Pineapple Coconut Cake

 

   

 I was in the mood for pineapple coconut cake.  Well actually, I've been in the mood for it for a while.  This recipe turned out well, although it is my first go around. I think I will be making and re-making this recipe in the coming months..more citrus, coconut, pineapple??  I guess we'll see what happens as the weather begins to warm.

Preheat oven to 350

Ingredients:

2 c. flour

1 Tbl. Baking powder

1 tsp. salt

1 1/2 c. evaporated cane juice

2 eggs

1 c. coconut milk (full fat)

1 1/2 c. crushed pineapple

1/2 c. unsweetened coconut flakes (I use organic)

1 1/2 tsp. lemon extract

Frosting:

1 c. unsweetened flaked coconut (toasted)

1 1/2 c. butter (softened)

3 c. confectioner's sugar

1 tsp. lemon extract

1 Tbl. coconut milk

1. Sift flour, baking powder and salt into a medium sized mixing bowl.

2.  In a smaller bowl, beat eggs, pineapple, sugar,lemon extract, coconut milk, and coconut flakes until combined. 

3. Pour wet ingredients into the dry ingredients and beat until fully combined about 2-3 minutes.

4. Prepare cake pans with butter and flour.  I used one 9" springform.

5. Pour cake batter into cake pan/s and bake for 30-40 minutes.  This batter is very wet and dense from the pineapple so check the cake about 20 mins into the baking process.  When knife inserted comes out clean and edges are golden, the cake is done.

6. Let cool in pan for 5-10 minutes then transfer to cooling rack.  After completely cool, place cake/s into the refrigerator or freezer to make frosting easier.

7. Prepare frosting by whipping butter with stand or hand mixer for 3-5 minutes.  The color of the butter will become a very light yellow.

8. Add Confectioners sugar cup by cup until mixed.  Add coconut milk and lemon extract until the frosting is smooth and mixed fully.

9. Remove cake/s from the the freezer or fridge and frost as desired.

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Brown Butter Cardamom Coffee Cake

I made this cake to bring as a christmas treat for my boyfriend's family.  I knew that I was in the mood for spice and brown butter, so this is what I came up with. Fortunately, the cake was a big hit and I survived christmas unscathed.

Adapted from the Pioneer Woman's Best Coffee Cake Ever

Preheat oven to 350

 Cake

3/4 cup butter, browned

2 cups unrefined cane juice

3 cups whole wheat pastry flour

4 tsp Baking Powder

1 tsp.Salt

2 tsp. ground cardamom seed

6 cardamom pods

1-1/4 cup almond/ cow's milk ( I used a mix of coconut and almond)

3 whole Egg Whites beaten to stiff peaks

Crumble

3/4 cup butter, browned

3/4 cups Flour

1-1/2 cup unrefined cane juice

2 Tbl. Molasses

1-1/2 cup walnuts

1. Brown the butter for both cake and crumble by placing a small saucepan over medium heat.  Using something like glass or stainless steel works best because you need to see the change of color in the butter after it browns.  Let the butter heat until the milk solids start rising to the top as little white particles before they heat to the point of foaming.  When the butter starts foaming on the top, use a spoon to clear a space so that you can see the actual color of the butter change.  What I found works best is to stir and sniff.  When the butter smells nutty and has a dark amber color, remove from heat and let cool.  It is easy to burn the butter so just stand by and watch carefully throughout the process.

2. Infuse the milk with cardamom.  Place a small pot over medium low heat.  Pour milk and place cardamom pods in the milk.  Let the milk come to a rolling simmer for 5-10 minutes.  Remove from heat and gently press the cardamom pods against the sides of the pot to open and release the seeds.  Stir gently and let sit covered on counter for 10-15 mins.

3.  Beat egg whites.  In a clean cool medium sized metal mixing bowl, beat egg whites until stiff peaks form and set aside.

4.  Sift all dry ingredients into a large mixing bowl, including ground cardamom and sugar.

5. Measure out 3/4 cups of the browned butter and add it to the dry ingredients.  Mix until the mixture is moist.

6.  Strain the milk through a metal strainer or cheese cloth and add to the flour/browned butter mixture.  Mix all of these ingredients together until a thick batter forms.

7.  Gently fold in the egg whites until incorperated

8. Pour in to prepared baking pans (butter & floured).  I used 2 6"x3" round cake pans.  The pans need to be deep because the eggwhites and baking powder rise significantly.  Fill the pans no more than 1/2 way.

Make the Crumble

1. Pulse remaining brown butter and crumble ingredients (except walnuts) in food processor until mixed.

2. Chop walnuts to desired consistency

3.  Alternated handfulls of walnuts and brown butter mixture onto the top of your cake batter.

Place cake in oven for 30-35 mins depending on shape and size of pan.  Add more time is size is larger.

Take out of oven and let cool for at least 15 minutes.

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Zingy Orange Carrot Ginger Cake

I got this recipe fromSweetapolita.  Of course it turned out amazing and tastes delicious.  I used the White Chocolate frosting recipe from her Baked: Whiteout Cake recipe as it seemed like a nice match.

I decided to use one of her recipes because she continually inspires and impresses me, not only with her extensive cake knowledge but also with her particular artistic flare for decorating and photography.  This cake is a rough draft for the one that I will be making for Angela's Michigan wedding reception in a couple of weeks.  I wanted to make sure the recipe would work out and I wouldn't be left in a semi-disastrous state like I was on the day of her wedding.  I ran out of ingredients for frosting and had to call someone to bring some from a town that was 2 hours away from the ceremony. Luckily, the lady was on her way so it wasn't a problem.  What ended up being a problem though, is when she finally did show up with the remaining ingredients there wasn't enough to frost the whole cake, so I did a quick revision/cover-up and used fresh flowers from the brides bouquet! Talk about resourceful.  After an incident like that I decided to always test the recipe first and make sure there will be enough ingredients and everything will be up to par way before the even takes place.

* Oh and I finally brushed up on my rather pathetic food photography skills.  They're in the works and I'm excited to continue learning about setting up props/ studio space and figuring out what light looks best.  Thanks to Rosie for some inspiration when it comes to the whole idea of "set up"!  I'm usually absolutely abhorrent of completely copying someone else's work/ideas, but with this perfect frosting design and recipe there was really no other option.

Zingy Orange Carrot Ginger Cake with White Chocolate Frosting- From Rosie at Sweetapolita

Preheat oven to 350

Ingredients 

5 cups grated carrots

1/2 cup finely chopped crystallized ginger or stem ginger in syrup

1 orange

2 1/2 cups all-purpose flour

1 tbsp  baking powder

1 tsp baking soda

1 tsp  salt

1 tsp ground ginger

1 cup (250 mL) butter, at room temperature

1 1/2 cups (375 mL) granulated sugar

4 eggs

2 tsp (10 mL) vanilla

2/3 cup (150 mL) milk ( used apple juice)

White chocolate Frosting

6 ounces white chocolate, coarsely chopped

1 1/2 cups sugar

1/3 cup all-purpose flour

1 1/2 cups milk

1/3 cup heavy cream

1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces

1 teaspoon pure vanilla extract

Whisk Flour,salt, soda, ground ginger and zest of one orange in medium size mixing bowl.

Cream butter and sugar until fluffy. About 5 minutes

add eggs to creamed sugar and butter mixture, add vanilla, beat until smooth. Add Milk/juice last.  Pour wet mixture into dry ingredients.  Blend until smooth.  Add grated carrots and crystallized ginger.  Beat until all ingredients are incorporated.

Pour batter into prepared baking pans.  Bake for 30-50 mins depending on pan size.  I used two 6"/3" deep pans.

Make White Chocolate Frosting:

Melt white chocolate on double boiler and set aside.

In medium saucepan, whisk Flour, sugar, and milk/cream together.  Heat on medium until boiling.  Once boiling immediately turn down and let simmer for 20 minutes. Remove from heat and beat on medium speed until cool.  Add cubed butter at room temp.  Beat until butter is incorporated.

When mixture is smooth and cool add the white chocolate and vanilla. Beat until incorporated. The consistency should be light and fluffy.  If you see gritty chunks then the mixture is too cool.  If you see what looks like grainy oil particles then the frosting is too warm. You can set the bowl in the fridge for 5 mins until the fats get a chance to cool and become more solid.  Or if the opposite is happening, place the bowl on a pot with warm water beneath it.

Frost Cake as desired let chill in the Fridge for a few hours before serving.

* Cakes are easier to frost when they are frozen or cold.  I baked my cakes the day before and let them rest in the fridge overnight before frosting.

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Sesame Citrus Cake & Chocolate SMBC

 Oh yes, I did.  The chocolate frosting with that earthy, rich sesame oil...is simply, to die for.  I think once spring really hits I will try a light and bright citrus buttercream for this recipe. Jeez, I'm feeling fat and happy.  YAY for Cake!

 Preheat oven to 350

1 1/2 c. whole wheat pastry flour

1 tsp. sea salt

2 tsp. baking powder

1/2 c. sesame seeds

1 c. evaporated cane juice

1/2 c. superfine

4. eggs

3/4 c. sesame oil

3 handfulls of spinach

2 tsp. orange zest

2 tsp. Lemon Juice

1 Tbl. Apple juice

Chocolate Swiss Buttercream

1 c. evaporated cane juice

4 egg whites

20 Tbl Butter room temp (soft)

remove butter from fridge a few hours before, so it will be ready for the buttercream

Sift dry ingredients in a bowl. Wisk eggs and sugar, along with zest and citrus juices in seperate bowl. In blender combine sesame oil and spinach, puree until the liquid it bright green. Pour the oil mixture into the eggs and sugar, blend well with hand mixer or stand. Pour wet into dry ingredients and beat until very smooth, about 2-3 minutes. Grease and prepare 2 9" rounds or muffing tins. Put into oven and bake for 20-25 mins. or until toothpick inserted comes out clean.

On double boiler, combine sugar and eggs and wisk until you can no longer feel sugar granules between fingers. Remove from heat and beat egg whites untill the mixture becomes large and billowy and room Temp. Wait until the mixture is at room temperature to add butter, as it will melt otherwise. Add butter 4 Tbl spoons at a time. The miracle of swiss buttercream, is that when the right amount of butter has been added it will magically change from a thick soup to a thick frosting almost instantly..so keep your eyes on the prize, and keep whipping!

Frost as desired. If you would like to try the 'Rose cake' for yourself, click on the I am baker link on my daily grind page. There is a wonderful tutorial on how to do this.

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