Recipe: Coconut Cake with Coconut Buttercream.

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I had a few requests for the recipe of the Coconut Birthday Cake I just made for my mom, using Vita Coco Pure Coconut Water. It may have been the best coconut cake I’ve ever had, and it was certainly the best one I’ve ever made! So, I’d be happy to share it with those who’d like to give it a try! Heck, I’ll even share the recipe for the frosting.

Coconut Cake.

What you’ll need:

1/2 cup light brown sugar

1 egg

1 tbsp canola oil

1 tbsp baking powder

1 cup flour

1/4 cup half and half

1/4 cup Vita Coco Pure Coconut Water

What you’ll do:

Preheat the oven to 350. In a large bowl, combine the sugar, egg, and oil. In a separate bowl, whisk together the flour and baking powder. Add the flour mixture, half and half, and Vita Coco to the original bowl, and beat until smooth. Grease one 8″ or 9″ pan (or a heart-shaped pan, like I did), and pour all of the batter in. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

 

Coconut Buttercream.

What you’ll need:

4 oz (1/2 stick) butter (melted)

2 oz shortening

10 oz confectioners sugar

1/4 tsp Madascar Bourbon Vanilla

3/4 oz Vita Coco Pure Coconut Water

What you’ll do:

In a large mixing bowl, cream together the butter, shortening, and confectioners sugar until light and fluffy. Add the vanilla and Vita Coco, mix until smooth and shiny.

Don’t forget to cover the sides of your cake with fresh coconut!! 🙂

One Cake to Rule Them All: A Valentine Birthday Cake.


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My mom’s birthday is two days before Valentine’s Day. Every year, I make her a cake, and I try to make it exciting and different each year. Last, year, I did this one. This year, I decided to use these heart pans that my aunt gave me that I had yet to use, and was always hoping for a reason to use them. Well, what better reason than a birthday cake for my favorite lady, which also happens to be right around Valentine’s Day??

I went with an easy coconut cake, because that’s my mom’s favorite. I actually used Vita Coco Pure Coconut Water this time though, in both the cake and the icing – something I’d never done before, but it wound up working out fabulously.

coconut water

living la vita coco.

I baked the cake in the heart-shaped pan, and it just looked so cute, cooling on the rack, in all it’s heart-shapey-ness.

i heart this cake.

i heart this cake.

Next, I frosted it with the coconut water frosting. It was very….white.

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white iced.

Next, I added fresh coconut to the sides.

coconut siding.

coconut siding.

Then, I started decorating. First the border and the main flowers, all in pink, in honor of Valentine’s Day.

pretty in pink.

pretty in pink.

Then, I added the birthday wish, in dark chocolate.

they say it's  your birthday.

they say it’s your birthday.

And finally, I added a few more minor embellishments.

cake: complete.

cake: complete.

Once the cake was complete, I brought it over to my mom’s house to surprise her. She in turn, made me take half of it back home, like she always does. 🙂

one half of this will be mine.

one half of this will be mine.

Happy birthday and Happy Valentine’s Day, Mom. Hope you liked your (half of) cake! 😀

 

 

 

Recipe: Salted Caramel Hazelnut Cake Brownies.

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That’s a long name right there.

The recipe I started with was simply called “Nutella Cake.” But what I ended up with was so much more. It was snowing, and I really wanted to bake something, but I wasn’t about to go back out to get any missing ingredients. I found a recipe for Nutella Cake in my binder. It looked like something someone probably gave me, but it was very vague and it seemed to be missing some key details, like how to mix the ingredients together (did it matter in what order?) and what temperature to bake the thing at (when in doubt, go with 350). It also called for Nutella (obviously) which I thought I had, but it turns out all I had was this:

salted caramel hazelnut spread (not Nutella)

salted caramel hazelnut spread (not Nutella)

Although this was clearly not Nutella, I deemed it a suitable replacement, and marched onward with the cake. Upon further investigation, I realized that the recipe called for butter – a lot of it. I, alas, had only a little. Refusing to leave my house in the snow, I improvised, replacing most of the butter with shortening. The batter seemed awfully thick, more like brownies than cake, but I didn’t let that dissuade me from baking it. When it was done baking, it definitely looked more like brownies.

not nutella, not cake.

not nutella, not cake.

It smelled pretty good, and appeared to have baked properly, so I went with it, and waited for it to cool. When it finally cooled, I sliced into it, and sure it enough, it was definitely more brownie-like.

definitely brownies.

definitely brownies.

The next step was to eat one. And then another one. And then another one. They were THAT good. Two people even said they were the best brownies they ever had (wow!). Even though they were neither Nutella nor Cake like the original recipe claimed, the Salted Caramel Hazelnut Cake Brownies were definitely a major success, and will be made again. Maybe I’ll even make them for my own wedding this Spring….and now you can make them too!

wedding worthy.

wedding worthy.

Salted Caramel Hazelnut Cake Brownies.

What you’ll need:

1 box of chocolate cake mix

1 egg

4 oz of shortening

———–

1 8 oz package of cream cheese (softened)

2 oz butter (half a stick)

2 oz shortening

1 cup confectioners sugar

1 cup Jif salted caramel hazelnut spread

What you’ll do:

Preheat the oven to 350. In a large bowl, combine the cake mix, egg and shortening. The batter will be thick. Grease a 9×13 pan, and spread the batter across the bottom (using your hands makes it easier). Set aside. In a separate bowl, cream together the cream cheese, butter, and shortening until smooth. Mix in the sugar and salted caramel hazelnut spread until there are no lumps. Pour mixture evenly on top of the cake mixture in the pan. Bake for 35 minutes, or until the cake starts pulling away from the sides of the pan. Let cool completely, cut and serve.

A Birthday Cake to Fall For.

I made a birthday cake last week, but this was no ordinary birthday cake. I was tasked with creating a “Fall” birthday cake – made up of the flavors and colors associated with this time of year. The only requirement was not too much orange. Sounded like something I could do (and enjoy very much, what with my fall baking obsession and all). The cake itself was to be pumpkin spice (yay!), the icing was to be pumpkin buttercream (DOUBLE yay!), and the decorations were to be in fall colors. It was a half sheet cake, so it’s not the smallest cake, but it’s not the biggest either. So, here’s what I came up with.

falling for cake.

i think that possibly maybe i’m falling for cake.

For the flowers, I started off with red, and then slowly mixed in yellow as I went along. It created a subtle and well-blended color shift.

color blend.

color blend.

I also tried a new recipe for the “rose icing” as it’s sometimes called. I found it to have a better consistency than what I was previously using. Good thing I wrote it down.

the rose knows.

the rose knows.

In the end, I was pleased with how the cake turned out both flavor-wise and decoration-wise. And who knows, you may find me teaching some decorating classes come next year….time will tell… 😉

 

Mummies and Spiders and Eyes, Oh My!

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I made some Halloween cupcakes today, for no real reason or purpose, other than it’s almost Halloween and I felt like being creative. I baked up two dozen apple caramel cupcakes, which, although quite tasty, kinda reminded me of that apple cinnamon oatmeal from the pouch I used to eat as a kid. In this case, the cupcakes were to serve more as a canvas anyway, so I wasn’t too concerned, and besides, I liked that oatmeal. I decided to do four different Halloween-ish designs.

Design #1: Pumpkin.

the obvious choice.

the obvious choice.

I had recently made these same cupcakes for a wedding, and I still had some of the candy corn pumpkins left over, and I wanted to put them to some good use. So I did.

Design #2: Mummies.

mummy is so yummy.

mummy is so yummy.

A friend had posted a pic of similar cupcake mummies to my facebook page, and I thought they were just so darn cute, I had to try them myself.

Design #3: Spiders.

is that a spider on your cupcake?

is that a spider on your cupcake?

I had done these a few years ago, but with mini Oreos. All I had were a bunch of regular Oreos in the cabinet, so I opted to try these using those this time, instead. Plus, I had a tub of cookies and cream frosting leftover from that same wedding a couple weeks ago (I made Oreo cupcakes for it as well), so I busted it out,slathered it on, and slapped a giant killer Oreo Spider on top.

Design #4: Eyeballs.

Eat with your eyes...

eat with your eyes…

I was thinking of these the other day when I was telling a friend I made eyeball cupcakes like 6 years ago, using a green lifesaver for the retina. I had no lifesavers, but I did have a ton of light purple icing…so that happened.

All in all, I think they turned out pretty cute, and I think I’ll bring them in to work to share with my coworkers on Halloween. Let’s just hope they all liked that cinnamon oatmeal in the pouch as much as I did growing up….

taste like...oatmeal?

tastes like…oatmeal?

Recipe: Soft and Chewy Pumpkin Cinnamon Chip Cookies.

pumpkin cookies3

I love pumpkin. I love the fact that everything has a seasonal “pumpkin” or “pumpkin spice” flavor. I want to buy it all and hoard it for the rest of year. But I fear that if I do, I will be poor and hungry, since I’d grow sick of eating nothing but pumpkin. So for now, I’ll just continue to love it in the fall.

Because it’s such a small window of time, I try and take full advantage, making as many pumpkin desserts as I possibly can. This will be number 2 so far this season. Since the last thing I made was a Pumpkin Almond Spice Cake, I wanted to do cookies for this next round. I thought I’d made pumpkin cookies before, but I found no record of such a thing in my binder, so I started from scratch and began a search for a recipe to use as a foundation. I found this one, and it sounded like a perfect platform from which to jump right in and create.

there's something pumpkin going on.

there’s something pumpkin going on.

I mixed up the recipe, pretty much as it was written, but I didn’t like the glaze idea, so I decided instead to add two cups of one of my absolute favorite baking accoutrements, Cinnamon Chips.

it's beginning to look a lot like pumpkin.

it’s beginning to look a lot like pumpkin.

I used my trusty mini ice cream scoop, which is perfectly cookie-sized, and scooped them out onto parchment paper-covered cookie sheets.

here's the scoop.

here’s the scoop.

I baked them at 350 for about 15 minutes, and they were perfect. Seriously. They were not burned, yet were cooked all the way through, and remained soft and chewy and delicious throughout their entire lifespan.

soft. chewy. cinnamon chip-y.

soft. chewy. cinnamon chip-y.

The recipe made a lot of them, too. I had baked 3 trays of 15 cookies each, and had to stop because someone was nagging me about using the oven. In his defense, it was dinner time. So I wrapped the rest of the dough and put it in the fridge and plan to bake it off this week!

 

90 Years of Cake.

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This past weekend, I attended a birthday party for my Aunt, who is turning 90 (how awesome is that???). I was tasked with baking her a cake. As you know, I love baking cakes, so I was thrilled to get a chance to do it. At the same time, I was a little nervous. Here was a woman who in her prime was an amazing baker herself (she’s the one that gave me all the baking pans, including the infamous Lamb Pan), and she has had 89 other cakes to compare this one to. I had two pieces of knowledge that could give me an edge over at least some of the previous cakes – I knew she loved chocolate, and that her favorite color was purple. So, I went with that, and here’s what happened.

90th cake

Because the cake was for a party, it was kind of big (a half sheet cake). We had to clear out the entire bottom row of our fridge to make a space for it!

that's one big cake.

that’s one big cake.

I did have a lot of fun making all the flowers though. First, I mixed the icing until I came up with the perfect shade of purple.

and it was all...purple.

and it was all…purple.

Then, I started piping flowers. As I went along, I mixed in some plain white, so they wound up being varying shades.

shady.

shady.

My aunt loved it. I really don’t know how it stood against the 89 other cakes, but really, that doesn’t matter. She loved this one, and she was happy on that day. And that’s really what life’s all about, whether you’re 90, or 38. 🙂

Pumpkin Almond Spice Cake.

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The other day, I discovered Pumpkin Pudding. It looks like this:

pudding

Being a lover of all things pumpkin, I was shocked to learn this was not a new item. It has existed for at least a year, possibly more. After recovering from the kick I gave to myself for not discovering this last year, I quickly snatched up 3 boxes, knowing I’d figure out something to do with them when I got home. And figure out something, I did.

I started out with a spice cake. I used this recipe (minus the caramel icing) which made two lovely 8″ layers.

hello, layers.

hello, layers.

While the layers lay cooling, I made the pudding and let that chill. Once the layers were cool and the pudding was chill, I put them together,  like so:

pudding in the middle.

pudding in the middle.

I put that in the fridge for a bit, and started contemplating what sort of icing to use that would enhance the overall eating experience. I had a little bit of the pudding left in the bowl, so I thought I’d try and make something that used up the rest of the pudding (there was no way I was letting THAT go to waste). So, I quickly wrote a Pumpkin Pudding Buttercream recipe. It went like this:

Pumpkin Pudding Buttercream.

What you’ll need:

8 oz butter, softened

3 TBSP pumpkin pudding (already made with milk)

4 cups confectioners sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1 TBSP milk

What you’ll do:

In a large bowl, mix the butter and the pudding until there are no lumps. Add the confectioners sugar, cinnamon, nutmeg and milk, and mix until smooth.

 

After I made the icing, I iced the cake, but I still felt it needed something. So I got a bag of slivered almonds, and covered the sides of the cake with them, like this:

a side of almonds.

a side of almonds.

After that, we ate it, and said a little thanks to the gods of autumn for making it the season with all the best flavors.

Short and Sweet Recipe: Mini Strawberry Shortcake.

strawberry shortcake3

Last week, my fiance and I were invited to another couple’s place for a game night. Being that we never like to show up anywhere empty handed, I decided to make a little dessert to bring along with us. I wanted something relatively simple, relatively summery, and relatively small, since it was going to be a small gathering. After much contemplation, I settled on the queen of summer desserts herself: Strawberry Shortcake. I already had some really nice-looking strawberries that had I literally just purchased the day before, so it would appear that the stars had aligned just right. (Except for that one star that I’ll call “heavy cream” – I had to send my fiance out to get that at the last minute).

But otherwise, I had all the ingredients to make a tasty vanilla cake, whipped cream frosting, and fresh strawberry filling between layers and adornments for the top.

top that.

top that.

Again, since it was for small gathering, I decided to make it a 6″ cake, instead of the traditional 8″. Not only would it be a more appropriate amount of dessert, but it also looked so darn cute. Like the puppy version of a cake.

baby cake.

baby cake.

And even with making it smaller, there were leftovers. Not that I’m complaining.

Wanna make your own for that Labor Day gathering you were invited to this weekend? Here’s how!

Mini Strawberry Shortcake.

For the Cake:

What you’ll need:

1 cup water

1/4 cup + 2 tblsp canola oil

1 tblsp white vinegar

2 tsp vanilla extract

1 3/4 cups sifted flour

1 cup sugar

1/2 tsp salt

1 tsp baking soda

(Plus 1 cup of chopped strawberries for filling and 5 additional whole strawberries for decorating)

What you’ll do:

Preheat the oven to 350. In a large bowl, combine the water, canola oil, vinegar, and vanilla. In a separate bowl, whisk together the sifted flour, sugar, salt, and baking soda. Add the dry ingredients to the wet, and mix until smooth. Grease two 6″ round pans, and evenly divide the batter between the two. Bake for approx. 20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

For the Whipped Cream Frosting:

What you’ll need:

2 cups heavy cream

3 tblsp sugar

1 tsp vanilla

What you’ll do:

In a pre-chilled mixing bowl, whip the cream with the whisk attachment until it forms soft peaks. Add the sugar and vanilla, and continue whipping until stiff peaks form.

Frost the top of one of the layers of the cake with the whipped cream, and using a decorating bag fitted with the star tip, pipe a border around the edge, Fill the center with the chopped strawberries, and place the second layer on top. Cover both layers entirely with a smooth coating of the whipped cream. Using the same star tip, pipe a shell border around the base of the cake, and 8 rosettes around the top. Cut the 5 large strawberries in half, and place one half on top of each of the rosettes. Pipe a dollop of whipped cream onto on of the remaining two halves, and make a little strawberry and cream sandwich for the center.

 

 

Recipe: Cookies and Cream Coffee Cheesecake.

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July 30th was National Cheesecake Day. I happened to be off from work, and I was browsing the internet, like ya do, and I came across this bit of wonderful news. I wanted to bake something I hadn’t made in a while, and a cheesecake was one such thing. It was clearly a sign from the universe that I had to make a cheesecake that very day.

I wasn’t sure which kind I wanted to make. My first thought was peanut butter or maybe almond butter….but then I started thinking my fiance really likes coffee and coffee-flavored stuff…and I have all these leftover faux-reos from the Cookies and Cream Cupcakes I just made…so I found a pretty simple recipe for a coffee cheesecake, made a few of my own tweaks and additions, and the Cookies and Cream Coffee Cheesecake with Coffee Whipped Cream and Dark Chocolate Drizzle was born. Pretty long name for a cheesecake, but it earned it.

longest. name. ever.

longest. name. ever.

My fiance loved it, and so did my co-workers (it was too good not to share!). So now, I’ll share the recipe with you, so you can share it with your family and friends. It’s the circle of life (or cheesecake).

Cookies and Cream Coffee Cheesecake.

What you’ll need for the crust:

16 Oreos or faux-reos

2 tblsp butter

What you’ll do for the crust:

Preheat oven to 350. Combine the cookies and butter in a food processor until finely crumbled. Press on the bottom and up the sides of a 9 in disposable pie pan, like so:

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the crust of it.

Bake for 10 minutes Let cool completely. Leave the oven on at 350 for the cheesecake.

What you’ll need for the cheesecake:

2  8 oz packages of cream cheese, softened

1/2 cup of sugar

2 eggs

1/3 cup of very strong freshly brewed coffee at room temperature (I used Gevalia CrÚme Brulee  flavored)

What you’ll do for the cheesecake:

In a large bowl, cream together the cream cheese and sugar until well mixed. In a small bowl, whisk the eggs, and add them, along with the coffee to the cream cheese and sugar. Mix until smooth (this should be less than a minute). Pour into cooled crust and bake for approximately 35 minutes, or until set. You can tell it’s set by lightly touching the center and it not sticking to your finger. It should look something like this:

all set.

all set.

Let it cool completely, then refrigerate for at least 2 hours.

What you’ll need for the coffee whipped cream:

1 cup chilled heavy cream

1/4 cup confectioners sugar

1 tblsp very strong coffee at room temperature (I used the same coffee as in the cheesecake)

What you’ll do for the coffee whipped cream:

In a chilled bowl (cream whips best when the bowl is cold), whip the heavy cream until it forms soft peaks. Add the sugar and the coffee, and continue to whip until stiff peaks are formed. Using a star tip, pipe a shell border of  whipped cream around the edge of the chilled cheesecake, and a single rosette in the center, like so:

pipe it good.

pipe it good.

Finally, in a small saucepan, combine 2 ounces of GOOD dark chocolate (I used Scharffen Berger Unsweetened Fine Artisan Dark Chocolate) and a tablespoon of butter over low heat, stirring continuously until completely melted. Pour chocolate into a plastic decorating bag BEFORE cutting the tip off. Hold the bag directly over the chilled cheesecake, then snip the tip, and drizzle the chocolate back and forth until you’ve reached drizzling nirvana.

enlightenment.

enlightenment.

Chill it again for about 30 minutes, then cut, serve, and devour….err…I mean, enjoy. 🙂

gone in 60 seconds.

gone in 60 seconds.