Exactly 1 year ago, I started this little food blog. I wanted to share my love for baking, cooking, and good food. When I look back on the first posts, it is a little embarassing! I have learned a little about my camera and food photo shoots. Although I am by no means a pro, I feel like I am able to express myself and the food I create through my photos in a more appealing manner now.
Joining the blogging world has been an adventure. I am involved in so many fun baking and cooking groups and have met (not in person) lots of great friends and foodies.
Today's cake comes from one of those groups- The Cake Slice. Make sure you go to the blogroll and check out all the other beautiful cakes!
I was super excited when I saw this months cake- Southern Coconut Cake. My husband is from Georgia and we lived there for 7 years. Coconut Cake is something that always made its way to the table for special occasions. I have never made one before, but I was excited to give this one a try. I decided to make a Lemon Filling, because that is how I always saw this cake served.
Luckily, I had a friend who had just returned from a fun 3-month trip to Brazil and while she was there, she celebrated her birthday. She wanted me to make her a late birthday cake and this was the perfect choice. We loved it!
I actually made a cream cheese frosting instead of the cream cheese buttercream the recipe called for, because I wanted a simple frosting and I have made Italian Buttercream before and I don't love the taste.
This cake was a big hit and perfect for celebrating my blogiversary! Make sure you come back tomorrow, to take part in my first giveaway!
Makes an 8-inch triple layer cake
For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour*
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
12 ounces of cream cheese* slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter, at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
Lemon Filling From Southern Living
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.
Cream Cheese Frosting from Southern Living
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract
Come back tomorrow for a Giveway, 2 great soups and a treat!