I'm with Ginger on the Coconut.
I have a big batch of coconut filling in the fridge to make "Mound" eggs tomorrow. Here's a recipe from the past. Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27
Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well.
Cuban Coconut Pound Cake
2 sticks unsalted butter
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
2 cups sugar
5 eggs
3 cups flour, sifted
1 cup milk
7 oz. shredded coconut
1 cup almonds, thinly sliced
Preheat oven to 325 degrees
Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit.
In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition.
On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut.
Turn into prepared pan and smooth the top
Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool.
When cake is cool, carefully peel off paper lining.
Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble. Last year I made this for my Easter dinner. Here is the lemon cake roll recipe: Posted by Danain (Marilyn)
Golden Lemon Cake Roll
CAKE:
3/4 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons salt
9 egg yolks
1/2 cup sugar
1/2 cup water
2 teaspoons fresh grated lemon zest
Powdered sugar
FILLING: 1/2 cup sugar
pinch of salt
3 tablespoons fresh squeezed lemon juice
3 egg yolks
1 teaspoons fresh grated lemon zest
1/2 cup whipping cream
Heat oven to 375°. Grease bottom only of 15X10-inch jelly-roll pan. Line with parchment paper and grease again. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, first 1/2 cup sugar, baking powder and salt. In a large bowl, beat egg yolks at high speed until a light lemon color. Add second 1/2 cup sugar and continue beating until thickened. Add cold water and 2 teaspoons lemon zest, mix well. Gently fold flour mixture into egg mixture, blend well. Spread batter in prepared pan. Bake 15 to 18 minutes until light golden. Remove from oven and immediately turn out of pan onto a towel sprinkled with powdered sugar. Quickly remove paper. Starting at short side, roll up in towel; cool completely. In a small heavy saucepan, combine sugar, salt, lemon juice and egg yolks. Cook over low heat until thickened; stirring constantly. Remove from heat and stir in lemon peel; cool. Whip cream to soft peaks and fold into cooled filling. Unroll cake, spread with filling and roll again without towel. Refrigerate 1 to 2 hours. (Inspired from recipe in "Pillsbury Bake-Off Classics III.) *One lemon yields 1 tablespoon (3 teaspoons) lemon zest and 1/4 cup (4 tablespoons) juice. Marilyn |
