Totally worth all of the work!
SERVES 16 -20 , 1 cake (change servings and units)
* 1 cup margarine, softened
* 2 cups sugar
* 3 cups self-rising flour
* 4 eggs
* 1 teaspoon vanilla extract
* 1/2 cup coconut milk
* 1/2 cup milk
* 2 1/2 cups sugar
* 1 cup water
* 4 egg whites
* 2 teaspoons coconut extract
* 2 (6 ounce) bags frozen coconut
1. Place margarine in a mixing bowl. Fluff with mixer.
2. Add sugar, small amounts at a time.
3. Add eggs one at a time.
4. Add flour a little bit at a time alternating with the milk.
5. Add the vanilla.
6. Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me — ], you can bake in 2 shifts (2 pans at a time).
7. Bake at 350F for 25 minutes.
8. After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.
9. For frosting:.
10. Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.
11. Bring to a boil and stop stirring.
12. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.
13. Meanwhile, beat egg whites until stiff.
14. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.
15. Add coconut and coconut flavoring.
16. When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.
17. While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.
18. Fresh coconut will stick to sides and syrup will absorb into cake.
19. This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!
Myrna :rose: :rose:
This is a one layer chocolate cake covered in piped butter-cream stars. It is a very cute cake! :-))
1/2 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
1-1/2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1cup shredded coconut
1 cup pecans or walnuts, finely chopped
2 (8 ounce) packages cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 teaspoons vanilla
2 cups confectioners’ sugar, sifted
1 cup toasted coconut *
Pecan or walnuts halves
Preheat the oven to 325 degrees F.
Grease 3 (9-inch) cake pans.
In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks, one at a time, beating well after each addition.
In a small bowl, combine the flour, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and buttermilk.
Add the vanilla and blend well.
In another bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Fold in the coconut and pecans or walnuts.
Divide the batter among the 3 cake pans, about 2 cups per pan.
Bake for 25 minutes, until a tester comes out clean when inserted in the center of each cake.
Allow the cakes to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks to finish cooling.
While the cakes are cooling, prepare the icing.
In a bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth.
Add the confectioners’ sugar and mix thoroughly until combined.
Stack the cake layers with a layer of icing between each layer. (See tip below)
Spread the icing on the sides and top of the cake.
Press the toasted coconut into the icing around the sides of the cake.
Decorate the top of the cake with the pecan or walnuts halves.
How to toast coconut:
Preheat oven to 350 degrees F.
Arrange shredded or flaked coconut in a single layer on a baking sheet.
Bake for 10 to 15 minutes or until light golden brown.
Stir and check frequently to prevent burning.
Remove from oven and cool before using.
You can also toast coconut on the stove top:
Place the coconut in a dry non-stick skillet.
Gently stir it over low heat until golden brown.
Transfer the coconut to a plate and allow it to cool before using.
Tip for frosting a layer cake:
To begin frosting a layer cake, place the bottom layer on the serving plate.
Place small strips of waxed paper under the edges of the cake to keep the serving plate clean during frosting.
Remove the strips after you finish all your cake decorating.
This is a moist, yummy cake perfect for those who can’t have milk and/or eggs!
SERVES 6 (change servings and units)
* 1 cup all-purpose flour
* 1 cup white sugar
* 3 tablespoons cocoa
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup canola oil (or any vegetable oil)
* 1 tablespoon white vinegar
* 1 teaspoon pure vanilla extract
* 1 cup water
1. Preheat oven to 350F degrees.
2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3. Set aside.
4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5. Add all liquid ingredients and combine with whisk just until blended.
6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favorite cake icing.
8. Note: to make a layer cake, you’ll need to double this recipe and bake in two pans.
Enjoy!! :silly: Myrna
These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant. They are Super Moist and Yummy!!
Ingredients (use vegan versions):
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this— making a great big mess.
4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.
5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!! As you can see above!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes
“My Dinasour Cake”
This is a 2 layer ” Perfectly Chocolate Cake” filled with creamy butter-cream icing and covered with marshmallow fondant. The cupcakes are chocolate as well and topped with butter-cream icing to match the Dino!! This was made for a Birthay Party and it was a success!!
This is a 2 tiered banana flavored cake, filled with butter cream icing and covered in marshmallow fondant.I also made all the flowers out of marshmallow fondant.
This made a wonderful Thanksgiving Cake!
Makes one 9-inch pie
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (Pie Dough)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 1 1/2 teaspoons pure vanilla extract
- 3 ripe bananas
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 3/4 cups heavy cream
- 3 tablespoons confectioners’ sugar, sifted
- Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
- Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
- Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
- Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
- Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
- In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners’ sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.
Serves 10 to 12
- FOR THE PUDDING
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/2 cup granulated sugar
- 1 pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- FOR THE WHIPPED CREAM
- 2 cups heavy cream
- 1 tablespoon confectioners’ sugar
- FOR THE ASSEMBLY
- Yellow Cake, baked in two 8-inch round cake pans
- 4 large bananas, peeled and halved crosswise then lengthwise
- 1/2 cup store-bought chocolate sauce, warmed
- 1 maraschino cherry, for decorating
- Yellow sprinkles, for decorating
- 1/4 cup toasted walnuts, chopped (optional)
- Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
- Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
- Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
- Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners’ sugar. Beat until stiff peaks form.
- Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.