Monday, May 21, 2012
Mother's Day Baking
I decided to make a coconut cake for Mother's Day since it's my mom's favorite. I especially like this recipe from Paula Deen's cookbook "The Lady & Sons Just Desserts" entitled 'Cool and Creamy Coconut Cake'. As you can see by the state of my cookbook, I've made this recipe a few times before! The reason why I LOVE this cake is because it is super-moist and is best when made the day before serving. It's also ultra-easy and reminds me of Tres Leches cake, which I adore and even chose as my wedding cake.
Here is the recipe:
Cool & Creamy Coconut Cake
1 box yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 (8 oz.) tub of whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut
Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. Prepare cake mix as package directs. Pour batter into pan; bake as directed. Remove from oven. Using a fork or skewer, poke holes in the entire cake. After mixing condensed milk and cream of coconut, slowly pour over warm cake. Cool cake completely. Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares. This cake is best if prepared a day or two ahead of serving so all the liquid can be soaked up by the cake.
Yield: 12 servings
Mixing up the cake batter in my beautiful Kitchen Aid mixer. My mom has had one for as long as I can remember and taught me to bake with it. Naturally, I had to have my own. I've worked with a couple of other stand mixers and hand mixers while in college and I can say - nothing compares to a Kitchen Aid. My husband gave me this one for Christmas and it proudly reigns over my countertop as THE most important appliance, and the prettiest one too. :)
The batter is ready to bake - I usually have to bake mine a bit longer than what most recipes call for. It takes a while to get to know your oven, but eventually you figure out its particular quirks. When we moved into our new house a couple of years ago, I had to switch from cooking on a gas stovetop and oven to electric - that was a major adjustment!
Getting what I call the 'soaking mixture' ready to go while the cake bakes. I just love coconut and especially Coco Lopez, which I use to make homemade Coconut Ice Cream during the summer.
You've got to stab little holes all over the cake so that the delicious mixture of Coco Lopez & sweetened condensed milk can seep into the cake and make it incredibly moist.
Close-up of my stab-work. It's quite cathartic. This cake is dead, for sure.
Time to pour all of that coconut-sweetened goodness over the cake. When you first pour it on, it might seem like the cake won't absorb it. Take your spatula and gently smear it all over the cake and it will eventually soak in.
Frosted with Cool Whip and sprinkled with shredded coconut, it is ready to sit overnight so it can take its sweet time to soak in the coconut sauce. I always receive lots of compliments on this cake whenever I bring it anywhere. It isn't the prettiest cake, but what it lacks in aesthetics, it makes up for in flavor.
Since I knew I wasn't going to be able to spend Mother's Day with my Grammy (my dad's mother), I decided to make one of her recipes to take to my in-law's so that she could be with me in spirit. I immediately thought of the Ambrosia she serves at most family gatherings since she had chosen NOT to serve it at Easter. What was she thinking? There are certain dishes that one counts on being there when one goes to a family gathering or holiday meal. For example, my Oma (my mom's mother) always makes mashed potatoes and my late honorary grandmother always used to make German Sweet Rice (most people call it rice pudding). Luckily, my Oma fills in and continues to make the Sweet Rice, so we always think of my honorary grandmother, Manda, when we eat it. I remember one year that Oma forgot to make the mashed potatoes and let's just say that she hasn't ever let us down since then. I was similarly disappointed when the Ambrosia was missing at Easter.
I was damn sure going to have it one way or another at the next family event and since I couldn't spend the day with Grammy, I brought her Ambrosia with me. It was the first time for me to make this dish, but Grammy told me that it was the easiest recipe in the world and that there were only five ingredients.
Some of you may turn up your nose at Ambrosia, but when you've had it at every family holiday meal since you got off the bottle AND it is lovingly prepared by your Grammy, it becomes a sacred and favorite dish.
It's such an old recipe, tres chic in the 50's, but still a goodie, if not fashionable in 2012. Versions of Ambrosia date back as early as 1877. For some fun facts on Ambrosia, click here.
1 cup sour cream
1 can chopped pineapple
1 can mandarin oranges
1 cup coconut
1 cup mini-marshmallows
Mix all together in a bowl and serve!
My Grammy always serves her Ambrosia in a crystal compote. Since I don't have one, a crystal bowl will have to substitute until I can find my very own compote.
Grammy's Ambrosia was a huge hit at my mother-in-law's house, despite being such an old and simple recipe. Three people asked me for the recipe. I'd say that was a success and although I couldn't be with Grammy that day, I still felt like she was with me.