With Easter just a hot minute away, I want to share a recipe that is perfect for the upcoming celebrations: hummingbird bundt cake. If you don’t know what a hummingbird cake is (I’m looking at you, Northerners!), no worries; just a few short years ago, I was completely in the dark too. We’ll get all up in it today.
At the end of this month, on April 27th, Brett and I will celebrate our 10-year anniversary. The whole idea of 10 years spent with someone not only makes me feel super old, but also kind of amazes me. Somehow, in just a matter of years, our little town of Selma, AL has come to feel a lot like home. Despite having lived most of my life in parts of the US that are decidedly NOT southern, I’ve grown to love small town southern life. It feels like home.
One of the earliest things I noticed about living in the South is that the food here is entirely different. It took no time for me to be introduced to sweet tea, fried pork chops, and smokey greens, but what I really came to love was the desserts. Where would I be without chess pies and banana pudding? Where would this website be without the influence of bourbon and old-fashioned cakes like today’s hummingbird bundt cake? Selma, AL has given me a whole lot more than a few new recipes, but I’m happy to celebrate at least a small slice of that goodness here today.
Hummingbird Bundt Cake
So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.
f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!
If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!
If you like this hummingbird bundt cake, you should try:
This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.
Author:Kate wood, Adapted from Southern Living
Prep Time:15
Cook Time:60
Total Time:130
Yield:12 Servings
Category:Cake
Ingredients
For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1 cup shredded coconut, unsweetened
For the glaze:
4 ounces cream cheese, softened to room temperature
1 tablespoon unsalted butter, softened to room temperature
1–1/2 cups confectioner’s sugar
½ teaspoon vanilla extract
1–2 tablespoons milk
Instructions
To make the cake:
Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.
Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.
The Launch Party(!!)
Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors. I found this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved. The shared joy for this book felt so tangible. It’s a great picture of what love in a community of good humans looks like.
While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bitesthat were first experienced alongside of people who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort. Buy a copy, and if something fills your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!
Santa’s White Christmas Cookies
While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.
I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!
These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!
If you like these Santa’a White Christmas Cookies you should check out:
These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!
Author:Kate Wood
Prep Time:10
Cook Time:10
Total Time:20 minutes
Yield:36 Cookies
Category:Cookies
Ingredients
For the cookies:
1 cup unsalted butter, at room temperature
¾ cup sugar
¾ cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 teaspoons instant coffee or espresso granules
2–1/4 cups all-purpose flour
1 teaspoon baking soda
1–1/4 teaspoons salt
1 cup caramel baking chips
1 cup white chocolate baking chips
1 cup sweetened coconut flakes
For the drizzle (Optional):
½ cup powdered sugar
¾ teaspoon instant coffee or espresso granules
2–1/2 tablespoons heavy cream, plus more as needed.
Instructions
To prepare the cookies:
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.
To prepare the drizzle (optional):
Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.
The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.
When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.
The Recipe
I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.
To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.
Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate
If you like this peanut butter coconut pie you should try:
This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!
Author:Kate Wood
Prep Time:15
Cook Time:10
Total Time:360
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
185 gm graham cracker crumbs (vanilla wafers can also be used!)
¾ cup (65 gm) sweetened coconut flakes
2 tablespoons sugar
Pinch of salt
6 tablespoons (85 gm) unsalted butter, melted
For the filling:
1–1/2 cups (360 ml) heavy cream
1 block / 8 ounces (225 gm) of cream cheese, room temperature
1 cup (255 gm) peanut butter
½ teaspoon coconut extract
1–1/4 cups (155 gm) confectioner’s sugar
For the topping:
1 cup (240 ml) heavy cream
1-/4 cup (50 gm) sugar
¼ cup (20 gm) sweetened coconut flakes, toasted
Instructions
To prepare the crust:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.
To prepare the filling:
In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight.
To prepare the topping:
When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!
If you live in my neck of the woods, it’s the first day back after a much-needed spring break. Although Mondays and I don’t typically get along, I’m feeling refreshed and really happy to settle into a normal pace of life today. This past week, my family and I were hugely fortunate to vacation with our closet friends in The Bahamas, and it. was. phenomenal. It’s been years since I’ve visited the islands, and this was my very first time scoping out any area outside of the hyper-touristy Nasseau. Today, I’m going to share a Southern coconut cream pie as a nod to those island flavors as well as a few pictures from our time spent there. Also, full disclosure: I am not a travel agent. Planning trips outside of metropolitan areas is not my area of expertise, but fortunately, one of my dear friends absolutely rocks at it. So while I can’t take credit for anything that happened on this trip, I feel hugely fortunate to be on the receiving end of her travel savvy (thanks Rayne!). Lucky me.
The Exumas
For those that don’t know, the Exumas are a small chain of cays that make up part of The Bahamas. Envision white sand and turquoise water and stretches of unspoiled beaches. (Sidenote: You may have heard of the Exumas as a film location for the Pirates of the Carribbean movies or the famously catastrophic Fyre Festival.) For this trip, we opted to stay in a more undeveloped section known as Little Exuma in a house called the Exuma Outpost (insert my praise hands here). It was incredible. Our house was situated on a little cove that was mostly ours, and, truly, it’s probably the closet I’ll ever come to staying on a private island.
What We Did
We opted to charter a boat for a couple days of our trip as a means of exploring the Exumas. Snorkeling, swimming with sea turtles and stingrays, and fishing were among the things we enjoyed on our boat days. The Exumas are definitely best seen by water and both of our tour guides were super knowledgable- I’d highly recommend. On the off days, we let the kids swim in the pool and explore the ocean, even taking time to read, sleep in, and play games. For meals, we enjoyed the hole-in-the-wall, open-air restaurants that speckled the island serving fish sandwiches and rum punch. Although Brett and I normally favor a few nice dinners or fancy outings, it was refreshing to be able to head anywhere in our sandals and jean shorts. We did opt for some in-house catering on two evenings, and that was terrific. Who better to give us a taste of local flavors than the locals themselves?!
Where We Stayed
For our family, the trip was a terrific time with friends and a chance to let our two oldest (Charlie stayed home!) get some play time and swim practice before summer arrives. Both kids fell in love with the Bahamas. When we returned home, George said he wished he could be on vacation everyday. Me too, buddy, me too. I would absolutely recommend this kind of a vacation families interested in a no-frills vacation in the prettiest location possible. What the undeveloped terrain of the Exumas lacks in fancy restaurants and touristy attractions, it makes up for in relaxation, beauty, and frozen mojitos (insert more praise hands). Here’s a few more photos!
Southern Coconut Cream Pie.
I am not a crazy coconut person (unless we’re talking Pina coladas, okay?), but I do love a good old-fashioned southern pie. This one fits the bill. Here, my favorite pie crust holds the sweetened stovetop filling made with coconut milk, coconut flakes, and a generous amount of sugar. While the pie isn’t overly coconutty, it is seriously creamy and has a decent amount of texture given the toasted coconut and crisp, buttery shell. I love this Southern coconut cream pie this time of year just before summer berries and stone fruits steal the show. If you’re looking for a last-minute dessert option for your Easter tables, HELLO. It’s here.
To make this Southern coconut cream pie, we start with the pie crust. Flour, butter, and shortening come together in a soft dough that parbakes in a deep dish pie pan. Once cooled, you can start on the filling. Half and half cooks with sugar, coconut milk, and flour until thickened. A single egg plus a few extra yolks comes next, stirring just until it’s bubbling and thickened again. Butter, vanilla, and sweetened coconut flakes fninsh out the filling that is now ready to be poured into the prepared pie crust. There is some wait time involved: cream pies need about 6 hours to set. Once chilled, a little extra whipped cream (ok, a lotta extra) is added, followed by some toasted coconut. Voila! Delicious.
Give this southern coconut cream pie a whirl and let me know what you think! Also, tell me about your own travels! Have you managed to take any small outings this year? Any post-COVID trips on the horizon? I’m ready to get out and about, and this trip was the perfect way to start. Happy Monday, y’all!
If you like this southern coconut cream pie you should try:
This southern coconut cream pie features a flaky homemade crust, a sweetened coconut milk filling, and loads of whipped cream and toasted coconut on top!
Author:Kate Wood
Prep Time:45
Cook Time:30
Total Time:360
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
1–3/4 cups (245 gm) all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water
For the filling:
1 cup (200 gm) sugar
½ cup (70 gm) all-purpose flour
3/4 teaspoon salt
1 can (13.5 ounces) full fat coconut milk, shaken to combine
1–1/4 cups (360 gm) half and half
1 large egg plus 2 large egg yolks, whisked together in a small bowl
2 tablespoons unsalted butter
1–1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
For the topping:
1 cup heavy whipping cream
¼ cup sugar
Additional sweetened coconut flakes, if desired
Instructions
To prepare the crust:
Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 20 minutes. In the meantime, preheat the oven to 400 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake on the lowest rack in the oven for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake on the center rack of the oven for an additional 7-10 minutes or until golden brown. Set aside to cool while you prepare your filling.
To prepare the filling:
In a heavy-bottomed pan, whisk together the sugar, flour, and salt. Whisk the coconut milk and half and half together in a small bowl, breaking up any clumps that may have been in the coconut milk with a whisk. Slowly add in the milky mixture, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla, butter, and coconut and pour the mixture into the prepared pie crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Top the pie with the whipped cream and toast the coconut flakes on the stove until golden. Sprinkle on top and serve immediately!
One of my favorite things to do on this site is to dissect baking basics and give a how-to on staple recipes and kitchen techniques. Throughout this so-called “You Need to Know” series, we’ve learned how to make caramel, meringue, browned butter, and more. Today, we’re going to walk through a diverse pastry called pâte à choux and even learn how to use it in the making of coconut cream pie puffs. If you’re up for learning, put on your food science hats (and aprons!) and let’s dive in!
What is Pâte à Choux?
Also known as choux pastry, pâte à choux (pronounced pot-a-shoe) is a common variety of puff pastry. Used to make cream puffs, eclairs, and numerous other treats, pâte à choux makes lightweight pastries with semi-hollow interiors perfect for stuffing and filling. It’s high proportion of liquid to dry ingredients creates a dough that is almost paste-like and bakes into puffed-up treats with airy interiors. Pâte à choux requires liquid (typically water), fat (butter), a binder (eggs), and dry ingredients (flour, salt, and sometimes sugar), and is cooked on the stovetop prior to being baked or fried. Let’s talk about how to make it.
How Do I Make Pâte à Choux?
Water, butter, and salt are combined on the stovetop in a pan over heat. Once the butter melts and the mixture begins to boil, flour (and sometimes sugar!) is added, stirring all the while to keep the butter and flour from forming large clumps. The mixture is cooked over the course of a few minutes to dry out the paste. You’ll know it’s thoroughly cooked when it pulls away from the sides of the pan and forms one large mound of dough. Remove the paste from heat and place it in a bowl to cool slightly before the eggs are added.
Once slightly cooled, we paddle in the eggs using a wooden spoon or rubber spatula. As you stir, the dough will become smooth, somewhat shiny, and soft enough that the dough droops off the spoon in soft peaks. If it’s not soft enough, the dough will require extra liquid to make make the pastry puff up adequately in the oven, but be careful- too much liquid and the pastries are at risk of spreading in the oven instead of puffing vertically. There’s a reason baking is called a science, guys! Once your paste is complete, you’re ready to pipe, bake, or fry the dough in whatever manner you’ve decided upon.
What Do I Do with Choux Pastry Once I’ve Made It?
Most commonly, choux pastry is baked. First, the prepared dough is added to a piping bag and piped onto a prepared sheet pan. For profiteroles or cream puffs a large round piping tip is used to pipe small, macaron shell-sized rounds of dough. For eclairs, a large round or French star tip is used to pipe strips of dough. To make Paris-brest, rings of dough are piped, baked, halved, and filled.
Prior to baking, a thin coat of egg wash (One egg whisked with a teaspoon of water) can be applied to make the pastry richly golden and slightly shiny, but this is completely optional. The dough will puff and contort its shape slightly in the oven, so be sure to smooth any tall peaks or bumps in the dough before it’s baked. In this case, a wet fingertip can be used to gently pat down the dough as needed.
While baking, the liquid heats, turns to steam, and causes the pastry to puff, creating a cavernous interior. If you used a fancy star tip to pipe your dough, you’ll notice some small striations in the final baked goods, but typically they’re barely noticed.
If not baked, choux pastry can also be fried. In the case of French crullers, beignet cream puffs, or even churros, the dough is piped or scooped directly into a heated pot of oil. The choux is fried on one side, flipped, and then finished off on the other side. The outcome is crisp, almost crunchy pastries with soft, doughy insides. Can you say YUM?
Coconut Cream Pie Puffs
So here’s the main event: coconut cream pie puffs. We can put our new skills to work and get cracking on these southern pie-inspired treats. Here, a baked pâte à choux shell is filled with a coconut and vanilla bean custard before being topped with melted white chocolate and toasted coconut- so delicious. Since we already know how to make pâte à choux, I’ll explain what happens once we have a dough.
Making the Puffs
First, we use a large round tip to pipe out rounds of dough. Bake the puffs in the oven while you prep your custard. Here, flour, sugar, and milk are combined on the stovetop and cooked until barely thickened. Next, we add some of the hot mixture to a few beaten eggs. The mixture is all combined back on the stove and cooked until it’s viscous to a mayonnaise consistency. Remove the custard from heat, and add a little butter, vanilla, and shredded coconut. If you want to be super extra, you can toast your shredded coconut beforehand; that way, your coconut cream pie puffs have even more flavor.
Filling the Puffs
Once the custard and puffs have cooled, add the coconut mixture to a piping bag fitted with a round tip. Pipe the custard directly into each pastry. Just squeeze your piping bag until you feel the puffs fill up. Set aside, melt some white chocolate over a double boiler, and decorate your little puffs as pleased. I like to garnish with extra toasted coconut, because it’s SO PRETTY, don’t you think?
I hope you guys learned a smidge and are eager to get cracking on these coconut cream pie puffs. Admittedly, I’m not an expert at pastry, so we’re really learning this together. If you’re reading this and you happen to be, oh, Dominique Ansel or Rose Levy Beranbaum, please give me all your pointers and forgive, what I’m sure is, my many mistakes in the above text. If you’re really into pâte à choux now, take a peek at the tiramisu cream puffs, too! Same technique, different filling! Happy baking to you all!
These coconut cream pie puffs come with a tutorial for how to make pate a choux cream puffs! Stuffed with a coconut custard and topped with a white chocolate glaze, these cream puffs are delicious and cute desserts for the spring.
Author:Kate Wood
Prep Time:25
Cook Time:35
Total Time:120
Yield:15
Category:Dessert
Ingredients
For the pate a choux (Adapted from Rose Levy Beranbaum):
½ cup (120 gm) water
4 tablespoons (55 gm) unsalted butter
½ teaspoon sugar
Pinch of salt
½ cup (70 gm) all-purpose flour
2 large eggs
For the filling:
3/4 cup (150 gm) sugar
4–1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups (480 gm) whole milk
3 large egg yolks, slightly beaten in a bowl
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 cup sweetened grated coconut
For the topping:
1 cup white chocolate chips
½ cup toasted shredded coconut
Instructions
For the choux:
Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine. The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.
To prepare the filling:
In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and whisk constantly until the mixture is bubbling and thickened. Continue to cook for an additional 2 minutes.
Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour the mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
Add the butter and vanilla, stirring until incorporated. Stir in the coconut. Allow to cool to room temperature. You can do this in the fridge as well. When cool, stir and outfit a piping back with a large round tip. Fill the bag with the custard and insert the tip discreetly into the side of a crack in a puff. Fill with the custard slowly until full and then repeat with the remaining. Set aside while you melt the chocolate for the topping.
For the topping:
Set up a double boiler over low heat and add the white chocolate to the bowl. Stirring regularly, gently melt the chocolate. Be sure to not let the chocolate get too hot or it will seize! Once my chocolate starts melting a good bit, I usually remove the pan and bowl from heat to stop the cooking and keep it going gently. Once melted, spoon pours of white chocolate on top of each pastry and sprinkle with toasted coconut. Enjoy once the topping has set!
I’m going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.
I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It’s not just the lack of adult beverages or the repetitive nature of saying, “I’ll just have water, thanks.” It’s lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you’re third-trimestering with a watermelon-sized gut, you can’t just flip over to sun your rear. As a result, it’s only April and I already have golden shins, bronzed kneecaps, and some hindparts that are hovering around a shade that I would best describe as translucent. #sexy
Maternity Clothing Woes
Clothing is hard too. I find myself wearing baggy gym clothes and shapeless sundresses nearly 100% of the time, because otherwise I’m stuck with all those additional layers of mesh and support that comes permanently attached to the waistband of maternity shorts. As if I wasn’t already in a perpetual state of pig-like sweating, just add extra nylon casing around my midsection and just see what happens. FULL ON MAN-SWEATING. I was lucky enough to land a maternity bathing suit that is pretty cute, so at least I’m no longer sporting my yoga pants at the pool. My friend’s tween-age daughter told me (with a shocked look on her face) that she thought it was decent, so I’m going to take that as a compliment and win.
Truly, there is nothing better than being pregnant with a third baby. I’m so incredibly grateful, and the gift here is not lost on me. But come July, when this baby is in my arms and I have a shot at wearing normal clothes and drinking basically anything with tequila in it, I will be in heaven. Seriously.
Coconut Key Lime Cake
This coconut key lime cake is an ode to the pending summer. With sweet and tart lime-scented layers and a marshmallow frosting coated in loads of toasted coconut, it’s basically summer in a dessert. I opted to make and share the recipe now because I had a hunch you all may be looking for some alternative treats on these spring days that feel like mid-July. If you’re as ready for sunshine as I am, lets grab our forks and chat the ins and outs of this cake!
The layers of this coconut key lime cake are scented in two ways. The zest of key limes contributes that notably lime flavor while the juice of the limes add a tart punch and acidity. The cake layers bake up moist and fluffy, slightly more dense than a white cake but with a fine crumb. The frosting here is an old fashioned 7 minute frosting. Not familiar? Egg whites and sugar whip up into a fluffy, marshmallow-esque frosting that is ultra-white, super sticky, and kinda cloud-like. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor!) are coat the whole thing in toasted coconut flakes. DIVINE.
A Few Notes:
So a few questions you may be asking about this coconut key lime cake. Like, what if I can’t find key limes? Totally reasonable. Substitute in the same amount of regular lime juice and zest and the cake will still be fab. Scout’s honor. And what if you’re not into the 7 minute frosting? Also understandable. I’m not always game for the marshmallow flavor, and if that’s you too, try out this buttercream from another favorite cake of mine. Just substitute some coconut extract for the almond extract.
If you need more intel on properly whipping egg whites for the frosting on this coconut key lime cake, you should revisit my last “You Need to Know” post! I chat all the ins and outs of whipping egg whites, so if you’re in the dark, start here! I hope you all get around to making this coconut key lime cake ASAP. It’s sure to get you in the mood for summer. Happy Hump Day and Happy Baking!
If you like this coconut key lime cake you should check out:
This coconut key lime cake has zesty key lime layers, a 7 minute marshmallow coconut frosting, and it topped with toasted coconut!
Author:Kate Wood
Prep Time:25
Cook Time:30
Total Time:55 minutes
Yield:10
Category:Dessert
Ingredients
For the cake:
1 cup (230 gm) unsalted butter, at room temperature
2–1/4 cups (450 gm) sugar
3 large eggs, at room temperature
1 cup (240 gm) buttermilk, at room temperature
2 tablespoons key lime zest
6 tablespoons key lime juice
3 cups (420 gm) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
For the frosting (Adapted from Sarah Kieffer):
5 large egg whites, at room temperature
1–2/3 cup sugar
2 tablespoons corn syrup
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon coconut extract
3 cups toasted coconut
Instructions
To prepare the cake:
Preheat the oven to 350 degrees and grease 3-8” pans, lining the bottom with a round of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes. Scrape the sides of the bowl and add the eggs, one at a time, beating for an additional minute afterward. Combine the buttermilk, zest, and juice, and add half of this mixture to the butter mixture. Scrape the sides of the bowl and add the flour, baking soda, salt, and baking powder stirring on low speed. Once almost combined add the remaining milk mixture. Scrape the sides of the bowl and fold in any unincorporated bits into the batter. Divide the batter among the three pans and bake in the oven until a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely.
To prepare the frosting:
Bring an inch of water to a simmer in a medium-sized saucepan on the stove.
Meanwhile, in a large clean bowl or clean bowl of a stand mixer, whisk together the egg whites, sugar, corn syrup, and salt. Put the bowl over the pot of gently simmering water and stir with a spatula until the sugar has melted. You can test this by carefully rubbing the mixture between two fingers. It should feel smooth. Once the mixture reaches about 165 degrees (about 6 minutes on the stove) remove the bowl from the heat and and being whipping the mixture on medium-high speed with a hand mixer or on your stand mixer until stiff peaks have formed, about 8-10 minutes. Add the vanilla and coconut extract and stir in.
To assemble the cake:
Cut the domes off the baked cake layers. Use a bit of frosting to adhere one layer to an 8” cake board or serving plate. Spoon ¾-1 cup of frosting on top of the layer and spread it flat. Repeat this process with the remaining two cake layers and then use the remaining frosting to frost the cake. If desired, you can coat the cake with the toasted coconut flakes, or you can use a torch to carefully toast the meringue frosting. Cake is best served the day it is assembled.
So have I told you our exciting news? Are you privy to the crazy, fun, awesome changes coming to our family? WE’RE HAVING A BABY!
Baby #3 for the Wood family is coming July of this year, and I could not be more excited. We talked about growing our family for some time, and we felt beyond blessed when I took a positive pregnancy test back in November. The past few months have been full of stretchy pants and fast food cravings and all too much nausea, but I’m finally in my second trimester and starting to feel a little closer to myself again. No word yet on whether this baby is a boy or a girl, but I’ll be sure to divulge all of the details as soon as I have them. You know I can’t keep a secret too long.
One of the many strange things about this pregnancy so far is the changes in my preferences for food. In an ironic turn of events, I find my sweet tooth is really not so sweet at all these days. I’d much prefer a crunchy salad or a paper bag full of salty French fries. Give me chicken noodle soup and chips, not cake and cookies, okay? This no desserts this has been great for keeping off too many prego pounds, but as you can imagine, it’s kinda bad for business if the baking and desserts writer doesn’t want to eat dessert! What is a girl to do?!
Luckily, my desire for baked goods in the morning is still fairly normal, so don’t be surprised if you see a whole lot of breakfasty things over here this month. Last week you got the orange swirl bread, next week will be a lemony breakfast pound cake, and this week we’re keeping it healthy-ish with these almost vegan coconut white chocolate pancakes. YUM.
Almost Vegan White Chocolate Pancakes
Okay, I know what you’re thinking. What does “almost vegan” mean? Well, these pancakes COULD be vegan if only I could get my hands on vegan white chocolate. As my small, rural town of Selma, AL has a really poor supply of such commodities, I could not find vegan white chocolate, so these vegan coconut white chocolate pancakes are vegan all except for the chocolate. Comprende?
These cakes are super easy to whip up. Melted coconut oil, coconut milk, and vanilla are combined in a bowl before the dry ingredients are tossed in. We’re not talking anything crazy here, just flour, sugar, salt, and baking powder. Keep in mind that some processed sugars and flours are not actually vegan, so be sure to check your brand of preference if you’re trying to play it safe. Stir in the dry ingredients and then fold in the finishing touches- sweetened coconut flakes and finely chopped white chocolate. If you have a hard time finding vegan white chocolate you can totally skip this and add extra coconut. I’d also consider regular chocolate too, because, duh.
These almost vegan coconut white chocolate pancakes get baked on a griddle with a little extra coconut oil until they’re just barely tanned and puffed. Serve immediately with your syrup or topping of choice. I whipped up a coconut whipped cream for the batch you see pictured, but this is totally optional. This recipe makes a small batch of pancakes, about 10- 3″ cakes, so if you’re serving a crowd be sure to double it up.
Thank you so much for sharing in our joy. I’ll try not to be too obnoxious with baby news, but you should probably count on a healthy amount of hormonal banter. You’ve been warned. Whip up some of these almost vegan coconut white chocolate pancakes this week and enjoy!
If you like these vegan coconut white chocolate pancakes you should try:
These almost vegan coconut white chocolate pancakes are loaded with coconut flavor and sweetened with white chocolate bits. Top with a coconut whipped cream for an extra special breakfast treat!
Author:Kate Wood
Prep Time:5
Cook Time:10
Total Time:15 minutes
Yield:10
Category:Breakfast
Ingredients
3 tablespoons coconut oil, melted
1 cup (240 gm) coconut milk (water or another plant-based milk can be used in a pinch)
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
3 tablespoons sugar
2–1/4 teaspoons baking powder
¼ teaspoon salt
½ cup finely chopped white chocolate, more if desired
½ cup sweetened coconut flakes, more if desired
Instructions
Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.
Notes
The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.
In my recent years of being educated into Southern culture, there are a few things I’ve learned to be true. I’ve learned that you will be called “Ma’am,” no matter how old you are. I’ve found that iced tea does not come unsweetened; chicken is best served fried. Finally, moreso than football, camouflage, or pickup trucks, Southerners are really serious about their family recipes.
During my first year of living in Selma, Alabama, I discovered a number of foods for the first time. Skillet cornbread, fried pork chops, and chocolate chess pie were all foods that I barely knew existed and had definitely had never tried. Of all the bites I tasted during those early months in the deep South, one treat that stands out head and shoulders above all others in my mind is hummingbird layer cake, a cinnamon, pecan, and coconut flavored cake kept moist with the addition of bananas, crushed pineapple, and a sweet cream cheese frosting. While the combination of those ingredients seemed kinda odd to me, I nevertheless tried the cake and immediately fell in love.
Hummingbird Cake
Northerners, I’ll be honest- you’re missing out if you’ve never tried hummingbird cake. In true Southern form, this cake is heavy, rich, and moist, but the bright fruity flavors combined with the warm scent of cinnamon keeps you coming back for more and more. It’s a comforting recipe that somehow tastes like home, and I am beyond ecstatic to share the recipe for this delightful cake with you today!
This recipe for hummingbird cake comes from a darling Southern book written by my friend Katie Jacobs. “So Much To Celebrate” is an entertaining how-to filled with recipes, party ideas, and more. Katie, a Nashville native, put her keen eye for style, color, and Southern flair to use in this book that is equally beautiful as it is inspiring. While a number of recipes caught my eye, it was the hummingbird layer cake that stole my heart.
Making the Cake
To make this hummingbird layer cake, we start by mixing the wet ingredients with the sugar until light and fluffy. Next, several mashed bananas, crushed pineapple, pecans, and coconut are added, followed by the dry ingredients and a healthy spoon of cinnamon. The cake gets baked in four separate pans until a toothpick inserted comes out clean.
The frosting for this hummingbird layer cake is ultra-rich but perfectly sweet. Butter and cream cheese are creamed together before powdered sugar and vanilla are whipped in. In true cream cheese frosting fashion, this icing is fairly loose, so to achieve clean edges, I refrigerated the cake throughout the icing process and tried not to fuss with it too much. As a garnish, I trimmed some fresh blooms, a sweet and feminine topping worthy of a Katie Jacobs cake. I think she would approve.
This hummingbird layer cake is out of this world, a delightful treat to enjoy all year round. If you’re looking for a gift idea for a lady in your life, check out her book at this link here! Katie represents Southern baking well, and I don’t think you’ll be disappointed. Happy baking!
If you like this hummingbird layer cake you should check out:
This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.
Author:Katie Jacobs
Prep Time:35
Cook Time:35
Total Time:90
Yield:12
Ingredients
For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1 cup shredded coconut, unsweetened
For the frosting:
1 pound (16 ounces) cream cheese, room temperature
1 teaspoon pure vanilla extract
1–1/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners’ sugar, sifted
Instructions
For the cake:
Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.
For the frosting:
In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.
Notes
This frosting is rich and fairly loose. To help keep your cake edges clean, refrigerate the cake throughout the icing process to help it set up.
I’m dreaming of a beach- warm sand, sun shining, and not a down-puffed jacket in sight. There’s no snow, no wind chill, no freezing temperatures-induced leg hair. Just me, a sassy tan, and maybe a few slices of this almond coconut cake.
I’m not sure what March’s problem is, but it is way to cold for this time of year. For all of the sweltering summers and muggy falls that we put up with here in the South, the silver lining is usually a temperate, sunny-and-75-degrees March through April. I should be wearing shorts and cute cardigans, not Ugg boots and wool socks. If you’re reading this, Mother Nature, would you please compose yourself and deliver some decent weather sometime this year?
As a result, we’ve spent the last few days either huddled inside or chasing the sunny patches of warmth in the backyard, and while I don’t mind getting a few extra wears out of my winter boots, I really am craving for warmer weather. To pass the time, I’ve been baking up warm-weather treats that taste like summer and forecast the coming change of season. This almond coconut cake that I’m sharing today is the product of that wishful baking, and I think it will get you itching for summer too!
Let me break it down for you. We’ve got three layers of almond coconut cake- seriously moist, fluffy, and just the right amount of sweetness- flavored with a smidge of almond extract. The cake has the tasty addition of shredded sweetened coconut, so each bite has that delightful tropical texture to it. The frosting on this almond coconut cake is equally delicious. Butter, cream cheese, and almond extract make up the bulk of this American-style buttercream, and it is so good that I literally scraped the bowl of my mixer with shortbread cookies as a snack. I love myself and I hate myself, okay?
To make the cake we start with the layers. Butter and sugar are creamed in the bowl of a stand mixer until light and fluffy. Eggs, almond, and vanilla extract come next, and the dry ingredients are added to the mix, alternating with canned coconut milk. The batter is poured into 3-8″ pans and baked until lightly golden. In the meantime, you can work on your frosting! Beat room temperature butter until light and creamy and then add a block of softened cream cheese. Once incorporated, add the extracts, salt, and powdered sugar to the mix. The frosting should be smooth but still thick enough to hold to the sides of the cake. If you find it is too loose, you can add additional powdered sugar or chill it in the fridge.
I like to assemble my cakes while the layers are slightly frozen. To do this, simply wrap the cooled cake layers in plastic wrap and freeze on a flat surface until well chilled. When ready to assemble, whip up the frosting, trim any domed tops off of your cakes, and stack away! This almond coconut cake comes together easily, but if you need more help with you cake baking, check out this post here. After the cake is stacked, you can adorn it with toasted coconut or sliced almonds, whichever you’d prefer.
This almond coconut cake would make a terrific addition to you Easter tables, assuming you’re not already making THIS beauty. Give it a try sometime soon and let me know what you think! Happy baking to you all and catch you next week!
If you like this almond coconut cake, you should check out:
This almond coconut cake is three layers of moist vanilla and almond scented coconut cake filled with an almond cream cheese buttercream and topped with extra toasted almonds and coconut! Perfect for spring parties and Easter!
Author:Kate Wood
Prep Time:35
Cook Time:30
Total Time:90
Ingredients
For the cake:
1–1/4 cups (280 gm) unsalted butter, at room temperature
2 cups (400 gm) sugar
5 large eggs, at room temperature
1–1/2 teaspoons vanilla extract
¼ teaspoon almond extract
3 cups (390 gm) cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (240 gm) full-fat canned coconut milk
2 cups (170 gm) shredded sweetened coconut
For the frosting:
1–1/2 cups (340 gm) unsalted butter, at room temperature
8 ounces (230 gm) full-fat cream cheese, at room temperature
½ teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 lbs (907 gm) powdered sugar
Additional sliced almonds or shredded coconut for garnish, if desired
Instructions
To prepare the cake:
Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.
To prepare the frosting:
Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.
Notes
I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.
Happy Thursday from sweet home Alabama! This time of year, at least in these parts, means that college football season is near. Yes, in just a few short days I will kiss my husband goodbye and re-familiarize myself with that far-off gaze that only a football game and a plate of buffalo hot wings can render. So to start this season off on the right foot, I’m sharing TWO super easy, crowd-pleasing, one-bowl recipes that you can show off at the tailgate nearest you. Yes, these brown butter blondies will make even the least interested college football fan (guilty) show up at your party tent ready to rumble.
Go Sports!
Growing up, I was not what you would call a football fan. At the time, I had a healthy interest in professional and college basketball (GO CATS!), but football really wasn’t on my radar. It wasn’t until I moved to Birmingham, Alabama for college that I learned of the vicious football rivalries that existed in my new state. “So who do you pull for? Auburn or Alabama?” I heard that question a time or two and I’m pretty sure I laughed every time. I could have written a dissertation on the birthplace of jorts (thats “jean shorts” for those of you not from North Florida) with more interest than I could have aligned myself to one of two schools that I knew or cared nothing about. BYE FELECIA.
My Own Sports Career
By junior year, I had dated one (okay, one and a half) players from our school’s football team, so my knowledge in the sport had increased by at least 250%. I joined my sorority’s C-list flag football team, bought some knee socks and a fresh pair of Sophies, and determined I was ready to go pro.
Our team was, to say the least, bad. Okay, we were terrible. AWFUL. In one particular game, a girl on our team lost her shorts (and panties) to a flag pull gone wrong. Later, we executed our best play dubbed “The Eagle” where we all stopped running and began dancing on the field as some sort of means of distraction; it was not successful. The single time I touched the ball that evening was on a punt return where I caught the ball and ran towards the wrong end zone. I realized my mistake at the 15 yard line, immediatlely panicked, and hurled the ball at an unassuming teammate. (Spoiler alert: she didn’t catch the ball. We lost the game. I’m told that everything I did was wrong.)
If you, like me, aren’t a savvy football fan or wouldn’t know a tailgate if it sat on your face, let me help you. Learn from the mistakes of the diehards and wannabes that have gone before you. Here are a few football fan fun facts that will keep you on the invite list for games to come.
How To Not Be A Loser At A Football Game:
DO know which teams are playing in the game. People will laugh if you show up sporting your Keyshawn Johnson jersey and you don’t even know what team the Bucs are playing for the ring. Not like I know from experience or anything.
DO try to sit with people you know. You’ll regret that single scalped ticket if you wind up in the opposing team’s section next to a bunch of potty mouths.
DON’T show up to a tailgate empty-handed! Cookies, a dip, or Chex mix are always appropriate.
DO wear your team colors, but avoid silks, rayon, and form-fitting clothes that will most certainly show off your pit stains and swamp butt. That is not winning.
DON’T drink too much in first quarter of the game. The bleachers are no place to sleep one off.
DO avoid the concession stand at halftime. No amount of chili dogs are worth those lines.
DON’T sit next to the shirtless guys with the body paint unless you’re totally okay with the potential of this happening.
DON’T leave a game early. It only takes one second to miss something.
DO remember that tailgating is a marathon, not a sprint. Those Frito’s and sausage balls might go down smooth, but you don’t want to lug that with you to the upper bowl.
DO make all the brown butter blondies, all the time. FACT: people who bring blondies have more fun.
Brown Butter Blondies
These brown butter blondies are tailgating staples. This recipe make a huge pan of treats, perfect for sharing, toting across the quad, and shoving in your pockets to get through game day security. Even better, this same batter can be prepared two ways, so with the same handful of ingredients you can have a variety of chewy goodies to share with the world. Ya welcome.
Making the Blondies
To make these brown butter blondies, we start by browning some butter. Lucky for you, you’re a pro at browning butter, so you whip that up quickly and let the golden fat cool. From there, it’s a one bowl and done kind of recipe. Stir some brown sugar, eggs, and vanilla into your butter and then fold in the dry ingredients. That’s it! The batter is done.
Choose Your Own Adventure!
Next comes the fun part. Will it be white chocolate chips and coconut or cinnamon sugar snickerdoodle brown butter blondies? The world is your oyster here, so you take the pick. Hey, you could even go with dark chocolate and pistachios, toffee and pecans, whatever you darn well please. These brown butter blondies would taste good after sitting in a paper bag on the roof of your car for three days, but please, don’t ask me how I know that.
After baking, these brown butter blondies are chewy and oh-so flavorful. The white chocolate chip and coconut babies are a bit thicker and a little fluffier, while the snickerdoodle brown butter blondies are dense, intensely buttery, and perfectly spiced. The batter is the same for both variations, save for the toppings and the salt, and I think you’ll find both to be equally satisfying.
Don’t be a loser at this year’s football games. Don’t be like me. Just make these brown butter blondies and thank the heavens that someone (*raises hand*) has figured out the hard stuff for you. Get your game on this weekend and think of me when you sink your teeth into these bad boys.
Also, there’s only ONE MORE WEEK to vote for your favorite bloggers in the Saveur Blog Awards. You’ll find me in the best baking and sweets category. Click here to vote today and as often as you’d like!
If you like these brown butter blondies, be sure to check out:
Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!
Author:Kate
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:24
Ingredients
1 cup (230 gm) unsalted butter, cubed into equals sized pieces
1–3/4 cups (360 gm) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (260 gm) all-purpose flour
1–3/4 teaspoons baking powder
3/4 teaspoon salt
2–1/2 teaspoons cinnamon, divided
1–1/2 tablespoons sugar
Instructions
Preheat the oven to 350 degrees. Line 9”x13” pan with aluminum foil and spray with cooking spray. Set aside.
Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
Once slightly cooled, add the brown sugar to the butter and whisk to combine. Add the eggs and the vanilla to the brown butter mixture and whisk to combine. Stir the flour, baking powder, salt, and 1-1/2 teaspoons cinnamon in a separate small bowl and then add it to the brown butter mixture, folding to just barely combine.
Spread the batter into the prepared pan. Combine the remaining cinnamon and sugar and sprinkle over top of the blondie batter. Bake in the preheated oven, about 23-25 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.
Notes
See my previous post on browning butter if you need a little help in this area.
Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!
Author:Kate
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:24
Ingredients
1 cup (230 gm) unsalted butter, cubed into equals sized pieces
1–3/4 cups (360 gm) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (260 gm) all-purpose flour
1–1/2 teaspoons baking powder
1 teaspoon salt
1–1/2 cups (115 gm) sweetened shredded coconut
1–1/4 cups (200 gm) white chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a 9”x13” pan with foil and spray with cooking spray. Set aside.
Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a seprate small bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the brown butter mixture and fold to combine. Add the coconut and white chocolate chips and fold just until combined.
Spread the batter into the prepared pan and then bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.
Notes
See my previous post on browning butter if you need a little help in this area.
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