There is a Triple Coconut Cake in issue 62 pgs 49 & 50 that looks/sounds really good and I was wondering if anyone had tried it?
* Exported from MasterCook *
Triple Coconut Cake w/ Tangy Pineapple Icing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
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COAT PAN WITH:
1 tablespoon unsalted butter -- softened
3 tablespoons turbinado sugar
PULSE IN A FOOD PROCESSOR:
1 cup sweetened shredded coconut, toasted
WHISK
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
ground coconut
CREAM; ADD:
1 stick unsalted butter (1/2 cup) -- softened
3/4 cup sugar
1 large egg
COMBINE; ALTERNATELY MIX IN:
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum (such as Malibu)
flour mixture
SERVE WITH:
Tangy Pineapple Icing and Fruit Salsa if desired
Tangy Pineapple Icing w/lime zest
COMBINE:
2 1/2 cups powdered sugar, sifted
1 tablespoon light corn syrup
1 tablespoon fresh lime juice
2 teaspoons lime zest -- minced
BOIL; POUR OVER
1 cup pineapple juice
1/4 cup sugar
1 pinch salt
Fruit Salsa
STIR TOGETHER:
1/2 cup fresh strawberries. hulled, halved
1/2 cup fresh pineapple -- diced
1/2 cup canned mandarin oranges -- drained
1/2 cup kiwi fruit, peeled -- diced
2 teaspoons fresh mint
juice of 1/2 lime
Preheat oven to 350°F.
Coat an 8 1/2- x 4 1/2-inch loaf pan with butter and turvinado sugar; set aside.
Pulse toasted coconut in a food processor until fine; set aside.
Whisk flour, baking powder, salt, and ground coconut in a bowl; set aside.
Cream butter and sugar using a stand mixer with the paddle attachment or a hand mixer on medium speed. Beat until white and fluffy, 5--7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute.
Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180° in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with icing and fruit.
Tangy Pineapple Icing:
Combine the powdered sugar, corn syrup, lime juice, and lime zest in a bowl.
Boil pineapple juice, sugar, and salt in a saucepan over high heat until reduced to 1/2 cup, 10--12 minutes. Pour syrup over powdered sugar mixture; stir. (Can be made 1 day ahead. Keep at room temperature; thin out with lime juice if necessary).
Fruit Salsa:
Stir all ingredients together.
Source:
"CAH Issue 62, pgs 49 & 50"
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* Exported from MasterCook *
Triple Coconut Cake w/ Tangy Pineapple Icing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COAT PAN WITH:
1 tablespoon unsalted butter -- softened
3 tablespoons turbinado sugar
PULSE IN A FOOD PROCESSOR:
1 cup sweetened shredded coconut, toasted
WHISK
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
ground coconut
CREAM; ADD:
1 stick unsalted butter (1/2 cup) -- softened
3/4 cup sugar
1 large egg
COMBINE; ALTERNATELY MIX IN:
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum (such as Malibu)
flour mixture
SERVE WITH:
Tangy Pineapple Icing and Fruit Salsa if desired
Tangy Pineapple Icing w/lime zest
COMBINE:
2 1/2 cups powdered sugar, sifted
1 tablespoon light corn syrup
1 tablespoon fresh lime juice
2 teaspoons lime zest -- minced
BOIL; POUR OVER
1 cup pineapple juice
1/4 cup sugar
1 pinch salt
Fruit Salsa
STIR TOGETHER:
1/2 cup fresh strawberries. hulled, halved
1/2 cup fresh pineapple -- diced
1/2 cup canned mandarin oranges -- drained
1/2 cup kiwi fruit, peeled -- diced
2 teaspoons fresh mint
juice of 1/2 lime
Preheat oven to 350°F.
Coat an 8 1/2- x 4 1/2-inch loaf pan with butter and turvinado sugar; set aside.
Pulse toasted coconut in a food processor until fine; set aside.
Whisk flour, baking powder, salt, and ground coconut in a bowl; set aside.
Cream butter and sugar using a stand mixer with the paddle attachment or a hand mixer on medium speed. Beat until white and fluffy, 5--7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute.
Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180° in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with icing and fruit.
Tangy Pineapple Icing:
Combine the powdered sugar, corn syrup, lime juice, and lime zest in a bowl.
Boil pineapple juice, sugar, and salt in a saucepan over high heat until reduced to 1/2 cup, 10--12 minutes. Pour syrup over powdered sugar mixture; stir. (Can be made 1 day ahead. Keep at room temperature; thin out with lime juice if necessary).
Fruit Salsa:
Stir all ingredients together.
Source:
"CAH Issue 62, pgs 49 & 50"
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Billy
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