Category Archives: Desserts

Cakes, cookies, pies, puddings

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes. This was one of those times when I reviewed some of my own desserts. So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week. I am now using more Coconut Oil and less butter and shortening. Olive oil is still my ‘go-to’ oil for much of my cooking and baking.

I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut. The other change I made was in the jam between layers. In the original recipe that follows below, I used apricot preserves. Since I did not have the preserves, I used strawberry jam between the layers. The jam shows up in the serving of cake.

Strawberry Jam between layers of Coconut Cake

The “Original” Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there. Instead of vanilla extract, I have used coconut extract to get more of the coconut taste. Another idea, which I have not tried, would be to use coconut milk instead of regular milk. The recipe makes a small cake, best to bake in the older 8″x 1″ cake pans.

My aunt loved to cook and bake saving recipes from booklets put out by companies. Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and “The Rumford Way of Cookery and Household Economy”.

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

Coconut Layer Cake with Fluffy Coconut Icing

Julia Ann

A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.

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Prep Time 30

Cook Time 12

Total Time 42

Course Dessert

Cuisine American

Servings servings

Ingredients

2 cups flour
1/8 teaspoon sea Salt
3 teaspoon baking powder
1/4 cup unsalted butter
1 cup sugar
1/2 teaspoon coconut extract
2 eggs
1 cup milk
1 jar apricot preserves
COCONUT FILLING and ICING
1 1/2 cups granulated sugar
1/2 cup water
2 egg whites at room temperature
1/2 teaspoon coconut extract
1/8 teaspoon cream of tartar
1 cup sweet shredded coconut
1/4 cup toasted coconut

Instructions

Preheat oven 350 F.
Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
In a large mixing bowl, cream the butter and sugar until fluffy.
Add the coconut extract and beaten eggs; beat just to blend.
Add the dry ingredients alternating with the milk.
Mix well after each addition and until smooth.
Pour the batter into prepared cake pans.
Bake 12 to 15 minutes.
Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
(This is a small batter.)
Cool on a rack for 5 minutes before turning out of the pans.
_______________________________________________________________
COCONUT FILLING AND ICING
Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
Add the vanilla.
Continue beating until icing has cooked, about 5 minutes.
Spread the apricot preserves between the 2 layers before adding icing.
Put icing between layers, sides and top.
While icing is soft sprinkle with grated coconut and toasted coconut.

Notes

This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

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Coconut Layer Cake with Fluffy Coconut Icing

: Vegetable Fusilli Salad Plate

: Ham Salad Spread on Sandwiches and Crackers

: Coconut Layer Cake with Fluffy Coconut Icing

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes. I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil. A little research, The Olive Press recommended using olive oil in all baking goodies. Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie. I have not made it with butter, so do not have a good reference to compare. It was a firm cookie, not soft or crisp. The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart: Butter to Olive Oil

1 teaspoon butter = 3/4 teaspoon olive oil
1 tablespoon butter = 2 1/4 teaspoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil

There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from a plant, the Olea europaea. the olive tree grown primarily in the Mediterranean countries such as Italy, Greece, and Spain. Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados. These fats help to reduce the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first. Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil. However, when discussing benefits it is related to our health. There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3. Lowering the risk of depression.
4. Reduction of breast cancer risk.
5. Maintaining healthy cholesterol levels.
6. Extra virgin olive oil may protect against Alzheimer’s disease.
7. Prevent acute pancreatitis by using extra virgin olive oil.
8. Protect the liver with the use of extra virgin olive oil.

Olive Oil Coconut Sugar Cookies

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the teaspoons of dough into a ball, then flatten with a bottom of a glass dipped into sugar. It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies

Julia Ann

A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.

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Prep Time 20

Cook Time 8

Total Time 28

Course Dessert

Cuisine American

Servings doz