This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. You will look like a pastry chef after you finish baking this dessert. This cream puff shell is called “pate choux”. This is what éclairs are made from.
Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days, so if you want to make this and freeze, you can do that. I did that with all my leftovers, not that I had any. I made this for a party and didn’t need them, so I stuck them in my freezer and I take 1 out at a time and let it thaw a couple of minutes. It’s so yummy, I just can’t even tell you!!!!!
After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything. You can do so much just with the puffed pastry shells.
If you need any help, let me know. Have fun; your friends and family will love you forever.
Tuesday, December 21, 2010
Cream Puffs with Filled with Eggnog Pastry Cream Recipe
EGGNOG PASTRY CREAM
¾ cup all purpose flour
3 cups refrigerated eggnog
7 egg yolks
1 ½ tbl. butter, softened
1 ½ tsp. rum extract
1 ½ tsp. vanilla extract
Place flour in a heavy saucepan, gradually whisk in eggnog until blended and smooth. Add egg yolks, 1 at a time, whisking until just combined after each addition.
Cook over medium-low heat, stirring constantly until thickened (about 42 minutes). Remove from heat, stir in butter and extracts. Transfer pastry cream to a bowl. Cover surface with plastic wrap and chill 8 hours or overnight. (Pastry cream will be very thick).
CREAM PUFF SHELLS
1 ½ cups water
¾ cup butter
1 ½ cups all purpose flour
¼ tsp. salt
6 large eggs
White chocolate for dipping afterwards
Combine water and butter in a heavy saucepan, bring to a boil over medium high heat. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and form a smooth ball. Remove from the heat and place in a mixer. Mix this ball until cool, about 3-5 minutes. You will see steam venting out of your floured mixture. This is what you want to see.
Add eggs, 1 at a time (and I mean, 1 at a time.) I have ruined this recipe by adding eggs too close together. Only add the next egg after you see the first egg is thoroughly mixed. And the dough is smooth.
Drop cream puff paste by rounded teaspoons 2” apart onto ungreased baking sheets; then quickly smooth tops with the back of spoon or wet fingers to round puffs.
Bake at 425° for 10 minutes. Reduce oven temperature to 400°, and switch positions of baking sheets. Bake 18 to 20 minutes more or until puffed and golden, switching position of baking sheets again halfway through baking. Turn off oven; let puffs stand in oven to dry 15 more minutes. Remove puffs to wire racks to cool completely.
Pipe Eggnog Pastry Cream through side of each cream puff, using pastry bag fitted with a long, narrow round tip (#10).
Melt white chocolate with a tablespoon of shortening in a saucepan over low heat, stirring until smooth. Remove from heat.
Dip the bottom of each cream puff, 1 at a time, into melted white chocolate and place of cookie sheet. Refrigerate.
This recipe came from Southern Living Book of Christmas. Page 299, although I changed this a little.
¾ cup all purpose flour
3 cups refrigerated eggnog
7 egg yolks
1 ½ tbl. butter, softened
1 ½ tsp. rum extract
1 ½ tsp. vanilla extract
Place flour in a heavy saucepan, gradually whisk in eggnog until blended and smooth. Add egg yolks, 1 at a time, whisking until just combined after each addition.
Cook over medium-low heat, stirring constantly until thickened (about 42 minutes). Remove from heat, stir in butter and extracts. Transfer pastry cream to a bowl. Cover surface with plastic wrap and chill 8 hours or overnight. (Pastry cream will be very thick).
CREAM PUFF SHELLS
1 ½ cups water
¾ cup butter
1 ½ cups all purpose flour
¼ tsp. salt
6 large eggs
White chocolate for dipping afterwards
Combine water and butter in a heavy saucepan, bring to a boil over medium high heat. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and form a smooth ball. Remove from the heat and place in a mixer. Mix this ball until cool, about 3-5 minutes. You will see steam venting out of your floured mixture. This is what you want to see.
Add eggs, 1 at a time (and I mean, 1 at a time.) I have ruined this recipe by adding eggs too close together. Only add the next egg after you see the first egg is thoroughly mixed. And the dough is smooth.
Drop cream puff paste by rounded teaspoons 2” apart onto ungreased baking sheets; then quickly smooth tops with the back of spoon or wet fingers to round puffs.
Bake at 425° for 10 minutes. Reduce oven temperature to 400°, and switch positions of baking sheets. Bake 18 to 20 minutes more or until puffed and golden, switching position of baking sheets again halfway through baking. Turn off oven; let puffs stand in oven to dry 15 more minutes. Remove puffs to wire racks to cool completely.
Pipe Eggnog Pastry Cream through side of each cream puff, using pastry bag fitted with a long, narrow round tip (#10).
Melt white chocolate with a tablespoon of shortening in a saucepan over low heat, stirring until smooth. Remove from heat.
Dip the bottom of each cream puff, 1 at a time, into melted white chocolate and place of cookie sheet. Refrigerate.
This recipe came from Southern Living Book of Christmas. Page 299, although I changed this a little.
Toasted Coconut-Eggnog Cheesecake
I feel that I am late entering several desserts I have made for the holidays, but I have been busy baking. So I am going to enter three recipes today.
This Toasted Coconut-Eggnog Cheesecake is the first time I have ever baked with eggnog. As a matter of fact, I don’t particularly like eggnog. But this looked delicious and I gave in to the holiday spirit of eggnog. I am so glad I did. This was such a scrumptious cheesecake. I made it for our holiday party where we live, and I didn’t have any leftover.
It was downright decadent. The crust was light but crunchy, the cheesecake was delicate but had complex flavors. It was a real hit. Also, this cheesecake recipe was very easy to make. I only added one more item to this recipe. I baked it in a water bath. It doesn’t call for it, but I always bake my cheesecakes in a water-bath. This prevents the cheesecakes from cracking.
The way you make a water-bath: Cover the springform pan with aluminum foil. Place the springform pan in a deep enough pan to add 1-1 ½ inches of HOT water. Then place in oven and bake as directed.
This Toasted Coconut-Eggnog Cheesecake is the first time I have ever baked with eggnog. As a matter of fact, I don’t particularly like eggnog. But this looked delicious and I gave in to the holiday spirit of eggnog. I am so glad I did. This was such a scrumptious cheesecake. I made it for our holiday party where we live, and I didn’t have any leftover.
It was downright decadent. The crust was light but crunchy, the cheesecake was delicate but had complex flavors. It was a real hit. Also, this cheesecake recipe was very easy to make. I only added one more item to this recipe. I baked it in a water bath. It doesn’t call for it, but I always bake my cheesecakes in a water-bath. This prevents the cheesecakes from cracking.
The way you make a water-bath: Cover the springform pan with aluminum foil. Place the springform pan in a deep enough pan to add 1-1 ½ inches of HOT water. Then place in oven and bake as directed.
Toasted Coconut-Eggnog Cheesecake Recipe
1 ¼ cups sweetened flaked coconut
12 vanilla cream sandwich cookies; broken into pieces ( Vienna Fingers)
½ cup chopped pecans, toasted
¼ cup butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
½ cup refrigerated eggnog
1 tbl. cornstarch
1 tsp. cinnamon
¼ tsp. ground nutmeg
2 tbl. dark rum
4 large eggs
1 tsp. vanilla extract
Garnishes: sweetened whipped cream, ground cinnamon
1. Bake 1 ¼ cups coconut in a shallow pan at 350 degrees, stirring occasionally, 8 to 9 minutes or until toasted. Reserve ¼ cup for garnish.
2. Process cookies and pecans in a food processor until cookies are finely crushed. Add butter; pulse until crumbs are moistened. Add 1 cup toasted coconut; pulse just until combined. Press crumb mixture into bottom and 1: up sides of a 9” springform pan.
3. Bake at 350° for 10 minutes; let cool. Reduce oven temperature to 325°.
4. Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggnog and next 4 ingredients, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in vanilla. Do not overbeat. Pour batter into baked crust.
5. Bake at 325° for 55 minutes or until set. Remove from oven, and immediately run a knife around edge of pan, releasing sides.
6. Cool completely in pan on a wire rack. Cover and chill 8 hours. Garnish, if desired. Pipe the edge with whipped whipping cream and then sprinkle with reserved ¼ cup toasted coconut.
12 vanilla cream sandwich cookies; broken into pieces ( Vienna Fingers)
½ cup chopped pecans, toasted
¼ cup butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
½ cup refrigerated eggnog
1 tbl. cornstarch
1 tsp. cinnamon
¼ tsp. ground nutmeg
2 tbl. dark rum
4 large eggs
1 tsp. vanilla extract
Garnishes: sweetened whipped cream, ground cinnamon
1. Bake 1 ¼ cups coconut in a shallow pan at 350 degrees, stirring occasionally, 8 to 9 minutes or until toasted. Reserve ¼ cup for garnish.
2. Process cookies and pecans in a food processor until cookies are finely crushed. Add butter; pulse until crumbs are moistened. Add 1 cup toasted coconut; pulse just until combined. Press crumb mixture into bottom and 1: up sides of a 9” springform pan.
3. Bake at 350° for 10 minutes; let cool. Reduce oven temperature to 325°.
4. Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggnog and next 4 ingredients, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in vanilla. Do not overbeat. Pour batter into baked crust.
5. Bake at 325° for 55 minutes or until set. Remove from oven, and immediately run a knife around edge of pan, releasing sides.
6. Cool completely in pan on a wire rack. Cover and chill 8 hours. Garnish, if desired. Pipe the edge with whipped whipping cream and then sprinkle with reserved ¼ cup toasted coconut.
Tuesday, December 14, 2010
Homemade Caramel Sauce
I wanted to make a few recipes that you can give as gifts this holiday season. When I saw this recipe, I remembered in pastry school that this was a “tricky” sauce to make.
Saying that, this is also a decadent and wonderful sauce. It is really easy, however you have to make sure you pay attention to this sauce while it’s cooking. You can easily go from delicious to burnt in a few seconds.
Here are a few hints that are not on the recipe that follows. I learned this in school. If you add a few drops of light corn syrups, this will prevent caramel from crystallizing. Also, make sure the whipping cream is hot before you adding. This sauce will bubble like crazy when you add the whipping cream, so be very careful that no children are around.
Also, make sure that when you think the color is deep amber; take it off the heat immediately. This is where you can burn caramel. After all the ingredients are added, you will think the sauce is too fluid (or liquid). That’s good. This is because as it cools, it thickens. If it’s too thick at the beginning, you won’t have sauce; you will have candy (that’s not so bad, huh?)
This is a wonderful gift. It’s delicious to drizzle over ice cream, cake or just take a spoonful and devour!!!!
Saying that, this is also a decadent and wonderful sauce. It is really easy, however you have to make sure you pay attention to this sauce while it’s cooking. You can easily go from delicious to burnt in a few seconds.
Here are a few hints that are not on the recipe that follows. I learned this in school. If you add a few drops of light corn syrups, this will prevent caramel from crystallizing. Also, make sure the whipping cream is hot before you adding. This sauce will bubble like crazy when you add the whipping cream, so be very careful that no children are around.
Also, make sure that when you think the color is deep amber; take it off the heat immediately. This is where you can burn caramel. After all the ingredients are added, you will think the sauce is too fluid (or liquid). That’s good. This is because as it cools, it thickens. If it’s too thick at the beginning, you won’t have sauce; you will have candy (that’s not so bad, huh?)
This is a wonderful gift. It’s delicious to drizzle over ice cream, cake or just take a spoonful and devour!!!!
Homemade Caramel Sauce Recipe
1 ¼ cups sugar
1/3 cup water
¾ cup whipping cream
1/3 cup butter, cut in pieces
½ tsp. vanilla extract
Combine sugar and water in a large heavy saucepan, cook over medium-low heat, stirring often, until sugar dissolves.
Increase heat to medium-high, and boil gently, without stirring, until syrup urns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirl-pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.)
Gradually add cream (sauce will bubble vigorously). Add butter, stir gently until smooth.
Remove from heat, and stir in vanilla. Yield: 1 ¾ cups.
1/3 cup water
¾ cup whipping cream
1/3 cup butter, cut in pieces
½ tsp. vanilla extract
Combine sugar and water in a large heavy saucepan, cook over medium-low heat, stirring often, until sugar dissolves.
Increase heat to medium-high, and boil gently, without stirring, until syrup urns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirl-pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.)
Gradually add cream (sauce will bubble vigorously). Add butter, stir gently until smooth.
Remove from heat, and stir in vanilla. Yield: 1 ¾ cups.
Wednesday, December 8, 2010
Lavender Shortbread Cookies
These are some of the best shortbread cookies that I have ever tasted. But the key here is that you have to like lavender. If you've never tasted lavender, try it. However, if you've smelled lavender and just hate it, don't make these cookies.
I just love them. They have a faint essence of lavender and the taste is so subtle. Jorge, our condo manager, loves lavender and I really made them for him. He emailed me that they were delicious. Please try them even if you're a little bit unsure. You will be surprised at how delicious they are. This cookie would be a great gift for any friend.
I got this recipe from a cake decorating class I took with Nicholas Lodge. Scott, who made lunch for us ever day, made this cookie for a snack. I instantly said I needed this recipe. He was sweet enough to make a copy for me. So thank you Scott.
***Don't let this long recipe scare you, it's really easy. Make the dough in advance and freeze. Take it out of your freezer or refrigerator as you need it.
I just love them. They have a faint essence of lavender and the taste is so subtle. Jorge, our condo manager, loves lavender and I really made them for him. He emailed me that they were delicious. Please try them even if you're a little bit unsure. You will be surprised at how delicious they are. This cookie would be a great gift for any friend.
I got this recipe from a cake decorating class I took with Nicholas Lodge. Scott, who made lunch for us ever day, made this cookie for a snack. I instantly said I needed this recipe. He was sweet enough to make a copy for me. So thank you Scott.
***Don't let this long recipe scare you, it's really easy. Make the dough in advance and freeze. Take it out of your freezer or refrigerator as you need it.
Lavender Shortbread Cookies Recipe
1 tbl. Fresh chopped lavender flowers or 1 tbl. Dried chopped lavender flowers
1 tsp. Pure vanilla extract
1/4 tsp. Pure lavender extract
2 sticks butter, unsalted at room temperature
3/4 cup powdered sugar
1/4 tsp. Salt
2 cups all purpose flour
Lavender infused sanding sugar
Method of Preparation
*** If using dried lavender flowers, add the vanilla and lavender extracts and put to one side.
1. Place the room temperature butter into the bowl of a heavy duty stand mixer and add powdered sugar. Using the flat beater on low speed, beat until well combined. Add salt, lavender and extracts and beat until light and fluffy.
2. Add the flour and mix on slow speed until just combined.
3. Scrape the shortbread out of the mixer bowl onto a piece of parchment or wax paper and wrap the paper around the dough and place into zip-lock and place in refrigerator to chill for 2 to 3 hours.
4. When ready to bake cookies, remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. Preheat oven to 300 degrees. Lightly knead the cookie dough on floured work surface and roll out to approximately 1/3 inch thick and cut out using a 2" round cookie cutter. Carefully place cookies onto a Silpat or parchment paper lined baking sheet.
5. Sprinkle cookies with lavender infused sanding sugar and bake for 12-13 minutes or until the base edge of the cookie becomes very light golden brown, but the top will still be very pale.(it took 20 min. In my oven)
6. Remove from the oven and sprinkle again with the lavender infused sanding sugar. Cool 3-4 minutes.
Important Notes:
Lavender infused sanding sugar can be made by taking white (or colored) sanding sugar and pouring into a zip-lock plastic bag with the fresh or dried lavender. Close and microwave for 30 seconds. once infused, sift the sugar to remove the lavender leaves.
Culinary dried lavender can be purchased at many specialty food stores or online.
Fresh lavender can be picked and dried or used fresh.
1 tsp. Pure vanilla extract
1/4 tsp. Pure lavender extract
2 sticks butter, unsalted at room temperature
3/4 cup powdered sugar
1/4 tsp. Salt
2 cups all purpose flour
Lavender infused sanding sugar
Method of Preparation
*** If using dried lavender flowers, add the vanilla and lavender extracts and put to one side.
1. Place the room temperature butter into the bowl of a heavy duty stand mixer and add powdered sugar. Using the flat beater on low speed, beat until well combined. Add salt, lavender and extracts and beat until light and fluffy.
2. Add the flour and mix on slow speed until just combined.
3. Scrape the shortbread out of the mixer bowl onto a piece of parchment or wax paper and wrap the paper around the dough and place into zip-lock and place in refrigerator to chill for 2 to 3 hours.
4. When ready to bake cookies, remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. Preheat oven to 300 degrees. Lightly knead the cookie dough on floured work surface and roll out to approximately 1/3 inch thick and cut out using a 2" round cookie cutter. Carefully place cookies onto a Silpat or parchment paper lined baking sheet.
5. Sprinkle cookies with lavender infused sanding sugar and bake for 12-13 minutes or until the base edge of the cookie becomes very light golden brown, but the top will still be very pale.(it took 20 min. In my oven)
6. Remove from the oven and sprinkle again with the lavender infused sanding sugar. Cool 3-4 minutes.
Important Notes:
Lavender infused sanding sugar can be made by taking white (or colored) sanding sugar and pouring into a zip-lock plastic bag with the fresh or dried lavender. Close and microwave for 30 seconds. once infused, sift the sugar to remove the lavender leaves.
Culinary dried lavender can be purchased at many specialty food stores or online.
Fresh lavender can be picked and dried or used fresh.
Monday, December 6, 2010
"Oh my Gosh--That" Nutella Swirl Pound Cake
Oh my Gosh--- this is the most delicious pound cake that I’ve ever baked. I know I say that after every pound cake I bake, but this is "wickedly" good!!! I mean who doesn't like Nutella? Just raise your hand if you don't love the taste. I'm glad I don't see those that raised their hands.
You will be everyone's best friend when you serve this. This would be a great "teatime" dessert. Well, come to think of it, it's a great anytime dessert. This would be a great pound cake to make, freeze and give as a holiday gift.
The only helpful hint I would give you is, take the Nutella out of the jar and stir until it is soft and more " pliable". This makes it easier to spread on the cake batter. We tried a piece of cake while it was still warm. It was so "yummy". However, I put it in the refrigerator overnight and it was even better. If your eyes don't roll back in your head after one bite, then I just don't know what's wrong.
This recipe is in the current magazine "Easy Desserts". This is on page 44. This is unbelievably easy yet fabulous.
You can thank me now.
You will be everyone's best friend when you serve this. This would be a great "teatime" dessert. Well, come to think of it, it's a great anytime dessert. This would be a great pound cake to make, freeze and give as a holiday gift.
The only helpful hint I would give you is, take the Nutella out of the jar and stir until it is soft and more " pliable". This makes it easier to spread on the cake batter. We tried a piece of cake while it was still warm. It was so "yummy". However, I put it in the refrigerator overnight and it was even better. If your eyes don't roll back in your head after one bite, then I just don't know what's wrong.
This recipe is in the current magazine "Easy Desserts". This is on page 44. This is unbelievably easy yet fabulous.
You can thank me now.
Nutella Swirl Pound Cake Recipe
4 large eggs, at room temperature, lightly beaten
2 tsp. Pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 tsp. Baking powder
1/4 tsp. Salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 jar (13 ounces) Nutella
0. Preheat the oven to 325 degrees. grease a 9 inch by 5 inch loaf pan and dust with flour.
1. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
3. With the mixer on medium- low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the bowl.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping sown the bowl after each addition. After the last addition, mix for 30 second on medium speed.
5. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife through the batter to create marbling. Do not over mix.
6. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hr. 15 minutes. Let the cake cool in the pan for 15 minutes, invert it on a wire rack, then turn it right side up on a rack and cool completely. Slice and serve.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
2 tsp. Pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 tsp. Baking powder
1/4 tsp. Salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 jar (13 ounces) Nutella
0. Preheat the oven to 325 degrees. grease a 9 inch by 5 inch loaf pan and dust with flour.
1. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
3. With the mixer on medium- low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the bowl.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping sown the bowl after each addition. After the last addition, mix for 30 second on medium speed.
5. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife through the batter to create marbling. Do not over mix.
6. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hr. 15 minutes. Let the cake cool in the pan for 15 minutes, invert it on a wire rack, then turn it right side up on a rack and cool completely. Slice and serve.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Wednesday, December 1, 2010
The “OMG How Good is This” Coconut-Cream Cake
I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day.
This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Easy to make cake, delicious, light, and yummy. Why wouldn’t you try this cake if you love coconut? I think even if you didn’t like coconut, this would convert you to coconut lover.
This recipe is in one of my all time favorite—Southern Cakes, Page 67. There are other Coconut Cake Recipes in this book which I will try in time. Stay tuned.
This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Easy to make cake, delicious, light, and yummy. Why wouldn’t you try this cake if you love coconut? I think even if you didn’t like coconut, this would convert you to coconut lover.
This recipe is in one of my all time favorite—Southern Cakes, Page 67. There are other Coconut Cake Recipes in this book which I will try in time. Stay tuned.
The “OMG How Good is This" Coconut-Cream Cake Recipe
CAKE
2 cups sifted all-purpose flour
1 ¾ cups sugar
2 tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla extract
1 ¼ cups heavy cream or whipping cream
COCONUT-CREAM FROSTING
1 ½ cups cold heavy cream or whipping cream
3 tbl. confectioners’ sugar
About 3 cups coconut, either freshly grated or sweetened shredded coconut
To Make the Cake, heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with waxed paper or kitchen parchment, and then dust with flour. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir with a fork to mix well. In a small bowl, combine the eggs and vanilla, and beat well with a fork until frothy.
In a large bowl, beat the cream with a mixer at high speed until it thickens and swells to form stiff peaks, 2 to 3 minutes. Add the egg-vanilla mixture and beat at medium speed until just blended. Add the flour mixture and use a spatula or a large spoon to fold it in gently, just until the flour disappears.
Quickly Transfer the Batter to the prepared pans, and bake at 350 degrees for 20-25 minutes, until the layers are golden, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool I the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks and cool completely, top side up.
To Make The Frosting, in a large bowl, beat the cream with a mixer at high speed until it swells into thick clouds and holds a soft peak when you lift up the beater. Sprinkle on the confectioners’ sugar and continue beating, scraping the bowl often, until the cream is thick and very firm, but still velvety smooth, 3 to 5 minutes. Ice the cakes at once, or cover the bowl and chill it until it’s time to complete the cake.
To Complete the Cake, place one layer top side down on a cake stand or serving plate, and put the cake stand on a cookie sheet or tray to catch any coconut that doesn’t stick to the cake. Cover the cake layer generously with about one third of the cream. Sprinkle about one third of the grated coconut over it, and place the second layer on top. Ice the sides, then the top of the cake. Press the remaining coconut gently onto the whipped cream. Refrigerate until shortly before serving time.
2 cups sifted all-purpose flour
1 ¾ cups sugar
2 tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla extract
1 ¼ cups heavy cream or whipping cream
COCONUT-CREAM FROSTING
1 ½ cups cold heavy cream or whipping cream
3 tbl. confectioners’ sugar
About 3 cups coconut, either freshly grated or sweetened shredded coconut
To Make the Cake, heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with waxed paper or kitchen parchment, and then dust with flour. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir with a fork to mix well. In a small bowl, combine the eggs and vanilla, and beat well with a fork until frothy.
In a large bowl, beat the cream with a mixer at high speed until it thickens and swells to form stiff peaks, 2 to 3 minutes. Add the egg-vanilla mixture and beat at medium speed until just blended. Add the flour mixture and use a spatula or a large spoon to fold it in gently, just until the flour disappears.
Quickly Transfer the Batter to the prepared pans, and bake at 350 degrees for 20-25 minutes, until the layers are golden, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool I the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks and cool completely, top side up.
To Make The Frosting, in a large bowl, beat the cream with a mixer at high speed until it swells into thick clouds and holds a soft peak when you lift up the beater. Sprinkle on the confectioners’ sugar and continue beating, scraping the bowl often, until the cream is thick and very firm, but still velvety smooth, 3 to 5 minutes. Ice the cakes at once, or cover the bowl and chill it until it’s time to complete the cake.
To Complete the Cake, place one layer top side down on a cake stand or serving plate, and put the cake stand on a cookie sheet or tray to catch any coconut that doesn’t stick to the cake. Cover the cake layer generously with about one third of the cream. Sprinkle about one third of the grated coconut over it, and place the second layer on top. Ice the sides, then the top of the cake. Press the remaining coconut gently onto the whipped cream. Refrigerate until shortly before serving time.
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