Coconut Cake

Let me start by saying this is the worst picture ever. I made the cake for my mom's friend's birthday, so it disappeared from my house shortly before I really had an opportunity to look at the pictures I'd taken and realize the lighting was all wrong!

But seriously, don't let the terrible picture put you off the cake. It was incredible. It got rave reviews via text message from all my mom's friends. It's a moist, delicious cake, flavored and covered with unsweetened coconut, which perfectly balances the supersweet, light-as-air buttercream. I was surprised I liked this, because I'm not usually into layer cakes and frosting, but it was awesome.

Coconut Cake, adapted from Carole Walter's Great Cakes
3/4 cup milk
1/2 cup shredded unsweetened coconut (I found it in the organic section at Wegman's)
2 1/3 cups cake flour*
2 tsp baking powder
1/2 tsp salt
2/3 cup (1 and 1/3 sticks) butter
1 and 1/3 cup sugar
3 large eggs
1 tsp vanilla extract

In a small saucepan, scald the milk and take it off the heat. Let steep for 30 minutes.

Position a rack in the lower third of the oven and preheat to 350. Butter and flour 2 9" round cake pans.

Sift together the flour, baking powder, and salt, and set aside.

Cut the butter into 1 inch piecces and put them in the large bowl of an electric mixer fitted with the beaters or paddle attachment. Soften on low speed, and cream until smooth and light in color, about 2 mins.

Add the sugar, slowly, taking about 6 to 8 minutes to blend it in well.

Add the eggs, one at a time, scraping down the sides. Blend in the vanilla.

Reduce mixer speed to low and add the flour in 3 additions, alternating with the coconut/milk mix in two additions, beginning and ending with the flour. Mix just until incorporated, scrape down sides of bowl, and mix 10 seconds longer.

Spoon the batter into prepared pans and bake for 25-30 minutes, until a tester inserted comes out clean.

Remove from oven, allow to cool 10 minutes, then invert pans onto racks and let cool completely.
Quick Buttercream Frosting, adapted from Carole Walter's Great Cakes
4 and 1/2 tbsp all purpose flour
1 and 1/4 cup milk
1 and 1/2 cups (3 sticks) unsalted butter
1 and 1/2 cup sugar
2 tsp vanilla extract

This recipe makes a large quantity of frosting, as that's one thing you don't want to skimp on when making a cake!

The frosting starts by making a bechamel sauce. Place the flour in a small saucepan, and whisk milk in slowly. Over low heat, whisk constantly, until the mixture comes to a boil and thickens to a thick white sauce. Remove from heat and whisk to remove any lumps. Let the mixture cool for about 10 minutes. It needs to be warm enough to blend in but not so warm that it will melt the butter.

While that cools, cut the butter into one inch pieces and place in the bowl of an electric mier. Soften on low speed, increase speed to medium high, and cream until light and smooth.

Reduce speed to medium. Gradually add sugar. Then add the bechamel sauce over about thirty seconds. Blend in the vanilla and beat for 20 to 30 seconds, until the frosting is fluffy.

To assemble the cake, slice off the tops if they have crowned. Brush crumbs away. Using an offset spatula, place a large dollop on the top of one cake, and spread it to about 1/4" from the edge. Place second cake on top. Cover entire cake with a thin coat, and let dry for about 10 minutes. This is your crumb coat. It will seal in any crumbs so that the next layer of frosting is pristine white. Using the rest of the buttercream, dollop it on top and around the sides, smoothing to an even layer. It doesn't have to be perfect. Using your hands, press coconut flakes into the sides of the cake. Cover evenly.

This cake can be refrigerated, but bring it to room temp before serving. The cake will keep, covered, in the fridge, for up to 5 days.

*If you don't have cake flour, you can substitute one cup of all purpose flour less two tablespoons for every 1 cup of cake flour.

Swedish Visiting Cake

Anyone who knows me knows that I'm a sucker for a theme or a name. I love holidays, all things seasonal, and theme parties. My last birthday party was poker themed and my cube at work is decorated with different nautical accessories.

So when I came across Dorie's Swedish Visiting Cake, a cake apparently traditionally made for Swedish women when their friends were visiting, I really wanted to make it. It looked delicious. And this weekend was perfect, because I was going to visit my best friend who lives in Union Square! Could a title ever be more appropriate! I planned to make the cake and bring it to her.

Making the cake was so easy. Honestly, figuring out what to wear in the morning takes more effort (well at least for me it does!) You don't even need to pull out the mixer. Since the recipe calls for melted butter, a simple whisk will do.

And the results show that sometimes the simplest things are the best! The cake was plain, sweet, with a hint of almond flavor and lemon, and a moist texture. I'd recommend going easy on the almond extract, as too much can make it taste chemically (or maybe that's just the grocery-store brand extract I'm using...whoops). Anyway the cake wound up being so good I may not have actually shared it with my friend...oops...but I bought her a bottle of wine when I was in the city! Soo let's just say that substitutes...

Swedish Visiting Cake, from Dorie Greenspan's Baking From My Home to Yours

1 cup sugar, plus a little extra for sprinkling

Grated zest of 1 lemon

2 large eggs

1/4 tsp salt

1 tsp pure vanilla extract*

1/2 pure almond extract*

1 cup all-purpose flour

1 stick unsalted butter, melted and cooled

About 1/4 cup sliced almonds

Center a rack in the oven and preheat to 350 degrees. Butter a 9-inch cast iron skillet or a 9-inch round cake pan or pie pan (I used a cake pan).

Pour the sugar into a medium bowl, and sprinkle the lemon zest over. Rub the zest into the sugar until sugar is aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and extracts.

Using a spatula, stir in the flour, then fold in the melted butter.

Scrape the batter into the cake pan and smooth the top. Sprinkle with sugar and scatter with almonds.

Bake the cake for 25-30 minutes, until it's golden and a little crisp on the outside. The inside will be moist. Remove from oven, let cool five minutes, and then use a thin knife to loosen the cake. Serve. Can be kept for about 5 days if stored airtight.

*You can use any flavor extract you want, or leave extracts out altogether.

Note: I tested my cake with a toothpick and it was done at 27 minutes, but not golden on top. I preferred that rustic, browned look, so I broiled it for just a minute. But if you do that, watch carefully! It browns very quickly!!