I usually don’t like making cakes, I feel like making the batter doesn’t take enough time and it requires no skill. There is one cake I will never get sick of making though and that is this cake, Classic white, and that is because for this cake you don’t just mix everything together and add eggs..you also have to beat together egg whites “until stiff peaks form” and then carefully fold them in. This cake is beautiful and if you choose to add lemon flavoring..its perfect for spring! I got the recipe from my all american cookery book.
Very easy just start by creaming the sugar and butter which is just mixing the two.
Then combine the flour and baking powder, add to the butter and sugar mixture alternately with one cup of milk
..mix well after each addition. Add the salt and extracts, instead of lemon you could do almond, just vanilla, maple, coconut, or even walnut.
This is where it gets fun 🙂 beat the 6 egg whites until stiff peak forms (you can save the yolks and make a yellow cake! I’ll post the recipe for that cake next time) after gently folk in to the batter.
Divide the batter equally in to two cake pans that are buttered and floured (make sure you flour the pans, I didn’t think it necessary and a bit of the cake stuck to the bottom even though the pans were greased)
Bake for 25 to 30 minutes at 375, if the cake starts browning too quickly, cover the cakes with tin foil, then let them continue baking.
I finished the cake with lemon icing that was perfect with the cake..heres the recipe:
3 tablespoons butter
3 cups sifted powder sugar
2 tablespoons lemon juice
1 tablespoon water
dash of salt
Just combined the ingredients in a bowl with a whisk till combined.
I also topped the cake with strawberries because my best friend said it would look good..and she was right..not only looked good but tasted amazing!!
Hope you all have an amazing weekend and an awesome Easter Sunday!
If you like cake or maybe coconut or cream cheese try this cake!!!! It was honestly amazing! I made this cake when my friend was over this past weekend and it was awesome! Now if you do make this cake make sure you serve it after it spends the night in the fridge, its amazing cold :). I found this recipe in Bon Appetit magazine, this cake is from a resteraunt called “Hominy Grill” and they call it “Classic coconut cake” but I thought coconut cream pie cake was a more appropriate name since it describes the cake perfectly. Now this is a dense dense cake, all you need is one slice..you do not go back for seconds with this one..the cake is like a meal! It took me a while to realize this cake was like coconut creme pie though..but if after reading this you try the recipe and finish the cake and let it cool over night…and then the next day you take a bit you’ll realize what i mean right away.
k so for this recipe you will need:
for the cake:
- nonstick vegetable spray
- 2 cups all-purpose flour
- 1 1/2 cups sweetened flaked coconut
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups sugar
- 1 cup butter
- 5 egg yolks
- 4 eggs whites
for the frosting
- 31/2 cups powdered sugar
- 1 8 ounce package of cream cheese
- 1/2 cup butter
- 2 teaspoons vanilla extract
- extra coconut to cover the beautiful cake
K, so to start preheat the oven to 350 and coat two 9 inch cake pans with nonstick spray..set aside. Mix the flour and coconut in a medium bowl set aside. Whisk buttermilk and baking soda in a small bowl(..k little insider help..don’t use a coffee cup or something that can barely hold a cup..the buttermilk mixture expands so use a big enough bowl so you don’t have to dirty up 3 dishes for this one step haha) set aside.
Beat sugar, and butter in a large bowl until light and fluffy…2 minutes..add the egg yolks and beat to blend. Add the flour mixture in 3 additions alternately with buttermilk mixture in 2 additions..beating just to blend.
Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter and fold in just to blend. Fold in remaining egg white mixture in two additions.
Divide the batter between the two cake pans and bake the cakes for about 35 minutes. When the cakes are done remove them from the pans and let them cool on racks.
Use an electric mixer and beat sugar, cream cheese, butter and vanilla in a large bowl until blended. When the cake has cooled start frosting and when the cake is completely covered with this deliciousness start topping with more coconut…I sprinkled coconut all over, even on the sides and it came out perfect 🙂 .
I hope you decide to give this cake a try..its worth it.
Hope you all have an awesome Friday and amazing weekend!!! 🙂