(Photo credit: jazzijava)
(Photo credit: jazzijava)
When I was younger, my mom made this fabulous coconut cake. It was moist, the frosting was creamy, the coconut was sweet. Nothing, could top it!! It really was something!!! I don’t even like coconut! Well, I never did but lately I have liked all the coconut foods I have been eating. So I don’t know if I like coconut. But anyway, This cake is amazing, the cake is light and fluffy. My favorite frosting(besides chocolate) cream cheese, goes amazing with the coconut cake! Just saying, it actually is coconut cake with coconut in it. Not just a vanilla cake with coconut on top. It is actually a coconut cake. The balance of sweetness is perfect. The cake isn’t very sweet just a little from he shredded coconut. The frosting is cream cheese so it is sweet but not as sweet as vanilla (if it is too sweet for you, add almond extract) the real sweetness comes from the coconut on the outside. It is delicious!!
So, I don’t have videos or anything. But I wanted to give of a few tips on decorating. So,
- Spread the icing with a metal spreader
- To Make smoother, spread up and down after coating whole cake
- Frosting is like glue, take a handful of coconut and press lightly on cake, Coat the whole thing in coconut
Those were just a few tips. Make sure the entire cake is covered in coconut. Not just the top. You want a bite of the sweet coconut in every slice!!
My Aunt Loved this cake. She lived in California but when ever she came down, we would make this cake. Every Time. We would always have left overs and we would eat it for breakfast the next say. I will tell you, it is soooooooooooooooooooooooooo good cold!!! The frosting is cold, the coconut gets another texture and the cake is chilled!! Delicious!!!
- 3 sticks of butter, room temperature,
- 2 cups of sugar
- 5 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups of flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
For the frosting-
- 1 pound cream cheese, at room temperature
- 2 sticks of butter
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
- Preheat the oven to 350
- Grease a pan
- In a electric mixer cream the butter and sugar on medium speed for 3 to 5 minutes, until light yellow and fluffy.
- Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a spatula . Bake in the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in a electric mixer, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until smooth
- To assemble the cake, place one layer on a plate, top side down, and spread with the frosting.
- Place the second layer on top, top side up, and frost the top and sides.
- Put coconut all over the cake
Adapted from- Food Network, Ina Garden
Picture adapted from Google Pages- Flag Cake
What better for 4th of July then a flag cake?! I used to make these every year with my family and they are some of my favorite memories from my childhood! I have a bunch of videos and pictures of us when we did it. It was a lot of fun and now, I’m giving you the joy! I prefer to make the red stripes with raspberries, but sliced strawberries are good to. They both taste great but the raspberries look better to me since they are smaller. Now the top corner, I put blueberries in a 3×5 square. I like to use a small star tip and pipe a star in between each blueberry. Just fill a plastic bag and cut a whole about the size of the rim of the piping tip, put it on and squeeze. After the star is formed let go of the bag, then take away from the cake. It will form perfect little stars. If you do not have a star tip, you can get white fondant and cut tiny stars with a cookie or fondant cutter. You can also just pipe small dots. Whatever is easier for you.I like piping the stars but I just love piping! I love this cake!! Its fun to make and eat, What can be better? Its so cute! Its the hit at the 4th of July Party! I have seen many people make these cakes. Out of all the ones you could possibly try, this is the best. This is the recipe I used growing up. The best most moist cake I have ever had! An amazing frosting that is not over ally sweet. Here is a trick to make sure the cake is really good, make sure the fruit is ripe!! If you have mushy fruit, it takes some taste away, if you have fresh, ripe fruit from a local store or farm, it is so much better! You make some amazing cake and frosting then ruin it was mushy berries, you want the flavor to be bold and scream in your mouth. Like fireworks!!!! I love fireworks!! They are so pretty! I love the ones in Disney World that are shaped like Mickey Mouse! Those are awesome! Anyway, I like making desserts for parties on 4th of July. I love BBQ aand picnics on 4th of July but Desserts, I can be creative. Its easier to say 4th of July in a cake then in a burger, so I rather make desserts. I love this dessert! I have made red, white, and blue cupcakes before. The only problem with that is, the color doesn’t always turn out right. This is super easy, just put strawberries or raspberries down in stripe, blueberries in a square and some stars! Easy, fun, cute, and delicious!!! Everybody likes this!! I don’t know why is gods name you wouldn’t, its absolutly delicious!!!
I’m kinda behind on post. I just went threw some family issues with my step- great grandmother and I have been doing everything but blogging. When ever I start a post, I have something else to do. If you have a recipe that is worthy enough for me to post, contact me or wright a comment and I might post in your name. I promise I will say it was your recipe not mine so please include your name and any other information you want people to know, like a buisness or email. Thanks! Now that that is clear, lets do this!
Ingredients-2 1/4 sticks butter
For the Cake-
- 3 cups of sugar
- 3 eggs
- 1 cup sour cream
- 1 1/2 tsp vanilla extract
- 3 cups flour
- 1/3 cup cornstarch
- 1 tsp salt
- 1 tsp baking soda
For the frosting-
- 4 sticks
1 1/2 pounds cream cheese
1 pound confectioners’ sugar, sifted
1 1/2 tsp vanilla extract
- 2 half-pints of blueberries
- 3 half-pints raspberries
- Heat the oven to 350
- Spray cooking spray on a 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in a electric mixer on high speed, until light On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With mixer on low speed, add the flour mixture to the butter mixture until combined. Pour into the pan. Bake in the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool t
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer until smooth
- Spread three-fourths of the icing on the top of the cake. Fill the upper left corner with the blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is done Pipe stars on top of the blueberries.
Happy 4th of July!! Its time to wave your flags in the air, but first eat some cake! I love making cake on 4th of July. There are so many ways to really make it represent 4th of July. My personal favorite is to add strawberries and blueberries onto a vanilla cake to make it red, white, and blue. I have made a cake that looks like a flag time and time again. Well I thought, what if I did a layered cake so you can have all the flavors in one. So I made it and brought it to a 4th of July Party I go to every year. I asked people who tried it which one they prefered, the layered or the flag cake. They liked the layered one. It still gave of the red, white, and blue but it tasted better. You get more of the flavors. You can get frosting, cake, and berries all in one!! This is one of my dad’s favorite cakes! He isn’t a big chocolate fan, he likes fruit and vanilla. This is his favorite holiday cake no joke. It don’t blame him, its not chocolate but it is AMAZING! So lets talk about what a layered cake is, or at least what this is. It is a cake, pudding, and berries. I am using pudding instead of frosting so it taste more like a truffle and has a better flavor with the berries. You do that twice then you put cool whip on top with berries. It looks and taste like the forth of July!So here is the thing, I am super busy on the 4th of July. I cook and bake every hour for this party my neighbors hold. I don’t have time to make the cream filling and the pound cake and all that stuff. So I bought mix and pre made pound cake. You can make all this stuff if you want, I am just busy. I always put orange zest into my homemade pound cakes. I didn’t want to put orange zest on top of the already made cake so I rubbed it with orange juice. It actually gave it a fresh yummy flavor.
Say, anybody gonna see fireworks? This Saturday I am going to maple lawn, a mini shopping center near my home to see these huge beautiful fireworks. I love seeing them! I would love to go down to D.C but not this year, maybe next year! Well, lets do it!
- 3/4 cup cold milk
- 1 pkg. JELL-O Vanilla Flavor Instant Pudding & Pie Filliing
- 1 1/2 cup thawed cool whip
- 1 pkg frozen pound cake
- 1/4 cup orange juice
- 2 cups mixed blueberries and strawberries\
- Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the cool whip
- Cut cake horizontally into three layers, brush with the orange juice. Place the bottom layer on serving plate, top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers cover with top cake layer. Top with 1/2 cup cool whip and the remaining berries, cover with foil.
- Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Growing up, I remember my dad was never a huge chocolate fan(exact opposite of me) He likes pie and tarts. Lots of fruit desserts! This is right up his alley with a not to sweet cake fresh strawberries and the whipped cream, isn’t very sweet at all!! This is such a traditional cake!! My dad always says he loves simple and elegant and that is the definition of this cake!!!!!!!!!! Oh yeh, to pull the elegant off a put a rose next to it! We had 2 roses and one was dying so I took the petals and made it look nice and ready for a picture.
This is such a moist cake and the whipped cream soaks on a little to make it nice and sift. You have probably had strawberry shortcake but you haven’t had this one! Like all my pictures? I have been trying to get better with pictures and I have like atleast 4 for the strawberry shortcake!!!
Most of my recipes have pictures today but not all! Sorry, but I ate them all before I took the picture. I could just take a picture of my stomach!!!!!!!(Inside joke)!!!
I told you have I have a bunch of pictures of this!!!!!!!! They are all really simular of the same cake but they all look good!!!! Y’all want to see a top angle picture? Sure you do hold on……
Looking good right?! To decorate it I just spread some whip cream, and put strawberries on it! It looks homemade in a really good way!!!! This recipe makes 2 8 inch cakes. You cut the cake in half lengh wise so The strawberry shortcake is only one cake and you can wrap the other and put it in the freezer!!
- 3/4 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3/4 cup sour cream
- 1/2 tsp orange zest
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- For the whip cream-
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1/2 tsp pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
- Preheat oven to 350, Butter and flour two 8-inch pans
- Cream the butter and sugar on high speed until light and fluffy in a electric mixer
- On medium speed add eggs one at a time, sour cream, both zest,and vanilla, Mix
- Sift together flour,cornstarch, salt, and baking soda. On low speed,slowly add flour mixture to the butter mixture and combine until smooth.
- Pour the batter into pans smooth tops with a spatula and bake in middle oven for 40-45 minutes or until a toothpick comes out clean. Let cool for 30 minutes, then put on a wire rack
- To make filling for ONE cake-
- Mix in a mixer or by hand till firm, Add sugar and vanilla. Slice one cake. Slice one cake in half. Place one half on a plate. Spread half of the whip cream on top. Put on sliced strawberries.Stack the other half on top and cover with remaining cream and strawberries! Serve and enjoy!!!!