Coconut Cake from the L.A. Times?

**DebMG** · 01-23-2004, 10:41 AM

Thanks so much, Sneezles!

I just put this in Mastercook. Looks like based on eight servings:

Per Serving (excluding unknown items): 585 Calories; 25g Fat (37.9% calories from fat); 5g Protein; 88g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.

Based on twelve servings:

Per Serving (excluding unknown items): 390 Calories; 17g Fat (37.9% calories from fat); 3g Protein; 59g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

**claire797** · 01-23-2004, 10:50 AM

Originally posted by Ms. Chevious

That's it, that's the one. And you bet I'm making it this weekend! (Um, but will, of course, be subbing for the shortening. )

Elvis is going to roll over in his grave if you defile this cake with Spectrum. I am offended. That's it. Can't read this anymore.

**sneezles** · 01-23-2004, 11:06 AM

Originally posted by Ms. Chevious
Woohoo!!!!

Thanks sneezles!!!

That's it, that's the one. And you bet I'm making it this weekend! (Um, but will, of course, be subbing for the shortening. )

Will report back. If anyone else makes it first, let us know how it goes!

Well, I thought you guys were worth the $2.50 it cost for the article!

**Ms. Chevious** · 01-23-2004, 11:08 AM

Originally posted by claire797
Elvis is going to roll over in his grave if you defile this cake with Spectrum.

What the hell is Spectrum? I really don't want to infer the wrath of The King...but I just can't do it, I just can't plop a blob of Crisco in a bowl and go to work. I just can not do it. I'll probably sub butter or margarine.

DebMG - any idea how that compares to the CL Coconut Cake from Dec. 2001? I think that one had 1/3 c. butter as well, so maybe they are about the same? (Still not light but hell, its coconut cake. I will taste and promptly give the rest away! )

**sneezles** · 01-23-2004, 11:10 AM

Originally posted by Ms. Chevious
What the hell is Spectrum? I really don't want to infer the wrath of The King...but I just can't do it, I just can't plop a blob of Crisco in a bowl and go to work. I just can not do it. I'll probably sub butter or margerine.

Spectrum is unhydrogenated vegetable shortening and it will probably do very nicely...better than margarine!

**claire797** · 01-23-2004, 11:29 AM

Originally posted by Ms. Chevious

What the hell is Spectrum?

Um. Didn't you read the shortening thread?

Then again, if smarty-"I'll pay 2.50 just to get these guys to shut up"-pants here uses it, it might not be as horrible as I suspected.

Margarine? I don't think you'll incur The King's wrath, but you might get an angry letter from Graceland requesting that you dissociate yourself from Elvis's Mama's cake.

**sneezles** · 01-23-2004, 11:33 AM

Originally posted by claire797
Then again, if smarty-"I'll pay 2.50 just to get these guys to shut up"-pants here uses it, it might not be as horrible as I suspected.

LOL!!!!!!

OK, where's the hidden microphone?

Just might have to add that to my signature line!

**Gracie** · 01-23-2004, 11:36 AM

Originally posted by sneezles

Well, I thought you guys were worth the $2.50 it cost for the article!

Sneezles, you PAID for it??????? You cheated!!!!!

The idea was to use your super Googling powers to get it for us for free!!!!!

Loren

**Little Bit** · 01-23-2004, 11:52 AM

Just wanted to say thanks to sneezles for the recipe, and thanks to all of you for the laughs.

**sneezles** · 01-23-2004, 11:59 AM

Originally posted by Gracie

Sneezles, you PAID for it??????? You cheated!!!!! The idea was to use your super Googling powers to get it for us for free!!!!!

Loren

Ahhh but you see I don't "Google" and you guys were sounding rather pathetic about this recipe...but I'll go see if I can find a free version...

**claire797** · 01-23-2004, 12:37 PM

Originally posted by sneezles

Ahhh but you see I don't "Google" and you guys were sounding rather pathetic about this recipe...but I'll go see if I can find a free version...

Now you are obsessed, I can tell. Don't worry. We'll still call you Google queen if you can't find it.

Why don't you do something more productive like *bake* this cake with actual Crisco?

I'd do it now if I had coconut milk in the house. And ya know what? I might make it with PURE LARD. I'll bet I'd actually raise Elvis from the dead with that.....and his mama too. Yeah!

**sneezles** · 01-23-2004, 01:14 PM

Originally posted by claire797

Now you are obsessed, I can tell. Don't worry. We'll still call you Google queen if you can't find it.

Why don't you do something more productive like *bake* this cake with actual Crisco?

I'd do it now if I had coconut milk in the house. And ya know what? I might make it with PURE LARD. I'll bet I'd actually raise Elvis from the dead with that.....and his mama too. Yeah!

Well, I have the coconut milk but no stinkin' Crisco but I do have LARD and I do have Spectrum...guess I should go read that thread you mentioned...

**claire797** · 01-23-2004, 01:26 PM

Originally posted by sneezles

Well, I have the coconut milk but no stinkin' Crisco but I do have LARD and I do have Spectrum...guess I should go read that thread you mentioned...

Hmmmmm. In all honesty, I think the Spectrum might actually be better than the lard. The lard might give it a bacony taste or something.

Taste-wise, I think butter would be the best thing. Elvis might like the lard, but butter would taste better and don't most poundcake recipes that I see use butter anyway?

At any rate, it still won't be Elvis's cake. Unless this thread has you really craving coconut cake, I wouldn't bother.

**claire797** · 01-23-2004, 01:33 PM

Originally posted by sneezles

Well, I have the coconut milk but no stinkin' Crisco but I do have LARD and I do have Spectrum...guess I should go read that thread you mentioned...

Eh. I don't know. I've never seen a poundcake made with lard. Elvis would eat it, but he ate fried peanut butter and banana sandwiches too. The Crisco is there just for texture. If Spectrum works the same as Crisco, then maybe you should try it.

Still, unless you're just craving coconut cake, it won't be an Elvis coconut cake unless you follow the directions to the "T" and that means shortening. Preferably, the kind Elvis's mother used which was probably Crisco.

In real life, I would never even bother with this recipe because 1) I don't care about Elvis and 2) I prefer butter and 3) It doesn't seem like it would be coconutty enough.

**sneezles** · 01-23-2004, 01:40 PM

Originally posted by claire797
Still, unless you're just craving coconut cake, it won't be an Elvis coconut cake unless you follow the directions to the "T" and that means shortening. Preferably, the kind Elvis's mother used which was probably Crisco.

In real life, I would never even bother with this recipe because 1) I don't care about Elvis and 2) I prefer butter and 3) It doesn't seem like it would be coconutty enough.

OK, it's Smart Balance� that I have but I also found a small can of Crisco� so I'll give it a whirl...maybe only one layer though...

**claire797** · 01-23-2004, 01:43 PM

Originally posted by sneezles

OK, it's Smart Balance� that I have but I also found a small can of Crisco� so I'll give it a whirl...maybe only one layer though...

That's the spirit! Authenticity's sake.

You make it with the Crisco. If and when I make it, I'll use Plugra and we can compare.

**Gail** · 01-23-2004, 02:21 PM

Originally posted by Ms. Chevious

What the hell is Spectrum? ...

(In annoying singsong voice) Somebody didn't read her own thread on shortening...

Yes, I know. I'll go away now.

**sneezles** · 01-23-2004, 02:46 PM

Originally posted by claire797

That's the spirit! Authenticity's sake.

You make it with the Crisco. If and when I make it, I'll use Plugra and we can compare.

Yes, but if you take to long to make yours with Plugra I'll have forgotten ever having made mine! It's in the oven now and DH has just informed me I need to be dressed and at the door by 5:45 so while the King's momma probably never froze the layers before eating...
And the batter has no taste of coconut! But it is very meringue like!

**sneezles** · 01-23-2004, 03:01 PM

It did not take 25 minutes to bake! I took it out after 12 minutes! Didn't rise much but that could be my baking powder. Even though it's not expired it has been open for just over a month.

**claire797** · 01-23-2004, 04:01 PM

Originally posted by sneezles
It did not take 25 minutes to bake! I took it out after 12 minutes! Didn't rise much but that could be my baking powder. Even though it's not expired it has been open for just over a month.

Huh? 12 minutes? Wow.

Guess it's in the freezer now, eh?

**sneezles** · 01-23-2004, 04:15 PM

Yes, but DS#3 is trying to convince me to leave one layer free of coconut...not gonna happen. The cake smells wonderful but I'm still disappointed in the lack of height...each layer is only 1"!

**sunberst** · 01-23-2004, 04:16 PM

Originally posted by sneezles
could be my baking powder. Even though it's not expired it has been open for just over a month.

huh? baking powder looses it's ability once opened THAT quickly?!?! i have baking powder that has been opened for a year or so and still works as far as i can tell?

**sneezles** · 01-23-2004, 04:21 PM

Originally posted by sunberst
huh? baking powder looses it's ability once opened THAT quickly?!?! i have baking powder that has been opened for a year or so and still works as far as i can tell?

Well, I didn't think so but since it's the leavening agent here and there didn't appear to be any leavening in the finished product. It did say to have all the cake ingredients at room temp. and I let everything sit out for 20 minutes (milks, egg whites, flour-which I keep in the freezer) so depending on the taste I may try it again with a fresh can of bp.

**claire797** · 01-23-2004, 04:28 PM

Originally posted by sneezles

Well, I didn't think so but since it's the leavening agent here and there didn't appear to be any leavening in the finished product. It did say to have all the cake ingredients at room temp. and I let everything sit out for 20 minutes (milks, egg whites, flour-which I keep in the freezer) so depending on the taste I may try it again with a fresh can of bp.

That's weird. Do you think you overbeat it or something? Probably not. I'm just grasping at straws here.

Maybe it is the baking powder. I've never had any go bad, but then again, I leave mine closed. How did you lose the top? Did you really leave it in your pantry exposed to the elements?

**Ms. Chevious** · 01-23-2004, 04:39 PM

Originally posted by Gail

(In annoying singsong voice) Somebody didn't read her own thread on shortening...

Yes, I know. I'll go away now.

(In equally annoying singsong voice...) Yes, I did read my own thread but I don't use that stuff, the reply was more for Anna than anything else.

But never mind, fat is fat, whatever kind you like doesn't matter to me.

I'm not trying to make the exact cake Elvis ate, I just want a tasty coconut cake and since I never make anything with shortening (and don't eat store bought or bakery cakes that might be), it won't taste off to me to not use it.

I'll report back, I can't wait to make it!

**dlaboriel** · 01-24-2004, 01:16 AM

Thanks, Sneez. Now we can all settle down and get to baking.

**DebMG** · 01-24-2004, 05:51 AM

Ms Chevious, I did a search for Coconut Cake on CL and there were two pages worth. This is the only one from Dec 2001 so I assume it's the one you're referring to. Have you made it? It only got one star out of five in the ratings. But here's the recipe if anyone's interested:

Double-Coconut Cake
From Cooking Light

Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided

Preheat oven to 350�.
Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350� for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)

Yield: 14 servings

NUTRITION PER SERVING
CALORIES 298 (24% from fat); FAT 7.9g (sat 5g, mono 1.7g, poly 0.3g); PROTEIN 3.4g; CARB 53.8g; FIBER 0.4g; CHOL 42mg; IRON 1.6mg; SODIUM 273mg; CALC 52mg;
----------------------------------------------

Now my VERY FAVORITE coconut cake is from Bon Appetit Dec. 1999. -I make it in three layers. There's just something more "spectacular" about a 3-layer cake, even if it's made with the same amount of ingredients as a 2-layer cake. Oh my word! I just got the nutritional info from Mastercook. No wonder I like it - 1071 calories per slice. Yikes.

COCONUT LAYER CAKE

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter (2 sticks) room temperature
1 cup cream of coconut, Such as Coco Lopez
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 Pinch salt
4 cups sweetened coconut flakes

1. Preheat oven to 350�F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

2. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

3. Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Per Serving (excluding unknown items): 689 Calories; 34g Fat (43.9% calories from fat); 8g Protein; 91g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 371mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 3 Other Carbohydrates.

Here's the frosting:

CREAM CHEESE FROSTING

2 packages cream cheese (8 ounce) room temperature
1/2 cup butter (1 stick) room temperature
2 cups powdered sugar
1/2 cup cream of coconut
1 teaspoon vanilla extract

Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Per Serving (excluding unknown items): 382 Calories; 27g Fat (63.4% calories from fat); 4g Protein; 32g Carbohydrate; 0g Dietary Fiber; 76mg Cholesterol; 237mg Sodium. Exchanges: 1/2 Lean Meat; 5 Fat; 2 Other Carbohydrates.

**sneezles** · 01-24-2004, 12:14 PM

OK, I haven't atsted this yet but I did frost this morning and I can say that even though I'm not a big fan of coconut I don't think I care for the glaze & sprinkled coconut...reminds me of those Hostess snowballs only it's not pink. I will let DH be the judge of the actual finished product though!

**claire797** · 01-24-2004, 12:22 PM

Originally posted by sneezles
OK, I haven't atsted this yet but I did frost this morning and I can say that even though I'm not a big fan of coconut I don't think I care for the glaze & sprinkled coconut...reminds me of those Hostess snowballs only it's not pink. I will let DH be the judge of the actual finished product though!

So far, this cake has been somewhat of a let-down, no? Hopefully, the $2.50 you spent on the recipe will come back to you in karma.

At least you didn't spend a lot of money on ingredients.

**sneezles** · 01-24-2004, 12:27 PM

Originally posted by claire797

So far, this cake has been somewhat of a let-down, no? Hopefully, the $2.50 you spent on the recipe will come back to you in karma.

At least you didn't spend a lot of money on ingredients.

I think I've gotten at elast $2.50 back from hangin' out here the past 3 years!

And I had the 3 cups of coconut sitting in the pantry, I just couldn't remember why I had bought it so it helped with my DH's challenge that I not buy any pantry/freezer items but use what I have on hand!

Thread: Coconut Cake from the L.A. Times?

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