What’s Cooking….. Coconut Cake

Coconut Cake has always been one of those baked goods I felt like you had to be a good baker to make.  I have been doing more and more baking recently and felt like I wanted a challenge.

This weekend, I took the challenge and made my first ever Coconut Cake.

For several days I thumbed through recipe books looking for a recipe I felt like I could follow.   I decided on Paula Deen‘s recipe on www.foodnetwork.com

I wasn’t afraid of the cake, it is relatively simple, a 1-2-3-4 cake that substitutes coconut milk for regular milk.

My worry came with the icing, I had never used a double-boiler , but thankfully all went well and the cake was a success.

For some reason it didn’t rise as much as I thought it would, but all in all I am happy with my first attempt.

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Jamie’s Coconut Cake
Recipe courtesy Paula Deen

Prep Time:30 min

Inactive Prep Time: — Cook Time:25 min
Level: Easy
Serves: 1 (3-layer) cake

Ingredients
Cake:

Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:

3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting:

1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes

Ease of preparation: Easy

Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk – SUBSTITUTE 1 CUP OF CANNED UNSWEETENED COCONUT MILK
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ease of preparation: Easy

7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high-speed with electric mixer for 7 minutes. Beat in vanilla.

What’s Cooking – Pineapple / Cranberry Coffee Cake

I have been in a baking mood lately, but the last thing I need to do is eat what I bake…so, I have been baking on Sunday and taking it to work.

Last week I baked a berry crumble, today I baked a Pineapple/Cranberry Coffee Cake.  It was super easy, hopefully it will taste as good as it looks!

IMG_3466[1]PINEAPPLE / CRANBERRY COFFEE CAKE

1/2 cup chopped pecans

1/4 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

2 cups Bisquick

2 tablespoons sugar

2/3 cups milk

1 large egg, lightly beaten

8 oz. can crushed pineapple

8 oz. can cranberry sauce

Combine first 3 ingredients, stirring well.  Combine Bisquick and next 3 ingredients, stirring well.  Pour into a glass baking dish (I use 8 x 11).

Mix together pineapple and cranberry sauce and spoon onto cake mix.

Place in preheated 400 degree oven for 22 to 25 minutes.

GLAZE

1 cup sifted powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Combine all ingredients, stirring well.

Remove cake from oven and place on a wire rack.  Drizzle glaze over the warm cake.

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