Archive for July, 2009

cc 001Alright. Not a great picture. And these cupcakes are not “pretty” But the cake and frosting recipe is my new current favorite cake recipe. I made them into cupcakes because a friend of my daughter is going to have cupcakes for her wedding instead of a cake so I wanted to make sure the recipe translated into cupcakes well before passing the recipe on. They have no coconut in them, just coconut milk. And zest of limes. They are SO good. Terri ate one with some leftover lemon icing I had hanging out in the back of the fridge and she said it was great that way, too. Recipe courtesy of Doreen Howarth, San Antonio, TX. I tweeked it a bit. Also, try and use limes that have tight, shiney skins–the soft ones don’t give up much rind. I’ve used up to 6 soft ones before to get it limey enough…

Put the Lime in the Coconut Cake


1 cup butter

2 cups sugar

1 tsp. coconut extract (real is best but hard to find-artificial is fine)

4 eggs

zest of 2-3 limes-finely grated on microplane grater

2+1/2 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 cup coconut milk (whole not lite, and shake can REALLY well)


1/2 cup butter

1/2 cup (4 ozs.) cream cheese

1/4 cup coconut milk

1 teaspoon vanilla or coconut extract

zest of 2-3 limes (taste and judge), finely grated

1 lb. +or – powdered sugar

Preheat oven to 350. If making this into a cake, grease and flour 3- 8 or 9 inch pans. Otherwise, lay out 2 dozen cupcake holders- I use silicon.

In a large bowl, cream sugar and butter together til fluffy. Add zest and extract, then eggs, one at a time, beating well inbetween. Mix dry ingredients in a separate bowl and add alternatly with coconut milk in 3 installments, beginning and ending with dry. 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry. Mix just til combined, don’t overbeat. Cupcakes take about 20 minutes to bake and cakes more like 25.

I think you can figure out how the frosting goes together. Add zest and powdered sugar to taste. I like my frostings not too sweet so i never use the whole pound of powdered sugar but I use xtra zest. You judge. Like most cakes, they are even better the next day.

Also, the lady from Texas whose recipe this is used an additional 1/2 cup of shortening in the frosting  “to keep the frosting from sliding off the cake” in transport (she’s a caterer) in the HOT Texas summers. I eliminated that here for the cupcakes-this makes plenty of frosting for them but if you were filling in between 3 layers plus frosting a full cake, you might consider adding that back in.


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The Queen’s Scones

scones 003

Justgrams got me all hungry for scones. When my daughter was young, her grandma would take her to Ferndale’s  annual tea party held at a local church and put on by the mother-in-law of the preacher there, who was from England. She would go around to the tables, making sure everyone knew the “proper” way to eat scones…with jam and softly whipped cream on top. The scones were crisp on the outside and soft inside. So when I started looking for scone recipes, I picked a British version. They did not disappoint. Not as good the next day, they had lost some of their crunchy exterior texture. But heaven 10 minutes out of the oven, I added some finely chopped dried apricots because my generous brother and sister-in-law send me a large sack of moist dried apricots for Christmas that I am still happy to be using up. Thanks, Jay and Maria.
scones 006The Queen’s Scones

1 + 3/4 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 cup sugar

1/4 cup finely diced up butter (either dice it or cut in with pastry cutter-but not TOO small-you should have small chunks the size of peas in there)

1/3 cup cream

1 egg

Mix the dry. Beat egg into the cream. Preheat oven to 425 degrees. Grease a cookie sheet. Pour wet into dry and combine-don’t over beat. Use a couple more Tbsp. of cream if necessary to hold dough together. Ball it up and knead lightly 3-4 times. Pat into a round, 1 inch thick or slightly more. Transfer to cookie sheet and cut into 8 wedges, separating slightly. Bake about 12 minutes-don’t over brown. Let cool about 10 minutes before diving in. You can add currents, raisins, chopped dates or chopped dried apricots like I did. About a handful.

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