Sunday, June 19, 2011

. Coconut Cake for Daddy .

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Happy Father's Day, to all you awesome DADS out there!

We baked something yummy for our #1 dad/ my #1 husband..... a coconut cake! It was his request, of course. I was quite taken back by his choice because this is the first time he's ever asked for it. "Coconut cake? Really?? Hmmm, ok!" A great chance to try something new~
So I looked up a recipe and found one called Majestic's Coconut Cake from the Majestic Cafe in Virginia. The recipe was featured in a newspaper article and it sounded delicious. I'm not one for coconut cake but after reading the article, I was sold.
I must admit though that I somehow went wrong with the cake because mine came out dense instead of having a fluffy texture like the article stated. The taste was awesome nonetheless. Especially the filling....oh the FILLING WAS DIVINE! <-- can you tell I'm serious? I wrote it in caps! lol.
I also wanted to add a more personal touch. Instead of a 9-inch, 3 layer cake, I used 8-inch  pans and baked five 1-inch high cakes. The 5 layers are a symbol for the 5 years my husband has been a dad. A darn good one too:)
I also used gel food coloring to create a gradation from light blue to dark blue (which actually turned into turquoise because of the yellow tinge in the cake batter. Or maybe it was the brand I used. Its ok because I thought the turquoise looked waaaaay better:) So that when you cut into the white cake, you find a colorful surprise inside! Plus I saw some pictures done with pink food coloring and of course I wanted to try it out!
Oh and this cake tastes even better the next day...and the next and the next! If it lasts that long anyway~

Majestic's Coconut Cake

Ingredients and Preparation:

To make the filling:
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1¼ cups whipping cream
  • ½ cup sugar
  • 4 ounces unsalted butter
  • 2¼ cups sweetened flaked coconut
  • ¼ cup sour cream
Stir the cornstarch, water, and vanilla in a small bowl to dissolve the cornstarch.
In a heavy saucepan set over medium-high heat, bring the cream, sugar, and butter to a boil.
Add the cornstarch mixture and bring to a boil.
Remove from heat and stir in coconut.
Cool the mixture completely.
Mix in sour cream, cover, and refrigerate overnight.

To make the cake:
  • 3½ cups all-purpose flour, plus more for the pans
  • 1 tablespoon baking powder
  • ½ tsp salt
  • 2¼ cups sugar
  • 12 ounces unsalted butter, at room temperature, plus more for greasing the pans
  • 5 large eggs
  • 11⁄3 cups whipping cream
  • 1 tablespoon vanilla extract
  • ½ cup coconut milk
Preheat the oven to 325 degrees.
Butter and flour 3 9-inch round cake pans. (If you like you,could use 8-inch pans, like I did. Your cake will just have more layers.)
In a large bowl, whisk the flour, baking powder, and salt until blended.
In a stand mixer, beat the sugar and butter until blended.
Add the eggs 1 at a time, beating well after each addition.
Beat in the cream and vanilla, then the coconut milk.
Stir the flour mixture into the butter mixture.
Divide the batter equally among your cake pans. (If you plan on coloring your cake, now's a good time to do it.) Start off by adding a little bit of food coloring to the first pan then adding a little more to the next pan and so on to the next if you want to go for color gradation look.
Bake until a tester (such as a knife or skewer) inserted into the center of the cakes comes out clean, about 35 minutes.
Let cool.

To make the frosting:
  • 2 8-ounce packages cream cheese, at room temperature
  • 4 ounces unsalted butter, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut, toasted
In a stand mixer, beat the cream cheese and butter to blend.
Beat in the confectioner’s sugar and vanilla extract.
Fold in the toasted coconut.
Assembling the cake:
  • 2 cups sweetened flaked coconut, toasted
  • Half of a 3½-ounce can coconut milk mixed with 2 cups simple syrup
Place 1 cake round on a plate.
Brush with the coconut-milk mixture, then top with half of the filling.
Place a second cake layer atop the filling, brush with the coconut milk/syrup, and top with the remaining filling.
Place the third cake layer atop the filling and spread frosting over the top and sides of the cake.
Pat the toasted coconut on the top and sides of the cake, pressing gently so it sticks.
Cover and refrigerate.
Let the cake stand 3 hours at room temperature before serving.

5 layers of goodness....

Covering this cake in coconut flakes was hard work! And messy too.

Finally!! Here's the top-view...

Aaaaand....tada! The inside-view!! I failed at cutting it clean.
It was ok though, because I just ate up the mess I made ;) *burp*

I was so happy with the result! So was my husband!

If you ever get to try this, I hope your #1 dad likes it too:)

Friday, June 17, 2011

. Wishlist Friday #3 .

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I'm such a clutz.
Remember when you were a little kid and sometimes your parents let you pour a glass of milk all by yourself? Then for some strange reason, while en route to your cup, your drink ends up all over the floor :( That's me....still.
I'm clumsy when it comes to pouring stuff. Well, not all stuff but when it comes to pouring stuff from bowls or pots or pans, whatever was being poured ends up spilling. I need help. Or maybe some new mixing bowls and pots and pans with those spouty thingies~
Like these maybe.....

Awww, look! they even have handles! {vesselsandwares @ $98}

Cupcake liner-shaped bowls! Adorable:) Now, if only they attached a spout on....
These are from - $69.95

Now these would be perfect! Too bad they don't make them anymore.
Just thought I'd include these in my list. They are just so pretty:).
Vintage Pyrex mixing bowls. photo from:

from the old red hen @

I think they had me in mind when they made this one.
Too bad I dont have $119.95 to spare. @_@
"Hold me" mixing bowls (yep, that's its name. lol) from

Or I could just get these!!!!!!!!
OMG! Only $5?! I must have them!

Ooooh and if I ever find these slip-on spouts, I just might be able to buy those cute cupcake bowls;)
hmmmmm...wishful thinking.....


Happy Baking!

Thursday, June 02, 2011

. S'mores Pancakes .

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Wednesday, June 01, 2011

. Fun with Pancakes .

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Good Morning!
or Afternoon....or Night. You know, with pancakes, it doesn't really matter! For me, pancakes are welcome anytime of the day;) The other day, we had some fun with pancake mix. I don't know why I didn't try this earlier~
You take your favorite pancake mix, pour the batter into a plastic squeeze bottle (like the ones for ketchup or mustard. preferrably one that hasn't been used yet!) and...tada!

The perfect way to create free-hand shapes with your pancake batter!
The squeeze bottle makes it easier for you to "draw" out letters and simple shapes unto your griddle because sometimes we get kinda bored with the same ole standard pancake circles;)
Just be sure to squeeze gently because the batter tends to spread. Oh and if you want to "write" out some letters, its best make them backwards. That way, when you flip them over, you get the nice, smooth light brown side instead of the bubbly/holey side when its flipped over.

Before and......

Here's some other shapes my daughter and I tried to make... See if you could figure out what they are... 


I tried to make one more intricate with a lace-y border...but as you can see I had no such luck:( 


Even though they didn't turn out to be perfect, my daughter had fun helping me create some of them and most especially eating them! I wish I had taken a nice picture of them all plated with butter and syrup slathered all over them, but as soon as they hit the plate, my pancake monsters at them all up.
Happy Pancake-Making!