Chocolate Coconut Cake

chocolate-cocount-cake

This single layer cake is the perfect size for smaller gatherings.  Using coconut oil in the cake batter is not only a healthier alternative, but adds coconut flavor to the cake. Brewed coffee brings out the flavor of the chocolate. If you prefer not to use shortening in the frosting, use 1 cup of butter.

For Valentine’s Day, I used a 9 inch heart shaped pan.

Chocolate Coconut Cake
Serves 6

Ingredients

  • 1 cup sugar
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla
  • ½ cup brewed coffee

Directions

  1. Heat oven to 350 degrees. Spray a 9-inch round or 8-inch square baking pan with baking spray (Pam) or butter and flour.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder until well combined.
  3. Add the egg, buttermilk, coconut oil and vanilla and beat until very smooth.
  4. Stir in the coffee. (The batter will be thin.)
  5. Pour into your prepared pan.
  6. Bake 35 minutes or until a wooden toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool in the pan on wire rack for 10 minutes.
  8. Remove from pan to a cake platter, bottom side up.

Vanilla Buttercream Frosting

1/2 cup softened Butter

1/2 cup vegetable shortening

2 cups confectioners sugar

1 tablespoon vanilla extract

1 tablespoon milk

2 cups sweetened flake coconut

Using a hand mixer, whip butter and shortening in a medium bowl until creamy. Add confectioners sugar in 1/2 cup intervals and beat until smooth. Mix in vanilla and milk.

Spread evenly onto cake and sprinkle with coconut. Decorate as desired.

chocolate-coconut-cake-4

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Lemon Custard Cakes

lemon-custard-cakes

Lovely, light and lemony, these custard cakes will make you feel like spring has sprung; even on a dark and gloomy winter’s day.

Lemon Custard Cakes

a recipe from Martha Stewart

Serves 6

You will need:

Unsalted butter, room temperature, for custard cups

Six 6 ounce custard cups

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

2 to 3 teaspoons grated lemon zest, (1 lemon)

1/4 cup fresh lemon juice

1 cup milk

1/4 teaspoon salt

Confectioners’ sugar, for dusting

To make:

Preheat oven to 350 degrees. Bring a tea kettle of water to boil. Butter the custard cups and place them in a baking dish lined with a dish towel.

Whisk egg yolks and sugar in a large mixing bowl until light and fluffy; gradually whisk in flour, then lemon juice, then milk and zest.

Using an electric mixer, beat egg whites and salt until soft peaks form. Gently fold into lemon batter with a whisk (batter will be very thin).

Divide batter among prepared custard cups; place baking dish in oven and carefully fill with boiling water to about halfway up the sides of cups. Bake until puffed and lightly browned, 20 to 25 minutes. While still warm, dust with confectioner’s sugar and serve.

Best Carrot Cake

A Flair for Fare

Carrot cake 2

I would have to say that Easter is my all-time favorite holiday. I have such fond childhood memories of getting all dressed up for a full morning at church, followed by a big family dinner and Easter egg hunt. Easter is especially beautiful in my hometown of Fairhope Alabama, and I miss the warm weather and blooming dogwood and azaleas.

I also love all of the baking that goes along with the holiday and one of my favorite Easter desserts is carrot cake. Whenever I bake a carrot cake I can’t but think of my red-haired, fun-loving, sister, Margie Faye.

I’m the youngest of 7 children in our family of 6 girls and 1 boy. All of my sisters are talented cooks and have inspired me in many ways, but especially when it comes to cooking and baking. All have their specialties, and I’m sure they’d all agree, the carrot…

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