Want a piece of this?

Did you complete Part 1?

Ready?  Then let’s get started on the killer part of this coconut creation, the cake!

Gather up the goods – vanilla extract, coconut cream (or coconut milk; you will only be using the cream on the top of the milk), butter, sugar, eggs, baking powder and flour.

Spray four 9” round cake pans with flour baking spray.

Add sugar and softened butter into a large bowl.

Now cream the butter and sugar.

Add egg yolks one at a time, blending well after each addition.

Beat in one egg white. Reserve the other three egg whites.

In medium bowl , wire whisk the flour, salt and baking powder together and set aside.

Alternately add flour mixture and coconut cream, blending well after each addition, then add the extracts.

When all the flour and coconut cream are added and blended you should have a beautiful batter.  Set it aside.

Now remember those three egg whites?  Beat them up until…

…they look like nice stiff peaks.

Gently fold the egg whites into the batter.

Pour and spread batter into the prepared pans.

Bake in a preheated 350°F for 20-25 min – until toothpick comes out clean.

Let cool on wire racks…just look at these golden beauties!

 Printable Recipe

Killer Coconut Cake

Preheat Oven to 350°F
Spray four 9” round cake pans with flour baking spray

1 cup butter
1 ½ cups sugar
4 eggs: 3 egg yolks and 4 egg whites
Cream butter and sugar in large bowl and add egg yolks and one egg white one at a time until blended.
Beat three egg whites until stiff and set aside.

3 ½ cups flour
4 teaspoons baking powder
1 teaspoon salt
In medium bowl, wire whisk the flour, salt, and baking powder together and set aside.

1 ¼ cups coconut cream
1 teaspoon Coconut Extract
1 teaspoon Vanilla Extract

Add flour mixture and milk, alternately blending well after each addition.  Add extracts.  Fold egg whites into batter.

Bake for 20-25 minutes; until toothpick inserted comes out clean.  Do not overbake!
Cool completely on wire racks.

Now we are ready to assemble!

You will need:

Coconut Cream Filling (which you already made in Part 1)
Coconut Frosting (which you already made in Part 1)
1 Package Coconut Flakes

Layer the Coconut Cream Filling in between the cooled cake layers.

See what I mean?  This cake is a 4-layer  scrumptious delight!

Now all we need to do is frost and add the coconut.

Whaa-laa or Viola – Whatever suits your fancy.

This year’s Killer Coconut Cake – yummy.

Last year I put thee oh glorious coconut cake on a glass pedestal.  It’s good to be the queen!

Now ENOJY!!!

This concludes the 2-part, 4-story coconut love story.

Zesty love,
Robyn

I shall describe this dish the only way I know how – super YUMMY! It is a family recipe that I have bastardized many times. It is part crepe, part custard, and part soufflé. Here is the original unadulterated version. Enjoy!

You will need a cast iron pan, eggs, milk, butter, sugar and a blender. Pretty easy huh?

Blenderize (is this even a word?) all ingredients except butter.

Should look like a creamy milkshake.

Melt stick of butter in cast iron pan.

When it is melted you are ready to pour in the batter.

Ready?

Now pour the blended ingredients into butter in pan.

Time to put Alice in the oven!

Bake uncovered in 350° oven and watch the magic!

It starts like this….

then this….

then THIS!!! Isn’t this amazing? Take out of the oven and allow to cool down just a bit.

Cut into sections and serve with fruit and maple syrup.

Alice in the oven with sliced mangoes and maple syrup. Simply scrumptious!

 Printable Recipe

Alice in the Oven (created by Kay Howe and Uncle Mike)

5 eggs
2 cups milk
1 cup flour
1/3 cup sugar or honey
1 teaspoon vanilla extract
½ teaspoon salt
1 stick of butter

Blenderize (is this even a word?) all ingredients except butter.

Melt butter in cast iron iron fry pan

Pour blended ingredients into butter in pan

Bake uncovered @ 350° for 40 minutes

Serve warm with sliced fruit and maple syrup.

Be zesty,
Robyn