The Secret Recipe Club is here again. The fun monthly club where you get assigned a blog, and get to choose any recipe you want to make and enjoy, and then of course share with you all. This month I was assigned The Heritage Cook where Jane featured oodles and oodles of sumptuous looking recipes. There was oh so much chocolate, which I had a hugely fun time gazing at, (and wiping the drool off of my keyboard). Surprised I didn’t pick chocolate? Me too. The family has been ribbing me a bit over how much I make chocolate desserts. So I decided to look for something else, and I almost went savoury, but then I found this recipe for Classic Coconut Cake, and knew I had found my recipe. It may not have any chocolate involved but it is still cake, and I love me some cake!! This cake was light and fluffy, and oh so tasty! Thanks Jane!!
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 2 egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- About 3 cups sweetened shredded coconut
- Beat butter with sugar until light and fluffy. Add eggs one at a time. Beat in one cup of the flour with baking powder and salt.
- Measure milk into measuring cup. Add vanilla. Add half of this mixture. Add another cup of flour, then remaining milk, then last cup of flour.
- Pour into 3 greased 8 inch round cake pans.
- Bake for 25 minutes at 350 degrees. Remove from oven. Cool in pans for 10 minutes, then remove from pans and cook completly.
- Once cooled make frosting. Combine sugar, corn syrup, water, egg whites, salt and cream of tartar in medium-sized heat proof measuring bowl that will fit securely over pot. Fill pot about 1/4 full with water and bring to a boil. Place bowl snuggly over pot, use hand mixer to beat mixture until triple in size and light and fluffy. This will probably take 10 minutes. Remove from heat and add vanilla, beating for 1 additional minute.
- Place first cake layer on serving plate and top with 1/4 of the icing. Sprinkle with about 2/3 cup of coconut. Repeat layers. Use remaining frosting and coconut to ice side of cake. Slice.
- Eat and enjoy!
It is time to share with you all this month’s round of The Secret Recipe Club. Always my favourite blog post of the month. A time to get assigned a blog, and chose a recipe, any recipe to make. And eat. This month I was assigned Join Us Pull Up a Chair. I found one of the best recipes. Okay, I found many , many recipes. I had quite a few on my list of maybes, everything from Brown Sugar and Apple Brie to Dark Chocolate Chia Granola. There is a bit of everything. I could have made breakfast, lunch , dinner appetizer but I went with dessert. Not to shocking, my very favourite thing to eat is dessert, so we made a batch of these lovely Coconut Macaroons for our Oscar night treat. They were a huge hit. Everyone loved them, especially our teenage son, who I have recently discovered really likes when I bake with coconut. He had 4 in one sitting, and 2 the next day, so I must say he was glad I went with this choice too. Always nice to find a recipe you know you will continue to make many times in the future.
- 3 large egg whites
- 1/2 cups sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 14 oz bag of sweetened coconut flakes – 400 gram bag
- Parchment paper
- 1/3 cup chocolate chips
1. Beat egg whites with sugar, vanilla and salt until sugar is completely dissolved and mixture is glossy. Add coconut and beat until just combined.
2. Line 2 cookie sheets with parchment paper. Roll into balls , about 2 Tbsp. big, and place on cookie sheets.
3. Bake for 20 minutes. Rotate cookie sheets after 10 minutes.
4. Melt chocolate chips. Dab macaroons with chocolate, and let chocolate set.
Eat and enjoy!
Spring is in the air, at least for today’s round of the Secret Recipe club! We are featuring recipes to get you ready for Easter, or St. Patty’s day as they are both next month. So the whole gang’s getting together for a special round-up. Same rules apply, you get your assignment, make and bake (or cook) and here we are, ready to share. I was assigned Our Good Life, and had the pleasure of perusing all of the recipes. Some may think that a theme makes it easier, as it really narrows down the choices, and I guess that’s true. However you also find recipes like Pumpkin gingerbread Coffee Cake that has you drooling on your keyboard, and you do not have the luxury of making it. Well, that will be made come fall (or earlier) so for now I found this delightful Lemon Confetti Bundt Cake to share for my Easter themed contribution to the list. I made the cake exactly as stated, it was delicious. Never one to turn down a frosting, I added a lemon icing, which you can add, or just sprinkle with icing sugar, the choice is completely up to you. Either way I know one thing is for certain, this one should make the list of Easter desserts coming to your festivities this year.
- 1 Confetti cake mix
- 3 eggs
- 1 c water
- 1/3 c vegetable oil
- 1 T lemon extract
- Grease a bundt cake pan.
- Beat ingredients together in a mixing bowl. Scoop into cake pan.
- Bake for 35-40 minutes at 350 degrees. Cool for 10 minutes, then flip onto serving plate. Let cool completely.
- At this point you can frost or dust with icing sugar.
Frosting recipe from Allrecipes
- 1/2 cup butter, soft
- 2 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 3 cups confectioners sugar
- Beat ingredients together until you reach spreading consistency.
- Spread onto cake. If desired sprinkle with yellow, or coloured sprinkles.
- Cut cake.
- Eat and enjoy!
Hello folks. The wonderful time to share my Secret Recipe club assignment is here again. Blog wise this is always my favourite post of the month. It is just to fun. I really love everything about it, the assignment, this month Where is My Spoon, perusing, making, eating. It’s all good. Then as just a little bonus, I get to wake up have my coffee and see what someone chose from my blog. Yup, it’s exciting times. Obviously as you have seen the title and the picture, this month I chose Balsamic Roast Beef. There were certainly many ways I could have gone this month. From Turkish Meat Rolls with Yogurt Sauce to Cherry Casserole, I had both savoury and sweet options to choose from. The whole family was glad I made the beef. They loved it.
- 3 tablespoons butter
- 2.5 lbs piece of roasting beef
- 1 tablespoon all-purpose flour
- 1 onion
- ½ cup balsamic vinegar
- 1 ¾ cup good beef stock
- 1 cup heavy cream
- 2 Tbsp. corn starch, mixed with 2 cups water
- salt and pepper
- Melt butter in medium-sized saucepan.Sprinkle beef with flour, salt, and pepper. Brown beef on all sides. Add onions and balsamic vinegar. Simmer until all vinegar has cooked off.
- Add beef stock, and cream. Cook on the lowest setting for 3 hours. This will produce a well cooked beef. Cook for less time, if you do not want it well done.
- Remove beef from pot and tent with tin-foil while you make au jus. Combine cornstarch with water and additional salt and pepper. Whisk into liquid left in pot. Bring to a boil, reduce to simmer until thickened.
- Serve sauce over beef, and if desired other side dished.
- Eat and enjoy!