Coconut-Lemon Cake

This is a classic Christmas white cake in every way, with three golden yellow layers and fluffy white frosting. The homemade lemon filling is a quick and easy stovetop stir-together that can also be used to fill tart shells.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Lemon Filling
• Fluffy White Frosting
• 1 cup flaked coconut
• Garnishes: fresh cranberries, fresh boxwood sprigs

Directions:

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.
3. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.

Note: Boxwood is poisonous if ingested. If boxwood sprigs are used as garnish, cut small circle of heavy-duty plastic wrap, and position in center of cake before arranging sprigs and cranberries on top of cake. Remove garnish before serving.

Southern Living
OCTOBER 2007

Pineapple Upside-Down Gingerbread Cake

Round out your holiday meal with a slice of this gingerbread cake topped with a sweet and gooey brown sugar-pineapple topping. Make sure to use a cast iron or heavy oven-proof skillet when preparing this dessert.

Ingredients:

• 3/4 cup butter, divided
• 1 1/2 cups firmly packed light brown sugar, divided
• 2 cups coarsely chopped fresh pineapple
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup hot water
• 1/2 cup molasses
• 1 large egg

Directions:

1. 1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. 2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. 3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. 4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. 5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

Julia Rutland, Coastal Living
DECEMBER 2011

Ice Cream Burgers

Ingredients:

Frosting of Cake Decorating Gel
Toothpicks
Cherries
Ice Cream
Sugar Cookies
Ice Cream Scoop
Plastic Wrap

Directions:

Assemble Ice Cream Burger as shown above. I would also save a few cookies and cut them to resemble fries.

Source: Dreyers Ice Cream