Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Coconut Raspberry Cake with Pudding & Whipped Topping Frosting

Oh how I love cake! And, of course so does my husband and family. His favorite cake is coconut. In my past life I was a cake decorator. I made hundreds of cakes and cupcakes for every occasion. My home usually had the aroma of a bakery, especially on Friday when everyone came to pick up their special occasion cake.

What a great dessert for Valentine's Day or any day. This cake is definitely a keeper! This one has a layer of raspberry filling that is so delicious. You could also use any jam (seeds removed of course). It doesn't matter which one you use they all are wonderful. A real winner for the whole family, holidays, birthdays or just any day...
This cake uses few ingredients and also uses a boxed cake with a few ingredients added to make it really moist and tasty. The frosting is made of either instant coconut or vanilla pudding mix with the addition of Cool Whip, or whipping cream makes the frosting so dang good! All in all, this recipe is not only good, but is cost efficient. In these days when everything is so expensive in the grocery store, this one "takes the cake" for being really good and inexpensive to make.

If you like a lighter cake, use the box cake instructions below. If you like a denser cake, use the instructions that adds a few more ingredients to the cake mix. I personally like the denser cake, but either method works well. The denser cake tastes more like a wedding cake texture and holds together very well. 

Time to Make a Raspberry Coconut Layered Cake...
Let's start with the raspberry filling. Combine fresh raspberries, water, sugar and lemon juice to a small saucepan and cook until the raspberries have broken down.
Place the raspberry mixture into a mesh strainer. Push as much of the raspberry flesh that you can through the strainer. Dispose of the seeds.
Return the mixture to the saucepan and bring back up to a boil. Then add the cornstarch mixture to the raspberry mixture and cook until it is thick and bubbly. The color will get darker as you cook it. Cool completely before spreading on the cake.
Follow the instructions for either cake. Once your layers are baked, cool completely. I place both layers in the refrigerator. It makes spreading the raspberry filling easier.
Now it's time to assemble. Make sure that your cake is cooled. Level your cakes by cutting any domed area on the layers. Place your first layer on your cake plate that you plan on using. I use a cake turntable to decorate. You can purchase one at Walmart or any craft store that has cake decorating supplies. They are very inexpensive. It is not necessary, but it sure makes frosting a cake a lot easier.

First spread the raspberry filling on the first layer. Then spread your whipped pudding frosting on top of the raspberry layer. Top with the second layer. Fill the seam between both layers with frosting. This will seal in the raspberry filling so it doesn't show through the final frosting layer.
Now frost the whole cake and top with coconut. This cake does need to be refrigerated. You can remove from refrigerator shortly before you serve.

Coconut Cake with Pudding and Whipped Topping Frosting Recipe...

Ingredients:
Cake:
  • 1 pkg. white cake mix (plus ingredients to make cake) - follow cake mix instructions
  • 1 tsp almond extract or coconut extract
Directions for Cake Mix only:
  1. Preheat oven to 350°F. Spray cooking spray on 2 10" round cake pans. Flour the pans for a quick release of cake. You can also use parchment paper to line the bottom of the pans, but be sure to spray sides of pans with cooking spray.
  2. Prepare cake mix according to package directions, adding almond or coconut extract. 
  3. Pour batter into pan. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. 
  4. Cool 10 minutes. Run knife around edge of cake pans. Cool cake completely. Remove cakes from pans; discard parchment paper. 
  5. Place one cake on cake plate. Top with frosting, then with preserves. Place second cake on top of frosting and frost completely. Sprinkle with coconut
For a denser Cake add the Following:
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 3 large eggs = room temperature
  • 1 1/3 cup water or milk (room temperature
  • 2 T. vegetable oil
  • 1 cup sour cream or yogurt
  • 2 tsps. vanilla
Directions for a dense Cake:
  1. Preheat oven to 325 degrees F.
  2. Grease and flour two 8" cake rounds, line with parchment.
  3. Combine all dry ingredients and whisk together.
  4. Add wet ingredients and mix until combined.
  5. Divide batter between the pans and bake for approximately 50 minutes or until toothpick inserted comes out clean.
  6. Cool in pans on wire rack for 10 minutes, then turn onto wire racks to cool completely.
Raspberry Cake Filling
Ingredents:
  • 12 oz. unsweetened raspberries
  • 2/3 cup water
  • 1 cup sugar
  • 1 T. lemon juice
  • 3 T. cornstarch dissolved in 1/4 cup of water
  • 2 tsp. raspberry extract or 2 T. raspberry liquor
Directions for Raspberry Cake Filling:
  1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. 
  2. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down
  3. Remove from heat and pour the mixture through a mesh strainer to remove seeds.
  4. Dissolve cornstarch into 1/4 cup water. 
  5. Pour mixture back into the pan and whisk in the cornstarch mixture.
  6. Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
  7. Pour mixture into a bowl and allow it to cool completely. *Original recipe from the Cake Central website.
Frosting Ingredients:
  • 1 3/4 cup  cold milk
  • 1 large pkg. white chocolate or vanilla instant pudding and pie filling
  • 1/4 cup powdered sugar
  • 1 container (8 oz. ) frozen whipped topping, thawed or 8 oz. of whipped cream whipped (or you can add both to make a creamier frosting
  • 1 cup sweetened flaked coconut
Frosting:
  1. Combine milk, pudding mix and powdered sugar. Whisk 1-2 minutes or until mixture begins to thicken. Fold in whipped topping.
  2. Spread jam over bottom half of cake. Spread 1 cup (250 mL) of the frosting over jam. Top with remaining cake layer. Spread sides and top of cake with remaining frosting. Sprinkle with coconut. Refrigerate 1 hour. 



Well that's it for one of my favorite foods...CAKE! So many kinds to choose from and so little time to make all of them. But, most of these I have tried and they are great. The one I love the best, besides the Coconut Cake is the Lemon Blueberry cake. It is so moist and so good...if you are going to try any of these, try the Lemon Blueberry cake first. You won't be disappointed!

Always remember..."Life's short, eat dessert first!"...words to live by! 

Chocolate Chip Cake - An Everyday Favorite!

Chocolate Chip cake, one of my favorites of all time. I love chocolate chip ice cream just about as much and then there's chocolate chip cookies. Who doesn't love chocolate chip cookies? This is just another great use for chocolate chips. A great everyday dessert for the family and definitely great when you're having company. If you have a chance to try this one, you won't be disappointed!
Chocolate chip cake, chocolate cake, turtle cake, and anything with at least a hint of chocolate in it is heaven to me. I love to bake and cook and try new recipes all the time. This is where Pinterest comes to the rescue. The ones I've tried from Pinterest are the ones that I talk about the most. I was a cake decorator in a previous life. My house always had the scent of a bakery. I was lucky enough to do what I loved to make a living and cakes were a big part of my life, in business that is... LOL!

I've added a few more cake recipes at the end of this post. Some of them I have made. I'm looking forward to making the Kahlua Layer Cake soon. I'm sure I'll be writing about that cake in the future. Hopefully it's as good as it looks...

Chocolate Chip Cake Recipe...
Ingredients:
  • 3 cups flour
  • 2 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 4 egg whites
  • 3/4 cup buttermilk (you can make your own buttermilk by adding 1 T. white vinegar to regular milk)
  • 1 bag (12 ounces) mini chocolate chips
  • 1 1/3 cups confectioners' sugar
  • 2/3 cup heavy cream
  • Chocolate curls to garnish (optional)
Directions
  1. Heat oven to 325 degrees F. Coat two 8 x 2-inch straight-sided round cake pans with nonstick spray; line bottom of pan with waxed paper. Coat waxed paper with spray. Set aside until batter is ready.
  2. Mix flour, baking powder and salt in a small bowl. Set aside.
  3. With mixer on medium speed, beat butter and granulated sugar in bowl until light. Add egg whites, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with buttermilk, beating after each addition. 
  4. Stir in 2/3 cup of the mini chips. Divide batter evenly between prepared pans. Spread level.
  5. Bake at 325 degrees F for 37 to 39 minutes, or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely.
  6. Place remaining chips (1-1/3 cups) in a glass bowl. Microwave on HIGH 30 seconds and stir. Heat 45 seconds more; stir until smooth. Set aside. In large bowl, beat together confectioners' sugar and heavy cream until blended, 1 minute. Beat in half of the melted chocolate, then remainder. Beat 1 minute, until shiny, smooth and good spreading consistency, scraping down bowl halfway through.
  7. Place one cake layer on a pedestal or platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting (if frosting becomes stiff, use warm spatula to spread). Garnish with chocolate curls.
NOTE: I always use parchment in my cake pans and for all other baking items. You never have the problem of sticking when using parchment. It's become a part of my pantry items. I never bake without parchment paper.
A Perfect Parchment Paper Circle by Martha Stewart





_


Buttermilk Substitutions
There is also a powdered buttermilk substitution. I use this quite a bit. I keep it in the freezer to keep it fresh. It can be purchased at any grocery store.
Lemon Juice Option
  • 1 Tbsp lemon juice
  • 1 c. room temperature milk scant cup
  1. In a 1 cup measuring cup pour 1 T. vinegar
  2. Fill the rest of the measuring cup with milk
  3. Gently stir and let sit for about 10 minutes or up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste
Cream of Tartar Option
  • 2 tsp cream of tartar
  • 1 c. room temperature milk
  1. Pour milk into a mixing bowl and then vigorously whisk in cream of tartar until smooth
White Vinegar Option
  • 1 Tbsp white vinegar
  • 1 c. room temperature milk scant cup
  1. In a 1 cup measuring cup pour 1 Tbsp vinegar.
  2. Fill the rest of the measuring cup with milk.
  3. Gently stir and let sit for about 10 minutes, up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.
Sour Cream Option
  • 1/2 c. room temperature milk
  • 1/2 c. sour cream
  1. Whisk ingredients in a small mixing bowl until smooth and creamy.
  2. Let sit for 10 minutes, up to 2 hours

Always remember..."Life's short, eat dessert first!"...words to live by!