Taste of Home_-_October 2019

CONTEST

60 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Coastal Coconut Cream Cake

This is my son’s county

fair cake recipe. He

was awarded a top-10

prize and auctioned his

cake for big bucks!

—Amy Freeze, Avon Park, FL

Prep: 45 min. + chilling

Bake: 35 min. + cooling

Makes: 16 ser vings

1 cup butter, softened

2 cups sugar

1 ¹ ₂ tsp. coconut extract

4 large eggs, room temperature

3 cups all-purpose flour

1 ¹ ₂ tsp. baking soda

1 ¹ ₂ tsp. baking powder

1 tsp. salt

1 cup canned coconut milk

¹   ₂ cup cream of coconut

¹   ₄ cup sweetened shredded

coconut

FILLING

1 cup sugar

6 Tbsp. cornstarch

1 can (20 oz.) unsweetened

crushed pineapple, undrained

2 Tbsp. butter

FROSTING

3 ³ ₄ cups confectioners’ sugar

1 cup shortening

¹   ₂ cup butter, softened

1 ¹ ₂ tsp. meringue powder

³   ₄ tsp. coconut extract

¹   ₄ tsp. salt

2 to 3 Tbsp. canned coconut milk

2 cups sweetened shredded

coconut, toasted

1. Preheat oven to 350°. Line bottoms
   of 2 greased 9-in. round baking pans
   with parchment; grease paper.


2. Cream butter, sugar and extract
   until light and fluffy. Add 1 egg at a
   time, beating well after each addition.
   In another bowl, whisk flour, baking
   soda, baking powder and salt; add to
   creamed mixture alternately with
   coconut milk, beating well after each
   addition. Fold in cream of coconut
   and shredded coconut.


3. Transfer to prepared pans. Bake
   until a toothpick inserted in center
   comes out clean, 35-40 minutes. Cool
   in pans 10 minutes before removing
   to wire racks; remove paper. Cool.


4. For filling, in a saucepan, mix sugar
   and cornstarch. Whisk in pineapple
   and butter. Cook and stir over medium
   heat until mixture is thickened and
   bubbly. Reduce the heat to low; cook
   and stir 2 minutes longer. Remove
   from heat; cool completely.


5. For frosting, in a large bowl, beat
   confectioners’ sugar, shortening,
   butter, meringue powder, extract,
   salt and enough coconut milk to
   reach desired consistency.


6. Using a serrated knife, cut each
   cake in half horizontally. Place 1 cake
   layer on a serving plate; spread with
   one-third of filling. Repeat twice. Top
   with remaining cake layer. Frost top
   and sides of cake with frosting. Gently
   press toasted coconut into frosting
   on sides of cake. Refrigerate at least
   4 hours before serving.
   1 slice: 788 cal., 41g fat (23g sat. fat),
   96mg chol., 560mg sod., 103g carb.
   (81g sugars, 2g fiber), 5g pro.

Vanilla-Glazed

Gingerbread Scones

My soft scones have big holiday

flavor and are a different twist on

more traditional cake or cookies.

—Colleen Delawder, Herndon, VA

Prep: 25 min. • Bake: 15 min.

Makes: 12 ser vings

2 cups all-purpose flour

¹   ₄ cup packed light brown sugar

2 ¹ ₂ tsp. baking powder

1 ¹ ₂ tsp. ground cinnamon

1 tsp. ground ginger

¹   ₄ tsp. salt

6 Tbsp. cold butter

³   ₄ cup heavy whipping cream

1 large egg, room temperature

¹   ₄ cup molasses

1 Tbsp. maple syrup

GLAZE

1 cup confectioners’ sugar

¹   ₄ cup heavy whipping cream

1 tsp. vanilla extract

Dash salt

¹   ₄ cup minced crystallized ginger

1. Preheat oven to 400°. In a large
   bowl, whisk the first 6 ingredients.
   Cut in butter until mixture resembles
   coarse crumbs. In another bowl, whisk
   cream, egg, molasses and syrup until
   blended; stir into crumb mixture just
   until moistened.


2. Drop dough by ¹₄ cupfuls onto a
   parchment-lined baking sheet. Bake
   until golden brown, 12-15 minutes. In
   a small bowl, combine confectioners’
   sugar, cream, vanilla and salt; stir until
   smooth. Drizzle over scones; sprinkle
   with ginger. Serve warm.
   1 scone: 299 cal., 14g fat (8g sat. fat),
   53mg chol., 226mg sod., 42g carb.
   (23g sugars, 1g fiber), 3g pro.

Coastal

Coconut Cream

Cake

Vanilla- Glazed

Gingerbread

Scones

Third Place

Continued on page 62 E