No Words Are Adequate To Describe This Coconut Cake!

Coconut.  Love it or hate it?  We happen to love it and this is one of the easiest and best cake recipes ever!  My love of coconut goes way back to my childhood (and that is way back).  Up until I was three and a half years old, we lived upstairs at my great grandparent's house.  It was out in the country on Number Six School Road in rural Evansville, Indiana.  They had an apartment upstairs and everyone in the family lived there at one time or another as need arose.  It was after World War II and times were tough.  We didn't even have a car because there was such a shortage after the war.  My dad hitchiked to work at Servel, the factory where he worked which was in town.  When he couldn't catch a ride, he walked.  Miles.  He worked in metal finishing and would get home way after dark on the days he had to walk and collapse in the floor, covered in metal shavings.  His face would be black.  But, he did what he had to for his family.  Needless to say, my great grandparents spoiled me.  My Grandfather kept candy in the lower portion of a hutch that I could open.  My mom would scold him about giving me candy and he would always laugh and say he didn't give it to me, I got it myself.  My favorite?  Coconut bonbons that were different colors - pink, yellow, white and chocolate.  Loved them then, love them to this day.  It is one of my favorite memories.  Sitting in Grandpa's lap, eating bonbons.

My love of coconut continues to this day.  Dan's grandmother used to make the best coconut cake I had ever eaten.  They cracked the coconuts, grated it fresh and used the milk in the cake.  Then, they would wrap it in tea towels and freeze it until they needed a desert for company.  I was more than happy to be that company!  Oh my goodness, what a heavenly treat.  But, that is a very complicated recipe and we are all looking for ease in these busy times.  So, I have a great recipe for coconut cake that meets that requirement.  Here is the recipe.

Ingredients:

1 boxed white cake mix (I use the mix from Aldi's - it's so good)
1 can unsweetened coconut milk, approximately 14 ounces (found in the Asian foods)
1 can sweetened condensed milk
1 bag sweetened flaked coconut
1 stick butter
approximately 2 cups confectioner's sugar
about 1/8 cup milk

I have made a couple of adjustments to this recipe.  The original calls for the cake to be topped with cool whip and kept in the refrigerator which you can do.  I make a simple butter cream icing and you don't have to keep it in the refrigerator.  It's your choice, I just like the buttercream frosting.  Now, for the cake.

Mix the white cake mix according to directions.  Instead of water, substitute the amount called for with the unsweetened coconut milk saving the remainder for later.  Add 1 cup of flaked coconut to the batter. Pour into a greased and floured 9 x 13 pan and bake according to the directions on the box.  When the cake is done, remove it from the oven and let it cool a bit.  Take a fork and poke holes all over the top of the cake.  Lots of holes, the more the better.

Mix the remaining coconut milk and sweetened condensed milk together and slowly pour  the mixture over the top of the cake letting it seep into the holes and over the edges of the cake.

Make the butter cream frosting:

Let 1 stick of butter come to room temperature and beat until fluffy.  Add confectioner's sugar a little at a time, beating thoroughly.  It will take about 2 cups to make a stiff icing.  Add 1/2 tsp vanilla and drizzle in the milk a little at a time until spreading consistency.  Ice cake and sprinkle coconut over the icing. (Lots of coconut : )

They say a picture is worth a thousand words and that is the case sometimes.  Unfortunately, my picture of the cake isn't that good, but let me try to describe the cake  to you.  Moist, delicious, full of coconut flavor, sweet,  delicious, flavorful, amazing, delicious.  Did I say delicious?  That is the best word I can come up with, but it really doesn't do the job of describing this cake!  Oh My! comes closer.  Heavenly.  Fantastic. Delectable.  Divine.  Awesome.  Sorry, that's the best I can do.  You will just have to make this cake and try it for yourself.  Then, you will understand my lack of adequate description.  It keeps for several days in the pan just covered with foil.  If you need to take a desert somewhere or have company coming for dinner, give this recipe a try.  It is fantastic with coffee.  Make it and you will agree it's a keeper, believe me!  Think I'll have a piece right now.  Wish you could join me, or better yet - make yourself a coconut cake from this recipe.

Everyday Donna


Things to Remember:

“The appearances of things change according to the emotions, and thus we see magic and beauty in them, while the magic and beauty are really in ourselves.” Kahlil Gibran

As I sit here eating one of these heavenly cupcakes, I thought about all the things I have baked in my life.  They would be too numerous to even count or name.   I will tell you though, this recipe is in my top five favorites.  It is a carrot cake recipe from my St. Louis Days-St. Louis Nights cookbook and I highly recommend that you try this recipe.  Normally, I bake it as a 3 layer cake but, we had family coming for dinner last night and opted for cupcakes instead because they are just easier to make, eat and store.  And, you can keep going back for another one without a plate and fork.  Yes, they are that good.  My son in love said they were 10 carat.  (get it?  haha)  The thing that is so different and really good about this particular recipe is it is made with pineapple instead of raisins.  I know lots of people who do not like raisins, so here is a great option for you.

They are also iced with - wait for it - cream cheese icing.  Yes!  What can be better than that?  Also, make note of the fact that the baking temperature for this recipe is 325 instead of the usual 350.  So, here we go.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 cups vegetable oil (I reduce it from 1 1/2 cups because it is so gooey otherwise)

2 cups sugar

4 eggs

2 cups grated carrots (I use the blender to get them very fine and it's easier)

3/4 cup chopped pecans

1 8 ounce can crushed pineapple with juice

Icing:

1 8 ounce package cream cheese, softened

1 stick butter, softened

1 16 ounce box powdered sugar

2 teaspoons vanilla

some milk

add these ingredients to the icing if you want - 1/2 cup chopped pecans and 1 8 ounce can crushed pineapple drained

I usually make plain icing.  I have made it with the pineapple and pecans for the layer cake and it is really delicious, just personal choice.

Directions:

Sift all dry ingredients together and set aside.  In a large mixing bowl, mix oil, sugar, and eggs, beating after each egg is added.  Add dry ingredients to mixture.  Mix well.  Add carrots, pineapple (with juice) and nuts.  

For 3 layer cake:

Grease and flour three 9-inch round cake pans.  Fill equally.   Bake at 325 for 40 minutes.  Ice.

For cupcakes:

Line 2 dozen (24) muffin tin cups with paper liners.  Fill almost to top of paper cup.  (you may have a little batter left, I just dump it).  Bake at 325 for 26 minutes  or until toothpick inserted in center comes out clean.

Icing:

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, a little at a time and beat until all sugar is incorporated.  Add milk a few drops at a time until icing is of spreading consistency.  Add vanilla.  Ice cupcakes.

Dan considers himself quite a connoisseur of all confections and he LOVES these cupcakes.  He just said he could probably eat 6 at a time.  That is just another endorsement for how good this cake is.  It is such a treat to have for these lovely fall days, especially with your favorite hot drink.  

Give this recipe a try.  You will make it again!  Yes, our guests took some home to enjoy later.  Now, I shall enjoy the rest of this delectable morsel.  Wish you were here to have one too!

Everyday Donna

Things to Remember:

Everything in your life is there as a vehicle for your transformation. Use it!

 Ram Dass

How Does Your Herb Garden Grow?

Oh the joy of fresh herbs right from the garden.  They add so much flavor and vibrancy to any dish, simple or complex.

We moved six months ago (how the time has flown) and decided to plant a garden this year because we have a huge yard now.  Besides all the vegetables we planted, I wanted an herb garden.  Fresh herbs are expensive to buy, but pure delight to use.  Now, I can walk out my back door and pick what I want from my little herb garden.  If you don't have room to plant in the ground, herbs grow very well in pots.  One plant costs less than a bunch of herbs at the grocery most of the time.  Therefore, you have saved a lot of money because you have herbs to use whenever you want!  As you pick the herbs, they get bigger.

I planted basil, dill,  two varieties of oregano, rosemary, thyme, and cilantro.  Adding fresh herbs to the food I have been making kicks it up to a whole new level.

Here is a simple recipe for bread that can be eaten as a sandwich or a side for a meal.  It is delicious!  This would be wonderful to serve this Fourth of July weekend if you are looking or something new or different.

Ingredients you will need:

One baguette (or more if you are having company)
Sliced fresh mozzarella or grated mozzarella cheese (I like to slice fresh)
Olive oil
Fresh basil leaves

First, tear off a piece of aluminum foil that is big enough to wrap the baguette in.  Slice the baguette horizontally, like this.

Next, cover the bottom of the baguette with mozzarella cheese.  Drizzle the cut side of the baguette top  with olive oil.  Take about 3 or 4 basil leaves, roll them and chiffonade, which means to cut into small slivers.  Scatter the basil over the mozzarella cheese.

Place the top of the baguette over the bottom like you are making a sandwich.

Fold the foil over the baguette long ways, rolling tight.  Then roll the ends closed.

Place the foil wrapped bread on a baking sheet.  Preheat oven to 350 degrees and bake the baguette for 20/30 minutes.  Remove from the oven and unwrap the foil.  Slice the bread into about 3 inch sections.  This is so delicious warm with the mozzarella oozing out the sides and the bright flavor of the basil adding to the deliciousness.  There is also the subtle hint of the olive oil which is wonderful and good for you.

Give this recipe a try.  It is super easy, super delicious and don't forget to  enjoy your holiday weekend!  Summer is zooming by.

Everyday Donna

Things to Remember:


‎"We must be free not because we claim freedom, but because we practice it." William Faulkner

Ding Ding Ding, We Have a Winner

You may get tired of my posts about things to bake, but I really love to bake.  I find it comforting.  It is sort of like a meditation to me.  If I am really stressed, I bake.  There is something soothing about the measuring and the mixing - following the recipe. The one thing about baking is there is no room for improvising - you need to follow the recipe for the proper outcome.  I sometimes wish life had this same kind of recipe book, don't you?  But then, I guess it would take a lot of the wonder and creativity of daily living away.   

This cupcake recipe is maybe the best cupcake ever as far as we are concerned and we have tried many.  (believe me)  This rich chocolate cupcake is filled with a cream cheese and chocolate chip filling that is like a little cheesecake in the middle of chocolate heaven.  Dan, who is a "chocoholic" will verify the goodness of these heavenly morsels.  

Now, they are a little tricky to make.  You have to make the batter and the filling separately.  Here is what you do:

Ingredients for cupcakes:

1/2 cup chocolate chips

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/3 cup vegetable oil

1 egg

1 tsp vanilla

1 cup water

Ingredients for filling:

6 ounces cream cheese softened

1/4 cup sugar

1 egg

1/8 tsp salt

1/2 cup chocolate chips

To make the cupcake batter, melt 1/2 cup chocolate chips over hot water (double boiler) until smooth.  Set aside.  Sift flour, baking soda, and salt together.  Combine sugar, oil, egg, and vanilla.  Stir in melted chips.  Alternate 1 cup water and flour mixture while adding to sugar/oil/egg/vanilla/chips mixture.   This is a runny batter so don't be alarmed.

Make filling by combining all ingredients.   

Line muffin tin with 16 cupcake papers.  Spoon 1 TBSP of cake batter in bottom of cupcake papers.  Spoon  1 heaping TBSP filling over chocolate cake batter like this.  If there is remaining filling, distribute evenly among cupcakes.

Now, add another heaping TBSP cake batter over filling like this.

If there is remaining cake batter, distribute evenly among cupcakes.  Bake at 350 degrees for 23-25 minutes.  Remove from oven and let cool.  Sprinkle with confectioner's sugar.

I have made a chocolate glaze for these before and then sprinkled with confectioner's sugar but it is not necessary.  It  just makes them more "chocolatey."  Is that a word?  It is now.  

This recipe doubles nicely and you will probably want to do that because 16 of these cupcakes won't last long enough to put the supplies and cooking utensils away.  They are really nice to take to a pot luck or picnic.  Need something to share at work?  Perfect!  If you have children at home, I'm just sayin'.   No icing to melt and they are YUMMY!  

Next time you are feeling stressed, try baking.  It will do wonders for your spirit and your taste buds (not so much for your waistline unfortunately).  Go ahead, give these a try.  I know you are going to like these!  Chocolate!  Cheesecake!  What's not to like?  I'm heading to the kitchen now and preheating the oven.   

Everyday Donna

Things to Remember:

It's not what happens to you that counts, but how you handle it. It's not how far you fall, but how well you bounce~Dan Zadra

Tyler's Favorite Cookies

 Today is our youngest son's 24th birthday.  Where has the time gone?  I really don't know.  He came into our life as a very big surprise, but he has been a joy and a blessing to us.  We had two daughters aged 15 and 13, and a son aged 10 when Tyler was born.  He always thought he was grown up because he spent so much of his time with his siblings and their friends.  He was only one year old the summer of our hometown's first all city summer musical, Music Man.  Dress rehearsal week, he sat in my lap ever so still.  Watching, listening, learning. The next summer when he was 2,  he could sing tidbits of the songs from Hello Dolly by the end of that first week.  He was totally absorbed in all the acting, dancing and music that he was surrounded by.  He was in his first show at age 3 as a child in a burning house in The Outsiders.  That same year, he danced with the villagers from Anatevka in Fiddler on the Roof.  He looked like a cricket up on the stage, dancing in a circle with everyone, but he knew the choreography!  He was hooked.  

Tyler played basketball, baseball and football.  His grandpa took him to play golf and saw that he had lessons.  He is blessed with natural athletic ability, but when it came time to decide which sport to play in high school, he chose acting, singing and dancing.  What a surprise!  He also is blessed with a beautiful voice and participated in the school choir.  His athletic abilities give him a natural grace on stage.  

Now, he is all grown up, working in Nashville, writing songs, singing when the opportunity arises, others are singing his songs.  We went to lunch today, taking Tyler and his girlfriend to a terrific barbecue restaurant of his choosing.  I watched his easy smile, listened to his wicked sense of humor and admired his good looks.  How could it have possibly been 24 years ago.  Where is that sweet little boy with the curly hair, standing on the hearth of the fireplace singing into the poker from the fireplace tools?  

He is all grown up and his mother could not love him any more.

Because we were always on a limited budget, I did not buy many prepared foods - especially snack foods . Everything was baked from scratch.  Not only was it cheaper, it was healthier if that is possible when it comes to sweets.  At least there were no preservatives or corn syrup in what they ate.  I did sometimes cheat on frosting because of time constraints.  Tyler's favorite cookies are a from a recipe I found many, many years ago in a magazine.  Could not tell you what magazine any more.  The recipe is written in my book I started 41 years ago when we were first married.  It is tattered, stuffed full of cut out magazine recipes, and pieces of paper.  There are no empty pages to write on any more and haven't been for years.  I keep a rubber band around it to keep it from exploding. Whenever it was Tyler's turn to choose what I was going to bake, he always chose these cookies.  

Ingredients:

1 3/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup unsweetened cocoa

1/2 cup vegetable oil

1 cup sugar

1 egg

1 tsp vanilla

1/4 cup milk

1/2 cup chopped nuts

1 pkg large marshmallows, cut in half with kitchen scissors, approximately 18 whole marshmallows for 36 1/2 marshmallows.

1 can fudge frosting mix.

To make:

Sift dry ingredients together.  Beat well by hand vegetable oil, sugar, egg, vanilla, milk and add to dry ingredients. Do not use a mixer.  Add nuts.  Drop by spoonsful onto greased cookie sheet.  After baking 8 minutes at 350, remove from oven and press 1/2 marshmallow into each cookie.  Return to oven 2 minutes longer.  Cool and frost.  This recipe makes approximately 3 dozen cookies.

You can frost with homemade chocolate buttercream frosting, which I have done.  I  often use Duncan Hines fudge frosting.  It's quicker and easier.   This recipe doubles easily.   These cookies were always requested by our friends at get togethers.  They are really, really good!   The cookie has a brownie like texture and there is the hidden surprise of the marshmallow when you bite into them.  

Thanks for letting me walk down memory lane today.  I hope you will give Tyler's favorite cookies a try, especially if you have a birthday celebration anytime soon.   I know you will love them!!

Everyday Donna

Things to Remember:

There is nothing better than cookies and milk, unless it's cookies and a cup of hot coffee!  Yum!!  And, they will always make you think of someone you love.