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Re: Barbara's Surprise

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Posted by Jeff on February 26, 2010 at 05:06:02:

In Reply to: Re: Barbara's Surprise posted by Rose on February 26, 2010 at 01:18:54:

COCONUT SPONGE CAKE
4 large eggs
2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1 cup whole milk 1 cup shredded coconut
1 stick unsalted butter
1 teaspoon vanilla ½ teaspoon quality coconut extract (such as Lorraines)
Preheat the oven to 325 ºF.
Line three 7" layer cake pans, two 8” layer cake pans, one 10 inch layer pan or one 9 x13 sheet pan with parchment or waxed paper, then grease and flour pans; set aside.
Combine milk and coconut in a small saucepan and heat over low heat until hot….but do not boil. Remove from heat and add butter cut into small pieces and stir until melted. Cool to lukewarm then process mixture in a blender or food processor until coconut is finely ground and mixture is smooth.
Sift together flour and baking powder; set aside.
Beat eggs until slightly thickened, then gradually add sugar, coconut extract and vanilla.
Mix egg-sugar mixture on high speed for 3-4 minutes, (mixture will be very think and increased in volume).
Slowly blend flour mixture into egg mixture in three additions.
Turn mixer to low and mix in the milk/coconut/butter mixture, scraping bowl to combine well.
Pour batter into prepared pans and bake until cakes test done, about 20-30 minutes.
Cool 5 to 10 minutes, remove from pans and wrap completely in plastic wrap until ready to use.

: wow! This is one gorgeous cake! I love the color and flower combination. The flavor sounds fabulous too! Coconut is one of my favorites. Would you please consider sharing your recipe? Thanks for sharing your knowledge and photos!

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COCONUT SPONGE CAKE
4 large eggs
2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1 cup whole milk 1 cup shredded coconut
1 stick unsalted butter
1 teaspoon vanilla ½ teaspoon quality coconut extract (such as Lorraines)
Preheat the oven to 325 ºF.
Line three 7" layer cake pans, two 8” layer cake pans, one 10 inch layer pan or one 9 x13 sheet pan with parchment or waxed paper, then grease and flour pans; set aside.
Combine milk and coconut in a small saucepan and heat over low heat until hot….but do not boil. Remove from heat and add butter cut into small pieces and stir until melted. Cool to lukewarm then process mixture in a blender or food processor until coconut is finely ground and mixture is smooth.
Sift together flour and baking powder; set aside.
Beat eggs until slightly thickened, then gradually add sugar, coconut extract and vanilla.
Mix egg-sugar mixture on high speed for 3-4 minutes, (mixture will be very think and increased in volume).
Slowly blend flour mixture into egg mixture in three additions.
Turn mixer to low and mix in the milk/coconut/butter mixture, scraping bowl to combine well.
Pour batter into prepared pans and bake until cakes test done, about 20-30 minutes.
Cool 5 to 10 minutes, remove from pans and wrap completely in plastic wrap until ready to use.

: wow! This is one gorgeous cake! I love the color and flower combination. The flavor sounds fabulous too! Coconut is one of my favorites. Would you please consider sharing your recipe? Thanks for sharing your knowledge and photos!

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