Oops!

Well darn, that recipe I posted yesterday was not complete. I left out one of the most important ingredients. Sugar!!!!! You need to add two cups of sugar to the filling mixture. I have corrected the recipe I posted yesterday. I guess I was still high on all that sugar in those cakes that I missed that little item.

Tonight I am posting the second place in the Coconut Cake Bake Off. This was baked by Nan's Husband Steve.

Steve's Barefoot Coconut Cake

Cake:

3/4 pound (3 sticks) unsalted butter, at room temperature, plus a little more for greasing the pans. ( I love it already)

2 cups sugar

5 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

4 ounces sweetened shredded coconut

Preheat oven to 350 degrees.

Grease 2 (9-inch) round cake pans, then line the pans with parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Crack the eggs into a small bowl.

With the mixer on medium speed, add the eggs 1 at a time to the butter/sugar mixture, scraping down the bowl once during mixing.

Then to this mixture add vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.

Mix until just combined.

Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife.

Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.

Cool on a baking rack for 30 minutes, then turn the cakes out onto a wire rack to finish cooling.

Frosting:
1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 1/2 pounds confectioner's sugar, sifted

6 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.

Add the confectioner's sugar and mix until just smooth (don't whip!).

Assemble the layers:

Place 1 layer on a flat serving plate, top side down, and spread with frosting.

Place the second layer on top, top side up, and frost the top and sides.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Serve at room temperature.

Goodness gracious I am getting a sugar high just thinking about all those cakes on Saturday. They were all so wonderful. I will post the names of our judges later. I would like to post their real names not just Jane's friend, or Patty's Dad, or my brother. But I would like to thank Jane's son Darrell for needing a good Coconut Cake recipe. It sure got all these cooks fired up to create all these wonderful cakes. He also contributed the Starbucks gift card and $20 dollars toward the prizes. Thank you Darrell. The first prize was a $25.00 gift certificate to Scrappy Papers. Second prize was a $10.00 gift card to Starbucks. Then we had three $10.00 gift certificates to Scrappy Papers. Thanks to everyone for coming and joining in all the fun.

Have a great day.

See you at the shop.