Wednesday, January 27, 2010
A Change to Bettina's Coconut Cake
copyright 2010 Bettina Network, inc. by a guest
I made the Coconut Cake and it was just as great as I had hoped it would be. I did a few things a little different and wanted to share that with you.
For the icing, I used whole eggs instead of just the egg whites. I hate to waste and I knew I woulnd't be up to making Bettina's Chocolate Pudding or anything else after I finished this cake. I put four whole (organic free range) eggs in the mixer. I bought the Cuisinart stand mixer when you wrote that blog on your thoughts about mixers. I let the mixer beat for about 15 minutes. That is how long it took for the eggs to become fluffy the way I wanted them to.
In the meantime, I put the sugar and water on to boil. I used 1 1/2 cups sugar and 1 1/2 cups water instead of the 1 cup sugar and 1 cup water in your recipe because I wanted lots of icing.
When the water and sugar reached the 240 degree stage I started to pour it, very slowly, into the eggs while letting the mixer keep going.
When I finished that, I started to put into the mixer the butter. I cut the butter into small pats and threw each pat into the mixer letting it mix for a few seconds. Altogether I used three sticks of butter.
I also put in about 1/3 cup organic virgin coconut oil - which was hardened since that is its natural state. I got the idea to do that from your suggestion of using coconut milk in the cake. If you use coconut milk in the cake, why not coconut oil in the icing. It is the consistency of butter, whips up into a very light confection like butter and sure enough, it worked.
I let the mixer beat the icing until it turned into a light buttery like creation. At the end, before stopping the mixer I put in the vanilla oil you suggested in another recipe - the organic oil, you remember? That was the ultimate.
I did not put shredded coconut on my cake, I put the icing on as it was. The coconut milk and oil carried the day and gave the taste so I didn't need the shredded stuff.
It was unbelievably good. Thanks for the recipe. In case you don't remember me, I am the one who asked for the recipe and I appreciate your putting it on the blog.
Enjoy this change - it is nice to have more than one way to do something.
A loyal guest!
Thanks for not using my name. We are all paranoid these days.
TO RESPOND TO THIS BLOG email comments to info@bettina-network.com
TO LEARN MORE about the Bettina Network, inc. try www.bettina-network.com
IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK YOUR ACCOMMODATIONS WHEN YOU
TRAVEL!!! 1-800-347-9166 inside U.S. or 617-497-9166 outside or inside the U.S
I made the Coconut Cake and it was just as great as I had hoped it would be. I did a few things a little different and wanted to share that with you.
For the icing, I used whole eggs instead of just the egg whites. I hate to waste and I knew I woulnd't be up to making Bettina's Chocolate Pudding or anything else after I finished this cake. I put four whole (organic free range) eggs in the mixer. I bought the Cuisinart stand mixer when you wrote that blog on your thoughts about mixers. I let the mixer beat for about 15 minutes. That is how long it took for the eggs to become fluffy the way I wanted them to.
In the meantime, I put the sugar and water on to boil. I used 1 1/2 cups sugar and 1 1/2 cups water instead of the 1 cup sugar and 1 cup water in your recipe because I wanted lots of icing.
When the water and sugar reached the 240 degree stage I started to pour it, very slowly, into the eggs while letting the mixer keep going.
When I finished that, I started to put into the mixer the butter. I cut the butter into small pats and threw each pat into the mixer letting it mix for a few seconds. Altogether I used three sticks of butter.
I also put in about 1/3 cup organic virgin coconut oil - which was hardened since that is its natural state. I got the idea to do that from your suggestion of using coconut milk in the cake. If you use coconut milk in the cake, why not coconut oil in the icing. It is the consistency of butter, whips up into a very light confection like butter and sure enough, it worked.
I let the mixer beat the icing until it turned into a light buttery like creation. At the end, before stopping the mixer I put in the vanilla oil you suggested in another recipe - the organic oil, you remember? That was the ultimate.
I did not put shredded coconut on my cake, I put the icing on as it was. The coconut milk and oil carried the day and gave the taste so I didn't need the shredded stuff.
It was unbelievably good. Thanks for the recipe. In case you don't remember me, I am the one who asked for the recipe and I appreciate your putting it on the blog.
Enjoy this change - it is nice to have more than one way to do something.
A loyal guest!
Thanks for not using my name. We are all paranoid these days.
TO RESPOND TO THIS BLOG email comments to info@bettina-network.com
TO LEARN MORE about the Bettina Network, inc. try www.bettina-network.com
IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK YOUR ACCOMMODATIONS WHEN YOU
TRAVEL!!! 1-800-347-9166 inside U.S. or 617-497-9166 outside or inside the U.S
Labels: Bettina's Cookbook, Guest comments and talents
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