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
- Preheat oven to 350°. Line bottoms
of 2 greased 9-in. round baking pans
with parchment; grease paper. - 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. - 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. - 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. - For frosting, in a large bowl, beat
confectioners’ sugar, shortening,
butter, meringue powder, extract,
salt and enough coconut milk to
reach desired consistency. - 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
- 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. - 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
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