COCONUT BUTTER-CREAM, COCONUT FLAKES & STRAWBERRIES
Recently I was asked my a young lady to make a Coconut cake with strawberries for her friend's Birthday....so I went on-line & found some recipes & picked this one as it came out really good....I just changed a couple of things & made it my own....
Also I made the Buttercream different with the addition of coconut cream in it....
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup cream of coconut
1/4 cup water or milk
2 teaspoons pure vanilla extract
2 cups sugar
6 large eggs, room temperature
For Decoration & Filling:
Sweetened flaked coconut
Directions for cake:
1. Preheat oven to 325℉ with a rack set in the lower third. Butter and flour two 8 or 9-by-2-inch round cake pans; set aside.
2. Sift together flour, baking powder, baking soda, and salt; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water & vanilla..
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
4. With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
5. Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes.
6. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely. Wrap in platic wrap well & keep in fridge overnight.
7. Next day, prepare the Buttercream (recipe follows), clean strawberries. Then split the 2 cakes after leveling them. Then place one layer on your cake plate with a little icing to hold the cake in place....put a dollop of icing on the cake & fill the centre with chopped strawberries.
8. Then take another cake & smooth some icing on the bottom of the cake & place that on top of the cake & repeat the steps until all the layers are used up.
9. Then spread the icing on the sides & top & decorate with the sliced strawberries & coconut, anyway you desire......,
OPTIONAL: You can either brush with strawberry flavoured simple syrup or use a spray bottle with the syrup.....
Coconut Meringue Buttercream
- 10 large egg whites
- 2 1/4 cups sugar
- 1/4 teaspoon salt
- 4 cups (8 sticks) unsalted butter, softened
- 1/2 cup cream of coconut
- 1/2 teaspoon pure coconut extract
Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 130 degrees, about 3 minutes.Step 2
bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until
cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale
and fluffy. Mix in cream of coconut and
Buttercream can be refrigerated in an airtight container up to 3 days; re-beat before using.
This is a recipe I used when I was in Le Cordon Bleu.....it works & it's really good. I have made it many times.
3 oz granulated sugar & 4 eggs in the bowl of KA, until it has reached the "Ribbon" Stage.
2.Turn mixture into a large bowl & fold in a mixture of:
4 oz Almond Meal
4 oz A.P. Flour
.125 oz B P
3. Make a common meringue with 8 oz egg whites & 3 oz granulated sugar and fold into the previous mixture, but donʼt overfold.
4.Spread batter on a greased sheet pan thatʼs lined with parchment paper & bake until light golden brown (4-5 mins)
4 oz dark chocolate
6 oz dark chocolate
6 oz heavy cream
SIMPLE COFFEE SYRUP
1 cup sugar
1 cup water
1 1/2 tabsp expresso coffee
1) Start whisking 6 oz egg yolks in KA bowl.
2) Boil 8 oz sugar with 2 oz water until it reaches 242 deg F
3)Then slowly drizzle the hot syrup in, without hitting the whisk, with the
mixer running at a med hi speed. Keep beating until the mixture comes to
4)Then slowly add in 1 1/2 tsp vanilla & 20 oz of softened butter in small
pieces & keep beating until it is nice & creamy.
For the assembly:
1) Remove the sheet of cake and cut into
three rectangles (about 6" x 11"). Brush the bottom of one of the layers
with the melted coating chocolate and let this set until firm (or chill 3
2) Place this layer, chocolate-side down onto a flat cake board or
platter. Brush the layer with coffee syrup, then spread half of the butter
cream on top.
3) Top this with a second cake layer, brush it with syrup and now
spread two thirds of the cooled (but still spreadable) ganache layer over the
14) Place the final cake layer over the ganache, brush it with syrup and spread the remaining half of the butter cream on top (or you can save about 1/4 cup for garnish).
5) For the ganache glaze, re-warm the remaining one third of the ganache, adding the coating chocolate and vegetable oil, stirring until smooth. Spread this over the top of the cake (but not the sides), and chill until set, about 2 hours.
6) Before serving, trim the sides away to reveal clean layers, then slice into 6 rectangular portions (a hot, dry knife makes this easy). If you wish, pipe a little whipped cream on top of each slice.
CARIBBEAN RUM CAKE
CARIBBEAN RUM CAKE
This is an excellent recipe, loaded with RUM!!!! Yes, Rum...I used Spiced Jamaican Rum & the cake tastes really good.
Preheat the oven to 325°F.
Spritz your Bundt pan well with cooking spray, and coat with a layer of toasted Pecan meal. You can make your own pecan meal by toasting pecans in a dry skillet until they’re fragrant (about 8 minutes), and then pulsing them in a food processor until they’re finely ground.
For the cake you’ll need:
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour (2 + 2 Tabsp)
- 1 1/2 cups sugar ( - 2 Tabsp)
- 1/2 cup unsalted butter, softened
- 1/2 cup pastry cream filling mix or instant vanilla pudding mix (dry)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1/2 cup white or golden rum
- 2 teaspoons vanilla
- 1/4 teaspoon Butter rum flavor (optional but excellent)
- 1/4 cup Pecan meal, for dusting baking pan
This is the two-stage
method for cakes. Add all of your ingredients to the bowl, reserving half of
Beat on medium speed for 2 minutes.
Add the remaining liquid and beat for another minute or two until the batter is thick and smooth. The resulting cake has a very fine grain, and moist texture.
This recipe will make one full-sized Bundt cake or two smaller Bundt cakes.
Bake until the cake is golden brown and begins to pull away from the edges of the pan. Use a long skewer to check if the cake is done.
Remove the cake from the oven
and place on a cooling rack.
DO NOT TURN THE CAKE OUT OF THE PAN!
While the cake sits for a bit, prepare the rum syrup. In a medium-sized saucepan mix:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup white or golden rum
- 1/2 teaspoon vanilla
Bring to a rolling boil and cook for about a minute or two, to reduce slightly.
Drizzle slowly onto the cake until all the syrup is used up.
Allow the syrup to soak into
the cake. Add more syrup, a bit at a time, until all of the syrup is used
Cover the cake with plastic wrap and allow to sit overnight IN THE PAN.
The following morning, turn the cake
out onto your serving dish.
1 Chocolate Genoise Sheet (see below), cooled
4 egg whites
1 cup sugar
28 tablespoons (3 sticks) unsalted butter, softened
2 tablespoons instant espresso
2 tablespoons rum or brandy
8 ounces almond paste
2 cups confectioners’ sugar
3 to 5 tablespoons light corn syrup
Red and green food coloring
Cocoa powder and confectioners’ sugar, for finishing
For the buttercream, combine the egg whites and sugar in the bowl of an electric mixer and whisk gently over simmering water until the sugar is dissolved and the egg whites are hot. Whip on medium speed until cold. Beat in softened butter and continue beating until the buttercream is smooth. Combine the instant coffee and liquor and beat into the buttercream.
Invert the Genoise and peel away the paper. Invert again onto fresh paper and spread with half the buttercream. Use the paper to roll into a tight cylinder. Reserve the remaining buttercream for the outside. Refrigerate cake and buttercream while you prepare marzipan decorations.
For the marzipan, combine the almond paste and half the sugar in an electric mixer with the paddle attachment. Mix on low speed until the sugar is almost absorbed. Add the remaining sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup and continue mixing until some of the marzipan holds together when squeezed. Continue adding the corn syrup, a little at a time, until the marzipan is moistened (it will still appear crumbly). Remove the marzipan from the bowl and knead smooth.
To make marzipan mushrooms, roll 1/3 of the marzipan into a cylinder and cut into 1-inch lengths. Roll half the lengths into spheres. Press the cylinders against the spheres to make mushrooms. Smudge with cocoa powder.
To make holly leaves, add green food coloring to 1/3 of the marzipan and roll into a long cylinder. Flatten with the back of a spoon and detach from surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
To make holly berries, add red food coloring to a tiny piece of marzipan. Roll into tiny spheres.
To make pine cones, add cocoa powder to the remaining marzipan and form 2 cone shapes. Slash sides of cones with point of scissors.
Remove the rolled cake from the refrigerator and unwrap.
To assemble, trim cake edges diagonally, cutting 1 edge about 2 inches away from the end. Position the larger cut piece as a branch on the bûche about 2/3 across the top. Cover the Bûche with the remaining buttercream, making sure to curve around the protruding branch on the top. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the bûche to a platter and decorate with the marzipan decorations. Sprinkle the platter and bûche sparingly with confectioners’ sugar "snow."
Chocolate Genoise Sheet
Genoise is a wonderfully versatile cake. This can be wrapped in plastic wrap and refrigerated for several days, or frozen for up to 1 month.
Makes 1 sheet
3 large eggs
3 large egg yolks
3/4 cup sugar
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa
One 10-by-15-inch to 12-by-18-inch jellyroll pan
Set a rack in the middle level of the oven and preheat to 350 degrees.
Fill a medium saucepan halfway with water and bring it to a boil over medium heat. Lower the water to a simmer.
Whisk the eggs, yolks, salt and sugar in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees. (Use your finger to test it.)
Place on mixer with whisk attachment and whip on high, but not highest, speed until the egg mixture is cool (touch the outside of the bowl to tell) and has increased greatly in volume.
While the eggs are whipping stir together the flour, cornstarch and cocoa.
Take the bowl off the mixer and sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there. Repeat with the next 1/3 of the flour mixture and finally with the remaining flour mixture.
Scrape the batter into the prepared pan and smooth the top.
Bake the genoise in the preheated oven for 10 to 12 minutes, or until well risen and firm. Do not let the cake bake dry.
Use a small paring knife to loosen the cake from the side of the pan. Invert the cake to a rack, then immediately re-invert to another rack so that the cake cools on the paper.
This is the best Pound Cake I've ever made or tasted....the mouth feel is amazing.....guess it's due to the cream in it. But I would like anyone to try it.....it's worth it.....
- 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
cups sifted cake flour ( sift before measuring) plus
additional for dusting (see tips & tricks)
- 3/4 teaspoon salt
- 3 cups sugar
large eggs, at room temperature
- 2 teaspoons vanilla
- 1 cup heavy cream
- Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
batter into pan and rap pan against work surface once or twice to eliminate air
Place pan in (cold) oven and turn oven temperature to
350°F for the 1st 55 mins.
Then lower the temp to 325°F to finish baking for another 15-20 mins.
Bake until golden and a wooden skewer inserted in middle of cake comes out with a few crumbs adhering for about 1 to 1 1/4 hours.
Cool cake in pan on a rack 30 minutes.
Run a thin
knife around inner and outer edges of cake, then invert rack over pan and invert
cake onto rack to cool completely.
Cooks' Note: Cake keeps well, covered with plastic wrap or in an airtight container, at room temperature for 5 days.