Skip to main content

Coconut Cake - Moist and Delicious

I love this cake and it is always a favorite at any gathering. It is rich, easy to prepare, with lovely coconut flavor and so moist. It is from Gaitri Pagrach-Chandra’s amazing book, “Warm Bread and Honey Cake” and it really is worth a try.



And, I can highly recommend the cookbook as a whole  It is filled with wonderful recipes and really not challenging from a baking point of view.

Ingredients

1 ½ cups AP Flour
2 ¼ tsp Baking Soda
¼ tsp Salt
2 sticks of unsalted Butter, softened
1 cup of superfine Sugar
3 Eggs, at room temperature and lightly beaten
1 tsp Vanilla Extract
1 ½ cups grated dry sweetened Coconut with 3 Tbsp water added. If you use moist coconut, you can omit the water. 
1 8 inch square pan

Mix the coconut with the water and set aside. Preheat the oven to 325 F and grease the pan and then dust the pan with flour. Hint: Even if you are using a non stick pan, it still needs to be greased and dusted so it will brown properly.

Sift the flour with the baking soda and salt and set aside. Cream the butter and sugar until it is creamy and light in color. Add in the lightly beaten eggs a bit at a time. Then add the vanilla extract, mix and then gently fold in the flour. Do not overwork the batter or it will be tough.

Spread the batter evenly in the pan and rap the pan on the counter to remove any air from the mixture. The batter is quite thick.

Bake in the over for 30 min and then check for doneness with a knife or toothpick. If needed, you can bake for another 10-15 minutes.

Cool on a wire rack and slice into squares. It is amazing when still slightly warm.

Hack Alert: It is also very good with 1 Tbsp of lemon zest added to the batter.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Vegetarian Sichuan Dry Sautéed Green Beans - Gan Bian Si Ji Dou

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.


I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.


Ingredients

1 pound Green Beans, trimmed.
1 cup Vegetable Oil
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 tsp Sichuan Peppercorns, crushed
2 Tien Tsin Chilis, crushed
2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 drop of Liquid Smoke
1/4 teaspoon sugar
Dash of Toasted Sesame Oil

You will want to prepare everything up front, because the cooking time is very quick. 





Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minut…