Tag Archives: cake

Coconut Cake & Coconut Frosting

15 Apr

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Coconut Cake

Ingredients:

Ingredients

1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted

Procedure:
Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.

Coconut Cream Cheese Frosting

Ingredients:

1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese

Procedure:
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.

*Thanks to Make it Paleo

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Summertime Sunshine Cake

21 May

Summertime Sunshine Cake

If one of your loved ones doesn’t care too much for sweet desserts this is the perfect dessert for them. Light and tart-ish. Not too sweet at all. ;o)

Ingredients:

coconut oil
1 lemon
1 orange
¾ cup carrot, grated
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) organic yellow cake mix
1/8 tsp Nutmeg
¼ cup powdered sugar
Thawed, frozen whipped topping
Mint for garnish (optional)

Procedure:

Pre-heat oven to 325.

Brush Fluted Pan with coconut oil.

Zest lemon and orange using short strokes.

Juice lemon and orange with Juicer to measure ¼ cup total juice; set aside.

Grate carrots.

In bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using whisk. Add cake mix and nutmeg. Mix until well blended, about 1 minute. Pour batter into pan, spreading evenly.

Bake 55-60 minutes or until cake tester inserted near center comes out clean. Cool 10 minutes. Expect the cake to “fall” a bit before you invert it onto a plate. This is going to happen because of the extra carrots. Loosen cake from sides of pan; invert onto serving plate.

Drizzle reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake. Garnish with mint.

Garnish each slice with whipped topping and lemon and orange wedges, if desired and if you have extra. If not, don’t do it. ;o)

Best if eaten on the same day it is made.

 

 

 

 

 

 

 

 

 

*Inspired by Pampered Chef.

Basic Yellow Cake

1 Sep

Basic Yellow Cake

Ingredients:

2 ½ Cups + 2 Tablespoons all purpose flour
1 ½ Cups sugar
3 teaspoons salt
1 ½ Cups milk
2/3 Cup shortening
2 teaspoons vanilla
2 egg yolks
3 whole eggs

Procedure:

Heat oven to 375 degrees. Generously grease and lightly flour sides and bottom of round cake pans.

In a large bowl, blend all ingredients except vanilla, egg yolks, and eggs, at low speed until moistened. Beat 2 minutes at medium speed. Add vanilla, egg yolks, and eggs, beat 2 more minutes at medium speed. Pour batter into prepared pan. Bake at 375 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pans. Cool completely.

Hollie’s Bunny Cakes

1 Sep

Hollie’s Bunny Cakes

Ingredients:

basic yellow cake recipe
bunny shaped muffin pan
butter cream frosting recipe
coconut flakes
string licorice
jelly beans
pastel skittles
sprinkles

Procedure:

Bake cakes. Frost cakes and gently pat coconut onto frosting bunnies to create “fur”. Use candies to decorate eyes, nose, mouth and whiskers. Very fun for kids to decorate!

The kids loved decorating these! And of course I had to decorate one myself! So fun!

Classic Cheesecake

31 Aug

Classic Cheesecake

Ingredients:

Crust:
8 graham crackers (4 ½ X 2 ½ inches each, about 1 cup crumbs)
¼ cup melted butter
1 tablespoon sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
½ cup sugar
¼ cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

1 can cherry pie filling

Procedure:

Directions:
1. Preheat oven to 350. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using rolling pin or large drinking glass. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to cool.

2. Meanwhile, place cream cheese in Bowl. Whisk using Stainless Steel Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.

3. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with your favorite topping. Mine is cherry pie filling.

Yield: 10-12 servings

Nutrients per serving: Calories 342, Total Fat 26 g