MILK AND HONEY CAKE
The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
- Sift flour, baking powder, baking soda and salt into a large bowl.
- In a small bowl, beat eggs until smooth.
- In a medium bowl, stir together buttermilk, honey and vanilla.
- Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
- With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
- Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
- Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
- Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
- Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.
COCONUT COCONUT MILK CAKE
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.
Provided by 4eversmiling
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
- Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g
COCONUT CAKE IV
This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.
Provided by dannis
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking powder, and salt together and set aside.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
- Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 408 calories, Carbohydrate 53.9 g, Cholesterol 119 mg, Fat 19.5 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.1 g, Sodium 493.3 mg, Sugar 36.8 g
COCONUT POUND CAKE (USING COCONUT MILK)
I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below
Provided by chef_cmontes
Categories Dessert
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 325 degrees.
- Greese and flour 1 loaf pan, set aside.
- In a mixing bowl, mix softened butter and sugar together until fluffy.
- In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
- Add eggs, one at a time into butter/sugar mixture. Mix well.
- Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
- Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
- If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
MILK AND HONEY GRAHAM BANANA PUDDING
Number Of Ingredients 8
Steps:
- 1. In 8 x 8 x 2-inch baking dish evenly spread graham crumbs. Slice bananas over crumbs.2. In small bowl stir together coconut and brown sugar. Cut in margarine or butter until mixture resermbles coarse crumbs. Sprinkle over banana. Broil 4- to 5-inches from heat for 3 to 4 minutes or until mixture begins to brown. Cool.3. In medium bowl beat milk and pudding mix with wire whisk for 2 minutes. Let stand for 5 minutes. Spread over crust. Refrigerate at least 1 hour. Sprinkle cinnamon over top. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
COUSIN JENNY'S HUNGARIAN HONEY CAKE
Provided by Joan Nathan
Categories Cake Dessert Rosh Hashanah/Yom Kippur Fall Kosher
Yield Yield: 1 cake, serving at least 20 (D)
Number Of Ingredients 16
Steps:
- 1. To make the torte, put the butter, sugar, milk, and honey in a small pan. Warm it over a low heat, beating well, and then let cool.
- 2. Sift the flour and the baking soda onto a board. Make a well and break the egg into it. Mix thoroughly with your hands, then add the contents of the small pan. Make a dough, kneading a few minutes until the dough is smooth. Divide into 4 balls. Cover and let rest for 1 hour.
- 3. Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle. Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes. (Watch carefully: The dough burns quickly.) Remove the sheets from the oven and let stand overnight at room temperature. If you do not have 4 cookie sheets, use 2 and then repeat.
- 4. Before going to bed, prepare the filling. Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes. Add the vanilla extract.
- 5. Let cool slightly. Add the butter, sugar, and egg. Beat with a mixer. Cover and refrigerate overnight.
- 6. The next day, place half of the filling on the first pre-baked sheet of dough. Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves. Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet. Let stand for at least 6 hours. Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.
HONEY GRAHAM CRACKERS
Make and share this Honey Graham Crackers recipe from Food.com.
Provided by Sharon123
Categories Breads
Time 35m
Yield 40 crackers
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large bowl. Set aside.
- In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix. Add coconut extract(or vanilla).
- Pour milk mixture all at once into flour mixture. Using a fork, stir until mixture is gathered into a ball. Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness.
- Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 350*F. oven for 10 minutes.
- Makes about 40 crackers.
Nutrition Facts : Calories 66.7, Fat 2.8, SaturatedFat 1.8, Cholesterol 6.1, Sodium 71.9, Carbohydrate 9.7, Fiber 0.7, Sugar 3.2, Protein 1.1
MILK AND HONEY GRAHAM COCONUT CAKE
Number Of Ingredients 15
Steps:
- 1. In medium bowl stir together graham crumbs, flour, baking powder and salt. Set aside.2. In small mixing bowl beat egg whites on high speed of electric mixer until stiff peaks form. Set aside.3. In large mixing bowl beat granulated sugar and shortening on medium speed of electric mixer until combined. Add egg yolks and 1/2 teaspoon vanilla. Beat until fluffy. Alternately add crumb mixture and buttermilk, beating until just combined after each addition.4. Gently fold egg whites and 3/4 cup coconut into graham mixture. Spread in two 9 x 1 1/2-inch round baking pans coated with cooking spray and lined with parchment paper. Bake at 350°F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove from pans. Cool completely.5. In small mixing bowl beat cream, powdered sugar and 1 teaspoon vanilla on medium speed of electric mixer until soft peaks form. Frost between layers and top of cake with whipped cream. Sprinkle with 1/3 cup coconut, if desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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