Hey guys! I hope everyone is having a great week. Today was such a yucky day here in South Carolina! Rain, rain and more rain! Hopefully tomorrow will be better. Well it will be better because it is my Friday at my preschool job. I took Friday off to do the 10k bridge run here in Mt. Pleasant, but the training did not work out so well. Actually, I did not train at ALL! So I am gonna spend my day with my beautiful sweet daughter! I will be thrilled to be a SAHM again, even if it is just for a day!
I am so sorry this is the week's first post. I think I have come to the realization that as long as I am working full time at the preschool, I won't be able to post every day. There is just not enough time in my day! I was trying to post this last night and guess what happened? I found myself falling asleep at the desk. I was knocked out!! Woke up to look at the computer screen and was trying to pry my eyes open. LOL, just wasn't working! You guys still love me right?! I do promise to keep bringing you recipes and keep you updated on different happenings of Sweet Memories!
I made this cake for my husband's birthday. Last year I made THESE cupcakes for Father's Day. Every time they are delicious. I have developed a love for coconut. It was the texture that I had to get over and now I really like it! The chocolate frosting added was such a nice touch! Though, I could just sit and eat a bowl of the coconut filling by itself........
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder (I used hershey's dark chocolate)
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1. Preheat the oven to 350 degrees. Spray your cake pans with Easy Off - this helps the cake come out the pan easily. You can also line your pan with parchment paper or just do it the old fashioned way of greasing and flouring.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
3. Divide the batter between 2 cake pans. Bake on the middle rack of the oven for 25-35 minutes, or until a toothpick comes out clean. Remove from the pans, transfer to a cooling rack and allow to cool completely before frosting.
GERMAN CHOCOLATE FROSTING
12 tablespoons (1 1/2 sticks) unsalted butter
1 12-ounce can evaporated milk 1 1/4 cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans
1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk.
2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cake with a dinner knife or metal spatula
Adapted from Ina Garten