One More Cake and Some Scones
Last week I said I wanted to make a Coconut Cake. Done!
I used my 6-inch baking pans to create a 3-layer coconut cake with coconut cream cheese frosting topped with coconut. I will add photos of the inside when we get there.
I used the recipe from Sally's Baking Addiction. The recipe calls for Cake Flour and canned coconut milk. I purchased these last week for the cake week challenge for St Jude's Hospital. I do not usually have either in my baking pantry. Made 1/2 the recipe and the layers looked really nice when I took them out of the oven. Probably should have taken a photo of that... Please check out the link above for the recipe. There is also a video and tips for baking this cake.
Anyway, the finished product looks pretty good. I was going to decorate the cake with blue and red colored coconut in honor of the 4th of July but at 10:30 pm I rethought the idea and decided it looked fine with just the plain coconut!
A big week for coconut at our house! I did not get to the store on my way home so I had no fruit to make something for breakfast. But there was the big bag of coconut!!!
Coconut Lemon Scones. I made these last summer. The recipe is from Two Peas & Their Pod. I did not add the glaze and toasted coconut to the baked scones. I figured we will be getting enough coconut and sugar when we dive into that cake!
This is my version of the original recipe. ( all I did was leave out the glaze directions!)
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
For the Lemon Glaze:
Preheat the oven to 400 degrees ˚.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt, and coconut.
Quickly cut in the butter, using your hands, two knives, or a pastry blender.
Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl,
In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract.
Pour mixture over the ingredients and stir with a spatula until dough begins to form.
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball.
Form scones by patting the dough into a 3/4-inch thick circle.
Cut the scones into 8 triangles.
Place scones on prepared baking sheet.
Using a pastry brush, brush scones lightly with the additional heavy cream.
Bake scones for 15-18 minutes, or until scones are light brown.
Cool scones on a wire cooling rack.