Coconut Pound Cake with Coconut Crème Frosting &
Passion Fruit Curd
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
2 cups superfine sugar
4 eggs
3 tablespoons cream of coconut
1 cup coconut milk
1 eight-ounce jar of store bought passion fruit curd (if you
can’t find passion fruit curd, lemon curd works beautifully)
coconut crème frosting (recipe below)
2 cups flaked coconut
Coconut Crème Frosting
8 oz cream cheese, softened
1 stick butter, softened
2½ cups confectioners sugar, sifted (plus ½ cup for
consistency)
3 tablspoons canned cream of coconut
½ teaspoon coconut extract
pinch of salt
1. In the bowl of a stand mixer, fitted with the paddle attachment,
beat the cream cheese and butter on medium-high speed until
thoroughly combined.
2. Scrape down sides.
3. Gradually add
2 ½ cups confectioners sugar and beat until smooth.
4. Stir in
cream of coconut, extract, and salt.
5. Adjust consistency with
remaining ½ cup confectioners sugar, if needed.
Note: The number of layers and variety of colors you prefer will
dictate how many times you will need to prepare the batter.
Each recipe can be divided in half and each half tinted a different
color yielding four layers, two of each color. For more layers/
colors, prepare additional batches. Doubling the recipe is
not recommended.
1. Preheat the oven to 350°F.
2. Butter and flour two 9-inch cake
pans.
3. In a medium-sized bowl, whisk together the flour, baking
powder, baking soda, and salt.
4. In the bowl of a stand mixer,
fitted with the paddle attachment, cream the butter and sugar
until light and fluffy, approximately 6 minutes.
5. Scrape down
sides of bowl.
6. Add eggs, one and a time, and beat until fully
incorporated.
7. Add flour and milk alternately to bowl, beginning
and ending with flour beating until just combined.
8. Divide
batter in half.
9. Gently stir in food coloring to desired shade.
10. Transfer tinted batters to pans.
11. Smooth tops with a knife
and bake for 25 to 28 minutes or until a skewer inserted into the
center of the cake comes out clean.
12. Cool 10 minutes in pans,
turn out onto cooling racks, and allow cakes to cool completely
before assembling.
13. Using a serrated knife, slice each cake
in half to create a total of four layers.
14. Place first layer on
cake stand and spread with 3 tablespoons of curd. Repeat with
remaining layers.
15. Spread coconut crème frosting in an even
layer over the top and sides.
16. Before the frosting sets, gently
press flaked coconut to top and sides of cake.
Serve.
(Thanks to
sweetlulu.com for props.)
Lace Eggs
You will need:
lace strips, ribbons, or remnants
eggs
egg dye or food coloring
rubber bands
scissors
vinegar
1. Cut lace into strips long enough to wrap around eggs. Make
sure you still have extra lace to form a knot.
2. Wrap strips of lace
around the eggs, tying a knot in the back.
3. Dye eggs according
to egg dye package instructions. If using food dye, fill a bowl with
boiling water, making sure it’s deep enough to submerge the
entire egg. Add 20 drops of food dye and 1 tablespoon of vinegar.
4. Place eggs into the bowl for at least 15 minutes. Lift eggs and
cut the knots to release the lace.
Fairydust Eggs
You will need:
eggs
egg dye or food coloring
needle/long pin
syringe
glitter
1. Dye eggs, and let them dry before continuing.
2. Use the pin to
puncture the top of the egg. Make the hole slightly bigger so you
can hollow out the insides easily. To make hollowing it out easier,
take the pin and swirl around the insides to break up the yolk.
3. Use the syringe to suck out the insides.
4. Carefully pour
glitter inside the egg.
