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me, layer cakes are for celebrations and this Coconut Cake is a real crowd pleaser. I love
everything about it. From its' snowy white marshmallowy frosting that is
enveloped in shreds of dried coconut, to the layers of
moist and sweet butter cake sandwiched together
with a tangy lemon curd.
What is nice about this Coconut Cake is that you don't
have to make everything on the day the cake is needed. For example, you
can make the lemon curd
several days (or up to a week) in advance. In fact, it is best if
it's made at least a day ahead of time so the flavors have time to
soften and mingle. Also, the cake layers can be made the day before, or you can
even make and freeze the cake up to two weeks ahead of time. Now,
while the coconut flavor in this dessert comes from the dried coconut sprinkled
on the cake, you can add more coconut flavor by brushing the baked cake layers with
some coconut milk. You can use either
sweetened or unsweetened dried coconut and it can be either shredded
Lastly, we are covering the cake with
a Seven Minute Frosting; that fluffy and satiny, meringue-type frosting
that tastes like marshmallows. It is made by beating egg whites, sugar,
corn syrup, cream of tartar, and water over a saucepan of simmering water
until the frosting is thick with a fluffy consistency that holds soft
peaks. Amazingly, this takes about seven minutes (hence its' name)
although it may take longer if made on a humid day. Once it has cooled to
room temperature it should be spread on the cake immediately and while the
inside of the frosting will remain soft, you may notice that the outside
tends to develop a thin crust as it air dries. You may also notice that
after sitting the frosting does tend to become granular and that is why it
is best to make and serve this cake the day it is made.
Note: You can make an excellent substitute for
commerical buttermilk. Stir 1 tablespoon lemon juice or vinegar into 1 cup
(240 ml) milk. Let stand at room temperature for about 10 minutes and it's
ready to use.
This round, rich, sweet,
yeast bun is traditionally served on Good Friday. Made of milk,
yeast, sugar, flour, spices (such as cinnamon, nutmeg, allspice, and
cloves), eggs, butter, currants, raisins and/or candied fruit.
This Carrot Cake is moist and
flavorful with grated carrots and is covered with a delicious cream cheese
French Macarons take two
almond flavored meringue cookies and sandwiches them together with a
delicious filling. The outside crust is crisp yet inside they are
wonderfully soft. more
Brownies are America's
favorite bar cookie and these are rich and dense with chocolate.
Everyone loves the
elegance of a fruit tart with its topping of beautiful fresh fruit.
Whether you use a single fruit (like strawberries) or a medley of
berries, sliced kiwi, plums, bananas, pineapple, and/or melon no one
can resist its beauty. more
This Orange Chiffon
Cake has the flavor of oranges with a wonderful light and spongy
It has a moist and tender crumb and that keeps the cake soft even when
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