Showing posts with label southern cakes. Show all posts
Showing posts with label southern cakes. Show all posts

Thursday, January 18, 2018

Coconut Cream Birthday Cake #recipe @lucyburdette




Birthday girls by Bill Carito
Lucy Burdette: I don’t mind sharing a birthday celebration, in fact I like it. I trace this back to my experience growing up. My older sister Sue (older by 11 months, two weeks) and I shared our January celebrations. We often had a joint party, though maybe we had individual cakes on the actual day? I don't remember for sure.

This year and last year, I was pleased to share birthdays with my friend Barbara Ross, who reaches all the milestones eight days before I do. This year I promised to make this coconut cake. However, I got sick and couldn’t attend the dinner nor make the cake. My solution was to make a cake for our two birthdays together. The rub was, I had a good old friend visiting who loathes coconut. So I made a coconut cream cake, only sprinkling the coconut on the icing so I could leave a little section coconut free. (You will note the little toothpicks which are used to remind myself not to put coconut on this triangle of cake. It turns out at this age, I can agree to do something with myself and forget it instantly, so I decided a physical reminder would help.)


This cake is found in Southern Cakes by Nancie McDermott. I changed a few things around, like making the coconut unsweetened – the cake was plenty sweet anyway. And I added some chopped strawberries between the layers and strawberries on top for color and decorations. When I put the batter into the pan, I was worried. It did not fill up the pans as many batters do. It also came out looking quite flat. But after the whipped cream and strawberries and coconut were added, it was beautiful, and everyone agreed, delicious!
Ingredients

2 cups all purpose flour, sifted
1 1/4 cups sugar
2 teaspoons baking powder, low-sodium for me
1/4 teaspoon salt
Three eggs
1 teaspoon vanilla extract
1 1/4 cups whipping cream

1 1/2 cups whipping cream
3 tablespoons confectioner's sugar
Shredded or flaked organic coconut
Strawberries

Preheat the oven to 350 and grease the pans, followed by inserting rounds of parchment paper. Stir together the dry ingredients. Beat the eggs with 1 teaspoon vanilla. Beat the cream to stiff peaks, using a KitchenAid or handheld mixer. 

three sets of ingredients
And the egg/vanilla mixture and beat that in briefly. Add the dry ingredients and stir until the flour disappears.
nice fluffy batter


Pour the batter into the prepared pans and bake for 20 to 25 minutes until lightly browned and the cake springs back when touched.

uh-oh, not covering bottom of pan


Cool the cakes completely. (I made these the day before and covered them with plastic wrap.)

a little skinny


Beat the cream with confectioner's sugar until stiff. 



Spread whipped cream on the bottom layer, sprinkle this with coconut flakes and chopped strawberries. 

Settle the second layer on top and again, sprinkle with coconut and decorate with strawberries.
note the toothpicks demarcating coconut-free zone

Make sure to refrigerate if you are not serving this right away, and refrigerate leftovers if you have any. I can’t emphasize how good this cake tasted and how fast it disappeared!



Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...DEATH ON THE MENU will be in bookstores on August 7! Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. I'll post others as they appear. 

Thursday, January 9, 2014

Decadent Southern Caramel Cake Offered by Lucy Burdette

LUCY BURDETTE: Ladies and gentlemen, if you're on a diet, please move on to the next recipe. You will be over your calorie count just looking at this beauty. For the rest of you, read on...for a magnificent cake, worthy of any special occasion--including the upcoming book launch of MURDER WITH GANACHE. (You knew that was coming!)


When I was touring in North Carolina last spring with Molly Weston, Hallie Ephron, and Jennifer McMahon, we made a stop at the fabulous McIntyre's books in Fearrington Village. One of my purchases was a book called Southern Cakes by Nancie McDermott


I've been studying these amazing recipes for the last eight months, and finally got the nerve to try this one, a dense yellow cake with caramel frosting. I am crazy for caramel, but this was my first attempt at preparing it at home. I take no credit for developing the recipe, just credit for having the good sense to try it!





3/4 cup butter
1 cup milk
2 cups sifted flour
2 and 3/4 tsp baking powder
4 eggs
2 cups of sugar
1 tsp vanilla

 


For the icing:
one pound light brown sugar
1/2 cup (1 stick) butter
7 tablespoons evaporated milk
1 teaspoon vanilla

Melt the butter with the milk and cool to room temperature. Combine the dry ingredients in one bowl, beat the sugar and eggs together in another until they are a beautiful thick yellow color.  

Stir the dry mixture into the egg/sugar mixture until the flour just disappears. Then mix in the cooled butter/milk, along with the vanilla. 



Divide the batter between two buttered and floured cake pans. Bake at 325 for 25-30 minutes. 



 


Tops will be a light brown and the cake edges will be pulling away from the pan, and will spring back to shape when touched. Once the layers are cool, remove them from the pans and have them ready for the great icing adventure.

 



John testing the icing!
Combine the icing ingredients in a medium pan and bring to a boil. Cook for seven minutes at a light boil, then remove from the heat. Cool 5 minutes and beat with a wooden spoon.


 












Wasting no time, spread some frosting over one of the layers. Add the second layer on top, quickly frost the top and then the sides. If you tarry, the icing will harden and be difficult to spread. As you can see from my photo, I waited a bit too long to make beautiful caramel swoops on the top. But it was soooo good and soooo rich--hope you enjoy it as much as we did! It's perfect for a celebration--like the launch of a book--or a birthday!






Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out on February 4, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:) 


And don't forget to enter the Goodreads giveaway for Murder with Ganache.