Coconut Cream Cheese Pound Cake with Glaze

Coconut Pound Cake1

After starting this blog, I found that I have explored a few recipes that I would never thought I would even think of making.  In the past, I would not have thought to try this one, because coconut has never really been my favorite.  I don’t so much mind the taste of coconut, but the texture of strands of coconut left with the after taste doesn’t really “float my boat”.  To my surprise, this one worked.  I think it was because I used extra find coconut flakes as well.

Cake Ingredients:
1 cup butter, room temperature
8 ounces cream cheese, room temperature
1 3/4 cup sugar
6 eggs
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. salt
1 tsp. baking powder
3 cups cake flour
2 cups shredded flaked coconut, unsweetened

Glaze Ingredients:
2 cups powdered sugar
2-3 tablespoons milk

Preheat oven to 325°F. Coat a 10 cup bundt pan with non-stick spray. Set aside.

In a large bowl, beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.

Add in eggs, one at a time, beating well, after each addition.

Beat in the vanilla extract, coconut extract, salt, and baking powder until mixed, scraping the sides of the bowl.

Turn the mixer to low and sift in the flour, mixing until just incorporated.  DO NOT OVERBEAT!!!

Stir in the coconut.

Spread batter into your prepared pan, tapping out the air bubbles and bake for 70-80 minutes, or until cake tester cake comes out clean.

Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.

GLAZE
Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm.  The glaze will slightly harden after it cools.

Coconut Pound Cake2

 

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Eggnog Bundt Cake with Eggnog Butter Glaze (and rum)

Eggnog Bundt Cake

Every year, I experiment with an eggnog recipe.  This one is one of the best, if not, the best I’ve made, and by far, my favorite recipe.  I let it sit for a day, to have the eggnog glaze moisten the cake, as well as making it flavorful.  As this is almost like a pound cake, a butter substitute is not preferred.  Secondly, there’s always the boozy option.  I baked it a few times this season.  Once with no alcohol, once in 1 shot of rum and the last time with 2 shots of rum (only because I didn’t really taste the rum, putting in 1 shot).  If there were children in the crowd, stick with the non-alcoholic recipe.  I only tried out the rum option, because people kept asking, after making it without the rum.

Cake Ingredients:
1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tbsp. vanilla
3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cup eggnog
2 shots rum, optional

Glaze Ingredients:
1/3 cup butter
3/4 cup sugar
1/4 cup eggnog

Preheat oven to 325°F.  Spray large bundt pan (12 cups) with non-stick spray.  Set aside.

In a medium bowl, sift together cake flour, baking powder and baking soda.

In a large bowl, cream butter and sugar until it turns white in color.  Add in eggs, one at a time and add in vanilla.

Alternately beat in flour mixture and eggnog.  Starting and ending with flour mixture.  (flour, eggnog, flour, eggnog and flour) and beating in each addition well.  Scraping the sides of the mixing bowl, after each addition.

***OPTIONAL***  Mix in the rum.

Pour batter into the prepared pan and bake for 60-65 minutes until a toothpick/cake tester comes out clean.

Cool for 10 minutes and flip the cake out of the bundt pan.  ***You can skip this step, but I found it easier to get out of the pan after an overnight cool, if it was loosened before pouring in the glaze.

While cake is cooling make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.

Flip the cake back into the bundt (while it is still warm and poke holes with the cake tester, or I just poked it with a chopstick to create bigger holes for the glaze.

Eggnog Bundt Cake 2

Pour glaze evenly on the cake.  Be very careful, there should be enough glaze to fill it right up to the rip of the pan.

Eggnog Bundt Cake 3

Let the cake cool overnight in the pan and invert into a serving plate.

Sprinkle on icing sugar.

Enjoy!

Pumpkin Spice Bundt Cake

Pumpkin Bundt Bake with Cream Cheese Frosting.
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Pumpkin anything would have never been my first pick, however, I was going for the fall theme for the department potluck.  Bundt cakes usually asks for about an hour baking time, but this one was quick.  I didn’t think 40 minutes was going to be enough, but it was well over the baking time.  The consistency of the raw batter was quite dry already, so I should have checked it earlier.  I thought it would be dry, but to my surprise, it was quite impressive.  Do not over mix it, as it would be on the chewy side, but make sure the flour mixture gets slightly combined.
Cake Ingredients:
1 1/4 cups sugar
1 cup vegetable oil
4 eggs
1 (16 oz.) can pumpkin puree
3 cups cake flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 tsps. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
Frosting Ingredients:
1/3 cup softened cream cheese
1 tbsp. butter, room temperature
1 cups powdered sugar
1 tbsp. milk
1 tbsp. water

 

Preheat oven to 350oF.

Spray large bundt pan (12 cups) with non-stick spray.

In a large bowl, cream together sugar and oil .  Add eggs one at a time, mixing well in between, scraping the sides of the mixing bowl.  Add your can of pumpkin and let the mixer run for a few minutes.

In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.

Gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.  Spoon the batter evenly into the prepared pan, and smooth out the top.

Bake your cake for approximately 40 minutes, or until cake tester comes out clean.

Let it cool in the pan for 15 minutes.  Turn the cake into a cooling rack to cool completely.

Frosting:  Whisk together cream cheese, butter, and powdered sugar. Whisk in milk, and then add water a little bit at a time, until the desired consistency is reached. It’s a rather thick frosting consistency.

ENJOY!

Churro Bundt Pound Cake

Churro Bundt Cake 1

I was looking for something “churro” like to bake for my co-worker’s birthday, as she is such a big churro fan.  I couldn’t make churros for work, as it would be soggy when I get it into my office the next day.  This was the closest I got, as it worked out for me (because I like making bundt cakes) and her (it’s not a soggy churro).  Although I wish I could have had a difference bundt mold to keep the topping from sliding off.  I may try to make it again with a different design to see how it holds the topping more “in place”.  I was very happy with the outcome for the first attempt though.  Give it try…..

Cake Ingredients:
3 cups cake flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 cup butter, room temperature
3 cups sugar
6 eggs
3 tsp. vanilla extract
1 cup yogurt

Topping Ingredients:
1/2 cup sugar
2 tsps. ground cinnamon
1/4 cup butter, melted

Preheat oven to 350oF.  Prepare a 10 – 12 cup Bundt pan with baking spray.

In a medium bowl, sift together, flour, baking soda, and cinnamon.

In a large bowl, cream butter and sugar on medium speed until light and fluffy.  Beat in eggs, one at a time, scraping the sides of the bowl after each. Mix in the vanilla.

Add in the flour mixture, alternating with the yogurt.  (Start with the flour mixture and end with the flour mixture).  Scraping sides of the bowl as needed.  Give the bowl a good stir with a wooden spoon, scraping from the bottom and making sure everything is folded in. Pour batter into prepared pan baking pan.  Bake for roughly one hour, or until a cake tester comes out clean.

Place the pan on a cooling rack for about 20 minutes.  Carefully turn out onto rack to finish cooling. As cake cools, combine sugar and cinnamon in a small bowl. Brush the cake with the melted butter, and sprinkle the cinnamon sugar all over the surface of the cake.

Churro Bundt Cake

Peanut Butter Chocolate Bundt Cake with Peanut Butter Frosting

Peanut Butter Chocolate Bundt Cake 2
This was a quick and easy recipe for me to whip up as this was for a co-workers birthday.  Of course, celebrating without a cake is just a meeting.  It wasn’t too sweet and the frosting just gave it enough sweetness for a light dessert.  Love it!

Cake ingredients:
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
1 cup yogurt
2 tsp. vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter

Frosting Ingredients:
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tbsp milk

Preheat oven to 350oF.

Spray large bundt pan (12 cups) with non-stick spray.

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter on a medium speed until light and fluffy (approximately 1 minute). Slowly add the sugar and beat until combined.

Add the eggs, one at a time. Scrape the sides of the bowl. Then, beat in yogurt and vanilla.

Once everything in the large bowl is completely combined, add the flour mixture and milk alternately until just combined.  (Start and finish with the flour mixture)

Transfer half of the batter (3 1/2 cups) to a clean medium bowl. Then, stir in the melted chocolate.  Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternately dollop spoonfuls of the chocolate and peanut butter into the bundt pan. Use a knife or spatula to swirl the batter together. DO NOT OVER MIX.  Fill your pan 3/4 of the way full.

Peanut Butter Chocolate Bundt Cake

Bake for 60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan.

In the meantime, make your peanut butter frosting. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough milk to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter frosting.

 

Coffee Chocolate Cake with Mocha Cocoa Frosting

Coffee Chocolate Cake with Mocha Frosting

This was a pretty easy recipe, as most of the ingredients were in my pantry, but most of all, it was a one bowl cake mixture.  No fuss!!!  I found some almond slices and threw it into my toaster oven for a little burnt taste.  The last time I made this for my office, there were people that didn’t like the liqueur, so I substituted that with a shot of espresso from the local coffee shop.

Cake Ingredients:
1 1/2 cups sugar
1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup brewed coffee

Frosting Ingredients:
3 tbsp. butter
3 tbsp. Cocoa
4 tbsp. warm water
1 tbsp. espresso (more if desired)
1 1/2 cups powdered sugar
1 cup sliced almonds

Preheat oven to 350° F. Prepare two 8″ or 9″ round pans.  Line the bottom of your round pans with parchment paper for easy release.

In a large mixing bowl, mix together the sugar, cake flour, cocoa, baking powder, baking soda and salt.  Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the coffee mixture.

Pour into the prepared pans and bake for 30-35 minutes, or until a cake tester comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting and top with sliced almonds.  (I toasted my almond slices, for a little burnt taste)

For the frosting:
Melt butter in a saucepan on low heat.  Stir in cocoa, water and espresso.  Remove from heat.  Gradually add powdered sugar, beating slowly, until it get to your desired consistency.  Add additional water if it gets too thick.

 

Blissful Lemon Bundt Cake

This is my first project with my brand new oven.  I was quite excited to have a new toy in my kitchen, and my new toy is a true convection too.  So I decided to find something easy to start off, so I can have a feel of how my oven truly feels.

The outcome of this cake, came out a tad dense.  However, I don’t think it’s because it’s my oven, I think it’s because I mixed it to long after I added the flour mixture.  So, just a friendly reminder, stop mixing after the flour have just incorporated with the mixture.
blissful-lemon-bundt-cake

Ingredients:
1 cup butter
2 cups sugar
4 large eggs
2 tsp baking powder
3 cups cake flour
1 cup milk
Zest of 2-3 lemons

Preheat the oven to 350°F.  

Spray large bundt pan (12 cups) with non-stick spray.

In a large bowl, beat the butter until it is light in color.  Add in the sugar until combined.

Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat until well combined.

In a medium bowl, sift together the flour and baking powder.

Add the flour mixture to the batter in three parts alternately with the milk (flour mixture/milk/flour mixture/milk/flour mixture). Mix until everything is well combined; the batter will look a bit rough, but shouldn’t have any large lumps.

Stir in the grated lemon rind.

Pour entire mixture into the prepared bundt pan.  Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.

Allow the cake to cool completely before removing from pan.

Nutella Cake

I have always wondered if there are people that would actually not like Nutella.  Well, it turns out that there have been controversial posts about how harmful that Nutella can ruin your health and blah, blah, blah.

I’m a baker and I try my best to think outside the box.  Yes, I am not a very artistic person, so I can’t make things beautiful, but I try my best to fill my brain with knowledge of how I can combine raw ingredients, stick in the oven and hope for the best.

I had tuned this recipe for what I have in fridge, but I think it turned out okay.  Also, it was quite moist, compared the the original one that I made.  Although this recipe asks for 1 cup of Nutella, I was a tad generous and put in a cup with a heavy hand.

Ingredients:
2 3/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 cup Nutella

Preheat oven to 350oF

Spray large bundt pan (12 cups) with non-stick spray.

In a small bowl, combine the flour, baking powder and salt.

In a large bowl, cream the butter until smooth and white in color.  Add the sugar gradually, and beat until light and fluffy (approximately 3 minutes).  Add the eggs one at a time and beat well after each addition.  Then beat in the Nutella.

Alternately, add in the flour mixture and buttermilk (start and end with flour mixture).  Beat until the batter is smooth.

Pour entire mixture into the prepared bundt pan.  Bake for approximately 60-65 minutes until cake tester comes out clean for the bundt cake.

Let the cake cool and sprinkle with icing sugar.

nutella-cake

Coconut Cake

I was looking for something similar, but different to a classic yellow cake, so I tried this one out.  It may be good to change things up a little bit, when it comes to a plain classic yellow cake, but some people (myself included), don’t like coconut.  I don’t so much mind the taste and the fragrance of the coconut, it’s the texture of the coconut that I’m not to inclined to try.  Hence, I tried this recipe and changed it up with fine unsweetened shredded coconut.  If you’re not looking for a sexy yellow cake, you can always add a scoop of ice cream and dress it up with a little bit of berries.

Ingredients:
2 1/2 cups cake flour
1 cup shredded unsweetened coconut
3 tsp. baking powder
1 tsp. salt
3/4 cup unsalted butter, at room temperature
1  1/2 cups sugar
3 eggs
2 tsp. vanilla extract
1  400-mL can coconut milk

Preheat oven to 350 F.

Grease two 9-in. round cake pans with oil. Line bottoms with parchment.

In a medium bowl, stir flour with coconut, baking powder and salt.

In a large bowl, beat butter with sugar in a large bowl, using an electric mixer, until fluffy and white in color, approximately 3 min. Beat in eggs, one at a time, then beat in vanilla. With mixer on low, beat in flour mixture in 3 parts, alternating with coconut milk (start and end with the flour mixture)

Divide batter between prepared pans. Smooth tops. Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 35 min. Cool in pans on a rack, 10 min, then turn cakes out onto racks and let cool completely, 1 hour.

Coconut Cake

Chiffon Swiss Roll

Yes, here I am again, trying a new recipe on a swiss roll.  It wasn’t an epic fail, but it definitely wasn’t a success.  The finished product was better than the coffee and the green tea roll that I made, but it didn’t have have that fluffy and airy texture I was trying to achieve.

Ingredients:
4 egg whites
2 tbsp. sugar (for the egg whites)

4 egg yolks
2 tbsp. sugar (for the egg yolks)
3 tbsp. vegetable oil
3 tbsp. water
9 tbsp. cake flour

In a small bowl, beat the egg whites until medium peaks is reached and gradually add the sugar to the egg whites until stiff peaks forms.  (The volume of this meringue will determine how fluffy your cake will turn out)

In a medium bowl, beat the egg yolks and sugar until light colored. Add vegetable oil and water and mix again.  Add sifted cake flour to the mixture.

Gradually fold in half the meringue to the mixture and mix until combined. Then, add the second half of the mixture to the meringue bowl and mix lightly with a rubber spatula.

Pour into a baking sheet lined with parchment paper and give it a couple of taps on the counter to shake out the air bubbles.  Keep in mind, the more the batter is agitated, the less volume it will have, as the volume of the meringue deflates with each movement.

Bake in a 320ºF for 15 minutes.

After it cools slightly, wrap in plastic wrap and let cool completely.  After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll (I just whipped up some whipping cream and sugar), and it’s done.

Chiffon Swiss Roll