Best Coconut Cake Ever!!

I just finished this book called "The Coincidence Of Coconut Cake" about a chef and her romance/restaurant dramas. All I could think about while reading it is that I'd love to master a really kick ass coconut cake like she does in the novel. So this started the wheels rolling and I created what I'd like to think of as the bestest ever coconut cake. It's light but not crumbly and has an awesome but subtle coconut flavor. The cake alone is great but the frosting adds another dimension to it. I'd have to say I'm pretty in love with this cake. I'm thinking of making it again soon because it's that crave worthy. If you're a cake fan or a coconut fan- this is your next dessert to make at home!

Best Ever Coconut Cake

Fridge
4 eggs, separated
1/2 cup (1 stick) butter, softened
1/4 cup milk

Pantry
2 1/2 cups ap flour
1 3/4 cups white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp coconut extract
1/2 tsp vanilla extract
1 cup thick coconut cream (I use Trader Joe's extra thick coconut cream in a can)
1/4 cup canola oil
Spray for baking dish

Tools
1 Bundt cake dish or 9x13 baking dish or 2 9-inch rounds
Large mixing bowl
2 medium mixing bowls
Electric hand mixer or standing mixer
Baking spatula
Whisk
Measuring cups/spoons

Preheat oven to 350 degrees. Spray your preferred baking dish with canola oil spray.

Using the mixer, cream together the softened butter and sugar. Add in yolks and coconut cream. Continue to mix. Then add in both extracts, milk and oil. Mix until just combined.

In separate bowl whisk the egg whites until almost stiff. Set aside.

In other medium bowl add all the dry ingredients left: flour, baking powder, baking soda, and salt. Mix and then slowly add to the wet ingredient bowl, while mixer is on. Once it is all combined and you have scraped down the sides of the bowl with your spatula, begin to fold in the egg whites. Fold in until well combined- you do not want to see any white foam left.

Pour batter into your prepared baking dish. Place in the oven and bake for 30 to 40 minutes depending on which baking dish you chose. Check after 30 minutes. Cake is ready when a toothpick inserted into the middle comes out clean or when the top is golden and it is spongy to touch. Remove from oven and set aside to cool. Begin the frosting. See recipe below.

 

 

 

 

 

 

 

 

 

 

Coconut Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
4 tbs coconut cream, extra thick (should be leftover from the can)
1/2 tsp of coconut extract
Pinch of salt
2 cups of confectioners sugar
3/4 to 1 1/4 cup shredded sweetened coconut for decorating (optional)

In a medium bowl add the cream cheese and butter. Using a hand mixer or standing mixer, mix until well combined. Add your coconut cream, coconut extract, pinch of salt. Mix again. Then while mixer is on, slowly add your confectioners sugar. Taste frosting to make sure its your intended sweetness. If you prefer more sweet, you can add 1/3 cup more confectioners sugar. Once cake is cooled completely, frost the oustide and add the shredded coconut to decorate. I put mine on the outside of the bundt cake but you can cover the whole cake or whatever you prefer. Enjoy this cake! It was devoured in our household. It really is the BEST coconut cake ever!! So delicious!! xo

 

 

 

Lemon Rosemary Pound Cake

Lemon and rosemary are best friends in my mind. I love pairing them together in savory dishes and even cocktails (Lemon Rosemary French 75- yes please!!). But I have never thought of making them into a sweet treat until yesterday. I had all these ideas but I was craving something I'd want to eat with vanilla bean ice cream. So lemon rosemary pound cake with a streusel center became my next recipe mission. And bonus it will be the perfect treat to bring to my boyfriends parents house this weekend! Yay! Happy weekend everyone! 

Lemon Rosemary Pound Cake

Fridge:

1 cup (2 sticks) butter, softened 

4 tbs butter, cold 

4 eggs 

1 1/2 tsp rosemary, very finely minced 

Counter:

1/4 cup fresh lemon juice 

Zest of 1 lemon 

Pantry:

1 1/2 cups all purpose flour plus 1/2 cup extra

1 1/2 tsp baking powder

1/2 tsp salt 

1 1/4 cup white sugar

1/4 cup brown sugar 

1 1/2 tsp vanilla extract 

Canola oil spray 

Confectioners sugar for dusting (optional) 

Tools:

2 large mixing bowls

1 small mixing bowl

Measuring cups/spoons

Microplane 

Cutting board

Chopping knife

Electric hand mixer 

Spatula

9x5 loaf pan 

Preheat oven to 325 degrees. Spray loaf pan with canola oil. 

In one large bowl cream together 11/4 cup white sugar and 2 softened sticks of butter using the electric hand mixer. Once creamy, add an egg- one at a time- mixing in between each addition. Add vanilla extract, minced rosemary, lemon juice and lemon zest. Mix well. 

In other large bowl add flour, salt, and baking powder. Mix well. 

With the electric mixer on- slowly add the dry ingredients into the wet bowl. Make sure the scrape down the sides and combine well. 

In the third small bowl add brown sugar, cold butter and the extra 1/2 cup of flour. Mix using your hands until it becomes granular- similar to damp sand. Set aside. 

Pour half of the batter into the loaf pan. Using the spatula spread evenly into the pan. Then take the streusel mixture and pour evenly onto the batter. Pour remaining batter on top and smooth out evenly with spatula. 

Place loaf pan into preheated oven and bake for 45 minutes to an hour at 325 degrees. Cake is done when a toothpick comes out clean when poked in the center. Remove from loaf pan to cool and dust with confectioners sugar if you want to serve. Enjoy it! Xo

Lemon "Brownies"

Have you ever thrown a party and had a bunch of lemons leftover? Or used lemons for decorations and now don't want to waste it? Well this is how these lemon "brownies" came to be. I had a bunch leftover and no use for them. That combined with my ridiculous sweet tooth and these yummy light treats came to exist.

I only make these every so often because they satisfy both my sweet and sour cravings in life which means they are gone within a day. I have zero willpower with food. 

They are really easy to make and only take a few lemons and other baking ingredients you probably already have on hand. Give them a whirl! 

Lemon "Brownies"

Fridge:

3 eggs 

3/4 cup butter, softened 

Counter:

Zest and juice of 3 lemons 

Pantry:

1 1/2 cups ap flour 

1 1/4 cups granulated sugar 

1 tsp baking powder 

1 tsp vanilla extract 

1/4 tsp salt

Tools: 

2 medium mixing bowls

Electric mixer 

9x9 greased baking dish (you can use 9x13 but they are thinner brownies) 

Preheat oven to 350. Make sure the baking dish is greased well. 

In one bowl cream together the softened butter and sugar with the electric mixer. Once creamy- add the eggs one at a time. Mixing in between. Add the vanilla extract and lemon juice and zest. Mix well. 

In the separate bowl mix together the flour, baking powder and salt. 

Slowly mix the dry ingredients into the wet ones. 

One combined, pour the batter into the greased baking dish. Place in the oven and bake 21-25 minutes until edges turn slightly golden and center is set. 

Remove from oven and allow it to cool for 10-15 minutes before serving. If you want to glaze it- see recipe below! 

Glaze:

Combine the juice of 1 lemon and enough confectioners sugar to make it a creamy white and sweet enough for your liking. It took about 1 cup for my taste and viscosity preference and I didn't use all the glaze for the brownies. I only add the glaze to some lemon brownie slices. I prefer the kids to have the treat without it. You gotta control those sugar highs!! 

Charlie loved them!!