I have two tried and true cakes that I serve for holidays around the year, and it's the addition of sour cream that really makes these cakes super tasty: Sour Cream Pound Cake with 7min Frosting, and a decadent Coconut Cake-- both are perfect for Easter. The pound cake recipe was my grandmother's, and the addition of sour cream really makes a moist and tender crumb. The coconut cake recipe is from Paula Deen's magazine, and the toasted coconut on top gives it a rich, coconut-y flavor.
Sour Cream Pound Cake Recipe:
2 sticks butter
3 c. Sugar
1 1/4 c. Sour Cream
3 c. Plain Flour
1/4 tsp Baking Soda
1/4 tsp Salt
Cream butter and sugar. Add eggs 1 at a time on low speed until just mixed. Add flour, baking soda, and salt and mix on low speed until combined. Add sour cream and mix gently. The key is to not mix at a high speed or for too long as it will produce a tough crumb.
Pour into greased Bundt or similar pan and bake at 325 for 1 hr. Check to see if it's done by inserting a toothpick. Your toothpick should come out sticky. Continue cooking for 5 min increments if cake is not done as ovens vary. TIP: Do not cook it until the toothpick comes out clean like most regular cakes as your pound cake will end up being over cooked and dry.
2 large egg whites
1 1/2 c. Sugar
1/3 c. Cold Water
1/4 tsp Cream of Tartar OR 1 tsp corn syrup
1 tsp Vanilla Extract
Set up double boiler on stove and bring to a boil. Combine all ingredients except vanilla in your bowl and mix on high 1-2 mins with a hand mixer until mixture is well combined and frothy. Place bowl into the double boiler and continue mixing on high for 7-8 mins. Mixture will start turning opaque as it cooks and mild peaks will start to form. When icing is ready take the mixture off the heat and stir in your vanilla. Icing is ready to go on your cake.
You can store the icing at room temperature for 1 day and it needs to be refrigerated after that. Watch me make it!
Classic Coconut Cake
1 c. unsalted butter, softened
1 1/3 c. sugar
2 2/3 c. cake flour
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
6 large eggs
1 c. sour cream
1 1/2 tsp coconut extract
1 1/2 tsp vanilla extract
Coconut Cream Frosting (recipe below)
1 1/2 c. sweetened flake coconut
1/2 c. toasted sweetened flake coconut
HERE are the cocktail picks I used to decorate the
top of the cake.
Preheat oven to 325 degrees. Spray 2 (9-inch) round cake pans with baking spray with flour. Line pans with parchment paper and spray parchment with baking spray.
In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4-5 minutes. Stop occasionally to scrape sides of the bowl.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl, whisk together eggs, sour cream, and extracts. With mixer on low, add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pans.
Bake until a wooden pick inserted in center comes out just a bit stick/ almost clean, about 20-25 minutes. Let cool in pans for 10 minutes. Remove from pans, gently remove parchment, and let cool completely on wire racks.
Spread Coconut Cream Frosting on top and sides of cake. Press 1 1/2 cups coconut on top and sides of cake; sprinkle toasted coconut on top of cake. Cover and refrigerate for up to 3 days.
Coconut Cream Frosting Recipe:
1 c. butter, softened
3/4 c. canned unsweetened coconut milk
1 1/2 tsp coconut extract
10 c. confectioners' sugar
In a large bowl, beat butter, coconut milk and extract with a mixer at medium speed until creamy. Gradually add confectioner's sugar, beating until smooth. Use immediately.
Happy Easter! I hope you have a wonderful holiday weekend with your family and friends.
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