63 Teatime Holidays
Coconut Cake Bites
Makes 20½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, separated
½ teaspoon vanilla extract
½ teaspoon coconut extract
1½ cups all-purpose fl our
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup cream of coconut
1 (7-ounce) bag sweetened fl aked
coconut
Coconut Cream Frosting
(recipe follows)
- Preheat oven to 350°. Spray a
(20-well) brownie bite pan with baking
spray with fl our.
- In a large bowl, beat together butter
and sugar with a mixer at medium
speed until light and fl uff y, 3 to 4 min-
utes, stopping to scrape sides of bowl.
Add egg yolks, one at a time, beating
well after each addition. Add vanilla
extract and coconut extract, beating
to combine.
- In a medium bowl, whisk together
fl our, baking soda, baking powder,
and salt. With mixer at low speed,
gradually add fl our mixture to butter
mixture alternately with cream of
coconut, beginning and ending with
fl our mixture, beating just until com-
bined after each addition. Transfer
batter to a large bowl.
- In the bowl of a stand mixer fi tted
with the whisk attachment, beat egg
whites at high speed just until stiff
peaks form. Fold egg whites into
batter. Using a levered 1-tablespoon
scoop, portion batter into wells of
prepared pan. (There may be batter
left over.)
- Bake until a wooden pick inserted
in centers comes out clean, approxi-
mately 18 minutes. Let cool in pan for
10 minutes. Invert pan to release cakes,
and let cool completely on wire racks.
- Line a rimmed baking sheet with
parchment paper.
- Spread coconut in an even layer on
prepared baking sheet.- Bake until coconut is lightly toasted,
approximately 3 minutes. Let cool
completely. - Place Coconut Cream Frosting in
a large piping bag fi tted with a star
tip (Wilton #18). Pipe a thin layer of
Coconut Cream Frosting onto all sides
and bottom of cakes. Press toasted
coconut onto each frosted side.
Pipe frosting in a spiral design onto
unfrosted top of cakes. Store cakes in
a single layer in an airtight container,
and refrigerate until needed, up to
3 days. Let come to room tempera-
ture before serving.
- Bake until coconut is lightly toasted,
Coconut Cream Frosting
Makes approximately 4½ cups1 cup unsalted butter, softened
¾ teaspoon kosher salt
6 cups confectioners’ sugar
9 tablespoons heavy whipping cream
3 tablespoon cream of coconut- In a large bowl, beat together butter
and salt with a mixer at medium speed
until creamy. Gradually add confec-
tioners’ sugar, alternating with cream
and cream of coconut, beating until
smooth. Use immediately.
Sugar Plum Fairy
Sugar Cookies
Makes approximately 501 cup unsalted butter, softened
1½ cups confectioners’ sugar
1 large egg, room temperature
2 teaspoons vanilla extract
3 cups all-purpose fl our
1 tablespoon fi nely ground Sugar
Plum Fairy Rooibos Herbal Tisane*
2 teaspoons baking powder
1 teaspoon kosher salt
Royal Icing (recipe follows)- Preheat oven to 400°. Line 3 rimmed
baking sheets with parchment paper. - In a large bowl, beat together butter
and confectioners’ sugar with a mixer
at medium speed until light and fl uff y,
3 to 4 minutes, stopping to scrape
sides of bowl. Add egg and vanilla
extract, beating until combined.- In a medium bowl, whisk together
fl our, rooibos, baking powder,
and salt. With mixer at low speed,
gradually add fl our mixture to butter
mixture, beating until a dough forms.
Divide dough in half. - Place half of dough on a heavily
fl oured surface. Using a rolling pin, roll
dough to a ¼-inch thickness. Using a
2½-inch Christmas tree–shaped cut-
ter, cut as many cookies as possible
from dough, and place 2 inches apart
on prepared baking sheets. Repeat
with remaining dough half. - Bake until cookies are set and
still pale, 7 to 8 minutes. Let cool
completely. - Place green Royal Icing in a medium
piping bag fi tted with a small round
tip (Wilton #3). Pipe a thin layer onto
each cookie, following tree shape. - While green icing is still wet, place
white Royal Icing in a small piping bag
fi tted with a small round tip (Wilton
#2), and pipe several dots around
each cookie. Using a wooden pick,
swirl white into green. Let dry com-
pletely. Store in an airtight container
at room temperature for up to 2 days.
*Available from Simpson & Vail, svtea.com or
800-282-8327.Royal Icing
Makes 1½ cups6 cups confectioners’ sugar
2 tablespoons meringue powder
½ teaspoon kosher salt
½ cup water
Green gel food coloring*- In a medium bowl, sift together con-
fectioners’ sugar, meringue powder,
and salt. Add ½ cup water, stirring until
smooth. Set aside ¼ cup white icing. - Add vanilla and desired amout of
food coloring to remaining icing, stir-
ring to combine. Use immediately.
*We used Wilton Juniper Green Gel Food
Coloring.