Monday, January 10, 2022
Saturday, January 08, 2022
Every year before my Mom moved to heaven I made her favorite Coconut cake. In total I probably made 67 of these cakes and each and every time I lit the candles and presented it to her, she would go on and on about how her daughter could make the best coconut cake in the whole world. She was the one who taught me how to make it when I was young and yet she insisted I made it better. I would light up as bright as she did over that cake. To know my Mom thought I was the best cook was quite an accomplishment in my life. I miss making this cake for her each year... and I cry each time I make it.
Mom's Coconut Cake
1 and 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
3 cups cake flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut
♥ Buttercream Frosting:
16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, (16 oz.), sifted
6 ounces sweetened shredded coconut for topping
Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.
Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.
Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.
Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.
Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.
Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.
Photograph is copyrighted and the property of ©Welcome Home
Wednesday, January 05, 2022
Who doesn’t like tacos now and then. Sometimes I just crave these things…whether I make them with chicken or shrimp or fish, I always have room for tacos. This weekend I made steak tacos with an easy citrus marinade. I love this recipe for the most tender grilled or stove top steak tacos!
For the Steak and Marinade
When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
To cook on the stove:
While the steak is resting, warm the flour or corn tortillas. I like to double up on my tortillas but you can use one or two.
Monday, December 27, 2021
Photography is the property of and copyrighted to Welcome Home
Friday, December 24, 2021
My Mom's Pecan Upside Down Cake.....OMG this is the best cake ever. I will serve it warm with vanilla ice cream. I will serve it in a dish with a spoon to get every drop. I will serve it with pride because it was her favorite. Who am I serving it to? Me. LOL. She would be so proud. Easy to make with my shortcuts and it slid right out of the pan and on to the plate. Isn't it gorgeous? Out of this world good!
Pecan Upside Down Bundt Cake
1/2 cup melted butter
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 teaspoon salt
1 cup chopped pecans
1 box vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
3 tablespoon sour cream
Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour evenly into the bottom of prepared bundt pan and set aside.
Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes.
After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.
Photography is the property of and copyrighted to Welcome Home.