Southern Coconut Cake Makes an 8-inch triple layer cake For the cake: 5 large egg whites cup

p of milk 2 teaspoons of vanilla extract 3 cups of cake flour* 2 and 1/3 cup sugar 4 teaspoons of baking powder teaspoon of salt 2 sticks of unsalted butter (8oz.) at warm room temperature 1 cup unsweetened coconut milk 2 cups of sweetened flaked coconut for garnishing cake 1. Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle. 2. Put the egg whites in a bowl and whisk slightly. Add the cup of milk and the vanilla and whisk to mix thoroughly; set aside. 3. 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 minut es. 4. 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. 5.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 t o cool completely. 6.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 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. 7. Place the remaining 1 cups shredded coconut on a large baking tray. Pick u p the cake and hold it on the

palm of one hand over the tray. Using the other hand scoop up the coconut and p ress it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cak e 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. Cream cheese buttercream frosting 12 ounces of cream cheese* slightly chilled 1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at roo m temperature 1 cup of confectioners sugar, sifted after measuring 2 teaspoons of granulated sugar cup of water 3 egg whites 1. Place the cream cheese in the bowl of a mixer and beat on medium speed unt il 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. 2. 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 re aches the softball stage 228 degree s F on a candy thermometer. 3. 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 t o 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. 4. With the mixer on low, begin adding the cream cheese mixture by the spoonf ul. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

Pear Wafers Donna Hay Issue 39 440 grams granulated sugar 2 sensation pears thinly sliced Preheat the oven to 320F degrees. Place the sugar on a plate and press the pear slices into the sugar. Place the sugar sliced pears on baking trays lined with parchment paper. Bake for 15 minut es and turn the pears over and bake for another 15 minutes. Cool on wire racks until crisp. Makes 12 pear slices Guinness and Chocolate Cheesecake (adapted from Allrecipes.com) serves 12 Ingredients for the crust * * * * 1 cup crushed chocolate graham crackers 2 Tablespoons white sugar 1 Tablespoon unsweetened cocoa powder 1/4 cup butter, softened

for the filling * * * * * * * * * * 3 (8 ounce) packages of cream cheese, softened 1 cup white sugar 3 eggs 1/2 cup semi sweet chocolate morsels 2 Tablespoons heavy cream 1 cup sour cream a pinch of salt 3/4 cup Irish stout beer (ie: Guinness) 2 Tablespoon pure vanilla extract 1 ounce semi sweet chocolate for clover garnish (optional)

Directions Preheat oven to 350 degrees. Lightly grease a 9 inch spring form pan with butter . for the crust Place chocolate graham crackers in a food processor with sharp blade and process until the crackers have a sand-like texture. To the process, add the sugar, cocoa powder and butter. Proce ss until the butter is incorporated and the crust comes together into pea size balls. Press the crust evenly into the bottom of the spring form pan. for the filling

Place the cream cheese into a large mixing bowl and beat with an electric hand m ixer until smooth. Add the sugar and combine. Add the eggs one at a time. Continue beating until smooth Place the chocolate and heavy cream in a microwave safe bowl. Microwave, 30 seco nds at a time, and stir until chocolate melts (time varies depending upon your microwave). Beat the chocolate mixture into the cream cheese mixture until smooth. Add the sour cream, salt, beer and vanilla. Beat until smo oth. Pour the filling over the crust. Place cheesecake on a baking sheet and then put into the oven on the middle or u pper rack. Underneath the cheesecake, place a pan of water. This will keep the cheesecake moist. Bake for 45 minutes. Turn off oven and allow cheesecake to continue baking for a n additional 45 minutes to an hour, with the oven door closed. Refrigerate cheesecake for at least 4 hours before s erving. This will allow the cheesecake to set completely. To make the clover garnish, melt 1 ounce of chocolate in the microwave. Stir unt il smooth. Using a spoon, drop 3 circles of chocolate in a clover pattern, onto wax or parchment paper. Starting where the two bottom clover leafs connect, make a stem. Allow to cool completely and place in the middle of cheese cake