Posts tagged cooked frosting
Coconut Layer Cake and Seven (14) Minute Frosting - American Cake
I always imagined coconut layer cake would taste this good! 
I think this is a new Christmas Classic for my family. I made it for Christmas dinner not really knowing if we had any anti-coconutters or even if I was going to be able to pull it off. With all the holiday running, (Ohio to Michigan to Illinois back to Ohio) I didn't leave myself any spare time or ingredients if this failed. I knew that there would be cookies and candies because it's Christmas and my people bring sweets, so if it did fail we wouldn't be bereft.

But was a success. Not just a little, like that didn't stink, but like, "OH MY GOSH IT LOOKS LIKE A PICTURE!" success. I'm my worst critic but I too was tickled with the way this turned out. 

The cake: This can be anyone's perfect yellow cake. It's soft and has good flavor. It's the cake the box mixes are trying to be, but it is 100% more delicious. 

The icing: I learned after making the frosting it can be tricky. It was tricky. What I would do differently is use a thermometer to check the temperature of the mixture. Having read a few more recipes after the fact I would have saved some anxiety if I knew certainly that I got the mixture up to 160 degrees. 

The cake: 
3-9 inch layer pans prepped. 

1 cup butter
2 cups sugar
5 eggs, separated
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 cup buttermilk

325 degree oven
Cream the butter and sugar. Add the eggs yolks one at a time. Add the vanilla. 
Sift the soda into the flour. Add the 1/3 the flour, 1/2 the buttermilk, scrape down the sides, a second third of the flour and the last of the buttermilk, ending with the flour, scraping between all the additions. Mix well. 

Beat the eggwhites in a separate bowl. Fold a third of the egg whites into the flour mixture thoroughly. Gently add the remaining eggwhite, blending so well, but as minimally as possible as to not deflate the eggs. Distribute evenly between the pans. Bake 22+ minutes until a tester comes out cleanly. 
Run a knife around the edge of the pan then allow them to cool completely. 

Seven (14 really) Minute Frosting

2 egg whites
1/8 teaspoon cream of tartar
1.5 cups granulated sugar
5 tablespoons water
1.5 teaspoons corn syrup
1 teaspoon vanilla

Using a double boiler, bring 2 inches of water to a boil. Place the egg whites, cream of tartar, sugar, water and corn syrup in a non reactive bowl that fits for the double boiler. Mix with a handheld mixer on high for 4 minutes. Set over the water and mix for 7 minutes on high speed. See that the eggs get to 160 degrees, don't let the pan touch the water, however. Remove the pan from the water and beat an additional 3 or 4 minutes until it is cool and voluminous. 

Use immediately. 

1 cup sweetened shredded coconut
1 cup unsweetened shredded coconut (from a natural or import store, generally). 

Combine the two coconuts. 
Lay out the first layer of cake on a cake plate. Spread enough frosting to cover lightly. Sprinkle coconut. Set the second layer on top the first and repeat. Top with the third layer and frost the top and sides. Sprinkle with the coconut mixture and press coconut into the sides of the cake. 

Pandan Layer Cake

Coconut Pandan Cake
Oh dear, why pandan? 
Because it's green only found in greenest grass and it tastes like hazelnuts, sort of. It really is delicious.

Years back I made a pandan cake from a box. Today there was a request for the cake. I didn't remember that it was a box. I assumed I had made it before. I might have. Anyway, this time I've captured the recipe. 

The recipe makes a lot of cake
I like to bake cakes in jellyroll pans, mostly because it's quicker and it doesn't require me to split the layers. I can get 4 to 8 layers depending on whatever shape I want the resulting cake to be.This recipe is large enough you could split it between two jelly roll pans and get skinnier layers. Just watch the time in the oven!

This is a Chiffon cake not baked in a Chiffon pan. It has fat for flavor-unlike a regular sponge- and it has separately beaten egg whites which are folded in at the end of mixing for lightness. I use conventional white flour. Some people use cake flour but it's too fussy and I don't use it quickly enough to make it an economical choice. White flour works just fine. 

Isn't that a crazy tall cake? If you want to make it jelly roll style, either half the recipe or make two!

6 large eggs, separated
1.5 cups granulated sugar 
2.25 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pandan extract
1/2 cup vegetable oil
3/4 cup coconut milk, canned
1/2 teaspoon cream of tartar (optional)

You need three bowls. In one put the egg whites, the 2nd bowl combine the flour, baking powder, and salt, stir thoroughly. In the 3rd bowl combine 1 cup of sugar with  the egg yolks. Beat until light in color. Add the extract, oil and coconut milk. Beat with hand held mixer about 1 minute.

Clean your beaters. Beat the whites until foamy. Add the cream of tartar. Beat until soft peaks form. Add the 1/2 cup of remaining sugar 2 tablespoons at a time. Beat until you have very stiff peaks. 

No white streaks
Add the flour to the yolk mixture. Combine well. Fold in 1/3 the egg whites. Once no streaks are seen add 1/3 again, being gentle. Add the remaining 1/3 and fold until you have a uniform color. Don't over do it. 

Into a 17x13 inch jelly roll pan, which has been sprayed with vegetable spray and lined with parchment, pour the batter. Pop it into a preheated 350 degree oven and bake for 25-30 minutes. 

Run knife around the edges when it comes out of the oven and allow it to cool. If you are making a Jelly Roll style cake, remove the cake from the pan and roll into a clean dishtowel so it can cool in a curved shape. If you don't shape the cake before it cools, it may crack when you go to fill it. 

This is the frosting you've been looking for. 
.5 cup flour
14 ounces of milk (coconut milk, cow milk, soy milk)
1.5 cup granulated sugar
1.5 cup butter (other solid fat, margarine, shortening)
1 teaspoon vanilla
.25 teaspoon salt

1 cup of sweetened coconut 

In a sauce pan combine the flour and the milk. Whisk well. Cook until thick, stirring well. Cool thoroughly. 

In a mixer beat the sugar and butter until the sugar isn't grainy. Add the flour mixture, vanilla and salt. Whip until fluffy. This recipe can be vegan if you use non-animal milk and fat, like coconut milk and palm oil, or vegan margarine and shortening.

Spread frosting between layers, on sides and top. Press coconut into the surface of the cake. 

There you have it.

Snack Cake with Cooked Frosting

Sometimes you just need a small cake. A simple single 8 inch layer will do. This will answer that call.

This chocolate cake is my go to cake. It's cocoa based, which I always have in the pantry and it's easily vegan. Just use water or coffee instead of milk. No eggs in the house? No problem!

Want a dairy free icing? A cooked frosting made with coconut milk and a non dairy fat will make a delicious cake for the lactose intolerant, vegan friends!

Cooked frosting is probably that frosting you've been trying to make but just didn't know what it is. It's the one granny used to make. It was fussier back in the day. More because flour needed sifted. Original recipes will have you add the sugar to the cold flour mixture which if you weren't careful would sometime remain granular. I add it to the milk and flour roux after the flour is cooked. The heat absolutely melts the sugar and helps cool the mixture quicker. 

Cocoa Snack Cake

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda

6 tablespoons oil
1 tablespoon cider vineagar
1 teaspoon vanilla
1 cup water, cold coffee or milk

1 8 inch pan.
Preheat oven 350 degrees.

In a bowl combine the dry ingredients. Whisk together. Then add the oil, vinegar, vanilla and cold liquid.

Stir quickly, but thoroughly. Pour into prepared pan. Bake 25-30 minutes.

Cooked Frosting

Enough for a single layer. Double the recipe to make frosting for 2 layers, or a 13x9. 

2 tablespoons flour
1/2 cup milk
1/2 cup suar
1/2 teaspoon vanilla
pinch of salt
4 ounces butter, room temperature

In a saucepan, a pan with a rounded bottom, combine the flour and milk. Cook over moderate heat while constantly whisking. When a smooth paste is established and it looks like it can't thicken further off the heat. Add the sugar, salt and vanilla. Whisk. It will look like a gooey pudding. Allow it to cool.

Using mixer whip the mixture. Add the butter a few pieces at a time until it is all incorporated. Whip a little longer.

Note that if you use coconut milk, the gooey pudding mixture will look a little greyish. When it's whipped with the fat (coconut shortening or vegetable shortening) the color lightens significantly and looks appetizing.

Frost cake and enjoy.