Category Archives: Cake

Sour Cream Coconut Cake

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Christmas cocont cake

Christmas 2015 – this is an updated picture to this great recipe that I blogged many years ago!

Psalm 118:24

This is the day which the LORD has made;  Let us rejoice and be glad in it.  (NASB)

Every good and perfect gift is from God. It comes down from the Father. He created the heavenly lights. He does not change like shadows that move. (NIRV)

I do believe every good and perfect gift comes from our Father in Heaven.  And once again he gave my family and I a beautiful day to celebrate the birth of our Savior, Jesus.  With family living from coast to coast today’s technology allows us to talk on the phone, chat via computer, email, Facebook and even do some Facetime!  We are so blessed and thankful knowing full well there are those whose hearts are broken and hurting during this Christmas season.  It is a gentle reminder that the Lord will carry us when we can’t walk for ourselves.  Psalm 121: 1 I lift up my eyes to the mountains— Where does my help come from?2 My help comes from the LORD,   the Maker of heaven and earth.

God Bless You all my friends, as we head into the last week of this year 2011.

My last cookbook giveaway for this Christmas will be this cookbook I put together while an innkeeper at Walnut Grove Bed and Breakfast. I called it “Friends And Family” because all my recipes have come from, well, friends and family! I have a PDF copy of this cookbook that you can download for free, or it is available for purchase as well.

However, before you do either of those things — leave a comment on any post this week and Friday we will give away the cookbook via a random drawing on Random.org.

In the meantime I want to share a recipe from our Christmas traditions.  When my sister-in-law joined our family many years ago she made a Sour Cream Coconut Cake at Christmas.  She said that it was her family’s tradition to always have this cake sometime during the holidays.  Once we tasted it we enthusiastically embraced the tradition of Sour Cream Coconut Cake for our Christmas dessert.  If you have had all the Pumpkin pie you can stand for this year and yet want a fabulous dessert to end the year and kick-off the new year, I highly recommend this “make ahead” cake.  It can be made up to 7 days before you want to eat it.  That means over the next couple days you still have time to get it made and in the refrigerator for New Year’s.  Your friends and family will thank you!
First make the cake.  The recipe calls for a Duncan Hines Yellow Butter Cake mix.  I have tried a Classic white mix and it isn’t as good.  I am sticking with the Yellow Butter mix!

Split it into four layers:

Mix sour cream and frozen coconut (thawed).  Frozen coconut is found in the freezer section by the Pepperidge Farm Puff Pasty, Phyllo Dough and such.  I believe one of the secrets to this cake is using the frozen coconut. I have tried it with flaked coconut only and it just isn’t the same.
Add the sour cream coconut mixture between all the layers:
Top with frosting, a little flaked coconut, seal it up and REFRIGERATE.
When the time is right, remove from refrigerate and let set for 30 minutes or so.  Enjoy!

Thank you Liz for this great recipe!  Many Blessings and Happy Cooking!

Sour Cream Coconut Cake
 
Prep time
Cook time
Total time
 
The ideal "make ahead" dessert! Put together and refrigerator up to 7 days. The sour cream and coconut add just the right touch so that in the fullness of time this cake bursts with moisture and flavor.
Serves: 16
Ingredients
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 oz Cool Whip
  • ½ cup Flaked Coconut
Instructions
  1. Mix cake mix according to directions on the package. Pour into 2 round layer cake pans (8" or 9" round). Bake according to package directions.
  2. Cool cake on wire rack. Split each layer in half, making 4 thin layers of cake.
    (In the meantime, thaw the frozen coconut).
  3. In a medium size bowl, mix together sour cream, sugar and thawed coconut. Set aside one cup of this mixture. Place bottom cake layer on a cake plate. Frost with ¼ sour cream mixture. Add second layer of cake and cover with ¼ sour cream mixture.
  4. Repeat with remaining two layers of cake. Frosting the top layer with the remaining sour cream mixture.
  5. Fold Cool Whip into the 1 cup sour cream mixture that had previously been set aside. Frost entire cake with the Cool Whip mixture. Sprinkle top with flaked coconut (optional) Place cake in an airtight container such as Tupperware. Refrigerate up to 7 days. The longer this cake is in the refrigerator the better the flavor and moistness.
Notes
(1)  To split the layers I use a long piece of strong thread, center on middle of layer, then pull through from both sides, cleanly slicing the cake layer in half.  -- A serrated edge knife works well also.

(2)  This is a "make ahead" cake.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.

Spicey Cupcakes with Banana Buttercream Frosting

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Psalm 19:7-9

 7 The law of the LORD is perfect,
refreshing the soul.
The statutes of the LORD are trustworthy,
making wise the simple.
8 The precepts of the LORD are right,
giving joy to the heart.
The commands of the LORD are radiant,
giving light to the eyes.
9 The fear of the LORD is pure,
enduring forever.
The decrees of the LORD are firm,
and all of them are righteous.


As I was cruising through a few favorite food blogs  I came across Baking With Basil for the first time.  I was caught by a picture of some delightful cupcakes that looked so fresh and cute I just wanted to eat one right there and then!  My first thought was “I want to make those!”  I got so excited until I read the recipe and realized these were SPICE cupcakes.  I don’t care for spice cake.  Just don’t.  I don’t know why, I don’t recall some awful spice experience of the past, I just don’t like them.  But, oh these looked so nice and I’ll bet my neighbors would like some!  So I sent Brooke a note at Baking With Basil and let her know I was going to give them a try.  I planned to make them, not EAT them.  I had a great time making them and decorating. The house was filled with the spicey sent of autumn and it was perfect.  Once that was done and a few were delivered to the neighbors, the rest sat on the counter staring me down.  Okay, okay …. just one bite.   WOW!  These are good!  Not too much spice, the cake is light, not heavy, and the Banana Buttercream Frosting  — butter and cream — what’s not to like?  I hope you will like them too!  Thank you Brooke for sharing this recipe and the lemon juice in the mashed bananas to keep them from turning brown is a great idea I never thought of before 🙂  I will use that trick again!

Spice Cupcakes with Banana Buttercream Frosting

Spice Cupcake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups applesauce
  • 2 eggs, room temperature

1.  Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray or place cupcake liners in pan.

2.  In a large mixing bowl, combine flour, sugar, soda, salt, baking powder, and spices.  Whisk until combined.  Add butter, buttermilk, and applesauce to dry ingredients.  Beat for 2 minutes on medium speed, until well combined.  Beat in eggs, one at a time.

3.  Fill cupcake liners about 3/4 of the way full.  Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.

4.  Allow cupcakes to cool in pan for 5-10 minutes.  Remove from pan and transfer to a cooling rack to cool completely.

Banana Buttercream Frosting


Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup mashed banana, about 1 large banana
  • 1/2 tsp lemon juice
  • dash of salt
  • 3 cups powdered sugar

1. In a large mixing bowl, cream butter until light and fluffy.  Add salt and beat until combined  Meanwhile, in a small bowl, combine mashed banana and lemon juice.

2.  Slowly add powdered sugar to butter alternating with banana mixture.  Beating until combined after each addition.

3.  Beat until light and fluffy.  Place into piping bag and pipe frosting onto cooled cupcakes. *Make your own piping bag, use a small plastic bag, fill with frosting, cut corner tip with scissors and use as a piping bag.

Noteworthy

  • Make sure to add the lemon juice to the mashed banana to keep it from browning.
  • Store cupcakes in an airtight container for up to 3 days.
Sweets and Pumpkins

Yummy Satin Chocolate Glaze

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Ruth 1: 16-18   But Ruth replied, “Don’t urge me to leave you or to turn back from you. Where you go I will go, and where you stay I will stay. Your people will be my people and your God my God. 17 Where you die I will die, and there I will be buried. May the LORD deal with me, be it ever so severely, if even death separates you and me.” 18 When Naomi realized that Ruth was determined to go with her, she stopped urging her.

I love the story of Ruth.  In Ruth I see true friendship,  love and devotion.  God created us to need each other and we need friends!  Each day I receive a devotion from Bible Gateway called “Girlfriends In God.”   I am putting the link here for today’s message because it is about Ruth, friends, love and devotion.  If you have time I think it will be worth your while to read.  Blessings from your friend, Catherine.
Girlfriends In God link.

On my Home page, and the other pages within my blog, you will find a couple new items.  If you only read this blog through your email, then you may be missing some things of interest.  If you click through to my actual blog you will find more information, pages, and possibly items of interest.  I change out the prayer (linked from World Outreach) every couple days.  You will also find a link to submit your email address so that each time there is a new posting you will receive it automatically.  And finally, I have included RSS links for automatic posting feeds as well as an RSS – comments feed.  In the comments section you can read all comments within the blog easily put together in this one place.

The other day mom made a yellow Bundt cake to take to our neighbors.  I didn’t want a heavy frosting and I really like the looks of chocolate on the yellow cake.  So I used this Chocolate Glaze recipe.  It makes a glossy chocolate that is a good recipe for cakes, cookies, or donuts.  The best part – few ingredients, fast and easy!

Yummy Satin Chocolate Glaze
INGREDIENTS:

  •  3/4 cup semisweet chocolate chips
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons butter
  • 1/4 teaspoon vanilla extract

 DIRECTIONS:

  1. Combine all ingredients, except vanilla, in a microwaveable bowl.
  2. Microwave for 1 minute.  Stir well
  3. Microwave for an additional 30 seconds to 1 minute, stopping when all the chips are melted and the mixture is smooth.
  4. Add vanilla.
  5. Spread warm glaze over top of cake, letting it drizzle down the sides.  The frosting will set as it cools.

Optional stop top method:

  1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.
  2. Stir until chips are melted and mixture is smooth, then add vanilla.
  3. Spread warm glaze over top of cake, letting it drizzle down the sides.

The Difference Between Frosting, Icing, Crumb Coating, and Glaze

To put a finishing touch on cakes, cookies, and pastries, you have a couple of options:

Frosting, also called icing, is a sweet, spreadable filling and coating used on cakes and cookies. It should have enough body and firmness to hold its shape when applied, but be soft enough to spread easily. Examples of frosting include ganache, buttercream, and royal icing.

A crumb coat is a thin layer of frosting spread on a cake, applied before the final layer of frosting. This initial layer secures stray crumbs and keeps them from showing on the finished cake. It also provides a smooth surface on which to spread the final frosting layer. To apply a crumb coat, use an offset spatula to spread a small amount of frosting on the top and sides of the cake, wiping any crumbs off the spatula with a damp cloth. Chill the cake for 20 minutes or so to let the crumb coat set, and then apply the rest of the frosting.

A glaze is a glossy coating, such as an egg wash brushed on pastry, melted jelly brushed on a fruit tart, or chocolate on a cake. On cakes, the glaze is often applied by being poured gently over the top of the cake and coaxed gently with an offset spatula to create drips down the side of the cake.

Oh My Ganache! Chocolate Joy Cupcakes

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Jeremiah 1:5-10   “Before I formed you in the womb I knew you, before you were born I set you apart; I appointed you as a prophet to the nations.”   6 “Alas, Sovereign LORD,” I said, “I do not know how to speak; I am too young.”

But the LORD said to me, “Do not say, ‘I am too young.’ You must go to everyone I send you to and say whatever I command you. 8 Do not be afraid of them, for I am with you and will rescue you,” declares the LORD.

Then the LORD reached out his hand and touched my mouth and said to me, “I have put my words in your mouth. See, today I appoint you over nations and kingdoms to uproot and tear down, to destroy and overthrow, to build and to plant.”

Today is my husband’s birthday.  We had a very busy day planned, none of it really related to his birthday.  I knew we would be running  from pillar to post so I was stumped on what I could do to celebrate on the run!  Then it hit me – CHOCOLATE — one can never go wrong with chocolate!  When we were celebrating our anniversary in July at Monteagle Inn they served a divine treat that was a little ball of chocolate cake on the outside and a coconut mounds-type filling on the inside.  It was wonderful.  I immediately asked for the recipe only to discover that it was purchased from SYSCO, a marketer and distributor of food service products.  I have been searching for a recipe to re-create that little ball of chewy, chocolatey delight ever since.  So, what better time to try out a new recipe than a special occasion!  I am sure that you wouldn’t take a chance on a new recipe for a special occasion, but I believe I inherited this trait from my mother!  For as long as I can remember, we will be sitting down to a special dinner — usually with company present — when she casually mentions, “I’ve never actually made this before.”  To my mom’s credit, she has had more successes than failures when it comes to serving up a company meal! Today was my turn to try out something new, just in time for my sweetheart’s birthday!  I wasn’t disappointed and he wasn’t either!  The best part — we were able to share it with our Alabama kids and granddaughter!

Chocolate Coconut Joy Cupcakes with Ganache Frosting
Serves: 12
Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2  eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1/2 cup milk
  • 1/2 cup cocoa powder

Filling

  • 1 cup Shredded Coconut
  • 1/4 cup powdered sugar
  • 1/4 cup Sweetened condensed milk


Ga
nache

Instructions

  1. Preheat oven to 350 degrees
  2. In a small bowl, sift dry ingredients for cupcakes and set aside.
  3. In a mixing bowl combine butter and sugar, beat until light and fluffy.
  4. Add in eggs and vanilla, continue to beat until incorporated.
  5. Add 1/3 of the dry ingredients followed by half of the milk.
  6. Beat until just combined. Scrap down sides and repeat.
  7. Add remaining flour and mix until batter is combined but do not over mix.

Set batter aside.

In another bowl, combine the powdered sugar, coconut and condensed milk.

Divide half the batter into 12 cup cake tins.

Drop a heaping teaspoon of coconut mixture into the middle of each cupcake.

Top with remaining cake batter.


Bake for 18 minutes or until cupcake appears dry in the middle.  Some of the coconut filling may show around the edges but most will be covered with the cake.

Remove from pan and place on a cooling rack.

Ganache 
In a heat proof bowl or pan  combine chocolate and heavy cream.

Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth.

Take each cupcake and dip into the ganache, covering the cupcake top.

Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.

Top with flaked or toasted coconut if desired.


BEWARE!  If cupcake is too warm you may lose the top in the ganache!
Happy Birthday!

Note:  This is a really great chocolate cupcake recipe if you just want to make a dozen cupcakes from scratch, with or without the coconut filling.

Ganache (pronounced /ɡəˈnɑːʃ/, from the French word for “jowl”)[1] is a glaze, icing, or filling for pastries made from chocolate and cream.[2]

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable.

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