As I said in my last post, we also celebrated my sister Windy's birthday. Her flavor request was simply: coconut. I've been wanting to make something with coconut for a long time... but hadn't really had a good reason! I decided to make pound cake with coconut buttercream frosting, and coconut on the outside. This cake was so good, but really really rich!
For the cake I just used a pound cake box mix
, and substituted milk for the water in the recipe. I baked it in three 6" round cake pans
to give it a different size and shape (since it was going to be sitting along side the lemon meringue cake). I made coconut buttercream frosting and used it to both fill and ice the cake. After it was iced I covered the outside in shredded coconut.
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Coconut Buttercream
3/4 cup solid vegetable shortening
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 tsp. coconut extract
3 tablespoons water
6 cups powdered sugar (about 1 1/2 lbs)
1. In a large bowl, cream shortening and butter.
2. Add coconut and water .
3. Gradually add sugar, a little at at a time, until all of the sugar is
incorporated. Be sure to scrape the sides and bottom of the bowl often.
Continue to beat until icing is light and fluffy.
* Refrigerated in an airtight container, icing can be stored up to 2 weeks. Rewhip before using.
* This recipe makes enough to fill and ice a standard two 8" or 9" round layers, or three 6" round layers.
_________________________
For the cake I just used a pound cake box mix
, and substituted milk for the water in the recipe. I baked it in three 6" round cake pans to give it a different size and shape (since it was going to be sitting along side the lemon meringue cake). I made coconut buttercream frosting and used it to both fill and ice the cake. After it was iced I covered the outside in shredded coconut._________________________
Coconut Buttercream
3/4 cup solid vegetable shortening
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 tsp. coconut extract
3 tablespoons water
6 cups powdered sugar (about 1 1/2 lbs)
1. In a large bowl, cream shortening and butter.
2. Add coconut and water .
3. Gradually add sugar, a little at at a time, until all of the sugar is
incorporated. Be sure to scrape the sides and bottom of the bowl often.
Continue to beat until icing is light and fluffy.
* Refrigerated in an airtight container, icing can be stored up to 2 weeks. Rewhip before using.
* This recipe makes enough to fill and ice a standard two 8" or 9" round layers, or three 6" round layers.
_________________________
I'm suddenly really craving a piece of this cake...
This would be my choice...sorry Aaron
ReplyDeleteOkay Melanie, usually your blog makes me really happy and drool on my computer a bit, but then I can eventually collect myself and move on with my life. But I can't resist this one. I'm making it this week. Oooo baby I'm excited : )
ReplyDeletePlus it doesn't help that Tommy told me how delicious it was on Sunday. My resolve has been weakening for three days now!
Hope you are having a wonderful week!
p.s. The world loves my hair almost as much as I do. You are a scissor-wielding genius, thank you so much! I'm going to have to acquire some talents so I can bring something useful to the family...let me know if you have any ideas/requests : )