Coconut Cream Cake

My daddy is coconut lover from way back, so it really wasn't a big surprise when I asked him what kind of dessert he'd like to have for Father's Day, that he requested coconut cake.  I make a really good rich and creamy Italian Cream Cake that has coconut in it, but for this occasion I wanted something a little lighter, not quite as rich---and I remembered this old favorite from long ago, one we haven't made in I-don't-know-when, Coconut Cream Cake. 

And as you can see from the picture above, we broke out the fine china, as well as adding a little vanilla ice cream on the side.  I love formal dining, don't you?

Ingredients:

• 1 yellow or white cake, prepared
• 1 container cool whip
• 1 can cream of coconut (find this in the alcoholic drink mix aisle, next to the margarita mix--this is one of the ingredients in a pina colada)
• grated or flaked coconut

Step 1: Make a plain white or yellow cake.  I used Duncan Hines Butter Recipe Golden cake mix, but I "doctored it up" and made my Sour Cream Pound Cake From a Mix, but you can make one from scratch or just a regular cake mix cake if you'd like.  (Hint: If you use a cake mix, use a good one) (Second hint: make it in a 9 x 13 pan that you don't mind taking somewhere or serving from, because this cake stays in the pan.  Don't use that favorite old one that has the black stuff all around the edges that can't be scrubbed off no matter how hard you try, even with a brillo pad.)

Step 2: Poke holes all over the cake with a fork 

Step 3: Mix together the cool whip and 3-4 T of the coconut cream.  (Hint: it's easier to do if you put it in a bowl that's big enough to really stir it around instead of trying to do it in the cool whip container)

Step 4:  Pour the remaining cream of coconut all over the cake in the pan, and allow it to soak in.

Step 5: Spread the coconut-flavored cool whip on top of the cake

Step 6: Sprinkle liberally with coconut.  Actually, just kind of gob it on all over the cake.

Step 7: And this is important--cover it refrigerate for several hours, preferably overnight.  The longer this sits, the better it gets.

This cake was big hit with my Dad, as well as the rest of the family.  This recipe is one of those that everybody made "back in the day" and somehow fell by the way side, but when you make it again after a long time, you think "Why did we ever quit making this, this is good!" kind of recipes. 

Note: You could add some crushed pineapple to the cake batter, or maybe even drain some and spread on top after you soak the cake in cream of coconut, and it would be a Pina Colada Cake.  As a matter of fact, I think we made something like that "back in the day" as well.

What old favorites have you baked up for your family lately?

Until next time, good cooking, and good eating....

This post is linked to:

Church Supper at Everyday Mom's Meals

Meatless Monday at My Sweet and Savory

See Ya in the Gumbo at Ms enPlace

Sweet and Savory Saturday at Dessert Now, Dinner Later

Pumpkin Cake Squares

Pumpkin Cake Squares

Besides church suppers, I think the next best place we southern gals get our quick and easy recipes is from our families--mothers, grandmothers, aunts, sisters, cousins, you name it.  You know how some people won't share their "special" recipe?  Not my family.  If one of us finds something yummy to make or eats something delicious, we share!  This recipe came about that way!  My aunt found it in her newspaper and tried it, then passed it along to my mom, who passed it along to me.

They both have "quick and easy" as their middle name in the kitchen, too!  A good, Southern tradition!

When I first heard of this, I thought it was like the pumpkin pie cake that I've posted on here several times before, but this one is totally different, but just as easy and just as good, if not better.

Ingredients:

• 1 box yellow cake mix
• 1/2 c + 2 T melted butter (separated)
• 3 eggs
• 1 15-oz can pumpkin
• 2/3 c evaporated milk
• 1/2 c + 2 T sugar (separated)
• 2 t + 1 t cinnamon
• whipped topping (optional)

Measure 1 cup cake mix, and set aside to use for the topping. 

Combine remaining cake mix with 1/2 c melted butter and 1 egg until crumbly. Press into a greased 9 x 13 inch baking pan.  Bake at 400 degrees for 10 minutes. Then turn the oven down to 350.

Meanwhile, mix pumpkin, 2 remaining eggs, 1/2 c sugar and 2 t cinnamon. Spoon mixture over the baked layer.

For topping: combine reserved 1 c of cake mix, 2 T melted butter, 2 T sugar, and remaining 1 t cinnamon in a small bowl.  Sprinkle the topping mix over the pumpkin mixture.

Bake at 350 degrees for 35 minutes

Allow to cool (yeah, right!), cut into squares, and serve with whipped topping.  (I think vanilla or cinnamon ice cream would be really good, too!

Until next time, good cooking, and good eating...

This post is linked to:

Meatless Monday at My Sweet and Savory
Church Supper at Everyday Mom's Meals
Sweet and Savory Sunday at Cookin' for the Seven Dwarfs
See Ya in the Gumbo at Ms enPlace
Foodie Friday at Rattlebridge Farm
The Weekend Re-Treat at the Best Blog Recipes

Italian Cream Cake

There's a thrift store in our little town that holds a bake sale on the first full weekend of the month, run by the ladies from the local Mennonite church. They always have such good things--pies, cakes, and cookies, along with breads and even homemade freezer meals. One of our favorites was always an Italian Cream cake, but as with lots of other things in this economy, the bake sale items have just about priced themselves out of my comfort zone. So I decided to try my hand at baking one of these luscious goodies myself.

The recipes I found all called for egg yolks in the main batter, then beating the whites separately and folding in. Since "quick and easy" is my middle name in the kitchen, I am not much of a multi-step, multi-bowl baker. Recipes that call for beating the egg whites and folding them in seem scary and overly complicated, so I just kept on looking until I found that called for whole eggs just plopped in the batter like the regular cake recipes I am used to making.

Italian Cream Cake

Ingredients:

• 1 c buttermilk



• 1 t baking soda



• 1/2 c (1 stick) butter, softened



• 1/2 c shortening



• 2 c sugar



• 5 eggs



• 1 t vanilla



• 1 t baking powder



• 2 c all purpose flour



• 1 c coconut



• 1/2 c chopped nuts

1. Dissolve baking soda in buttermilk and set aside



2. Cream together butter, shortening, and sugar until light and fluffy



3. Add vanilla and eggs--1 or 2 at a time, mixing well in between.



4. Add buttermilk, flour, baking powder, and coconut, until combined



5. Stir in nuts



6. Pour into greased cake pan(s). I used two 8 or 9 inch rounds.



7. Bake in a preheated 350 degree oven, 30-35 minutes (if you use a tube pan, it will take longer) or until a toothpick inserted in the middle comes out clean

Allow to cool completely before frosting

Cream Cheese Frosting

Ingredients:

• 8 oz cream cheese, softened



• 1/2 c butter, softened



• 1 t vanilla



• 4 c powdered sugar



• 2-4 T cream or milk



• 1/2 to 1 c coconut



• 1/4 to 1/2 c chopped nuts

1. Cream together cream cheese, butter, and vanilla



2. Add powdered sugar and mix well, adding cream or milk as needed for desired consistency.



3. You can add coconut and nuts into the frosting if like, or sprinkle on top like I did

I almost messed up by thinning my frosting just a bit too much--I usually make sheet cakes, that don't even come out of the pan, or tube cakes, where a softer frosting is better, to drip over the sides. This time, though, I wanted a nicer presentation in the form of a layer cake, and when I made a soft frosting, as usual, I had a little trouble trying to keep it from sliding off the sides. Next time I do a layer cake, I'll remember to make the frosting a little stiffer.

Since I was trying to make a pretty cake, as well as a delicious one, I wanted to use my pedestal cake platter. To keep the plate or platter clean while you're frosting the cake, put down a layer of strips or parchment or wax paper.

Then put the first layer on top of the paper strips. Make sure you have enough sticking out from under so that you can pull them out afterwards.

Frost the cake as usual, then sl-o-o-o-o-w-ly pull the paper strips out from under the edges.

I was so impressed with myself for making this cake--completely from scratch, and a layer cake, at that! Maybe I'll change my middle name from "quick and easy" to "made from scratch"!

Until next time, good cooking, and good eating!

This post is linked to:

What's on the Menu Wednesday at Dinning with Debbie
What's Cooking Wednesday at the King's Court IV
Delicious Dishes at It's a Blog Party
Recipe Swap Thursday at Prairie Story
Tasty Traditions at Coupon Cookin'
Try New Adventures Thursday at Alicia's Homemaking
Foodie Friday at Designs by Gollum
Sweet Tooth Friday at Alli N Son
Friday Potluck at EKat's Kitchen
Sweet Indulgences Sunday at a Well Seasoned Life

Fall Favorites--Pumpkin Pie Cake

It's finally beginning to actually feel like fall here in the deep south. We had frost on the ground this past weekend, and while I haven't broken out the flannel sheets yet, I did at least have some hope that we might end up with some cozying up weather before much longer.

I don't know about you, but thinking about fall and of course the Thanksgiving holidays that are just around the corner, gets me in the mood for cooking and baking. The air conditioner may still be running during the daytime, but these long dark evenings make me want to wrap myself around a nice hot bowl of soup and a spicy dessert--preferably one with some vanilla ice cream or whipped topping on top!

And so in honor of fall and the (somewhat) cooler weather, I'm going to re-post some of my seasonal recipes, with maybe a new one slipped in there here or there.

Today's recipe is a favorite, one that I made for the first time last year. It's quick and easy to make, as always, and tastes (and smells!) like the perfect fall dessert.



Ingredients:

• 1 29oz can of pumpkin (or two 15 oz cans)
• 1 12oz can evaporated milk
• 3 large eggs
• 1 c sugar
• 4 t pumpkin pie spice
• 1/2 t salt
• 1 yellow cake mix
• 1 c chopped nuts (I used pecans, you could use walnuts, too)
• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.

Sprinkle the entire box of cake mix on top

Cover with chopped nuts

(I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)

Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

If you serve this hot, it's a "scoop" dessert. Once cold, you can either scoop a portion or cut it into squares. This would be excellent with a scoop of vanilla ice cream, or even a dollop of whipped cream, but it's delicious just by itself.

I'm linking this post to:

Tuesday Garden Party at An Oregon Cottage

Recipe Swap Thursday at Prairie Story

Tasty Traditions at Coupon Cookin'

Ultimate Recipe Swap at Life as Mom

Recipe Swap at the Grocery Cart Challenge

Friday Food at MomTrends

Meatless Monday at My Sweet and Savory

What's Cooking Wednesday at the King's Court IV

Ultimate Recipe Swap at Life as Mom

Until next time, good cooking, and good eating!

What Do You Do If the Cake Falls, or, True Confessions of a Fallen Cake Baker

When my sister and I were teenagers, we liked to make goodies--cakes, candies, cookies, etc. One day we made a cake in a regular 9 x 13 pan, just like dozens we'd made before, but it fell. Don't know how a flat cake falls, but this one did. So we did what any self-respecting teenager would do. Filled in the hole with frosting. Yep, the finished cake looked smooth and beautiful. It just had about 2 inches of frosting piled in the middle. If you got a piece from the edge, it had more cake than frosting. If from the middle, guess what??

Well, that's what I was thinking about today when I took a cake out of the oven. Too bad this one doesn't have frosting!

Some of you may have seen my earlier post about my World Famous Poppy Seed Cake ;0), I was making one that week to take to my in-laws for Thanksgiving, and took a few pictures to post. The finished product turned out a little bit lopsided, though, so I never took the final picture.

Today I decided to make another one, and photograph the finished product.

Well, guess what? Not only did it fall, it tore coming out of the pan. I've made this cake dozens, if not literally hundreds, of time, and I have never had this cake fall. Never. Ever. So it made absolutely the worst looking finished cake. Well, maybe not the worst of all time, but Not Pretty.

And what did I do with this ugly, lopsided cake? I took a picture, anyway. And then I ate it. Yum.

So, here it is in all of it's glory.

Before

During

First Attempt

Grand Finale

So, what do you do if the cake falls? Eat it.

Good cooking, and even better eating...

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My Most Requested Cake

Today I'm going to give you the top secret recipe for my most requested cake, hands down. This cake is deceptively simple to make, but oh-so-good. It's kind of like the old nursery rhyme about Pease Porridge--it's good hot or cold, or even nine days old, if you can manage to keep it for that long. It's one of those cakes that actually seems to get better and more moist with age, as long as it's well wrapped. Kind of like cheese! It freezes well, and while I usually make it in a tube pan or a bundt pan, it also makes two perfect loaves if you want to freeze one or give one as a gift.

What magic cake is this? My world famous Poppy Seed Cake. Unlike most poppy-seed cakes or muffins, this one has no lemon, and it also requires no frosting or glaze--I sift powedered sugar over the top after it's cooled, and that's all it needs to be the perfect cake.

And now for the recipe...shhh...quiet, it's a secret...

• 1 box of Duncan Hines butter recipe golden cake mix


• 1 8oz container sour cream


• 1/2 c sugar


• 1/2 c cooking oil


• 4 eggs


• 3 T poppy seeds

Mix all ingredients but the poppy seeds, and beat for 2 minutes on low to medium speed. Mix poppy seeds into the batter. Pour into a greased or cooking-sprayed tube or bundt pan. Bake at 350 for about 50 minutes. If the top seems not quite done, I turn the oven off and leave the cake in it for about 5 more minutes. I watch for the edges to start pulling away from the pan. If I use a bundt pan, I loosen the edges with a butter knife, and remove from the pan immediately. Most of the time I use a tube pan--like an angel-food cake pan. I remove the cake from the outer ring, and let it sit on the inner ring until cool, then run a butter knife around the bottom and the tube in the middle. Once plated, sift powdered sugar over the top. I like lots of powdered sugar on the top. I'm making two of these this week for Thanksgiving, I'll try to remember to take pictures so you can see the finished product.

And that's it. As I said before, deceptively simple. It really is better the next day. These make good gifts, too, becuase they keep so well, and everyone I know who has ever eaten this has liked it.

Note: I gave this recipe to a friend many years ago. She never used the Duncan Hines cake mix, she used a different brand. She used meduim eggs, and I use large or extra-large eggs. She didn't put as many poppy seeds in hers.It was just not the same cake--not as moist, not as good. It was just an ok cake. So if you want to get the full effect, make it at least once with the name brand cake mix before you start tweaking it. The only thing I've ever left out were the poppy seeds when I used the recipe to make cupcakes for a pre-school class--they tend to not like "things" in their food, and it was still a good, moist, cupcake, just not a poppy-seed cupcake!

Good baking, and good eating; until next time...

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