November 5, 2024

Banana Cake with Coconut Frosting

April 24, 2015 by

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We were having friends over for dinner a few weeks back, and I’d just gotten back from the store when I realized I hadn’t planned anything for dessert.  Oh no!  I did have some bananas, and I figured I had enough staples on hand to whip up a banana cake.  I lucked out and found this delicious recipe on Epicurious.com:  Banana Cake with Coconut Frosting!

This is extremely simple and it came out perfectly.  The only kind of weird thing in the recipe is the cream of coconut.  It’s not coconut milk, and it’s not coconut cream, and in fact it’s more like a syrup for making pina coladas than anything else.  I bought some earlier in the year, because I was going to make coconut-flavored yogurt for my girl.  (It’s delicious, but it does have a lot of added sugar – not exactly healthy, but okay for a splurge.)  If you don’t have it or don’t want to use it, substitute whole coconut milk or coconut cream.  Or leave it out and double the sweetened shredded coconut.  In any case, this came together quickly but was fancy enough for company.  Can’t beat that combination!

Banana Cake with Coconut Frosting

Ingredients:

For cake

  • 1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
  • 1 1/2 cups all-purpose flour plus additional for dusting pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup well-mashed very ripe bananas
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla

For coconut frosting

  • 3 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup confectioners sugar
  • 3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
  • 1 teaspoon dark rum (optional)
  • 1/3 cup sweetened flaked coconut

Directions:

  1. Put oven rack in middle position and preheat oven to 350°F.  Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
  2. Whisk together flour (1+1/2 cups), baking powder, baking soda, and salt in a small bowl.
  3. Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
  4. Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.  Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
  5. Make frosting while cake cools:
    Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.  Frost top of cooled cake and sprinkle with coconut.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Strawberry Shortcake (Gluten-Free)

February 27, 2015 by

Strawberry-Shortcake-Whole-300x199This is a recipe I shared here on GCH 2 years ago.  I love it and plan on making it soon.  Spring can’t come soon enough for me, and I look forward to farmer’s markets brimming with fresh berries!  If you can’t wait either, read on for my Gluten-Free Strawberry Shortcake!

Strawberry-Shortcake-Cut

 

Strawberry Shortcake (Gluten-Free)

Ingredients:

  • 12 eggs
  • 1/2 cup coconut oil (or butter), softened
  • 1/2 cup coconut milk (or regular milk)
  • 1/4 cup honey (or more, if you like)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoon orange juice
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup strawberries, sliced thin
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • optional – 1 or 2 teaspoons sugar (I didn’t use them, since my berries were really sweet. If your strawberries aren’t as sweet as you’d like, add the sugar to the whipping cream)

Directions:

  1. Preheat the oven to 350*F. Grease two 8-inch round cake pans, and then cut a circle of parchment paper for the bottom of each pan, and grease that too. (You can do this without parchment paper, but you will need to be really liberal with the coconut oil / butter / cooking spray on the bottom of the pan. The cake stuck the first time I made it, so the next time I used parchment paper, and it was perfect!)
  2. In a very large bowl, using a stand mixer or a hand mixer, beat the eggs until frothy. Beat in the softened coconut oil and milk, blending well. Mix in the honey, vanilla, orange zest and orange juice. Beat until foamy again.
  3. In a small bowl, stir together the coconut flour, baking powder and salt. Then, a little at a time, blend the flour mixture into the egg mixture. Mix well, making sure there are no lumps.
    Divide the batter between the two prepared pans and bake for 35-40 minutes. When a toothpick comes out dry, remove from the oven and cool for ten minutes. Remove from pans, and finish cooling on a rack.
  4. While the cake is cooling, place the beaters of your hand mixer and a metal mixing bowl in the freezer for half an hour. Slice the strawberries and put back in the fridge until ready to use.
    When the beaters and bowl are very cold, beat the whipping cream with the vanilla (and optional sugar) until stiff peaks form. To decorate: spread a very thin layer of whipped cream on the top of one cake. Make concentric circles of strawberry slices (use half the strawberries, saving the other half for the top), then cover with a thick layer of whipped cream. Place the other cake on top of this, cover with the rest of the whipped cream and the rest of the strawberries. Refrigerate until ready to serve.

This is not a very sweet cake, since it relies on the berries for sweetness. If your berries are not sweet enough for your taste, you can add more honey to the cake, and the optional sugar to the whipped cream.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Strawberry Overload Cake

May 16, 2014 by

Strawberry Overload Cake sliceDespite my tomboy nature, both my daughters are girly-girls.  Princesses, fairies, dress-up, and everything pink rules their world.  This year we ended up celebrating my three year-old’s birthday on Mother’s Day, so I had a lot going on and didn’t want to spend too much time planning and decorating an elaborate cake.  Instead, I found a recipe online for a strawberry cake, created a strawberry frosting for it, and filled it with even more fresh strawberries.  The result is Strawberry Overload Cake!

The strawberry flavor comes from three sources:  fresh berries, frozen berries, and strawberry Jell-O.  Be sure to keep the cake in the fridge until time to serve.  The original recipe called for two 9-inch round cake pans, but I used a rectangular 9×13 pan and cut that in half to make two layers.  Your girly-girl will delight in the layers of pink in this sweet treat!

Strawberry Overload Cake resize

Strawberry Overload Cake

Ingredients:

  • 1 1/2 cups sugar
  • 1 three-ounce package of strawberry Jell-O
  • 1 cup butter, softened
  • 4 eggs, room temperature
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 cup pureed frozen strawberries

Directions:

  1. Preheat the oven to 350*F.  Grease and flour your pans (two 9-inch round, or one 9×13 rectangular.)
  2. Cream together the sugar, Jell-O and butter.  Blend in the eggs, one at a time.
  3. In a small bowl, mix together the flour and baking powder.
  4. Add the flour mixture and milk to the butter mixture, alternating flour and milk, and blend well.  Mix in the pureed strawberries.
  5. Pour batter into pans and bake.  Check the cakes at 25 minutes.  I took mine out at about 35 minutes, because I was using a bigger pan.  Do a toothpick test to make sure the cake is not wet inside.
  6. Cool for ten minutes in the pan, then turn out on a rack to continue cooling.

For the frosting and filling:

Strawberry Frosting

Ingredients:

  • 1 8-ounce package of cream cheese, room temperature
  • 1 stick butter, room temperature
  • 1 cup frozen strawberries
  • juice of 1 lemon
  • 1/2 cup powdered sugar
  • 1 cup whipped cream (or try Cool Whip)
  • 1 cup fresh strawberries for layering

Directions:

  1. In a pot with a lid, simmer the frozen strawberries and break them up with a wooden spoon, smashing them.  When they are all cooked and smashed, add the cream cheese, butter, and lemon juice and beat with a hand mixer.
  2. Add in the powdered sugar, beating well.  Beat in the whipped cream.  Taste.  It should be sweet tart – the cake is very sweet, so I wanted the icing to be a little different.  You can add a squeeze more lemon if you like, or  take it the other direction and add more sugar if you like.  It’s pretty flexible and you can change it to suit your taste.

To assemble:

  1. Cut the large cake in half, width-wise, so you have two 9×6 rectangles (or just put one of the round cakes on a plate.)  On a large serving platter, place the cake on the bottom, and frost the top of it with about half a cup of the frosting.  Slice the fresh strawberries and layer them over the frosting.  Carefully add another layer of frosting on top of the fresh berries.  Then place the next layer on top and frost the whole thing, top and sides.  Garnish with more fresh strawberries.
  2. This cake is kind of dense and rich, so small pieces are a good thing.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Mocha Brownie Torte

November 22, 2013 by
mocha brownie torte
I remember the first time I had something other than pumpkin pie for dessert at Thanksgiving, and it BLEW MY MIND.  We spent the holiday with another family when I was 12, and for dessert they had pumpkin pie and a chocolate silk pie.  It was inconceivable to me that there could even be anything else for dessert besides the standard pumpkin pie, yet here was chocolate! It was a game-changer for me.  So while I always look forward to pumpkin pie, I like to make a second dessert too.  Believe it or not, there might be someone at your table who doesn’t adore pumpkin pie.  For a change of pace, and for those non-pumpkin people, may I suggest Mocha Brownie Torte?
You can, of course, omit the nuts if you have an allergic family member, but I really recommend you leave them in – the walnuts add crunch amidst the dense and chewy brownie. And the frosting? Heck, I’d happily mix up a batch right now to eat with a spoon. I dare say I like the frosting more than ice cream. Yes, it’s that good!  To simplify your Thanksgiving day, bake the cakes the night before, cool on racks, and wrap in plastic wrap overnight.  The morning of Thanksgiving, frost the cake and let it chill in the fridge while you make the rest of your dinner.
Mocha Brownie Torte
(recipe is courtesy of my Mom’s battered and splattered 1970’s Betty Crocker Cookbook)
Ingredients:
  • 1 package (15 oz.) fudge brownie mix
  • 1/4 cup water
  • 2 eggs
  • 1/2 cup chopped walnuts (pecans would be nice too)
  • 1 1/2 cups chilled whipping cream
  • 1/3 cup packed brown sugar
  • 1 tablespoon powdered instant coffee or espresso
  • Shaved chocolate for garnish
Directions:
1.) Preheat oven to 350 F. Mix brownie mix, water and eggs. Stir in the nuts. Grease and flour (2) 8-inch cake pans. Divide the brownie mix evenly in the pans.
2.) Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes. Remove the cakes from the pans and let them cool completely on a baking rack.
3.) Chill a big metal bowl and your beaters in the freezer for a while. Pour the whipping cream into the cold bowl and beat with an electric mixer for 2 minutes. Gradually add the brown sugar and powdered coffee. Continue beating until stiff peaks form.
4.) Put one cake down on a serving tray, flattest side down. Top with one cup of the whipped cream frosting. Put the other cake on top of the frosting, so the flattest side is up, and use the rest of the frosting to cover the top and sides of the torte. Grate or shave some dark chocolate over the torte and chill for at least an hour before serving.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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GCH:What’s on Your Plate? – Uncle Everett’s Coffee Cake

December 23, 2012 by

Note from my Aunt Phyllis:
Everett started making this, several years ago, when our family was small enough that one cake was enough to go around!! Now, he has to make two of them!! Every Christmas Eve, before noon, you can find Everett and I in the kitchen making this recipe.  We have this after Midnight mass, along with Pork Roast sandwiches for the family. Everett wouldn’t think it was Christmas if we didn’t fix a pork roast for breakfast!! That was the tradition in his family and we have continued it into ours.

I asked if my Aunt would mind if I shared her and Uncle Everett’s recipes here on our blog, and she said, “I would be honored!”  So here go…. Uncle Everett’s Coffee Cake!! 🙂  ENJOY!!

Uncle Everett’s Coffee Cake

Ingredients:

For the Dough:
2 pkgs–dry yeast
1/4 cup–warm water
1 cup–scalded milk
1/2 cup–shortening
2 teaspoons–salt
1/4 cup–sugar
2 well beaten–eggs
4 1/2 cups–flour
.
Honey Nut Filling:
1/2 cup honey
1/4 cup sugar
grated rind of 1 orange
1 Tablespoon orange juice
1 teaspoon–cinnamon
1/3 cup chopped raisins
1/3 cup chopped nuts
1 Tablespoon melted oleo
.
Glaze:
1/2 cup honey
1/2 cup sugar
1 Tablespoonmelted oleo
1 Tablespoon grated orange rind
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Directions:
Dissolve yeast in warm water. Scald milk. Add the shortening, sugar and salt. Stir until the shortening is melted. Add the yeast mixture and the eggs. Beat well. Add flour and knead until smooth.(This is a very soft dough). Place in an oiled bowl and allow to double in bulk. Punch down and let rise for another 10 minutes. (Use a generous amount of flour when you roll this, as it is very sticky).
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Divide the dough in two parts and roll each, to 1/2 inch thickness. Brush with melted oleo and cover with the Nut Filling. Roll like a jelly roll and slice in 1 inch slices. Arrange, in an oiled tube pan, in layers. Allow to rise until doubled. Bake at 350 degrees for 45–60 minutes. Cool in the pan. Remove and pour the heated glaze over the top and a bit on the sides.
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Bon Appetit,
Christi
If you are interested in joining an Online Bible Study here at Girlfriends Coffee Hour, click HERE to check out what’s coming up in January of 2013!
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