Cake
It's finally Friday, time to get ready for the weekend. Yay! If you're the type to celebrate the weekend (and some of us are), then there's nothing better than cake, which practically yells celebrate.
To that end, here are six yummy cake recipes to get you through the weekend, including Dolester Miles’s Coconut Pecan Cake and Hummingbird Cake with Cream Cheese Frosting. Enjoy!
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
SALTY PEANUT-PRETZEL INCE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
DOLESTER MILES'S COCONUT PECAN CAKE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, "This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance."
Yield: 12 to 14 servings; Time: About 1-1/2 hours, plus chilling
This was featured in "An Alabama Chef and Her Beloved Desserts Hit the Big Time", and can be viewed online at https://cooking.nytimes.com/recipes/1019330-dolester-miless-coconut-pecan-cake.
Note: Seriously, check out the article that this was featured in (link above). Makes for some interesting reading.
Ingredients
For the cake:
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves, toasted
2 cups granulated sugar
2-1/4 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1-1/2 sticks), softened, plus more for the pans
1/4 cup cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk
For the filling and simple syrup:
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/ unsalted butter
1 tablespoon cream of coconut
1 cup sweetened shredded coconut
1/2 cup granulated sugar
For the icing:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon coconut extract
2 cups sweetened shredded coconut, toasted
Preparation
Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
This comes from Diana Rattray, the Southern cuisine writer on The Spruce Eats. Diana wrote, "This hummingbird cake is always a hit with families or for any celebration. It's a moist cake flavored with cinnamon, pineapple, pecans, and bananas and topped with a cream cheese frosting.
"The cake originated in Jamaica in the 1960s and was part of an Air Jamaica tourism campaign. It was named the "doctor bird cake," after the national bird of Jamaica. The doctor bird is a member of the hummingbird family. You'll enjoy a little tropical vacation with a cake you can make anywhere and anytime. Wouldn't it be perfect at a bon voyage party for friends who are going on a Caribbean cruise?"
Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 1 cake (16 servings)
To view this online, go to https://www.thespruceeats.com/classic-hummingbird-cake-recipe-3051129.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs (beaten)
1-1/4 cups vegetable oil
1-1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple (well-drained)
1 cup pecans (chopped)
2 cups banana ( firm ripe, chopped)
For the Cream Cheese Frosting:
16 ounces cream cheese (softened)
1 cup butter (room temperature)
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup pecans (chopped, toasted, if desired)
Directions
Note: while there are multiple steps to this recipe, this hummingbird cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Cake
Gather the ingredients.
Preheat oven to 350 F. Generously grease and flour three 9-inch round cake pans.
Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.
Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
Stir in vanilla, drained pineapple, and 1 cup pecans.
Stir in the chopped bananas.
Spoon the batter into the prepared cake pans.
Bake the layers in the preheated oven for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan for 10 minutes, then turn them onto cooling racks. Cool completely before frosting.
Make the Frosting and Assemble
Gather the ingredients.
To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer; beat until smooth and creamy.
Add the confectioners' sugar and beat on low speed until combined.
Increase the speed to medium-high and continue beating until the frosting is light and fluffy.
Stir in vanilla.
Frost the tops of all three layers of the cake and then stack them.
Frost the sides of the cake.
Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.
Slice, serve, and enjoy!
Tip
To toast the pecans, spread them in a dry skillet over medium heat; cook while continually stirring until the nuts are lightly browned and aromatic. Remove to a plate at once to stop the cooking process.
RICH CARROT CAKE
This is from Linda Larsen, who writes for The Spruce Eats. Linda wrote, " This is the carrot cake recipe best known for bringing anyone out of a foul mood. Yet it's easy to make, once you get the carrots shredded! We believe that baby carrots, although truly a pain to shred, is the secret to this recipe. They are more tender than regular carrots, with a sweeter flavor (even though they are just well-trimmed regular carrots!).
"The cream cheese frosting is essential to this cake. No other frosting will do. The slight tang and the richness the cream cheese adds to the frosting is incredible."
Prep Time: 25 minutes; Cook Time: 50 minutes; Total Time: 75 minutes; Yield: 1 cake (16 servings)
To view this online, go to https://www.thespruceeats.com/best-carrot-cake-482725.
Ingredients
2 cups baby carrots (shredded)
1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
2-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Optional: 1 cup walnuts (chopped, or shredded coconut)
1 batch cream cheese frosting (recipe follows; or your favorite recipe)
Directions
Gather the ingredients.
Preheat oven to 350 F.
Shred baby carrots (this takes some time, but is well worth it).
In a large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well.
Stir in half of the flour, baking soda, cinnamon, and salt and mix well.
Add carrots and beat well.
Then beat in remaining flour.
Stir in 1/2 cup walnuts and mix well.
Pour into a 9-by-13-inch pan and spread evenly.
Bake at 350 F for 45 to 55 minutes until dark golden brown and cake springs back when lightly touched in center.
Cool the carrot cake on a wire rack.
Fold walnuts or coconut into cream cheese frosting.
Spread over cooled carrot cake.
CREAM CHEESE FROSTING
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, " Cream cheese frosting is a versatile cake filler and topper that contains only five ingredients: butter, cream cheese, confectioners' sugar, a pinch of salt, and vanilla extract.
"Vanilla is the flavoring of choice in this recipe, but there are many possible alternatives. Cinnamon or orange flavoring might be an excellent choice for a carrot cake or pumpkin cupcakes. Or you might want to add lemon zest if you're frosting a lemon cake or dessert. Almond flavoring complements a white cake or cupcakes nicely. Take a look at the below variations for more ideas.
"Cream cheese comes in solid bricks and in tubs. Because it is made for spreading, the cream cheese sold in tubs contains more moisture. Use full-fat brick-style cream cheese in this frosting for the best flavor and consistency.
"This recipe for cream cheese frosting makes enough for a large rectangle or two-layer cake. Use the same basic formula to make a thinner glaze for a Bundt cake. Use half the amount of butter and cream cheese, about 1 cup of confectioners' sugar, and a pinch of salt, along with one teaspoon of vanilla. Add 1 to 3 tablespoons of milk or half-and-half or a flavored liqueur to thin the mixture as desired."
Prep Time: 10 minutes; Cook Time: 0 minutes; Prep Time: 10 minutes; Yield: enough for 2 layers (serves 24).
To view this online, go to https://www.thespruceeats.com/cream-cheese-frosting-recipe-3057705.
Ingredients
1 (8 tablespoon) stick butter (softened)
1 (8-ounce) package cream cheese (room temperature)
3 to 4 cups confectioners' sugar (about 1 pound, sifted)
Pinch salt
1-1/2 teaspoons vanilla extract
Directions
Gather the ingredients.
In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners' sugar a little at a time; continue beating until well blended. Beat on high speed until very smooth and creamy. Add more confectioners' sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly.
Spread or pipe the cream cheese frosting on cupcakes or cake. The recipe makes enough cream cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.
Does Cream Cheese Frosting Need to Be Refrigerated?
A cake or cupcakes frosted with cream cheese frosting is fine at room temperature for several hours (the USDA recommends no more than 2 hours) if the house is kept at 70 F or less, but must be refrigerated for longer storage. So, if you won't be eating the cake within one day, refrigerate it or freeze it in portions.
What If the Frosting Is Too Runny or Too Thick?
The amount of confectioners' sugar you add depends on whether you will be spreading or piping the frosting. Use a bit less for spreading or use slightly more to make a stiffer frosting for piping. If your frosting turns out too thick, you can always thin it with a small amount of milk or cream. A tablespoon or two of cornstarch is another way to stiffen the frosting, and it's especially useful if you want to avoid extra confectioners' sugar.
Tips
For a thicker or stiffer frosting, use vanilla powder instead of vanilla extract to flavor the frosting.
Recipe Variations
Chocolate Cream Cheese Frosting: Sift 1/2 cup of unsweetened cocoa with 3 cups of the confectioners' sugar. Add it to the cream cheese mixture and blend thoroughly. Add more confectioners' sugar, as needed.
Maple Cream Cheese Frosting: Add a few tablespoons of maple syrup or about 1/2 teaspoon of maple flavoring, or to taste.
Lemon Cream Cheese Frosting: Add 1-1/2 teaspoons of lemon extract and a few teaspoons of finely grated lemon zest, if desired.
Peppermint Cream Cheese Frosting: Add 1/2 teaspoon of peppermint extract. If desired stir in crushed candy canes or peppermint candies.
Espresso Cream Cheese Frosting: Dissolve 1-1/2 teaspoons of espresso powder in the vanilla extract.
To that end, here are six yummy cake recipes to get you through the weekend, including Dolester Miles’s Coconut Pecan Cake and Hummingbird Cake with Cream Cheese Frosting. Enjoy!
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
SALTY PEANUT-PRETZEL INCE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
DOLESTER MILES'S COCONUT PECAN CAKE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, "This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance."
Yield: 12 to 14 servings; Time: About 1-1/2 hours, plus chilling
This was featured in "An Alabama Chef and Her Beloved Desserts Hit the Big Time", and can be viewed online at https://cooking.nytimes.com/recipes/1019330-dolester-miless-coconut-pecan-cake.
Note: Seriously, check out the article that this was featured in (link above). Makes for some interesting reading.
Ingredients
For the cake:
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves, toasted
2 cups granulated sugar
2-1/4 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1-1/2 sticks), softened, plus more for the pans
1/4 cup cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk
For the filling and simple syrup:
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/ unsalted butter
1 tablespoon cream of coconut
1 cup sweetened shredded coconut
1/2 cup granulated sugar
For the icing:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon coconut extract
2 cups sweetened shredded coconut, toasted
Preparation
Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
This comes from Diana Rattray, the Southern cuisine writer on The Spruce Eats. Diana wrote, "This hummingbird cake is always a hit with families or for any celebration. It's a moist cake flavored with cinnamon, pineapple, pecans, and bananas and topped with a cream cheese frosting.
"The cake originated in Jamaica in the 1960s and was part of an Air Jamaica tourism campaign. It was named the "doctor bird cake," after the national bird of Jamaica. The doctor bird is a member of the hummingbird family. You'll enjoy a little tropical vacation with a cake you can make anywhere and anytime. Wouldn't it be perfect at a bon voyage party for friends who are going on a Caribbean cruise?"
Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 1 cake (16 servings)
To view this online, go to https://www.thespruceeats.com/classic-hummingbird-cake-recipe-3051129.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs (beaten)
1-1/4 cups vegetable oil
1-1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple (well-drained)
1 cup pecans (chopped)
2 cups banana ( firm ripe, chopped)
For the Cream Cheese Frosting:
16 ounces cream cheese (softened)
1 cup butter (room temperature)
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup pecans (chopped, toasted, if desired)
Directions
Note: while there are multiple steps to this recipe, this hummingbird cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Cake
Gather the ingredients.
Preheat oven to 350 F. Generously grease and flour three 9-inch round cake pans.
Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.
Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
Stir in vanilla, drained pineapple, and 1 cup pecans.
Stir in the chopped bananas.
Spoon the batter into the prepared cake pans.
Bake the layers in the preheated oven for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan for 10 minutes, then turn them onto cooling racks. Cool completely before frosting.
Make the Frosting and Assemble
Gather the ingredients.
To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer; beat until smooth and creamy.
Add the confectioners' sugar and beat on low speed until combined.
Increase the speed to medium-high and continue beating until the frosting is light and fluffy.
Stir in vanilla.
Frost the tops of all three layers of the cake and then stack them.
Frost the sides of the cake.
Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.
Slice, serve, and enjoy!
Tip
To toast the pecans, spread them in a dry skillet over medium heat; cook while continually stirring until the nuts are lightly browned and aromatic. Remove to a plate at once to stop the cooking process.
RICH CARROT CAKE
This is from Linda Larsen, who writes for The Spruce Eats. Linda wrote, " This is the carrot cake recipe best known for bringing anyone out of a foul mood. Yet it's easy to make, once you get the carrots shredded! We believe that baby carrots, although truly a pain to shred, is the secret to this recipe. They are more tender than regular carrots, with a sweeter flavor (even though they are just well-trimmed regular carrots!).
"The cream cheese frosting is essential to this cake. No other frosting will do. The slight tang and the richness the cream cheese adds to the frosting is incredible."
Prep Time: 25 minutes; Cook Time: 50 minutes; Total Time: 75 minutes; Yield: 1 cake (16 servings)
To view this online, go to https://www.thespruceeats.com/best-carrot-cake-482725.
Ingredients
2 cups baby carrots (shredded)
1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
2-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Optional: 1 cup walnuts (chopped, or shredded coconut)
1 batch cream cheese frosting (recipe follows; or your favorite recipe)
Directions
Gather the ingredients.
Preheat oven to 350 F.
Shred baby carrots (this takes some time, but is well worth it).
In a large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well.
Stir in half of the flour, baking soda, cinnamon, and salt and mix well.
Add carrots and beat well.
Then beat in remaining flour.
Stir in 1/2 cup walnuts and mix well.
Pour into a 9-by-13-inch pan and spread evenly.
Bake at 350 F for 45 to 55 minutes until dark golden brown and cake springs back when lightly touched in center.
Cool the carrot cake on a wire rack.
Fold walnuts or coconut into cream cheese frosting.
Spread over cooled carrot cake.
CREAM CHEESE FROSTING
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, " Cream cheese frosting is a versatile cake filler and topper that contains only five ingredients: butter, cream cheese, confectioners' sugar, a pinch of salt, and vanilla extract.
"Vanilla is the flavoring of choice in this recipe, but there are many possible alternatives. Cinnamon or orange flavoring might be an excellent choice for a carrot cake or pumpkin cupcakes. Or you might want to add lemon zest if you're frosting a lemon cake or dessert. Almond flavoring complements a white cake or cupcakes nicely. Take a look at the below variations for more ideas.
"Cream cheese comes in solid bricks and in tubs. Because it is made for spreading, the cream cheese sold in tubs contains more moisture. Use full-fat brick-style cream cheese in this frosting for the best flavor and consistency.
"This recipe for cream cheese frosting makes enough for a large rectangle or two-layer cake. Use the same basic formula to make a thinner glaze for a Bundt cake. Use half the amount of butter and cream cheese, about 1 cup of confectioners' sugar, and a pinch of salt, along with one teaspoon of vanilla. Add 1 to 3 tablespoons of milk or half-and-half or a flavored liqueur to thin the mixture as desired."
Prep Time: 10 minutes; Cook Time: 0 minutes; Prep Time: 10 minutes; Yield: enough for 2 layers (serves 24).
To view this online, go to https://www.thespruceeats.com/cream-cheese-frosting-recipe-3057705.
Ingredients
1 (8 tablespoon) stick butter (softened)
1 (8-ounce) package cream cheese (room temperature)
3 to 4 cups confectioners' sugar (about 1 pound, sifted)
Pinch salt
1-1/2 teaspoons vanilla extract
Directions
Gather the ingredients.
In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners' sugar a little at a time; continue beating until well blended. Beat on high speed until very smooth and creamy. Add more confectioners' sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly.
Spread or pipe the cream cheese frosting on cupcakes or cake. The recipe makes enough cream cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.
Does Cream Cheese Frosting Need to Be Refrigerated?
A cake or cupcakes frosted with cream cheese frosting is fine at room temperature for several hours (the USDA recommends no more than 2 hours) if the house is kept at 70 F or less, but must be refrigerated for longer storage. So, if you won't be eating the cake within one day, refrigerate it or freeze it in portions.
What If the Frosting Is Too Runny or Too Thick?
The amount of confectioners' sugar you add depends on whether you will be spreading or piping the frosting. Use a bit less for spreading or use slightly more to make a stiffer frosting for piping. If your frosting turns out too thick, you can always thin it with a small amount of milk or cream. A tablespoon or two of cornstarch is another way to stiffen the frosting, and it's especially useful if you want to avoid extra confectioners' sugar.
Tips
For a thicker or stiffer frosting, use vanilla powder instead of vanilla extract to flavor the frosting.
Recipe Variations
Chocolate Cream Cheese Frosting: Sift 1/2 cup of unsweetened cocoa with 3 cups of the confectioners' sugar. Add it to the cream cheese mixture and blend thoroughly. Add more confectioners' sugar, as needed.
Maple Cream Cheese Frosting: Add a few tablespoons of maple syrup or about 1/2 teaspoon of maple flavoring, or to taste.
Lemon Cream Cheese Frosting: Add 1-1/2 teaspoons of lemon extract and a few teaspoons of finely grated lemon zest, if desired.
Peppermint Cream Cheese Frosting: Add 1/2 teaspoon of peppermint extract. If desired stir in crushed candy canes or peppermint candies.
Espresso Cream Cheese Frosting: Dissolve 1-1/2 teaspoons of espresso powder in the vanilla extract.
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