Southern Comfort Coconut Cake

2 cups flour

1 tsp. baking soda

½ tsp. salt

¼ cup of cream of coconut                                                     

5 eggs   

½ cup unsalted butter, at room temperature

½ cup of oil

1 cup buttermilk

2 cups sugar 

2 cups freshly grated coconut or packaged grated coconut 

                                                                                                                  

Preheat oven to 350 degrees.  Coat three 9-inch round cake pans with non-stick cooking spray, then dust wit flour.  Set aside.  In a large bowl, sift together the flour, baking soda, and salt.  In the bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form.  

Using another bowl with the electric mixer on medium speed, cream the 2 cups of sugar and ½ cup butter until light in color, about 4 minutes.  With the mixer running, add the oil and combine thoroughly, scraping down the sides of the bowl so all of the batter is mixed properly.  

Add the egg yolks, on e at a time, beating well (about 30 seconds) after each addition. Continue beating for 2 minutes after adding the last egg yolk.  Remove the bowl from the mixer.  Fold in half of the bowl and add half of the buttermilk and cream of coconut.  Fold in the remaining flour mix, scrape down the sides, and add the remaining buttermilk.   Fold in the 2 cups of coconut.  Scrape down the sides and fold in the beaten egg whites.  Pour the batter into the pans and bake 25-30 minutes, or until done.

Filling:

½ cup unsalted butter, at room temperature                        

4-oz. light cream cheese                                                                       

1 ½ cup powdered sugar                                                                    

2 TBSP milk

2 TBSP cream of coconut

1 TBSP lime zest

2 TBSP fresh lime juice

Cream butter, cream of coconut and cream cheese together until fluffy.  Add the powdered sugar, lime zest, lemon juice and milk, mix well.  Refrigerate

Icing:

1 ½ cup powdered sugar                                                                     2 cups freshly grated coconut

1 (16 0z) light sour cream                                                                   1 tsp vanilla

In a large bowl, combine 1 ½ cup powdered sugar, sour cream, cream of coconut, and vanilla.  Use the coconut to garnish cake after it has been frosted.  To assemble cake, spread half of the filling on top of on cake layer.  Place 2^nd layer on top and spread the other half of the filling on the top, place the 3^rd layer on top, finish with frosting, then garnish with coconut.  Best if refrigerates overnight..  

Maui Gold Pineapple Upside Down Cake With Dark Rum Sauce

• 1 tbsp. unsalted butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 pinch salt
• 1/2 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup of diced pineapple (cooked with a
• dash of cinnamon, brown sugar and butter)
• 2 tbsp. coconut flakes (toasted)
• Dark Rum Sauce
• Macadamia Nut Ice Cream 

Method:

Using a mixer – cream butter and sugar together. Mix dry ingredients in a separate bowl

Add egg into wet mixture then add in dry ingredients, mix at low speed.. Fold in sour cream to the mix and reserve. Place sliced pineapple in a 4 oz. Non-stick loaf pan and spread soft butter inside. Pour batter into about half of the pan and tap the side of the pan to make the batter even. Bake for at least 20 minutes in pre heated oven at 300 degrees

Dark Rum Sauce:

• 1 tbsp. unsalted butter
• 1 tbsp. granulated sugar
• 1tsp. brown sugar
• Dash of cinnamon
• 2 tbsp. corn syrup
• 2 tbsp. Dark rum
• 1/2 cup heavy whipping cream

 Method:

In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil

Add rum – flame to burn off alcohol

Slowly whisk in cream, keep warm and reserve

To Plate:

Place upside down cake in the center of the place and glaze with the sauce over the top. Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes

Devil’s Food Cake With Chocolate Satin Frosting

Devil’s Food Cake

• 5 oz. unsweetened chocolate, chopped
• 3 cups flour
• 2 tsp. baking powder
• ½ tsp. salt
• 12 Tb. unsalted butter, softened
• 1 ¾ cup firmly packed light brown sugar
• 3 large eggs
• 1 Tb. vanilla
• 1 ½ cup sour cream
• 1 ½ cups boiling water

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans and set aside. Place the chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until the chocolate melts Do not let the chocolate cool too much or it will harden. If this happens, place the pan back on the heat for a few minuets.

Sift together the flour, baking soda, and salt in a bowl and set aside. Cream together the butter and brown sugar in a separate bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture, and beating well after each addition. Beat until well blended, then add the vanilla and melted chocolate and stir by hand to mix.

Add the flour to the mixture, alternating with the sour cream, to the egg-butter mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Stir in the boiling water and mix until well blended (the batter will be fairly runny). Divide the batter evenly between the prepared pans. Bake 45 to 50 minuets, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean. Remove from the pans and continue to cool on a baking rack.

Once the cakes have cooled completely, use a serrated knife to slice the top rounded portion of each to make a flat, even surface. Discard trimmings. Place one of the layers cut side down on a cake plate. Top with about 1/3 of the frosting and spread evenly over the top of the cake. Place the other layer of the cake on top cut side down. Top with the remaining frosting and spread over the top and sides of the cake.

Mrs. Milman's Chocolate Frosting

• 24 oz. Nestle semi-sweet chocolate chips
• 4 cups whipping cream
• 1 tsp. light corn syrup

Place chocolate and cream a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened (about 20-25 minuets). Increase heat to medium, cook and stir 3 minuets more. Remove pan from heat.

Stir in corn syrup. Chill until cool enough to spread, about 2 hours, check and stir every 15-20 minuets. Use immediately.

Makes 6 cups