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

 

 

 

Carrot Cake Pancakes with Cream Cheese Syrup

Who doesn't love carrot cake? It's one of my favorite desserts besides tiramisu. So being able to incorporate such decadence at breakfast or brunch is HUGE for me! 

And not that I need to state this- but everyone, kids included, loved it!! Great addition to weekend breakfasts! 

Carrot Cake Pancakes

Fridge:

1 1/4 cups milk

1 egg

1 cup carrots, grated 

Pantry:

1 2/3 cups flour 

1 tsp baking powder

1 tsp baking soda 

1/2 tsp cinnamon 

1/4 tsp ground nutmeg 

1/4 tsp allspice 

1/4 tsp salt

1 1/2 tbs sugar 

1 tbs white vinegar 

1/2 tsp vanilla extract

Canola oil spray

1/3 cup chopped walnuts (optional) 

Tools: 

2 large mixing bowls

Whisk 

Mixing spoon 

Measuring cups/spoons 

Nonstick sauté pan

Box grater 

Spatula 

In one bowl add flour, salt, baking powder, baking soda, sugar, cinnamon, nutmeg and allspice. Whisk well. 

In a separate bowl add the milk and vinegar. Allow to sit for a minute before adding the egg, vanilla extract and grated carrots and walnuts if you're using them. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. 

Heat sauté pan over medium heat and then spray with canola oil. Using a 1/4 or 1/3 measuring cup or ice cream scoop- add batter to the hot pan. Once it begins to bubble in the center- flip. Cook for another minute or two and then serve with butter and cream cheese syrup. 

Cream Cheese Syrup

Fridge:

2 tbs cream cheese 

Pantry:

1 tbs confectioners sugar 

3 tbs maple syrup 

Tools:

Small bowl 

Small whisk/spoon/fork 

Add the cream cheese to the bowl and microwave for 15-20 seconds to soften. Add the sugar and maple syrup and whisk well. 

 

Enjoy these!! I sure did! Xo

Pineapple Pecan Cheese Ball, what?!

I have this weird obsession with the 50s/60s food world. I think it's because most of my childhood memories came from events with food made by my grandmothers. Bring on the jello salads and casseroles!! I can totally wolf down a package of cream cheese and a jar of red pepper jelly on crackers. Seriously- I can- ask my sisters. So when I came across this recipe last week I was totally into it. I will say- it's not really healthy but it's dang good. Everything in moderation, right?? 

Plus I brought it to a BBQ on Sunday and everyone loved it! Easy to make and it pleases people- get on it. 

Pineapple Pecan Cheese Ball 

Fridge:

2 pkg cream cheese 8 oz, softened 

1/3 cup scallions minced

1/2 cup red peppers minced

Pantry: 

3/4 cup crushed pineapple, drained 

1/2 tsp Janes crazy salt

Few cracks of black pepper

1/4 cup pecans finely chopped,  plus 1 cup for covering the cheese ball 

Tools:

Mixing bowl

Wooden spoon 

Measuring cups/spoons 

Plastic wrap 

Mix everything except the extra 1 cup of pecans in the bowl. Combine well and roll into a bowl. Cover with plastic wrap and put into the fridge for at least an hour. 

Just before serving (or heading out to your party) roll in the 1 cup of finely chopped pecans and serve with some yummy crackers. I like club crackers. 

Remember- this is a party size recipe. Cut in half for a few friends. Enjoy!! Xo