Had oysters for dinner tonight. I ate 12.
Any Home Bakers Here?
- Thread starter N F C
- Start date
Had oysters for dinner tonight. I ate 12.
- Oct 15, 2010
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God Bless you...YOU do eat a lot of seafood. NOT my favorite. Aria
Nice!
I LOVE Seafood! I've Loved Seafood ever since I can remember. It's one of my favorites.
Jared
Did my pizza dough wrap on the dogs I do eat mine naked so to speak less bread in the diet
Fed the sourdough starter before going to bed. It's looking good so far!
Me too.
no thyroid cannot have allot of iron anymore
- Thread starter
- #21,399
Coconut Layer Cake
For the cake:
2 sticks unsalted butter, softened
2 3/4 Cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 Cup buttermilk
1/2 Cup sweetened cream of coconut (see note)
1 3/4 Cups sugar
4 large eggs, at room temperature, separated
2 tsp vanilla extract
1 tsp coconut extract
For the frosting:
2 sticks unsalted butter, softened
12 oz. cream cheese, room temperature
3 1/2 Cups powdered sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 Cups sweetened shredded coconut
1. Preheat oven to 350*. Butter 3 of the 9" cake pans, line with parchment paper, butter the parchment, dust with flour.
2. Whisk the flour, baking powder, baking soda and salt. In another bowl, whisk the buttermilk and cream of coconut. Beat the butter and 1 1/4 Cups sugar with a mixer set to medium-high until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
3. Beat the egg whites and the remaining 1/2 Cup sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4-5 minutes. Using a rubber spatula, fold the egg whites into the batter just until combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and centers spring back when lightly pressed, 28-35 minutes. Transfer to racks and let cool in 20 minutes in the pans, then run a small. knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
4. Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and beat in about half of the powdered sugar until combined. Add the remaining powdered sugar, salt and extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
5. Place one cake later on a platter and top with about 2/3 Cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting.
Note: This cake gets it flavor from canned cream of coconut. Look for it with the drink mixers at the grocery store (don't use coconut milk or coconut cream).
For the cake:
2 sticks unsalted butter, softened
2 3/4 Cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 Cup buttermilk
1/2 Cup sweetened cream of coconut (see note)
1 3/4 Cups sugar
4 large eggs, at room temperature, separated
2 tsp vanilla extract
1 tsp coconut extract
For the frosting:
2 sticks unsalted butter, softened
12 oz. cream cheese, room temperature
3 1/2 Cups powdered sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 Cups sweetened shredded coconut
1. Preheat oven to 350*. Butter 3 of the 9" cake pans, line with parchment paper, butter the parchment, dust with flour.
2. Whisk the flour, baking powder, baking soda and salt. In another bowl, whisk the buttermilk and cream of coconut. Beat the butter and 1 1/4 Cups sugar with a mixer set to medium-high until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
3. Beat the egg whites and the remaining 1/2 Cup sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4-5 minutes. Using a rubber spatula, fold the egg whites into the batter just until combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and centers spring back when lightly pressed, 28-35 minutes. Transfer to racks and let cool in 20 minutes in the pans, then run a small. knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
4. Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and beat in about half of the powdered sugar until combined. Add the remaining powdered sugar, salt and extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
5. Place one cake later on a platter and top with about 2/3 Cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting.
Note: This cake gets it flavor from canned cream of coconut. Look for it with the drink mixers at the grocery store (don't use coconut milk or coconut cream).
Last edited:
@ronott1,
Made sourdough crumpets this morning with some of the starter.
You got me hooked on sourdough. I love the taste.
Made sourdough crumpets this morning with some of the starter.
You got me hooked on sourdough. I love the taste.
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