Coconut Cake with Raspberry Filling


Hello there– How’s your summer going??  We are melting here!  A couple days ago the weather AP said it was 109 degrees in our town!  Yikes!  So it’s lots of fizzy water and air conditioning on for us here.

All of which, has nothing to do with Coconut Cake!  But I’m just hoping you’re staying cool too.

Made this cake for dinner at Jeff & Betty’s on the 4th.  About 30 of us end up there every year for a grand pot luck and sitting in lawn chairs and listening to Jeff’s rousing patriotic playlist while we watch the city fireworks!!  It’s sweet & creamy & fruity.  Just right for cutting into with friends!

COCONUT CAKE WITH RASPBERRY FILLING

Cake:
1 white cake mix
water
vegetable oil
3 eggs
1  1/2 cup coconut

Fosting & Filling:
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
1 pound box powdered sugar (about 3 3/4 cups)
1 tsp. vanilla
1 1/2 coconut
garnish:  1 cup of raspberrries, camomile daisies & leaves

Make the cake according to the directions on the package.  Mine called for 1 cup water, 1/3 cup vegetable oil, 3 eggs.  Beat the batter with an electric mixer for 2 minutes.  Then fold in the coconut with a spoon.

Pour the batter into three 9″ cake pans that have been sprayed with cooking spray.  Bake them about 20 minutes, until they are lightly browned and firm to the touch.  Let the cakes cool completely before you add the frosting.

To make the frosting, use an electric mixer and beat together the cream cheese, butter, powdered sugar and vanilla.  (Start the mixer on low or the powdered sugar will fly out of the bowl!)  Beat until it’s creamy.

Take out 1 cup of the frosting to another bowl.  Beat in 1/4 cup of the raspberries with the mixer to make the filling.

To put the cake together, set the first layer on a pretty plate and top with half of the filling. Then set the second layer on top and cover with the second half of the filling.  Top that with the third layer.

Spread the white frosting from the original bowl on the top and sides of the cake.  Then pat the coconut all over the sides and top of the cake.  (this is trickier than it sounds!)

Garnish with the leftover raspberries, daisies and leaves.  So pretty!

Pear Berry Cake


Hey there– Don’t you love using up leftovers in a way that doesn’t taste like–well– leftovers??  We had some pears and berries languishing in the fridge from the weekend.  Mixed them into a little cake for friends.  I’d say the berries were much improved by a wrapping of sweet tender cake!

PEAR BERRY CAKE
1  1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 tsp. amaretto or almond extract*
3/4 cup canola oil
2 pears, peeled, cored and cut to bits
2 cup mixed berries**
1/3 cup sliced almonds

In a large mixing bowl, stir together the flour, sugar, baking powder and salt.  Then mix in the vanilla, amaretto and oil.  Stir in the pears into the stiff batter and then gently fold in the berries.

Then scoop the batter into a 9″ or 10″ springform pan (or cake pan). Sprinkle the almonds on top and then bake it in a 350 fahrenheit oven for 25 to 30 minutes more until the cake is cooked through and a sharp knife inserted to the cake comes out clean.

*I use amaretto because I can buy a big bottle for $7 at the market (so much less than almond extract.)
**I used leftover strawberries, blueberries and blackberries from a breakfast we had here a few days ago (see the Books & Breakfast post! )

Lemon Blueberry Cream Cake

Hi all– Recently we had an Sunday afternoon shower for adorable Lisa, who’s getting married in May.  It was a room full of friends, with “aunts-ish” advice for the new bride and and chances to hear all the details for her story and of the wedding ahead…   And there was cake (of course).  Tart lemon, sweet berries and whip cream to tie it all together.  A dear day together.

LEMON BLUEBERRY CAKE
1 lemon
1 lemon cake mix
canola oil
3 eggs
water
2 cups blueberries (about 12 oz.)
1 small lemon instant pudding (3.9 oz. size)
1 cup milk
1 pint heavy whipping cream (16 oz.)
2 tsp. powdered sugar
2 tsp. instant vanilla pudding
garnish: lemon slice & mint

Grate the lemon peel off and set aside.  Then juice the lemon that is left and set that aside as well.

Mix up the lemon cake mix using the instructions on the box– my mix used 1/3 cup oil, 3 eggs and for the water.  I filled a one cup measuring up with the lemon juice and added water to make the 1 cup asked for.  Then fold in the grated lemon peel and the blueberries.

Pour the batter into a 9″x 13″ baking dish (or a large 10 to 11″ spring form pan) that has been sprayed with cooking spray.  Put it into a 350 oven for 25 to 30 minutes until the cake is golden and firm to the touch.
Take it out of the oven let let the came cool completely.

Then whisk together the lemon pudding mix with just 1 cup of milk for a couple minutes and then spread it over the cake.

With an electric mixer (the whisk attachment works best!), beat together the whipping cream, powdered sugar and vanilla pudding mix (to stabilize the cream, help it hold up) until it is well set.  Spoon the cream over the lemon pudding layer and set the cake in the fridge for an hour or more to set up.

Garnish with little lemon slices and something green (mint) and cut big beautiful slices!  Enjoy!

Best Basic Bundt Cake!


Hey there– Here’s a little cake recipe everyone should have up their sleeve.  Easy, quick and it always comes out moist and tender– and so so chocolatey!

And thanks Trisha (the world’s best neighbor) for the loan of the bundt pan.  I can always count on Trisha to borrow an egg or some butter when I’m out.  And there’s the time she let me use her oven in the middle of her kitchen remodel on the morning when my oven went out and 20 ladies were coming for breakfast!!  I hit the neighbor jackpot with Trisha!

BEST BASIC BUNDT CAKE

Cake:
1 chocolate cake mix
1 box instant chocolate pudding (3.9 oz. size)
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 eggs
1 packet instant coffee (about a tablespoon)
2 cups chocolate chips

Glaze:
1/2 cup whipping cream
2 tab. butter
1 cup chocolate chips

So easy– with an electric mixer beat together the cake mix, pudding mix, sour cream, oil, water, eggs and instant coffee for 4 minutes.  Then stir in the chocolate chips.

Spoon the batter into a bundt pan (or any tube baking pan) that has been sprayed with cooking spray.  Put it into a 350 degree oven for 50 to 60 minutes– until a toothpick inserted into the cake comes out clean.

Let the cake cool completely before you invert it onto a pretty plate.

To make the glaze, heat the butter and cream in a sauce pan until it just starts to simmer.  Turn off the heat and stir in the 1 cup chocolate chips.  Keep stirring briskly for 3 or 4 minutes to temper the chocolate.
Drizzle it over the cooled cake.  Yummm!

Blueberry Filled Lemon Cake

 

Hello all–  Made this little cake to take along to our Sunday morning group that meets before church.  We’ve been together every week since we were newly weds– 43 years!  And let me tell you, these are my people.

We’ve celebrated babies, and kid’s wedding, then grand-kids together.  We’ve held each other up through cancer and divorce, job loss and problems with our children.  There were camping trips and banana-gram nights, movies and late nights talks over the dinner table together.  When one family lost their family business we chipped in to get their daughter through her last semester of college.  And now we are walking with dear friends through brain cancer and hospice.  There’s more, but I’ll stop– can’t count all the hugs and prayers or the laughter and sorrows shared.

I just wanted to say all this because I’m hoping you have “your people” too.  People who know you deeply and share your faith, who bring meals when you’re down and walk with you in joy and difficult days.  God has them for you– he can help you find them.

 

BLUEBERRY FILLED LEMON CAKE
2 medium lemons, peel grated & juice squeezed
2 eggs
1 cup sugar
1 cup light sour cream
1/2 cup canola oil
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 cups fresh blueberries

glaze:
1/4 cup sugar
1/4 cup lemon juice

 

Grate the zest off of the two lemons.  Then cut them in half and squeeze out all the juice.  Set both the zest and juice aside.

In a mixing bowl, beat together the eggs and sugar until well blended.  Then stir in the sour cream, oil and vanilla.  Next , mix in the flour, salt and baking powder.  And finally, stir in all the lemon zest, 1/4 cup of the lemon juice and the blueberries.  Just stir enough until it’s all thoroughly combined.

Spoon the mixture into a 9″ springform pan (or cake pan) that has been sprayed with cooking spray.  Then pop it into a 375 degree oven for 45 to 55 minutes until it’s cooked through and a toothpick inserted comes out clean.

While the cake is still hot, mix together 1/4 cup of the remaining lemon juice with 1/4 cup sugar.  Stir until the sugar all dissolves.  Then dribble the sugar over the top of the cake and let it sit for 30 minutes to cool before you serve it up.

 

Cherry Chocolate Chip Cake (for Easter)

Hey all– It’s the day after Easter here.  Spending the morning stashing bunnies and plastic eggs away for next year.  And toasting up some leftover biscuits and jam for breakfast.

And sending off this Easter Cake recipe to you.  It’s cherries and chocolate nestled into a white cake, with cherry cream cheese frosting.  Add a few Cadbury eggs on top (or birthday candles for a different occasion) and it’s ready to go!

CHERRY CHOCOLATE CHIP CAKE

Cake:
1 white cake mix
canola oil
3 eggs
water
1 cup mini chocolate chips
1/2 cup maraschino cherries, chopped to tiny bits

Frosting:
1/2 cup butter (1 stick)
8 oz. cream cheese
1 tsp. amaretto (or vanilla)
1 pound box powdered sugar (3  3/4 cups)
1/2 cup maraschino cherries, chopped fine
2 tsp. juice from the cherry jar
garnish: Cadbury Easter eggs

With an electric mixer, make the cake mix according to the directions on the box (mine added 1/3 cup oil, 1 cup water and 3 eggs).  Beat for 2 minutes.  Then stir in the chocolate chips and chopped cherries.

Spoon the batter into 2   9″ cake pans (or a 9″x 13″ pan) that has been spray with cooking spray.  Pop it into a 350 degree oven for 25 to 30 minutes, until the cake layers are golden and firm to the touch.  Let the cakes cool completely before you frost them.

To make the frosting, use an electric mixer to beat together the butter, cream cheese, amaretto, powdered sugar, chopped cherries and cherry juice.  (Start on the lowest setting or the powdered sugar will fly out of the bowl!)  Beat until it is all smooth and creamy, with little cherry bits here and there.

Spread frosting on the first layer.  Top it with the second layer and then frost the top and sides.  So pink and pretty!

Chocolate Toffee Caramel Cake

Hello all–  We’re still in Wisconsin here.  And still waiting for snow.  I checked the weather report today and it’s suppose to snow later in the week, the day after we leave!!  Meanwhile it’s sunny with a cold wind that will take your breath away!  OK, that’s all for the weather report– will send along more Wisconsin news (and photos!) in a couple days…

So now here’s the cake– crunchy toffee bits, tiny his of chocolate and caramel sauce and wrapped in and around a moist tender cake.  With a scoop of ice cream, just grand!  I think you’d like it!

CHOCOLATE TOFFEE CARAMEL CAKE
2 cups brown sugar
1 cup white sugar
1  1/2 cups canola oil
5 eggs
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
8 oz. bag toffee bits
1  1/4 cup mini chocolate chips*
1 cup caramel sauce

In a large mixing bowl, use an electric mixer to beat together the brown sugar, white sugar, oil land eggs.  Add in the flour, baking powder and salt and keep beating.  Beat in the milk.  And finally, fold in the  mini chocolate chips (save out 1/4 cup to sprinkle on top the finished cake)  and toffee bits (save a handful to sprinkle on the cake later).

Spoon the batter into a large bundt pan or tube pan that has been sprayed well with cooking spray.  Pop it into a 325 degree over for 80 or 90 minute (!!) until the cake is firm to the touch and a toothpick inserted comes out clean.  Let the cake cool in the pan for at least an hour.

Remove the cake to a large plate and Drizzle the caramel sauce over the top and sprinkle on the reserved mini chocolate chips and toffee bits.

* I like mini chocolate chips more than the standard size, because they don’t sink to the bottom of the cake and spread the chocolate more uniformly.