Recipe Talk

recipe was in magazine say 5yrs ago. it is sso good hope someone can help!

Woman's World Magazine Let's Eat Cake: Coconut Cream Cake

Let's Eat Cake: Coconut Cream Cake
Mon, 05/14/2007 - 12:18pm by partysugar

on an airplane reading Woman's World Magazine when I found this recipe. ... Let's Eat Cake: Coconut Cream Cake

The last few cakes I've made have been totally heavy on chocolate, peanut butter, and ganache.

Therefore I'm totally in the mood to make a light, fluffy, creamy white cake - with coconut!

It's a little early for piña colada, but in a cake it's perfect for the middle of May.

The flavor of coconut always makes me think of summer and I can't refuse a

smooth cream cheese frosting (it's my favorite kind of frosting). If you don't like pecans,

simply omit them from both the cake and the icing. If you're in the mood for coconut cake - like I am.

Coconut Cream Cake
From Emeril Lagasse

2 cups granulated sugar

1/2 pound (2 sticks) unsalted butter, softened

1/2 cup vegetable oil

5 large eggs, separated

2 cups bleached all-purpose flour

1 teaspoon baking soda

1/2 cup ground pecans

1 cup buttermilk

2 cups frozen unsweetened flaked coconut, defrosted

One 8-ounce package cream cheese, softened

1 1/2 pounds confectioners' sugar (about 6 cups), sifted

1 teaspoon pure vanilla extract

2 tablespoons milk

1 cup pecan pieces

Preheat the oven to 350degreesF. Lightly grease and flour three 8-inch round cake pans.

In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4 pound (1 stick) of the butter.

With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.

Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix.

Alternately add the flour mixture and the buttermilk to the batter, mixing well.

Fold in 1 cup of the coconut.

With the electric mixer, in another large mixing bowl (wash and dry the beaters well first), beat the egg whites until stiff peaks form, then fold them into the cake batter.

Pour the batter evenly into the prepared pans.

Bake until the center springs back when touched, 25 to 30 minutes. Remove from the oven and cool on wire racks.

After the cakes have cooled, invert them onto sheets of parchment paper. Set aside.

With an electric mixer, in another large mixing bowl (wash and dry those beaters), cream the remaining 1/4 pound (1 stick) butter with the cream cheese.

Add the sifted confectioners' sugar, about 1/2 cup at a time, mixing after each addition.

Add the vanilla and milk and mix well.

Fold in the pecans.

Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting.

Sprinkle the top of the cake with the remaining 1 cup coconut.

Makes one 3-layer 8-inch cake or 16 servings.

Fresh Lemon-Coconut Cake Recipe

This is an impressive and delicious dessert.

Recipe is from Woman's World

by Lainey6605

16 servings

11/4 hours 45 min prep

Cake

cooking spray

1 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

5 large eggs, separated

2 teaspoons lemon zest, grated

3 tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 cup sour cream

Lemon Filling

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup water

2 large egg yolks

1/2 cup fresh lemon juice

2 tablespoons unsalted butter

Fluffy Frosting

3 large egg whites

3/4 cup sugar

3 tablespoons water

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups sweetened flaked coconut

For cake, heat oven to 350 degrees; coat 2 (9x2-inch round cake pans with baking spray.

In a bowl, mix flour, baking powder and salt.

In a mixing bowl, beat butter at medium-high speed until creamy.

Add sugar; beat 5 minutes until light and fluffy.

Beat in yolks, one at a time.

Beat in lemon zest and juice and vanilla.

On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.

In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form.

Fold into batter; spread in prepared pans.

Bake 32-34 minutes.

Let cakes cool in pans on wire rack 10 minutes; turn cakes out.

Cool completely.

For lemon filling, In saucepan, whisk sugar, cornstarch and salt.

Whisk in water, yolks and lemon juice.

Bring to a boil over medium heat; boil 1 minute.

Remove from heat, whisk in butter until melted and smooth.

Cover surface directly with plastic wrap; let cool to room temperature.

Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.

For frosting, in a heatproof bowl, mix all ingredients except extracts and coconut.

Using a handheld electric mixer, beat 1 minute.

Place bowl over a pot of simmering water, making sure bowl doesn't touch water.

On high speed, beat until stiff, shiny peaks form, 7 minutes.

Remove bowl from heat; add extracts.

Beat 5 minutes, or until frosting is cool.

Frost cake.

Sprinkle with coconut.

Calories 0
Calories from Fat 0 (0%)
Amount Per Serving %DV
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Polyunsat. Fat 0.0g
Monounsat. Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%
Vitamin A 0mcg 0%
Vitamin B6 0.0mg 0%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 0mg 0%
Magnesium 0mg 0%
Iron 0mg 0%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?

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THANK-YOU BOTH LADIES.
EACH I MAKE THESES CAKE I'LL THINK OF YOU!
MHS75

coconut cake recipe from women's magazine back in 1986

Cake:

2 cup sugar

1 cup oil

5 eggs

2 cup flour

1/2 tsp salt

1 1/2 tsp. baking powder

1/2 cup milk

1 cup coconut

1 tsp coconut flavoring

1 tsp vanilla

Glaze:

1 cup sugar

1/4 cup butter

1/2 cup water

1 tsp coconut flavoring

Mix together ingredients for cake and bake in greased and floured bundt pan for 1 hour at 350 degrees. Poke holes in cake with a fork. Bring ingredients for glaze to boil in saucepan. Slowly pour over hot cake in pan. Cool completely before removing cake from pan.

Enjoy!

===================================

Marian's Italian Loaf Cookies

Bumpass found this in a Woman's World magazine; it is the new cookie for this year's swap. It was contributed to the magazine by Marian Marelli of Belleville, N.J. To keep the cookies fresh as long as three weeks, place them in a tightly sealed plastic container with a slice of bread. The bread gets hard, and the cookies stay soft.

1 cup sliced almonds

1/2 cup butter or margarine, plus more for buttering pans

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 cup sugar

4 eggs plus 1 yolk, divided

1 tablespoon orange juice

2 teaspoons almond extract

1 teaspoon grated orange zest (thinnest colored part of peel only)

3/4 teaspoon vanilla extract

1 teaspoon water

4 ounces each (optional): white chocolate and semisweet chocolate

2 teaspoons solid all-vegetable shortening, divided (optional)

Preheat oven to 350 degrees. Spread almonds in single layer over baking sheet. Bake until lightly toasted, about 8 minutes. Set aside. Meanwhile, lightly butter 2 baking sheets. Combine flour with baking powder; set aside. In bowl with mixer at medium speed, beat sugar with butter until fluffy, 1 to 2 minutes. Beat in 4 eggs, 1 at a time, until combined. Beat in juice, extract, zest and vanilla until just combined.

Reduce mixer speed to low; beat in reserved flour mixture until combined. Stir in reserved almonds. Turn dough out onto lightly floured surface; cut in half. Shape each piece into a 12-by-3-inch loaf. Transfer each loaf to 1 baking sheet. Lightly beat egg yolk with water; brush over tops of loaves. Bake 25 minutes or until browned. Cool 15 minutes on pan on rack.

Cut logs diagonally into 1/2-inch slices. Place slices, cut side down, on baking sheet. Bake 20 minutes, turning once, or until crisp and dry. Cool completely on pan on rack. If desired, melt chocolates separately with 1 teaspoon shortening each. Spread over 1 side of each cookie.

Makes 48 cookies, each: 84 calories, 2 grams protein, 4 grams fat, 27 milligrams cholesterol, 11 grams carbohydrates, 34 milligrams sodium.

==========================

Greek Coconut Cake

Serving size: unspecified
Cooking time: More than 1 hour

Recipes from the archives of The Australian Women's Weekly magazine.

All our recipes are triple tested by ...

Greek Coconut Cake

INGREDIENTS

125g (4oz) butter

1 cup sugar

4 eggs

2 cups coconut

1 cup self-raising flour

Syrup:

11/2 cups sugar

11/4 cups water

4 thin strips lemon rind

METHOD

Pre-heat oven to 220degreesC/ 200degreesC fan-forced.

Cream butter and sugar until light and fluffy. Add well-beaten eggs, beat in well. Fold in coconut and sifted flour, mix well. Spread mixture into greased deep 20cm (8in) square cake tin.

Bake for 10 to 15 minutes or until top is golden brown, reduce heat to slow (150degreesC/ 130degreesC fan-forced), bake further 25 to 30 minutes or until cooked when tested.

Allow to stand 5 minutes in tin, then pour over prepared syrup. Allow cake to become cold in tin before turning out.

Syrup:
Place all ingredients in pan, stir over low heat until sugar has dissolved, increase heat, bring to boil, reduce heat, simmer 5 minutes. Remove lemon rind, pour hot syrup over cake.
It's from our Best Ever cookbook, p.66.

===========================
Woman's World Magazine

VERY BERRY CRUMB CAKE

CAKE:

2 cups + 2 Tbs. all-purpose flour

1 1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. salt

2 cups assorted fresh berries such as raspberries, blueberries and blackberries.

3/4 cup butter, at room temperature

1 cup granulated sugar

3 eggs

1/3 cup sour cream

1 tsp. vanilla extract

1/2 cup milk

CRUMB TOPPING:

2 cups all-purpose flour

2/3 cup packed light brown sugar

1/2 tsp. ground cinnamon

2/3 cup butter, melted

Confectioners sugar - optional

1. Cake: preheat oven to 350F. Invert 9" pan; top with piece of foil long enough to overhang 2 sides by 2".
Press foil to mold over top and sides of pan. Gently remove foil; turn pan over. Line pan with molded foil.

2. Combine 2 cups flour, baking powder, cinnamon, ginger and salt; reserve.
Reserve 1/2 cup berries. In bowl, toss remaining berries with remaining flour to coat. At high speed beat butter and sugar until light and fluffy. Reduce speed to low; beat in eggs, sour cream and vanilla until combined. Alternately beat in flour mixture and milk. Increase speed to medium; beat 2 minutes. Spread half of batter into pan. Arrange floured berries over batter. Spoon and spread remaining batter over berries to cover. Bake 25 minutes.

3. Topping: Combine flour, brown sugar and cinnamon. With fork stir in butter until ingredients are moistened. Squeeze mixture together to form crumbs.

4. Remove cake from oven. Sprinkle half of crumbs over cake. Arrange reserved berries over crumbs. Top with remaining crumbs. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Cool in pan 3 hours. Use foil to lift cake out of pan. Using strainer, sprinkle top with confectioners sugar.

Woman's World Magazine 7/23/02.