Wednesday, April 1, 2020

Anna Sultana’s Coconut Cake, Marshmallow Buttercream Frosting, Boiled Frosting & Quick Fudge / Pink Full Moon

We’re living through very difficult times, what with all the fear and new rules for staying healthy.
We're not leaving our homes and are avoiding group gatherings to flatten the curve.
Stay the course and we'll get through this.
Physical distancing… flattening the curve… 
Welcome to Spring 2020.

This Sunday is Palm Sunday and on Tuesday we'll be seeing the Pink Full Moon.
At least these things we were expecting.

The name ‘Pink Full Moon’ comes from moss pink, or wild ground phlox, one of the earliest Spring flowers. 
Other names for this moon are: the Full Sprouting Grass Moon, the Egg Moon, and the Full Fish Moon, because this is when shad swim upstream to spawn.
The moon will be completely full on April 7, and, since it’s a supermoon, it can appear as much as 14% larger and 30% brighter than a normal full moon.
According to, April's supermoon will be bigger than the supermoon we had in March, since the moon will be closer to Earth.   
Get outside and enjoy it, but remember to practice physical distancing.

Easter is just around the corner, so it's time to make a nice dessert.
This Coconut Cake is Spring-like, and uses items - such as that bag of coconut - that have been forgotten on your kitchen shelves.
Going to grocery stores is getting risky, so it's a good time to shop our shelves.

The kiddies - and spouses - are expecting something chocolate.
I know fudge isn't really healthy.
I'm sorry, but sometimes one just has to indulge.
This is an easy recipe, so just make some and enjoy.
Don't count the calories. Everybody's putting on a few pounds this Spring.

While we're talking chocolate...

Stay safe and well, everyone!


Don’t have coconut milk? Use: 
2 Tablespoons water 
2 Tablespoons milk
1 teaspoon coconut or almond extract 

Cool cake layers in their pans on a cooling rack for 10 minutes. 
If you try to remove them sooner, they’ll be too warm and could break apart. 
After the 10 minutes, flip each cake out of its pan onto the cooling rack. 
Allow the layers to cool completely before frosting.

Don’t become impatient or panicked if you’re making the boiled frosting. 
It takes time, but the mixture will turn into a nice frosting.
If you’d rather make a buttercream frosting, here’s a good one: 

Marshmallow Buttercream Frosting

Place in a large mixer bowl
1 jar (7-oz) marshmallow creme (1 1/2 cups)
1 Cup butter or margarine, softened
1/2 teaspoon vanilla
1 Tablespoons milk
Beat on medium speed until blended. 
Add gradually while beating at medium speed 
2 1/4 Cups confectioners’ sugar
Beat until fluffy. 
You can beat in more milk, a few drops at a time, until it's thin enough to spread. 

While frosting, scrape off your spatula often to avoid getting crumbs on the cake.

About the fudge…
If you don't have unsalted butter, use what you have and don't add the salt.

                        Coconut Cake

Place the rack in the centre of the oven.
Grease 3 9-inch round pans with shortening and dust with flour
Preheat oven to 350º F          

Sift into a medium bowl
2 3/4 Cups flour
2 teaspoons baking powder
1 teaspoon salt
Set aside. 

Place in a large mixer bowl
1 Cup butter or margarine, softened (or 6 ounces oil)
Beat with electric mixer on medium speed for 30 seconds. 
Gradually add 
2 Cups sugar, 1/4 cup at a time, beating well after each addition. 
Beat 2 minutes longer. 
Add, one (or 1/4 cup) at a time, beating well after each addition 
4 large eggs (or 1 Cup egg whites)
Stir in 
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract

With mixer on low speed, alternately add (3 dry, 2 liquid)
the flour mixture 
1 Cup milk 
Beat just until blended. 
Divide batter evenly among the 3 pans.   

Bake until the cake layers are done, about 18 to 20 minutes.
A toothpick inserted in the centre of each should come out clean.
Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.
Remove the cakes from the pans and place the layers on the racks.
Let them cool completely.

                        Boiled Frosting 

Cut into small pieces
6 regular-size marshmallows

Place in a heavy 2-quart saucepan
1 1/2 Cups sugar
1/2 Cup water
Stirring constantly, cook over medium heat, until the mixture is clear. 
Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. 

Place in large mixer bowl
4 egg whites (1/2 Cup)
Beat with electric mixer on low speed until foamy. 
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Beat on medium speed until soft peaks form. 
Increase speed to high and gradually pour the hot syrup into the egg white mixture. 
Add the marshmallows, a few pieces at a time, beating until stiff peaks form and the frosting is thick enough to spread. 

                        Coconut Milk Mixture

Place in a small microwaveable bowl
2 Tablespoons sugar
1/4 Cup reduced-fat coconut milk (not cream of coconut)
Microwave on high 1 minute.
Remove from microwave and stir until the sugar dissolves. 

                        Assembling the Cake

Have on hand
2 to 3 Cups flaked coconut

Cut 2-inch-wide strips of wax paper.
Place a cake layer upside down on a serving plate.
Arrange the wax paper under the cake to protect the plate.

Brush half of the coconut milk mixture over 1 layer to within 1/2 inch of the edge. 
Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut. 
Top with second cake layer. 
Brush with the remaining coconut milk mixture. 
Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut.
Top with remaining cake layer. 
Spread the remaining frosting on the top and side of the cake.
Sprinkle the remaining coconut over the top and sides. 
Remove the wax paper strips.

                        Quick Fudge

Grease an 8-inch square pan

16 regular-size marshmallows

Combine in a medium saucepan
1 2/3 Cups sugar 
2/3 Cup evaporated milk 
1 Tablespoon unsalted butter 
1/2 teaspoon salt 
Bring to a boil.
Cook 5 minutes, stirring constantly. 
6 ounces milk chocolate chips 
Cook, stirring constantly, until the chips are melted. 
Remove from heat.
Stir in
the quartered marshmallows
1 teaspoon vanilla extract 
1 Cup chopped walnuts 
Mix well. 
Pour into the prepared pan. 
Cool and cut into squares.

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.