WHITE CHOCOLATE RASPBERRY BUNDT CAKE

            
If you want a quick and easy but extremely moist and delicious cake, this recipe is it!  The white chocolate isn't overly strong and melts in the cake so you don't actually get bites of it, but it gives the cake a really nice flavor.  I wanted to make it but knew my annual exam was only a couple weeks away, so I knew better than to have a whole cake around.  I gave big hunks to 3 different households and everyone told me they had it with their coffee in the morning and that it was delicious.  I don't drink coffee, but I not only had it in the morning but kept slicing teeny slices off and on all day because it was so moist and yummy.  That weakness is why I gave a lot away -- now after my annual no holds barred!!  As CRaye's daughter Brooke says,  I am just "cooking the books"!  Those blood tests will give me permission to eat all the sweets I want til the next year -- right?  Obviously you could do a variety of pie fillings, but I have always liked raspberry with white chocolate, so I stuck with the original recipe.  Kim wants to do cherry pie filling since it is her favorite.  Peach, apple, any of them work, but I would suggest running them through a food processor if you use something that has big chunks in it.

1 white cake mix (I used Duncan Hines)
1 3.3 oz. pkg instant white chocolate pudding or vanilla if you can't 
        find it (My HEB had Godiva instant white chocolate)
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. canola or vegetable oil
1-1/2 c. white baking chips, chopped or 9 oz white chocolate baking
        bar, chopped *
1 c. raspberry pie filling (I used a probably 1-1/2 c.)**

Grease and flour a bundt pan or spray with Baker's Joy.  Preheat your oven to 350 degrees.

Beat together the first six ingredients until mixed well, about 2 minutes.  Fold in the white chocolate.  

Fill prepared pan with half of the batter.  Spoon half of the raspberry filling in separated spoonfuls over the bater so it looks like separate clumps.  Using a knife swirl the filling through the cake a couple of times.  Don't overdo it.  Pour remaining better evenly over that filling.  Spoon on remaining pie filling, repeating the swirling process again.

Bake for 50-55 minutes, until a toothpick comes out clean, putting it back in the oven only 3-5 minutes each time until it comes out clean. Remove from oven and let cool for 20 minutes.  Flip onto a platter and cover with a tea towel until it cools.

Frosting:

1/2 c. white chocolate chips, or 3 oz. white chocolate baking bar,
        chopped*
4 oz. cream cheese, softened
2 TB butter, softened
1/2 t. vanilla
1 c. powdered sugar

Melt the chocolate in the microwave, 20 seconds at a time, stirring until it is melted.  Let it cool for 3 minutes.  Add the cream cheese, butter & vanilla and beat on medium speed until well blended. Slowly add the powdered sugar and beat well.  Put the frosting in the microwave about 15 seconds so it will be slightly runny enough to drizzle over cake.  If it's not runny enough only microwave 10 seconds at a time until you can pour it over the cake.  Drizzle over entire cake.  Let it cool until it sets up before eating.

*I recently learned that white baking chips aren't really white chocolate because they don't have cocoa butter in them.  I bought three 4 oz. bars of Ghirardelli white chocolate baking bars, and used 2 bars + 1 oz of the third bar in the cake and the remaining 3 oz of the third bar in the frosting.

**There is significantly more than 1 c. raspberry filling in a can.  The filling floats to the bottom and since I used 1-1/2 c. of it, the filling section of the cake was liquid-y.  I didn't mind it at all, but I might just use 1 cup next time.  If you use a different fruit filling that has chunks you should definitely run it through a food processor or blender first to minimize the chunks.

COCONUT SHEET CAKE WITH COCONUT BUTTERCREAM

                            

I am going to suggest to anyone who doesn't like coconut to use this recipe without the coconut in the cake or on top of the frosting. The cake is so moist and flavorful, and the buttercream is absolutely the best I have ever had.  I would still suggest putting the coconut flavoring in the cake and buttercream, because I am betting what you don't like is the texture of the coconut.  The flavoring is very subtle anyway.  So if you love a moist white cake with buttercream icing, give this cake a try.  There was an overabundance of buttercream, so to blog this I cut the recipe down by one third.  I will blog the table I found on how to cut down ingredients, because math isn't my strong subject.  (It will be in the Hints section of this blog.)  Obviously I haven't tested these new amounts, but I am quite sure it will be enough icing.  I have lots of buttercream in the frig that I couldn't bear to toss, so I will have to make some cupcakes or something to slather it on.  Also I had a hard time finding the unsweetened coconut flakes for another recipe I recently made, so I ended up having to order them on Amazon and it came in a 4-pack.  Because of that I was determined to find another recipe that called for them and am so glad I found this one.  I think it would be fine to use unsweetened shredded coconut on top, and that is much easier to find.  Whatever you decide on the use of coconut, this is one cake you don't want to skip!

2 sticks unsalted butter, at room temperature
3 c + 3 TB cake flour, sifted
1-3/4 c. granulated sugar
1 TB baking powder
1 t. table salt
2 t. coconut extract
1 t. vanilla extract
2 large eggs, at room temperature
2 large egg yolks, at room temperature
3/4 c. sweetened coconut cream, such as Coco Lopez
3/4 c. whole milk, at room temperature
1 lightly packed cup sweetened shredded coconut

Position a rack in the center of the oven and preheat it to 350 degrees.  Grease a 13x9" pan.  Line with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, baking powder, and salt.  Beat on low speed to combine.  Add the butter and beat until the butter is coated in flour and resembles coarse meal.  Add the extracts and then the eggs and yolks, one at a time, beating until just combined.  Add the coconut cream, then the milk and increase the speed to medium.  Beat until the batter is smooth and glossy, about 30 seconds.  Fold in the shredded coconut by hand.

Transfer the batter to the prepared pan and bake about 30 to 35 minutes, rotating the cake halfway through, until a cake tester comes out clean or with a moist crumb or two.  Let cool in the pan on a rack for about 10 minutes.  Carefully invert the cake onto the rack, then flip right-side up to cool completely.

Buttercream:

2 sticks unsalted butter, at room temperature
3-1/2 c. powdered sugar, sifted
7 TB sweetened coconut cream, such as Coco Lopez
1-1/2 t. coconut extract
1/4 t. (slightly heaping) table salt
1-1/3 c. unsweetened coconut flakes, toasted

In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium-low speed until smooth and light in color, about 3 minutes.  Add the sugar a cup at a time, alternating with the coconut cream and making sure that each addition is fully incorporated.  Scrape the bowl with a spatula as needed.

Add the extract and salt and continue beating on medium speed for 5-10 minutes until the frosting is light, creamy, and fluffy.  Generously spread the cooled cake with the frosting in decorative swoops.  Sprinkle with the toasted coconut.  Store the cake lightly wrapped in saran at room temperature for up to 3 days.

COCONUT LOAF CAKE

                         
When I saw this I knew all my coconut lovers would enjoy this cake, but I didn't realize they would become obsessed with it.   I made it to take to Palm Springs for our 40th anniversary celebration.  Eric joined us from LA, and we rented a house with a wonderful pool and spent the week in the pool and cooking together.  This cake was gone by day two, and Lauren immediately wanted us to get the ingredients to make another one.  I have given the recipe to everyone I know who likes coconut, and everyone loves it.  If you are one who likes desserts less sweet you might want to cut back a little on the glaze, but I like it the way it is.

3/4 c. unsalted butter, softened

1-1/2 c. sugar

3 large eggs, room temperature

1/4 t. coconut extract

1-1/2 c. all-purpose flour

1/2 t. baking powder

1/2 t. kosher salt

1/2 c. canned unsweetened coconut milk*

1 c. sweetened shredded coconut

Coconut Glaze (recipe follows)

Preheat the oven to 300 degrees.  Line the bottom of a 9x5" loaf pan with parchment paper.  Spray parchment with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 4-5 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.  Beat in coconut extract.

In a medium bowl, whisk together flour, baking powder, and salt.  With the mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.  Beat in coconut.  Spread batter into prepared pan and bake until a wooden pick inserted in the center comes out clean, about 80 minutes.  With a knife loosen the sides and then remove from pan and spread Coconut Glaze onto warm cake.  Serve warm or at room temperature.  Store leftover in Saran Wrap.

COCONUT GLAZE

1 c. confectioner's sugar

1/4 c. canned unsweetened coconut milk

1/4-1/2 c. sweetened shredded coconut

In a small bowl, whisk together sugar and milk until smooth.  Stir in coconut.

*Canned coconut milk is found in the Asian section at the grocery store.

COCONUT CAKE WITH BERRY FILLING

I admit this cake is a bit time-consuming, but it isn't difficult.  If someone you love loves coconut and you want to do something especially nice for them, this is the cake.  I made it this weekend, and JT said it might be the best cake he has ever eaten; Scott said it was a “moaner”; Logan said it was “damn good”; and Kim thought it was light and airy and absolutely perfect.   The recipe called for raspberry preserves, but Logan wanted blueberry preserves, so honestly any berry that you like will be enjoyable.  Trust me, if you like coconut this cake is for you!

3 c. sifted cake flour (sift before measuring)

2 t. baking powder
¼ t. salt
1 c. unsalted butter, room temperature
1 lb. powdered sugar
4 egg yolks, well beaten
1 c. coconut milk
1 t. vanilla
1 t. coconut extract
14 oz. shredded coconut, divided
4 egg whites, well beaten with a mixer, almost to meringue stage
Good quality berry preserves of choice, at least 1 cup *

Preheat oven to 350 degrees.  Grease and flour 2 – 8 or 9” cake pans.

Combine the cake flour, baking powder and salt in a bowl.  Sift these ingredients together 3 additional times.

In a mixing bowl, cream butter thoroughly adding sugar gradually.  Continue creaming until light and fluffy.  Add the egg yolks and beat well.  Slowly add the flour mixture alternately with the milk, beating well after each addition.  Stir in extracts and 1 c. shredded coconut.  Fold in the egg whites gently until well combined.

Pour into prepared pans and bake about 35 minutes for 8” pans and about 30 minutes for 9” pans, or until a wooden pick inserted in center comes out clean.  Don’t overbake.  Cool in pan about 10 minutes and then remove from pan and cool completely, covering cake with a light tea towel to keep it from drying out.

*If you choose raspberry, blackberry, or strawberry, you might want to press it through a sieve slowly to get out all the seeds.  Blueberry doesn’t have seeds so it is an easier yet delightful choice.

FROSTING:

1 c. whole milk

3 TB flour
1 c. unsalted butter, room temperature
1 c. white sugar
½ t. vanilla extract
½ t. coconut extract
1-1/2 c. powdered sugar
Rest of 14 oz bag of shredded coconut

In a saucepan, use a whisk to blend flour into milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 more minutes.  Remove from heat and cover the surface with plastic wrap.  Cool to room temperature without stirring.

In a medium mixing bowl beat butter, white sugar and extracts until light and fluffy.  Add cooled milk mixture a quarter cup at a time, beating on low speed after each addition until smooth.  Add powdered sugar ½ c. at a time, beating well afterward.  Beat until mixture is light and fluffy.

Slice each layer in half.  Spread a thin layer of preserves on the bottom layer and lightly sprinkle shredded coconut.  Put on second layer and spread with frosting.  On third layer do preserves and coconut again.  Top with fourth layer and spread entire cake with frosting.  Sprinkle coconut on top of the cake and lightly press coconut into the sides of the cake.

FUNFETTI CUPCAKES

Who doesn’t like funfetti cupcakes?  They are Lauren’s favorite so I went to the Brown Eyed Baker’s blog, and these were listed in her top ten favorite cupcakes.  I knew I had a winner and as usual her cupcakes are flavorful and moist.  For the first time though I wasn’t blown away by her buttercream frosting, so I have instead listed a more flavorful frosting.  These were taken to a crawfish boil at Zeke and Kenzie’s, and I swear I don’t remember seeing so many children 3 years old and younger in one place in a very long time!  I did hear one Dad say to his young daughter “Look me in the eye and say I agree not to have another cupcake.”  He actually made her stand there until she said I agree! – Awww Dad :-(

1-3/4 c. cake flour

1-1/4 c. all purpose flour

1-3/4 c. sugar

2-1/2 t. baking powder

1 t. kosher salt

1 c. unsalted butter, at room temperature, cut into ½” cubes

4 eggs

1 c. whole milk

2 t. vanilla extract

½ c. rainbow sprinkles (approximately 1 bottle)

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.

In the bowl of a stand mixer, add the flours, sugar, baking powder and salt and mix together on low speed for one minute.  With the mixer on low, add the butter a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.  Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions.  Slowly pour in the milk and vanilla and mix until combined.  Increase the mixer speed to medium and beat for 2 minutes, until the batter is smooth, scraping the sides of the bowl as needed.  Using a rubber spatula, gently stir in the sprinkles.

Fill the liners two-thirds full (about ¼ c. of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean.  (My oven took 15 minutes so be sure and don’t overbake them.)  Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

Frosting:

1 c. unsalted butter, room temperature

4 c. powdered sugar, SIFTED

¼ t. table salt

1 TB vanilla extract

Up to 4 TB whole milk or heavy cream

Rainbow sprinkles, for decorating

Beat the butter for a few minutes with a mixer with the paddle attachment on medium speed.  Turn the mixer speed to the lowest setting and slowly add the powdered sugar until the sugar has been incorporated with the butter.  Increase the mixer speed to medium and add the vanilla extract, salt, and 2 TB of milk or cream and beat for 3 minutes.  If you want a thinner frosting add more milk/cream 1 TB at a time.

Either spread the frosting on the cupcakes or pipe it on and garnish with additional sprinkles.  Store them in an airtight container at room temperature for up to 3 days.

MAMA DINGES CARROT CUPCAKES

I was looking for a carrot cake recipe that didn't include pineapple, raisins or other added flavors.  Lauren likes carrot cupcakes with just carrots, and so of course I went on a quest to find one that would come close to the ones sold at Upper Crust Bakery which are our very favorites!  I knew I couldn't go wrong with this recipe from Kim's Mom.  After all, her recipe of the Blueberry Kouga has us all moaning every time we have it!  This recipe definitely didn't disappoint either and is very moist and delightful.  The cream cheese frosting is different than other recipes I have made, calling for 2 pkg. of cream cheese and less powdered sugar.  We liked it a lot, but it is strong with cream cheese, so if you want a milder frosting you might consider making the one that calls for less cream cheese but also butter.  Since it was Easter I found these cute gummy carrots to put on top, but normally I would do chopped nuts.

2 c. flour
2 c. sugar
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1 t. salt
4 eggs
1-1/2 t. vanilla
1-1/2 c. canola oil
3 c. finely grated carrots
1-1/2 c. chopped nuts, if desired

Preheat the oven to 350 degrees.  Butter and flour three 9" cake pans or put paper liners in cupcake tins.

Combine flour, sugar, baking soda, cinnamon and salt and set aside.  In a mixer beat eggs, oil and vanilla.  Slowly add the dry ingredients and beat until just combined.  Beating too much will make the cake heavy.  Fold in the carrots and if desired, nuts.  Bake about 45 minutes for cakes or 25 minutes for cupcakes, until toothpick comes out clean.

Frosting:

16 oz. cream cheese at room temperature
2 c. or more powdered sugar
1/2 c. heavy whipping cream
1/2 t. salt
Nuts, if desired

Beat cream cheese and powdered sugar on high for one minute.  Add salt and whipping cream and beat until combined.  Sprinkle nuts on top, if desired.  Keep refrigerated.

COCONUT CUPCAKES

It has become a tradition that I bring cupcakes to our Travis family Easter crawfish boil, and coconut cupcakes are always requested.  I finally remembered to have Lauren take a picture for me -- obviously she does a much better job than I do of taking them too!  Justin thinks these are moaners, but of course he loves all things coconut.  They are pretty yummy if I do say so myself.  The recipe came from browneyedbaker.com, and I have made several of her cupcakes and been pleased with them.  The coconut isn't over-powering, but you know it's there.  If you also love all things coconut, you will definitely be happy making these.

2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. sweetened shredded coconut
1 c. unsalted butter, at room temperature
1-1/2 c. sugar
2 eggs, room temperature
2 egg whites, room temperature
2 t. vanilla extract
1 c. unsweetened coconut milk (well-stirred)

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking powder and salt.  Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.  With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes.  Add the eggs, egg whites and vanilla and beat until completely combined, scraping down the sides of the bowl as needed.  Reduce the mixer speed to low.  Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.  Divide the better evenly between the lined cups.  Bake just until a toothpick inserted in the center comes out clean, 18-20 minutes (18 minutes was perfect for my oven).  Remove from the oven, let cool in the pan for 10 minutes then remove to a wire tack to cool completely.

Frosting:

2 c. unsalted butter, at room temperature
5 c. powdered sugar
4 t. vanilla extract
2 t. coconut extract
2 c. toasted coconut

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.  Reduce the speed to low and gradually add the powdered sugar.  Once all of the powdered sugar is incorporated increase the speed to medium-high and add the vanilla and coconut extracts until fully incorporated.  Whip at medium-high speed until light anf fluffy, about 2 minutes, scraping the bowl as needed.  Either pipe or spread the frosting over the cupcakes and sprinkle with the toasted coconut.  The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

NUTELLA CUPCAKES

                                                     

Who doesn’t like Nutella?  When I saw this recipe I knew I had to try it.  Justin absolutely loves them, which means they aren’t overly sweet.  The Nutella gives them enough of a unique flavor that I really like them too, and usually I prefer my sweets really sweet! They are moist and somewhat dense, almost chewy, and the ganache on top really is a perfect finishing touch.   The only thing about the recipe that is somewhat annoying is that it only makes 12 and trying to use a mixer on 2 TB of butter as well as other small ingredients is a little tedious – plus you only get 12 cupcakes!  If you are going to give some away, you will wish you had doubled the recipe – just as I will next time! 

½ c. self-rising flour

¼ t. salt

2 TB unsalted butter at room temp

½ t. vanilla extract

¼ t. almond extract

¼ c. sugar

8 oz. Nutella

2 lg. eggs

2 TB whole milk

Preheat the oven to 325 degrees.  Line a 12-cup muffin tin with paper liners.

Whisk the flour and salt together and set aside.  With an electric mixer in a medium bowl, beat the butter until creamy.  Add the vanilla and almond extracts and beat until well-blended.  Add the sugar and beat until fluffy and pale in color.  Beat in the Nutella until well incorporated, stopping to scrape the sides and bottom of the bowl while beating.  Add the eggs and beat until smooth.  On low speed, beat in half the flour mixture just until it begins to disappear into the batter.  Beat in the milk.  Fold in the remainder of the flour mixture by hand until the batter is smooth. 

Pour the batter into the muffin cups, filling them no more than ½ full.  Bake about 20-25 minutes, or until a toothpick comes out with moist crumbs – if in doubt, pull them from the oven a bit early – do not over bake.  Cool completely in the pan on a wire rack.

GANACHE:

3 oz. high-quality bittersweet chocolate chips

1-1/2 TB unsalted butter

2 t. karo

1/8 t. vanilla

½ c. toasted hazelnuts, chopped

Place the chocolate, butter and karo in a microwave-safe bowl.  Microwave on high for 30 second intervals, stopping to stir after each interval, until the mixture is shiny and smooth.  Stir in the vanilla.

When the cupcakes are completely cool, using a spoon, top each one with about 2 t. of ganache, and with the back of the spoon coax it as close to the edges as possible.  Sprinkle on a bit of the hazelnuts.  Let the ganache set before storing in an airtight container.  If you are in a hurry for the ganache to set you may refrigerate them for about 5 minutes.

HOW TO ROAST HAZELNUTS:

Spread raw nuts on a rimmed baking sheet and insert the sheet into an oven preheated to 180 degrees.  Leave the nuts in for about 15 minutes, stirring them every 5 minutes or so.  They are done when they are fragrant and their skin is cracked and glistening.  Because the husk is pretty dark, it can be hard to tell if it’s starting to turn black and burn, so if you’re unsure, it’s best to err on the side of under-roasted.

Pour the nuts into a clean kitchen towel and let cool.  Then close the towel up into a bundle, and give it an energetic massage so the hazelnuts will rub against one another, and the skin will come off in little flakes.  Not all of it will, but that’s okay too.

Any nuts you don’t use immediately can be stored in a jar with a lid.  As long as the nuts were fresh to begin with you can usually store them a couple of months.