk



Melt chocolate in boiling water. Then allow to cool. Cream butter and sugar in large mixing bowl until light and fluffy. Add yolks, one at the time, stirring well after each. Add melted chocolate and vanilla to the mixture. Stir. Alternately add dry ingredients (which have been sifted together: flour, powder, soda) with wet (the buttermilk). Fold in stiffly-beaten egg whites.

Pour into three 9 in prepared cake pans. Bake in an oven which has been preheated to 350 degrees for 30 minutes. Test doneness at 25 mins.

Cool just a few minutes on wire rack. Then loose around edges with a dull knife and turn out of pan. Cover with wet paper towel, while cake cools.

Frosting

1 sm can (6oz?)crushed pineapple
1 1/2 cups sugar
1 13 oz can evaporated milk
1 1/2 cups butter
5 egg yolks
1 cup grated coconut

Mix all the ingredients in a heavy saucepan, cooking slowly over medium heat until thickened. Add 1 1/2 cups chopped pecans and 1 1/2 tsp vanilla. Stir. Cool before icing cake.

This *frosting* does not go on the sides of the cake, only in between the layers and on top.