Lemon coconut cake!!

Hi Folks-

So it snowed and that was a bummer. I vowed to go inside and stay there until Sunday. My dad needed a ride to the airport so I did go out and by Saturday afternoon the storm was waning.

My plan had been to cook, shocker. And to cook something that spoke of spring to me. Lemon Coconut Cake, sounds like spring doesn’t it? I’m a good cook and an adequate baker but cakes have always seemed like the far reaches to me. I’ve been trying them and they’ve come out well, maybe a bit lopsided or sunk in the middle but generally tasty. So I wanted an indoor weekend, cooking a cake that just screamed spring, that came out fabulously…you know.

So I tried. I first looked at a NY Times recipe and while it looked lovely half the reviews stated that it was dry. Nope, not working that hard for dry cake which is a real issue with cakes.

I found a great recipe on a site called Sally’s baking addiction this is a fabulous recipe for lemon coconut cake. You can choose to make it or not (it would totally win as a Easter/Passover dessert). So being the somewhat single minded individual that I am, here are all the cool things I learned while making this cake:

If you want to use salted butter, skip the salt in most baking recipes.

For cake flour:

1 cup stirred and scooped all purpose flour, 2 TBL of flour removed and replaced with 2 TBL cornstarch.

For buttermilk:

2 tsp lemon juice, fill to ½ cup measure with whole milk, let sit for 5 minutes

To make unsweetened coconut into sweetened:

for one cup of coconut make a simple syrup of 4 TBL water 4 TBL sugar brought to a boil til sugar is dissolved, add the coconut take off the heat and let it absorb all the liquid (5 to 10 minutes), spread on a pan to dry(I actually toasted in the oven for a few).

And the best thing is how incredibly simple lemon curd is, which can be used on strawberry pancakes, in blueberry pound cake, on a cheese board, really just straight up is pretty tasty!(this was from the NY times).

Lemon Curd

  • 1cup sugar

  • 3 tablespoons flour

  • 1 tablespoon cornstarch

  • 2 tablespoons lemon zest

  • ½ cup lemon juice (from about 3 lemons)

  • 3 eggs

  • 4 tablespoons unsalted butter (1/2 stick), at room temperature

To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.) And frozen and saved for later.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • 2+ Yellowfin Tuna

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

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Chef’s choice!

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