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Southern Coconut Cake

Southern Coconut Cake

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Published by wildshadows

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Published by: wildshadows on Nov 21, 2011
Copyright:Attribution Non-commercial


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Southern Coconut CakeMakes an 8-inch triple layer cakeFor the cake:5 large egg whites½ cup of milk2 teaspoons of vanilla extract3 cups of cake flour*2 and 1/3 cup sugar4 ½ teaspoons of baking powder½ teaspoon of salt2 sticks of unsalted butter (8oz.) at warm room temperature1 cup unsweetened coconut milk2 ½ cups of sweetened flaked coconut for garnishing cake1. Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch roundcake pans. Line the bottom ofeach pan with a parchment circle and butter the circle.2. Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk andthe vanilla and whisk to mixthoroughly; set aside.3. In a large mixer bowl, combine the flour, sugar, baking powder, and salt.With the mixer on low, beat dryingredients well in order to break up any lumps. Add the butter and coconut milkon low speed and beat just tocombine. Raise the speed to medium and beat until light and fluffy about 2 minutes.4. Add the egg white mixture in 2 or 3 additions, scraping the sides of thebowl after each addition. Dividethe batter among the pans.5.Bake for 30 minutes or until a cake taster inserted in the middle comes outclean. Allow the cakes to coolin their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely. 6.To assemble the cake, place one layer, flat side up, on an 8-inch cake round.Cover this layer with 1 cupof the buttercream frosting. Spread it evenly all the way to edge of the cake.Then sprinkle ½ cup of shreddedcoconut on top. Add the second layer and repeat the process. Top with the finallayer of cake and frost the topand sides of the cake.7.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 sprinkleany remaining coconut on top of cake. Chill cake for at least one hour to allowfrosting to firm up a bit.Cream cheese buttercream frosting12 ounces of cream cheese* slightly chilled1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature1 cup of confectioners sugar, sifted after measuring2 teaspoons of granulated sugar¼ cup of water3 egg whites1.Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Addthe butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner
ssugar and vanilla and mix untilfluffy. Set aside at room temperature while buttercream is made.2.Combine the granulated sugar and water in a small heavy saucepan and bringto 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.3.Meanwhile, place the egg whites in mixer bowl and have the mixer ready togo. 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 topour onto the beaters, it may splash. When all the syrup is incorporated, raisethe speed on the mixer to med-highand 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 spoonful. When all is incorporated, raisethe speed to medium and whip until frosting is smooth and fluffy.
Pear WafersDonna Hay Issue 39440 grams granulated sugar2 sensation pears thinly slicedPreheat the oven to 320F degrees. Place the sugar on a plate and press the pearslices into the sugar. Place thesugar sliced pears on baking trays lined with parchment paper. Bake for 15 minutes and turn the pears over and bakefor another 15 minutes. Cool on wire racks until crisp.Makes 12 pear slicesGuinness® and Chocolate Cheesecake(adapted from Allrecipes.com)serves 12Ingredientsfor the crust* 1 cup crushed chocolate graham crackers* 2 Tablespoons white sugar* 1 Tablespoon unsweetened cocoa powder* 1/4 cup butter, softenedfor 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)DirectionsPreheat oven to 350 degrees. Lightly grease a 9 inch spring form pan with butter.for the crustPlace chocolate graham crackers in a food processor with sharp blade and processuntil the crackers have asand-like texture. To the process, add the sugar, cocoa powder and butter. Process until the butter isincorporated and the crust comes together into pea size balls.Press the crust evenly into the bottom of the spring form pan.for the filling

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