On Tue, 31 May 2011 01:01:16 -1000, dsi1 >
arranged random neurons and said:
>On 5/30/2011 3:18 PM, wrote:
>>
>> Yes, from a box mix.
>>
>> I snagged this recipe off of The Pioneer Woman's website.
>
>I've never heard of mixing in canned oranges into a cake batter. That's
>a new idea. Your recipe is too complicated for me but dumping in a can
>of oranges into a cake sounds just nutty enough to work. I will try
>this. Thanks.
<snip>
Whole fruit in a cake isn't a new idea. I have a strawberry cake that
uses fresh strawberries both in the cake and the filling. A most
excellent cake which recipe "reads" more difficult than it is.
@@@@@ Now You're Cooking! Export Format
Strawberry-Coconut Layer Cake
desserts
3 1/4 cups (13 ounces) cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup milk
2/3 cup coconut milk
1 cup (2 sticks) Butter; softened
1 1/2 cups sugar
6 egg whites
2 teaspoons vanilla extract
1 cup fresh strawberries; chopped
1/2 cup coconut flakes
filling
1 1/4 cups fresh strawberries; finely chopped
1/4 cup sugar
1 tablespoon plus 3/4 teaspoon cornstarch
frosting
8 ounces cream cheese
1/2 cup (1 stick) Butter; softened
3 cups powdered sugar
1 tablespoon milk, or enough to thin frosting to; desired consistency
2 cups coconut flakes; toasted
1. Heat the oven to 350°F. Grease 2 (9-inch) round springform or
standard cake pans. Set aside.
2. In a large bowl, sift together the flour, baking powder and salt.
In a separate small bowl, combine the milk and coconut milk. Set
aside.
2. In the bowl of a stand mixer, or in a large bowl using an electric
mixer, beat the butter over medium-high speed until creamy. With the
mixer running, gradually add the sugar, beating over high speed until
light and fluffy. Add the egg whites over low speed, one at a time,
until incorporated, scraping the bowl between additions. Beat in the
vanilla, berries and coconut.
3. Alternately beat in the flour and milk mixtures, beating in
one-third of each at a time, until all of the ingredients are
incorporated and a batter is formed.
4. Divide the batter between the prepared pans. Bake until the cakes
are puffed and golden, spring back lightly when touched, and a
toothpick inserted comes out clean, about 30 minutes.
5. Cool the cakes, still in the pans, 15 to 20 minutes on wire racks,
then invert the cakes onto the racks to cool completely.
6. In a medium, heavy saucepan, bring the strawberries, sugar and
cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes
to thicken, then remove to a bowl to cool completely. This makes about
1 cup filling.
7. In the bowl of a stand mixer, or in a large bowl using a hand
mixer, cream together the cream cheese and butter. With the mixer
running, slowly add the sugar, scraping the bowl as needed. Add a
little milk, as needed, until the frosting is nice and creamy, but not
too thin. Cover and refrigerate until needed.
Cake assembly
Cakes
Frosting
Filling
2 cups toasted coconut flakes
1. Place one cake flat side up on a cake stand or platter. Pipe or
spoon a thin layer of frosting around the outer edge of the top of the
cake; this will keep the filling from spilling out as the cake is
assembled.
2. Spread the filling over the top of the cake in an even, not too
thick layer (you might not use all of the filling; we had about
one-third cup remaining).
3. Gently place the second layer of the cake on top of the first.
Frost the top and sides of the cake with a very thin layer of frosting
to form a crumb coat, then refrigerate or freeze the cake just until
the frosting firms up, about 1 hour.
4. Frost the cake with the remaining frosting, making sure the
frosting is smooth and even. Coat the cake with the toasted coconut.
Notes: L'Angolo Café via Harriet@RFC
Yield: 10 to 12
Preparation Time: 1 1/2
Terry "Squeaks" Pulliam Burd
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