Posts Tagged ‘coconut cream cheese frosting


Don’t make me go into that kitchen!

Just give me one good reason to bake a cake and I’m all over it.  Actually, it doesn’t even have to be a GOOD reason or even a reason at all.  Or an excuse for that matter.  Ah, hell, just ask me to bake a cake.  Better yet, tell me you have something to celebrate.  I love a good celebration cake.  A couple of weeks ago, my Katie and her workmate, Patty B.,  both had work anniversaries.  These two ladies were both celebrating four years of working for the good Sisters of the Holy Names of Jesus and Mary.  Being a former Catholic School Girl, this still makes me slightly nervous, but the nuns are cool.  And they do love a good sweet treat!

Heaven on Earth - four layers of banana cake wrapped in a cloud of coconut cream cheese frosting

This here bad boy is a Banana cake with Coconut Cream Cheese Frosting.  To really kick up the banana flavor, I put slices of banana between each of the layers (it’s a four layer cake!).  It was insanely heavenly, right up the sisters alley, so to speak.

Here is the recipe:


Adapted from the Cake Bible by Rose Levy Beranbaum

2 nine inch pans, buttered and parchment lined bottoms

4 large ripe bananas
2 tablespoons sour cream
4 large eggs
3 teaspoons vanilla
4 cups sifted cake flour
1 3/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
20 tablespoons unsalted butter, must be softened

Pre-heat oven to 350 degrees F

In a food processor process the banana and sour cream until smooth. Add the eggs and vanilla and process briefly just to blend.

In a large mixing bowl of an electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and 1/2 of the banana mixture.  Mix on low speed until the dry ingredients are moistened.Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and strengthen the cake’s structure.  crape down the sides. Gradually add the remaining banana mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure.  Scrape down the sides.

Divide the batter evenly between the two pans and smooth the surface with a rubber spatula.  Bake 30 – 40 minutes or until a toothpick inserted in the center comes out clean.  Allow cake to cool 10 – 15 minutes on a cooling rack before removing from pans.  Allow to cool completely before wrapping.

I like to chill my cakes before I frost them.  Remove the top “dome” with a serrated knife, for a more professional look.  You can make this a two layer cake or a four layer.  My preference is four layers.  It’s best to use a cake decorating stand.  Place cake on stand, and using a long serrated knife, slice the cake into two even layers.


1 # unsalted butter, softened
1/2 # cream cheese, softened
0.2 oz salt
0.4oz vanilla
0.2 oz lemon juice
2 oz water
2 cups sweetened shredded coconut

Place butter in bowl of electric mixer.  Cream for 2 – 3 minutes.  Add powdered sugar, salt, vanilla, lemon juice and water.  Mix on low ( I pulse it until incorporated so my kitchen isn’t covered in powdered sugar) for about 1 minute.  Once it is incorporated, gradually increase the speed to the highest.  Stop and scrape the sides a couple of time during this process. Whip until light, fluffy and very white.  Add coconut and mix until incorporated.

So rich, so insanely decadent!

Frost the cake.  I sliced about four bananas for this cake for in between each layer.  You can see them in the pictures.  So good.

I really do love to tease you with these photos!

Dear, sweet Katie brought a piece home to me.  We ate on it for three days!  So, what are we celebrating next?  Anyone?


Oh, No, You Didn’t!

Probably falls under the category of a mortal sin


Oh yes, I did!  I combined three of my most popular cakes into one.  If there is indeed a hell, I just know there is a big fat red devil with his pitch fork poised, just waiting for me to drop in with this cake.  It’s definitely a cross between heaven and hell.  Heavenly to behold, sweet, moist and rich in the mouth.  Hella hard to resist.  Oh, I’m sure it’s off the charts in fat grams and calories, but who’s counting?  I totally envision the angel and devil routine, each one  perched on my shoulders and whispering in my ear.  Devil -“Go ahead, eat it!  No one is looking!”  Angel – “Oh, my, all those calories!  All that fat!”  Devil – “Don’t listen to her.  You can eat whatever you want.  You deserve it.”  Angel – “It does look delicious.  Maybe just one eensy, teensy bite.”  Devil – “Screw that!  Eat it all.  Now!”  At this point I shake the Angel off my shoulder, give the Devil a conspiratory wink and devour that one way ticket to diet damnation with no remorse.   

If you can’t tell by the picture, the bottom layer is Chocolate Buttermilk Cake, the center layer is, are you ready?, Vanilla Mascarpone Cheesecake (!)and the top layer is Red Velvet Cake.  If that isn’t sinful enough, I frosted it all with Coconut Cream Cheese Frosting.  Yeah, it’s even better than it sounds.   

Wanna see how it’s assembled?  OK, since you asked, here goes:   

I baked a 9 inch Chocolate Buttermilk Cake, a 9 inch crustless Vanilla Mascarpone Cheesecake and a 9″ Red Velvet Cake.  The cheese cake was baked the day before the other two cakes were made so it could get good and set up in the refrigerator.   

Bottom Layer - Chocolate Buttermilk Cake


Here is the bottom chocolate layer with a thin layer of the frosting.  Yeah, I do call that thin. 

The center cheesecake layer


I unmolded the crustless cheesecake directly on top of the frosted chocolate layer.  The parchment paper is still attached in this photo, that’s why the bottom (or top, here) of the cheesecake looks wrinkly.  Don’t forget to remove the parchment before frosting the cheesecake layer.  The only reason I mention this is I actually started frosting this after I snapped the photo and then stopped myself.  Fortunetly it’s really easy to remove frosting from cheesecake when it has parchment on it!  Yes, sometimes I am a dork.  

Frosted cheesecake layer


Ok, so then I spread a layer of frosting on top of the cheesecake layer, after first removing the parchment paper!  This was the first time I had ever frosted a cheesecake and it glided on there smooth as proverbial silk.  

Last but not least, the top layer, Red Velvet


I placed the Red Velvet layer on top and then frosted the whole, beautiful creation.  By the way, I leveled both of the cake layers with a serrated knife before frosting, duh.  

Here's the finished product


I made the executive decision not to do my usual piping top and bottom borders.  The true attraction of this cake is on the inside.   

Is the devil whispering in your ear yet?


I wish the Red Velvet cake crumbs didn’t get drug across the cheesecake layer.  I used a sharp hot knife and cleaned it between cuts, but I still got crumb dregs.  Well, this was just an inspiration I came up with and thought I drive it around the block a few times until I come up the perfect rendition of this cake.  Not bad for a proto type, though, eh? 

So, what do you reckon, am I going to hell, or what? 

ps:   We did not eat this whole cake ourselves.  Katie and I shared the piece that appears in the picture next to the whole cake.  I sent almost half of the cake to work with Katie and I took almost the other half to my job.  The photo at the beginning of this post was kept at our house, for us to enjoy and share with a couple of lucky people who came by that weekend.


What I do with Left Over Frosting……

Carrot Cake with Coconut Cream Cheese Frosting and fresh berries from our yard!

Carrot Cake with Coconut Cream Cheese Frosting and fresh berries from our yard!


 I had a lot of that frosting left over from Nathan and Sarah’s reception cake so I decided to make a carrot cake.  I bake for my profession but I also bake at home to relax.  Crazy?  I don’t think so.  I am fortunate that I get paid to do something I love everyday.

I found this great carrot cake recipe in Nick Malgieri’s book “Perfect Cakes”.  Here is that recipe:

Martha Turner’s Carrot Cake

2 cups all-purpose flour(spoon flour into dry-measure cup and level off)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

4 large eggs

2 cups sugar

1 1/2 cups vegetable oil, such as corn or canola (I used canola)

2 cups peeled and finely grated carrots ( about 4 large carrots)

one 8-ounce can crushed pineapple in juice

3/4 (about 3 ounces pecans, coarsely chopped (I used walnuts instead)

( added 1 cup of shredded coconut)

Three 2-inch deep  9-inch cake pans, buttered and bottoms lined with buttered parchment or wax paper.

1. Set racks in the upper and lower thirds of the ove n and preheat to 325 degrees.

2. Stir together the flour, baking powder, baking soda, and cinnamon in a bowl, mixing well.

3. Whisk the eggs in a large mixing bowl.  Whisk in the sugar and continue whisking briefly until light, about 1 minute.  Whisk in oil in a slow stream.

4. Stir in the carrots, the pineapple with its juice, and the nuts, then fold in the dry ingredients.  Scrape the batter into prepared pans and smooth the tops.

5. Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

6.  Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling.  Remove paper before icing.

OK, that was copied word for word from the book.  I used two 9 inch pans instead of three.  I have a convection oven so I baked both pans on the same rack and did not do the maneuvering thing.  I also let the cakes cool completely in their pans and then removed them. 

Coconut Cream Cheese Frosting

(This is my own personal recipe)

1 pound cream cheese, softened

1/2 pound butter, softened

2 pounds powdered sugar

1 teaspoon salt

1 tablespoon pure vanilla

1 teaspoon lemon juice

2 ounces water

4 cups  sweetened shredded coconut

Place all of the ingredients except for the coconut into mixing bowl of stand mixer fitted with paddle.  Start slow so the powdered sugar doesn’t fly everywhere.  Stop/start the machine if you have to.  Once everything is pretty well mixed, gradually increase the speed until you can whip it at full force.  Whip until light and white.  Stop machine and mix in the coconut.  The frosting is ready to use.  It may be refrigerated but bring it to room temperature before frosting a cake.  Enjoy!!

Carrot Cake with Coconut Cream Cheese Frosting - Someone said it had too much frosting.  Frosting lovers, is this possible?

Carrot Cake with Coconut Cream Cheese Frosting - Someone said it had too much frosting. Frosting lovers, is this possible?


You can garnish the cake with what ever your heart desires.  We just happen to have a lot of berries growing in our yard, so…….


Better late than never

Well, it seems I ‘ve been neglectful far too long on my blog site here.  Life has a way of getting in the way of writing sometimes.  A few weeks a ago I was comissioned to make a “wedding cake” for a co-worker.  On the day of the reception,  Nathan and Sarah had been married for 4 years, 4 months and 24 days……………

As Nate’s mother pointed out in her speech, the party was for her.  The newlyweds had waited until his mom was out of town and quietly went to city hall and did the deed.  The groom’s mother always wanted to have a wedding and reception for her oldest child but, as often happens with parents, her dreams were dashed and the kid gets their way.

Nathan and Sarah are now playing the parts of responsible adults – they bought their first house, are expecting their first child and are finally having a wedding reception, thanks to his loving mother.

The couple ordered a Lemon Cake with Raspberry Filling topped with Coconut Cream Cheese Frosting. 

Frosting in action

Frosting in action



OK, Bottom layer finished!

OK, Bottom layer finished!

Putting it all together on site

Putting it all together on site

Keep going, its almost time for the party!

Keep going, it's almost time for the party!

Cake table is set

Cake table is set

Ready for its close up - Lemon Cake, Raspberry Filling with Coconut Cream Cheese Frosting

Ready for it's close up - Lemon Cake, Raspberry Filling with Coconut Cream Cheese Frosting



Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 101 other subscribers