It's been a pretty sweet week here at Confetti Affairs! With holidays such as National Cherry Popover Day and World Coconut Day, this week has certainly taken the cake (Ha!)! Thankfully we have the long Labor Day weekend to continue enjoying these treats!
Oatmeal Cake with Coconut Pecan Frosting
This family favorite is traditionally served each year on our Destin vacation. We did not get to go to the beach this year, but that didn't stop us from enjoying our customary dessert!
Ingredients:
½ cup Quick Cooking Oatmeal
¾ cup boiling water
½ cup sugar
½ cup brown sugar
2/3 cup flour
½ tsp. salt
½ tsp baking soda
1 egg
¼ cup shortening
Directions:
Mix the oatmeal with the boiling water, stir and cover.
Mix the remaining ingredients; then stir in the oatmeal mixture.
Grease and flour a 9x9 pan.
Pour batter into pan and bake at 350 degrees for 25 to 30 minutes.
Coconut Pecan Frosting
Ingredients:
3 Tbsp. melted butter
1/3 cup brown sugar
½ cup shredded coconut
½ cup chopped pecans
2 Tbsp. milk
½ tsp. vanilla
Directions:
Combine all ingredients and mix thoroughly.
Carefully, spread frosting over top of the cake. Broil until coconut is just brown.
Cherry Cream Cheese Popovers
We were ecstatic to celebrate National Cherry Popover Day as we remembered the delicious treats from our childhood. These Cherry Cream Cheese Popovers elevated these tasty treats to a whole new level of deliciousness!
Ingredients:
2 Puff Pastry Sheets
1 can Cherry Pie Filling
5 oz. cream cheese, softened
2 tsp. vanilla extract
¼ cup powdered sugar
1 Tbsp. milk
1 egg, whisked
1 tsp. water
White sugar
Directions:
Preheat oven to 375 degrees. Spray a cupcake baking pan with baking spray. Set aside.
In a small bowl, add the cream cheese, vanilla extract, milk and powdered sugar. Using a hand-held mixer, mix until smooth and creamy. Set aside.
Roll out the puff pastry onto a lightly floured surface. Roll out dough. Use a pizza cutter and cut the dough into 12 squares. Place the dough squares into each muffin tin.
Add one tablespoon of cherry pie filling into each square. Add a tablespoon of the cream cheese mixture to each popover. Add another layer of the cherry pie filling over cream cheese.
Take the excess puff pastry and fold over the cherry filling. Whisk the egg and water together and brush the puff pastry. Sprinkle with sugar.
Bake in oven for about 20 to 25 minutes until golden brown.
Allow to cool for about 5 minutes. Drizzle with remaining cream cheese mixture (add about 2 to 3 tsps. of milk to create drizzle).
Yields: 12 Cherry Cream Cheese Popovers
Toasted Coconut Bundt Cake
This Coconut Bundt Cake was such a delectable was to celebrate World Coconut Day, we decided this tradition will continue each September 2nd!
Ingredients:
Cake
5 eggs, separated
2 cups sugar
½ cup butter, softened
½ cup vegetable oil
1 tsp. coconut extract
¼ tsp. almond extract
2 ¼ cups cake flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup buttermilk
1 – 2 cups sweetened coconut flakes
¼ tsp. cream of tartar
Frosting
½ cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
3 – 4 Tbsp. heavy cream
Toasted coconut
Directions:
Preheat oven to 350 degrees.
In a large bowl of stand mixer beat sugar, butter and oil until blended. Beat in egg yolks one at a time. Beat in extracts.
In a separate bowl, combine flour, baking powder, baking soda and salt. Mix with a fork and add to creamed mixture alternately with the buttermilk beating well after each addition. Stir in the coconut about 1 and ½ cups.
In a medium bowl, add the egg whites and cream of tartar. Using your hand mixer, beat on high until whites are stiff and can form stiff peaks.
Fold in ½ of the egg whites to the cake mixture and then the other half to the mixture.
Spray bundt pan with cooking spray, and pour cake batter into the pan.
Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted comes out clean.
Let cool in pan for about 20 minutes.
Turn cake out on serving plate. Pipe frosting on top of bundt pan and sprinkle with toasted coconut.
Coconut Pecan Fudge Cake
We don't always make two coconut cakes in one week, but when we do...Yeah...it's a good week! And this recipe did not disappoint with as much rich flavor as you could fit in each scrumptious bite.
Ingredients:
Cake
2 ¼ cups sugar, divided
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
¼ cup cocoa
2 tsp. baking soda
2 tsp. baking powder
1 1/12 tsp. salt
1 cup water
1 cup buttermilk
½ cup chopped pecans
2 tsp. vanilla extract, divided
1 pkg. (8 ounces) cream cheese, softened
1 large egg
½ cup flaked coconut
1 cup semisweet chocolate chips
Glaze
2 Tbsp. butter or margarine
1 cup powdered sugar
3 Tbsp. cocoa
1 to 3 Tbsps. hot water
2 tsp. vanilla extract
Directions:
Beat two cups sugar, oil, and 2 eggs at high speed with electric mixer for about one minute.
Combine flour and next four ingredients; combine water and buttermilk together.
Add flour mixture and buttermilk mixture to oil mixture. Beat at medium speed at 3 minutes. Stir in nuts and half of vanilla.
Pour half of batter into a greased and floured bundt pan.
Beat cream cheese at medium speed until fluffy; gradually add 1 egg and remaining ¼ cup sugar. Beat just until blended. Stir in remaining vanilla, coconut and chocolate chips; spoon over batter in pan, leaving a ½-inch border around center and edge. Top with remaining batter.
Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack. Drizzle with warm glaze.
Glaze Directions:
Melt better in a saucepan over low heat.
Stir in sugar and remaining ingredients and drizzle over cake.
Yields: (10-inch) cake
May the long holiday weekend bring you the opportunity to rest, relax, bake, and celebrate everything!
In: Recipes Worth Celebrating, Recipes, Celebrations,
Tags: recipes, cake recipes, baking, celebrations
