I haven't updated here in a long time. Mainly because I've been either busy or away. Not a lot of cooking and baking have happened. All of February was spent traveling. March has been a month of mostly soups (mainly my old favourites, not much new) and bread baking. I do have a few soup recipes to update with and also some bread.
But before I start the soup and bread posts I will give you the cake I made for a family birthday in January. Pina Colada Cake.... Mmmmm. It was a big hit, everyone loved it. My only complaint would be not enough coconut flavour. Probably because I didn't have coconut extract. I ended up using Malibu coconut rum - it's yummy but maybe not coconutty enough. Maybe next time I will follow Annie's suggestion and add some shredded coconut.
from Annie's Eats
Ingredients:
3 ½ cups flour, sifted
4 tsp baking powder
½ tsp salt
16 Tbs (225 g) unsalted butter
2 cups sugar
1 cup milk
1 tsp vanilla extract
½ tsp coconut extract (I used Malibu rum - more like 2 Tbs)
8 egg whites
2/3 cup shredded coconut (optional - I would probably add this next time)
1 cup fresh pineapple chunks
12 oz. (340 g) cream cheese, at room temperature
18 Tbs (255 g) unsalted butter, at room temperature
2 2/3 cups confectioners sugar, sifted
yellow food colouring (optional)
Directions:
Preheat oven to 175 'C (350F). Line the bottoms of two 23 cm (9 inch) cake pans with parchment paper and grease and flour the sides.
Sift together flour, baking powder and salt. Set aside.
Using and electric mixer beat butter on heavy speed until creamy, about 30 seconds. Gradually add sugar and continue beating until light and fluffy, about 4-5 minutes.
Reduce speed to low and carefully add in the flour mixture in three additions, alternating with the milk beginning and ending with the flour. Stir in vanilla and coconut extract (or Malibu rum). Add shredded coconut (optional).
In a separate bowl beat egg whites until stiff peaks form. Fold in ½ cup of egg whites into the batter carefully, then fold in the remaining egg whites.Be careful not to over mix.
Divide the batter evenly into the two cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Transfer to wire rack and cool for 10 minutes. Remove from pans and cool completely.
Frosting: Puree pineapple chunks in food processor until smooth. Using an electric mixer beta cream cheese and butter on high speed until smooth and fluffy, about 4-5 minutes. Add confectioners sugar and mix until smooth. Add pureed pineapple until the frosting achieves desired pineapple flavour and consistency (approx. 3/4 cup). Add food colouring (optional).
Assemble cake. Serve. Enjoy!
