1 cake
Ingredients 2 cups all-purpose flour ½ cup cake and pastry flour 1¼ cups granulated sugar 1 tsp baking soda ½ tsp. salt 1 tbsp cocoa powder 1 cup vegetable oil 1½ cups buttermilk, room temperature 2 eggs, room temperature 1 tbsp red food colouring plus 1-2 drops of blue food colouring* 1 tsp apple cider vinegar 1 tsp vanilla Cream Cheese Frosting: ½ cup butter, room temperature 1 cup cream cheese (one brick), room temperature 4½ cups confectioners' sugar** 1 tsp vanilla Extras: Batch of candied cranberries Enough unsweetened shredded coconut to cover your cake (probably between 1 and 2 cups.) Instructions *Use less confectioners' sugar for softer icing, but cream cheese frosting is notorious for "falling." Preheat oven to 325F. Grease and flour three 6-inch round cake pans (I only have two, so I had to reuse one.) Set aside. In the bowl of a stand mixer, add the oil, buttermilk, eggs, food colouring, vinegar, and vanilla. Mix until well combined. While that is mixing, sift together the flours, sugar, baking soda, salt, and cocoa powder into a large mixing bowl. Stir to combine. With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix until just combined. Divide the batter as equally as possible between the 3 pans. Place into oven and bake for 25-30 minutes, or until toothpick comes out clean. Place the pans onto cooling racks. After 10-15 minutes, or when you can handle the pans without burning yourself, flip out the cakes and allow them to cool completely. Frosting: In the bowl of a stand mixer, add the cream cheese and butter. Beat until light and fluffy, a good 5 minutes. Add in the vanilla and mix until combined. Add in the confectioners' sugar, stopping at 4 cups to see how your consistency is. If you want a stiffer consistency, add more sugar until you reach your desired texture. Frost between layers and around cake (you do not have to be too precise as we are covering the cake in coconut. 3.2.2885
Mini candy canes carefully unwrapped so as not to break them, round peppermint candies crushed into a crunchy bits, red and white peppermint M&Ms, peppermint chocolate bells and striped Hershey’s kisses left over from those Snowman Cupcakes, just in case I needed them, too…The annual Christmas party our friends always gather for every winter was Saturday night, and it was a wonderful excuse to bake the peppermint andcoconutChristmascake creation I’d been creating in my head for the past month
I loved the christmas trees and pretty lights decorating the city. This make the flavours so distinct that whenever we opened the containers of the cake, it would smell like brandy
Stir in unsweetened shredded coconutand set aside. Cover cakeand let stand at room temperature. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy
Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with ‘real’ candied angelica that is found in France) It also helps to soften
My mom was attracted by the heavenly buttery coconut fragrance and came into the kitchen. And here I am, with a beautiful cakeand flowers, to celebrate my blogiversary
Pour the coconut milk into a small pan and add the butter and orange juice. There are times when you feel so down that the only thing that brings you up is a gorgeous slice of cakeand a cup of tea and that's exactly what happened to me a few weeks ago
For this recipe, you will need coconut flour, arrowroot flour (also called arrowroot starch), baking powder, baking soda, salt, vanilla, eggs, butter or coconut oil, honey, and a milk of choice
For a memorable Spring or Summer cake, decorate your cake with candied flowers, as I did here. Approximately four hours before serving, I removed it from the refrigerator and decorated it with candied pansies and violas, then let it sit at room temperature so the frosting would once again be creamy by serving time
Today is Christmas Eve and I am feeling nostalgic, missing the family dinners of my childhood. She explained that it reminded her of cakes her mother used to make when she was a child… The power of food never ceases to amaze and thrill me
When ready to serve cake, frost with whipped cream and sprinkle with toasted coconut. Other choices involve heavy cream or half and half but I used coconut milk
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