Sunday, June 24, 2012

Happy Blog Birthday

June is the birth month for My Recession Kitchen.  I started this blog three years ago when I was unemployed and wanted to keep busy.  I also wanted a way to document my recipes for my daughter, T.C. who is admittedly, kitchen challenged.  She used to keep shoes in her little NYC oven.  

As you may have noticed, My Recession Kitchen as gone through a format change.  There are no longer different tabs for the Garden and the Craft Closet posts.  I combined the kitchen and garden posts and eliminated the crafts posts all together.  Very few of you were actually reading them and I haven't had that much time to do craft projects.  

The main reason for these changes is that this blog was hosted by Apple's mobileme and iweb.  If you are an Apple user than you know that they discontinuing website hosting as of June 30th.  It's a shame because I felt that it was easy to use, versatile, and they offered good support.   So, I've copied all of my posts over to Blogger but unfortunately, I was not able to copy any of your comments.

So welcome to the newly revised Recession Kitchen, change is good...hopefully.

My blog birthday cake is coconut with a pineapple filling.  The cake came out wonderful and so is the filling.  I made a cream cheese frosting and decorated it with shredded coconut.  I didn't like the way the frosting came out so I'm recommending that you use your favorite frosting recipe.  I also recommend that you don't attempt a four layer cake that is this small (made two little 4 layer cakes from one 8" cake) because the top layers tend to slide off.   As Mr RK, a building contractor, put it "you overloaded the foundation for this project".  The cake and filling are delicious!

Coconut Cake
Makes 1 two layer 8" cake - use organic ingredients whenever possible

For the Cake:
1 1/2 cups unbleached white flour
1/3 cup unbleached cake flour
1 cup unbleached sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned lite coconut milk
1/4 cup expeller pressed sunflower oil
1 tablespoon apple cider vinegar
1 teaspoon coconut extract

Preheat your oven to 350°
In a bowl, whisk together the flours, sugar, soda and salt.
In another bowl, mix together the coconut milk, oil, vinegar and extract.
Pour the liquids into the dry mix.
Stir gently to combine but don't over mix.
Pour the batter into an 8" round cake pan.
Bake for 30 minutes or until a toothpick comes out clean.
Allow to cool completely.

For the Filling:
1 14 oz can crushed pineapple packed in juice.
2 cups unbleached sugar
1/4 cup organic corn starch

In a pot, mix together the sugar and starch.
Stir in the pineapple and it's juice.
Cook over a medium low heat until it's thick, about 15 minutes.
Allow to cool completely.

To Assemble the Cake:
Remove the cake from the pan.
Slice the cake in half to form two layers.
Spread filling on one half of the cake but not all the way to the edge. 
Put the other half of the cake on top.
Frost the cake with your favorite cream cheese or butter cream frosting.
Sprinkle the top and sides with shredded coconut.

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