Since this is the cake I love the most, I really wanted to re-post.
There is not much more to say, just go and make it right away.

This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know.

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.

Some are monsters, some compete,
Some want you to kiss their feet.

Disapproving of your ways,
They’ll leer at you with eyes ablaze.

Overbearing, pushy, mean,
They put themselves right in between.

Never good enough for him,
She’s like the witch from Brother’s Grimm.

But mine is not the kind above,
She gives freely of her love.

From the day that we first met,
I knew that I would never fret.

Always there to lend a hand,
She always seems to understand.

I’m not there and do not know,
What it’s like to let a child go.

But I can only hope to be,
What my mother-in-law has been to me. ♥

Happy Birthday, Mom! I Love You.

This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know.

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.

Come on over, have a slice,
I hope just one will not suffice.

Maybe you will find the pear’s,
Your brand new fruity love affair.

PEAR CRUMBLE CAKE RECIPE

3 cups flour

1/2 cup brown sugar

1 cup sugar

1/2 tsp. coarse salt

1 tsp. baking powder

1/2 tsp. nutmeg

1 tsp. cinnamon

3 eggs, beaten

1 1/2 T vanilla

1/2 cup vegetable oil

1 1/4 cup milk

3 T water

4 cups ripe pears, sliced (Bartlett or Bosc)

CRUMBLE TOPPING

1/4 cup flour

1/2 tsp.cinnamon

1 cup walnuts

3 T cold butter, cubed

1/2 cup brown sugar

Preheat oven to 350 degrees.  If the pears are too hard, saute them in 2 T of butter until they have softened a bit.

This recipe should be mixed with a spatula.  In a mixing bowl, add the flour, both sugars, nutmeg, cinnamon, baking soda and salt. Gently combine.  In a second bowl, add the eggs, vanilla, milk, vegetable oil and water.  Slowly add the dry ingredients into the wet ingredients.  When well mixed, gently fold in the pears.

Pour the batter into a greased and floured springform pan.  Set aside.

Add all crumble ingredients into a food processor and pulse until the mixture clumps just slightly.  Sprinkle the mixture on top of the cake batter.

Place into the oven and bake for approximately 50-55 minutes. Check with a toothpick at 50 minutes to make sure the batter in the center of the cake has set. Let rest for 10 minutes and then remove from springform pan. Serve with ice or whipped cream. Serves 10-12.

A century gone, you were ready to go,
So many times you told me so.

Just like the life you lived each day,
With beauty and peace you passed away.

Selfish is grief, that much is true,
I mourn for myself. I’m away from you.

Your absence a void that hurts to feel,
Days without you seem surreal.

You cared for me like grandmothers do,
Feeding me, calling me, worrying too.

You taught me in loving, generous ways,
You built me up with all of your praise.

Time went by, tables turn,
To care for you was my concern.

Honored to be there at your side,
To cook your meals with joy and pride.

Tears will drop when I smell your perfume,
When I see your favorite flowers bloom.

When I think of the dinners we will not share,
At the table for cards when you’re not in your chair.

When I see the pearls for which you earned fame,
That took center stage on your tiny frame.

But I’ll do what you would have expected of me,
I will raise my head high and live happily.

Your words of wisdom for me a tether,
“Please, honey, no heavy weather.”

I’ll “Give With Warm Hands,” expect naught in return,
That way my heart will never yearn.

Your life I will celebrate every day,
My memories of you will light the way.

Without your love and warm embrace,
This world is truly a lesser place.

BAMA ESMA’S BANANA BREAD RECIPE

3 ripe bananas

2 eggs

1 3/4 cups flour

1 1/2 cups sugar

1 1/2 cups walnuts

1/2 cup vegetable or light olive oil

1/4 cup plus 1 T buttermilk

1 tsp. baking soda

2 tsp. vanilla

1/2 tsp. salt

In a mixer, add bananas and mix until smooth.  Add sugar and mix until blended. Add eggs one at a time. Mix in the oil and vanilla.  In a separate bowl, mix all of the dry ingredients together. Slowly alternate the dry ingredients and the buttermilk into the mixer until the batter is smooth. Do not over mix.  Bake at 325 degrees for 60 minutes.

Steamed Chocolate English Pudding

The concept seemed so strange to me,
Steam a cake? An oddity!

My first attempt, a total disaster (see previous post),
Back to the kitchen to try and master.

I could not swallow kidney and meat,
So I went with a chocolatey, berry sweet.

Measurements not too defined,
With pause the cocoa is combined.

Doubt about consistency,
Can’t handle another deficiency.

Ramekins are readied with butter,
“Please, please rise,” I pleadingly utter.

Cover tight with foil and string,
Just enough room for the sponge to spring.

Into the pot, steaming hot.
Cook for an hour, clean up the flour.

The time has come to check my cake,
Steeling myself for a chocolatey wake.

I slowly pull the foil back,
Praying I’m no kitchen hack.

Before my very thankful eyes,
A chocolate mountain indeed did rise!

Chambord Liqueur

Berries drunk on sweet Chambord,
Ganache and cream on top I pour.

A bite begets a satisfied sigh,
It tastes so good I can’t deny.

Maybe pudding’s Bill Cosby,
Would don an accent just for me.

Thanks so much to Esther from The Lilac Kitchen for hosting this month’s Daring Baker’s Challenge. I would never have steamed a sponge cake if it weren’t for this challenge. Like I said, my first attempt was a disaster, but it was a delicious disaster – See Fabulous Foibles. I am so happy that I tried again. The cake was dense but very moist. I strayed from Esther’s original sweet dough recipe after studiously researching Traditional English Puddings. This recipe is taken from about four others I saw.

Traditional Chocolate English Pudding

1 cup butter

2 eggs

1 cup sugar

1 1/3 cups self-rising flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

1 tsp. vanilla

1/3 cup milk

4 oz. semi-sweet chocolate – chopped finely

4 oz/ heavy cream

1 T. Karo’s light syrup

1 cup heavy cream

2 T. powdered sugar

Strawberries, sliced

Butter 4 large ramekins (should be taller rather than wider.) Set them aside.  Fill a pot or double-boiler with water and bring to a boil. Make sure that the water level is no further than half-way up the ramekins.

Combine the flour and the cocoa powder in a separate bowl.  In a mixer, cream the butter until it is light and fluffy.  Add the sugar and mix for another two minutes.  Add the eggs, one at a time.  Mix in the vanilla.  Add the dry ingredients alternately with the milk.  Gently fold in the chocolate chips.

Fill the ramekins 3/4 of the way up and smooth the batter.  Cover them with foil leaving enough room for the cake to rise. Ensure that no steam escapes by tying a string or putting a rubber-band around the top of the foil.  Place them in the pot to steam for 90 minutes.

Take the foil covering off and turn over in a dish.

For the ganache, bring the 4 oz. of heavy cream to a gentle steam.  Pour it onto the chopped semi-sweet chocolate and stir until melted.  Add the Karo’s syrup for gloss.  Drizzle the ganache over the cake.  Whip the heavy cream with the powdered sugar and 1 tsp. of vanilla.  Top the cake with whipped cream and sliced strawberries.  Drizzle the cake and berries with Chambord.

Auntie Laurice's Sour Cream Walnut Coffee Cake

Words cannot sufficiently express,
My love for Ade, I must confess.

Cousin, sister, mother, friend,
The lines are blurred, she’s all a blend.

There is no thing she cannot do,
Manage property, design it too.

A life-sized human rolodex,
She’s also good at writing checks.

A man, six-two, dared steal her purse,
Ade did so much more than curse.

Jumped on his back and took him down,
Helpless he lay on the ground.

The opposite of Amazon,
But mess with her, she’s Ghengis Khan.

Be careful, Ade, where you walk,
‘Lest we call you poor Schleprock.

Never call her friend “fair weather,”
Through everything we’ve been together.

She babysat when I was young,
Listened to every song I sung.

I’ll never forget her yellow bug,

Ade's Yellow Bug!

Filled up with cousins very snug.

Oxford circle we would round,
Music blasting, laughs the sound.

Tough times would come as I got older,
Always there to offer her shoulder.

Big tears of joy for me she wept,
The day his hand I did accept.

When we go out, on the town,
It’s Auntie Ade my kids want around.

I made your favorite cake today,
Just because I want to say…

For who you are and what you do,
From the bottom of my heart, Ade, Thank You!

LAURICE’S SOUR CREAM WALNUT COFFEE CAKE

3 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup butter

1 1/2 cups sugar

3 eggs

2 tsp. vanilla

1 pint sour cream

3/4 cup brown sugar

2 tsp. cinnamon

1 cup coarsely chopped walnuts

Mix first four ingredients and set aside. Cream butter until soft. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each; add vanilla.

Add dry ingredients alternating with sour cream, mixing until smooth.

Mix next 3 ingredients together. Put 1/3 of batter into a greased bundt pan.

Sprinkle with 1/3 nut mixture, repeating until batter and nuts are used.

Bake at 350 degrees for 55 – 60 minutes. Let stand on cake rack 5 min. Turn out on rack and frost while still warm.

FROSTING

Mix 1 1/2 cups powdered sugar with enough milk to make frosting spreadable. Spoon it over the top of the cake.

My Version of Bobby Flay's Throwdown German Chocolate Cake

Up late one night and cannot sleep
I’ve already counted five-hundred sheep.

I grab the remote to watch some TV
Flip through the channels and what do I see?

A lovely young woman making a cake
For Network TV she will show how to bake.

In the middle of frosting her layers of sweet
She looks up in surprise as her eyes meet…

Throwdown with Iron Chef Bobby Flay
Looking for mortals to take down and slay.

The challenge is German Chocolate Cake
With caramel, nuts and coconut flake.

This is no easy task for the judges
Hopefully no one will hold any grudges.

Her filling a secret held close to the vest
His layers a mesh of tastes put to the test.

Sleep no longer a thought in my mind,
As the judges confer and prepare to opine.

The winner is Bobby with frosting ganache
His victim her glory he put the kibosh.

I fell asleep dreaming of chocolaty bliss
Godiva, Belgian and creamy Swiss.

This, of course, is Bobby Flay’s German Chocolate Cake Recipe.  It is one of the best cakes I have ever made.  I love the way the ganache turned out, rich and glossy.  I highly recommend it for a special occasion, but if you don’t want to spend four hours in the kitchen, do not attempt this one.

Banana Coco-Berry Cake

I ache, I ache to bake a cake.  There’s not much else I wish to make.

I do not want a chocolate shake.  I really want to want to eat some cake.

Eggs, flour, sugar and spice.  A piece of love in every slice.

Coffee break, piece of cake.  Sleep at night, wake and bake.

Frostings are the dreamy glue. Cream cheese, butter, whipped cream too.

Past the bakery I will brake, but only for a slice of cake.

Pound cake, bundt cake, upside down. Eat them, eat them all over town.

One piece, two piece, three piece, four. Oh no!  My jeans just tore.

Seven years of higher education and I reduce myself to this!  Well, it all started with Dr. Suess so I guess I have come full circle – not sure that’s such a good thing.  About the cake! I love this summer cake because the whipped cream frosting keeps it cool and it is never too sweet.  It is simple to bake and, with just a few accoutrements, always makes a favorable impression on your guests.

Although this recipe is made from scratch, if you are running short on time, follow the directions on a ready-made white cake mix and just add the coconut milk, vanilla and coconut flakes.

Cake Recipe

3 cups all purpose flour

2 cups baker’s sugar (ultrafine)

2 sticks butter (room temperature)

4 eggs

1 cup coconut milk

1/2 cup sweetened coconut flakes

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Preheat your oven to 350 degrees.  Grease 3 9″ round cake pans and set them aside.

In a mixer, whip the butter until it is fluffy.  Add the sugar and mix for 5 minutes on medium high.  Scrape down the sides of the bowl and beat in the eggs, one at a time until the mixture is creamy.  Add the vanilla and mix well.

In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternating, add the flour mixture and coconut milk to the wet ingredients in the mixing bowl.

Pour evenly into the baking pans making sure to get rid of any air bubbles and to even out the tops. You can do this by holding the pans a few inches above your counter top and then letting them drop.  Set the pans in the middle of your oven and bake for 30-35 minutes or until tops are light brown.  Take the pans out of the oven and let them sit for five minutes before inverting them onto a cooling rack.

Frosting

3 cups heavy cream

3/4 cup of powdered sugar

1/2 teaspoon pure vanilla extract

In a mixer, add heavy cream, powdered sugar and vanilla and whip on high until the mixture is thick and creamy.  Set aside in refrigerator.

Filling

2 Bananas (sliced thin)

3 cups strawberries (sliced thin)

1/2 cup toasted coconut flakes

1 bunch of mint for garnish (washed and dried)

Toast the coconut.  Place the first cake layer on your cake dish.  Frost with the whipped cream mixture.  Gently place a layer of

Layered Bananas and Strawberries

strawberries, and then a layer of bananas on top of the whipped cream.  Place the second layer of cake on top of the fruit.  Frost the layer and proceed with layering the fruit. Put the final layer of cake on top of the fruit and frost the entire cake.  Finally, sprinkle the top of the cake with the toasted coconut flakes.  Garnish the bottom of the cake and cake dish with strawberries, fresh mint leaves and toasted coconut flakes.

Slice It Up!