I knew there'd be trouble when I read that line of the recipe instructions--the one suggesting that the cake could be turned out of the bundt pan within 2 minutes of taking it out of the oven. What? All of my past experience warned that, for me at least, doing such a thing would be delusional at best and suicidal at worst. Good sense hovered in the room like a ghostly specter in a cute apron, whispering, "Don't do it, Jane. You know it won't work. It's never worked before. Just put down the bundt pan and step away from the cooling rack."
But I ignored every molecule of my better judgment. It was crazy risky and destined to result in a mess. I tempted fate, and she slapped me back into reality. Needless to say, I decided to top this baby with a shiny chocolate glaze. Like the makeup we wear, it can't hide every imperfection, but it sure can help.
And even though its outer beauty was marred beyond repair, it was a fine tasting cake. Moist tender crumb and rich coconut flavor, all deftly enhanced by the dark chocolate. You should try it. But bring the sense you were born with into the kitchen with you when you do. Because clearly, I forgot to bring mine!
About this recipe . . .
Adapted from the little book, Kiss My Bundt, by Chrysta Wilson, this recipe is one I'd definitely like to use again. I altered the formula by using more coconut milk than called for and no regular milk, to enrich the batter and add more coconut flavor. I also decided to reduce the amount of vanilla extract called for, and I added in a small amount of finely shredded, sweetened coconut. Though the recipe also calls for coconut extract as well, I have never, ever seen 100% naturally flavored coconut extract for sale anywhere, so I used several drops of LorAnn brand coconut flavoring. It's a high quality substitute that does indeed impart great coconut flavor to baked goods (and it should not be confused with pure coconut oil, which will not work as a substitute for a flavoring in baked goods, as far as I am aware). I liked the dark chocolate glaze a lot. It sets up well on the cake, yet stays shiny and kind of soft. I also rewrote all of the directions to reflect exactly what I did.
Preheat oven to 350 degrees. Prepare a 10-cup bundt pan by thoroughly greasing and flouring, making sure it's coated completely, or by spraying liberally with baking spray. (I used a light colored metal bundt pan, and I used baking spray.)
2 and 1/2 cups all-purpose flour
2 and 1/2 tsp. baking powder
1/2 tsp. salt (I used kosher salt)
3/4 cup unsalted butter, slightly softened
1 and 3/4 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
3/4 tsp. coconut flavoring blend or "extract" (I used several drops of a concentrated coconut flavoring called LorAnn's; available in cake decorating supply stores or sometimes in craft stores like Michael's. Any good coconut flavoring should do.)
1 and 1/4 cups coconut milk (Available canned, often found in the grocery aisle with Asian food ingredients.)
2/3 cup finely shredded sweetened coconut (I pulsed it in my food processor a few times.)
In a medium size bowl, sift together the flour, baking powder, and salt. Set aside.
In the large bowl of your mixer, using the paddle attachment, beat the butter for two minutes, or until completely soft. Pour the sugar in slowly, on medium low speed, and mix again for two more minutes.
One at a time add in the eggs, beating on medium speed after each addition until well blended. When all the eggs are in, beat for two more minutes, scraping bowl and beaters as needed.
In a separate small bowl, stir together fork the coconut milk and flavorings.
On medium-low speed, starting and ending with the flour mixture, alternately add in one third of the flour, then half of the coconut milk until it's all combined. Add in the shredded coconut until combined.
Fill your prepared bundt pan no more than 3/4 full. Bang the filled pan firmly on your work surface a couple of times to close up large air pockets.
Bake the cake for at least 40 minutes. Don't open the oven door at all until quite late in the baking cycle.
Be sure to cool the cake in the pan for at least 15 minutes or far more before you even attempt to remove it. (Some bundt cake recipes will even tell you to cool the cake entirely in the pan. Use your own judgment, but be careful. Don't make the mistake I did!)
Apply the glaze only after the cake has completely cooled. It will begin to set up quickly after being poured.
Dark Chocolate Glaze
3/4 cup unsalted butter
6 oz. premium dark chocolate (I used a combo of Scharffenberger and Ghirardelli), chopped into small pieces
2 Tbsp. light corn syrup
Melt the butter in a small sauce pan over low heat.
Remove the pan from the heat and add in all of the chocolate; let it melt in the pan, stirring gently as needed.
Add in the corn syrup and stir well with a whisk, until completely combined.
Let the glaze sit for a couple of minutes before spooning or pouring it over the cake.
"Come, woo me, woo me, for now I am in a holiday humor, and like enough to consent. " -- William Shakespeare (from As You Like It, 4.1)
Recipe Index . . .
Just click on the Christmas cookies (cinnamon cranberry shortbread!), above, to get to the Recipe Index!
Jane's Sweets & Baking Journalwas born of my ever increasing desire to learn more about the baking and pastry arts, and of my love for anything and everything related to baking. Just as food is meant to be shared, so is knowledge among bakers and among those who enjoy delicious foods prepared from scratch. So, please partake, and feel free to share your thoughts and comments. I'd love to hear from you.
If you'd like to know a bit about me please click here, or look for the tiny photo of a pink cupcake topped by a strawberry, further down, in the "About me"section. You can also reach me by email at firstname.lastname@example.org . . .
Saveur featured Jane's Sweets & Baking Journal . . .
. . . in their Daily Fare section. We're honored to be on their "Best of the Web" list!
The IACP (International Association of Culinary Professionals) announced winners of its 2013 IACP Food Writing Awards. Have a look at the list. (No surprise that the gorgeous Bouchon Bakery cookbook won for photography and styling; took about a dream of a book! It's gorgeous.)
Food journalist and cookbook reviewer T. Susan Chang, writing for Publisher's Weekly, shared her thoughts in the article "10 Things Every Cookbook Publisher Should Know." Chang clarifies, in a nutshell, what differentiates a great cookbook from an awful dud. I found myself nodding in agreement with every point she made.
An interesting variation on cherries jubilee . . .
. . . made with Grand Marnier, sweet black cherries, pomegranate juice, and homemade vanilla ice cream.
Dutch apple cake . . .
. . . it's divine!
What We Talk About . . .
. . . When We Talk About Banana Cake!
JANE'S FAVORITE BAKING BOOKS
About Professional Baking: The Essentials, by Gail Sokol. This is a textbook, but not one that's intimidating. It contains lots of useful info, including interesting personal profiles of professional chefs.
All-American Cookie Book, by Nancy Baggett. Another winner of the IACP award. Loads of good looking cookie recipes with lots of very appetizing photos. (Don't you love cookbooks with tons of pictures? I do.)
All-American Dessert Book, by Nancy Baggett. Wonderfully detailed, with very reliable recipes, Baggett does it again in this valuable cookbook. Definitely worth your time!
Art & Soul of Baking, by Cindy Mushet. This large Gourmet Cook Book Club Selection is a feast for the eyes. I love the page layout, the photos, and the author's reassuring tone. Recipes range from the quotidian ("classic sugar cookies") to the ridiculous ("Moroccan-spiced sweet-potato tiropetes") to the absolute sublime ("duo-tone chocolate pots de creme"). Worth acquiring.
Baking and Pastry: Mastering the Art and Craft, by the Culinary Institute of America. This is a heavy duty textbook, not for the faint of heart. Intimidating, sure, but also kind of fascinating if you're an obsessive bake-a-holic like me.
Baking with Julia, written by Dorie Greenspan and based on the PBS series hosted by Julia Child. Yet another hefty and dazzling coffee-table-worthy cookbook. Wonderful to have around. (My copy was autographed by Julia herself!)
Betty Crocker's Picture Cookbook, published in 1950 and available in a facsimile edition, holds a special place in my heart. This is the book my mom primarily used, or so it seemed, when I was a kid. The photos are such period pieces, and the little notations that accompany recipes are pricelessly cute and corny. I have an ancient copy that I still use. Every girl needs a copy of this in her house, for good karma if nothing else.
Bitter Sweet -- Recipes and Tales From a Life in Chocolate, by Alice Medrich. Much more than just a cookbook with a focus on fine dark chocolate, this is also a memoir of sorts from a legendary chocolate-dessert creator. Medrich is often credited with awakening American tastes to the finest aspects of superior chocolate. Very interesting read!
Bread: A Baker's Book of Techniques and Recipes,by Jeffrey Hamelman. An indispensable book for anyone who is seriously interested in learning to make fine yeast breads, Hamelman shares far more than just technical knowledge. Like fellow bread guru Peter Reinhart, his warmth of spirit and deep love for the tradition of bread baking shines through on every page.
Breakfast Book, by Marion Cunningham. Not to be confused with the character of the mom on Happy Days, the real Marion Cunningham has a long list of writing accomplishments, the most well known being that she completely revised The Fannie Farmer Cookbook. A contemporary of the late James Beard's, she is still held in high esteem.
Cake Bible, by Rose Levy Beranbaum. Rose is really into the science of baking, which can be helpful in some respects and off-putting in others. Like gardeners who talk mostly about soil components without conveying their joy in the plants themselves. Maybe I'm too sensitive? Probably so, as many consider this to be an invaluable classic. Despite my reservations, I wouldn't part with my copy. One of several highly detailed books by Rose. Her latest book, Heavenly Cakes, is much more down to earth, loaded with photos, and truly beautiful.
Cake Book, by Tish Boyle. I've called it a treasure trove before and please allow me to say it again here. This book is jam packed with wonderful stuff that's well explained. I used the Sacher-torte recipe in the fall of '09 for a culinary school project and it didn't let me down. I can endorse this book without reservation. I love it.
Complete Book of Pastry Sweet & Savory, by Bernard Clayton, Jr. When this book appeared in 1981, famed food editor Craig Claiborne praised it in the NYT as "one of the most important cookbooks of this year, if not of this decade." No photos, but don't let that dissuade you.
Craft of Baking, by Karen DeMasco & Mindy Fox. In 2009, some great new cookbooks were published and this was one of them. Down to earth, straightforward without being condescending, this smart guide offers creative and simple twists on dozens of diverse and well-proven "cakes, cookies, and other sweets."
Dessert University, by Roland Mesnier. As the White House executive pastry chef for over two decades, Mesnier has a lot of wisdom to impart. He does so well in this book, which is designed specifically for home bakers. A good book!
Grand Central Baking Book, by Piper Davis and Ellen Jackson. Readers are welcomed into these pages with a tone of warmth and familiarity. The photos alone will have you scribbling a grocery list. Try the berry kuchen recipe--simple and scrumptious.
Hershey's Chocolate Treasury, published in 1984 by Hershey Foods and chock full of old reliables. The recipe for Black Magic cake is one I've used again and again--invaluable!
How to Bake, by Nick Malgieri. The writing style is matter of fact and fairly informal. That's one of my favorite things about Malgieri's books.
Magical Art of Cake Decorating, by Carole Collier. Sometimes at a used book sale you find an old gem like this. Published in '84, I found it very encouraging when I first began decorating cakes. The recipes are rock solid reliable.
Maida Heatter's Book of Great Chocolate Desserts, by Maida Heatter. Famed baker (apparently her "Palm Beach Brownies" are known far and wide), whose work has centered on wondrous chocolate desserts, Heatter received a James Beard award for this book, one of many she's published over several active decades.
Martha Stewart's Baking Handbook, by Martha Stewart. Beautiful photos, but I must admit I've come to have reservations about the reliability of some of the recipes. Is it just me? Though I love flipping through the book for ideas, I'm a bit on the fence with this one when it comes to actual usage.
Martha Stewart's Wedding Cakes by Martha Stewart. Talk about a stunning and inspiring book! Chances are you may never decide to actually make one of the cakes from this glorious volume, but it's enough just to page through the gorgeous pictures and interesting recipes. Expensive? For sure, but worth it.
Passion for Baking, A by Marcy Goldman. If you're curious about how professional bakers manage to make things come out nicely every time, you'll appreciate this book. Goldman, in her highly approachable style, divulges many of their simple--but enormously helpful--tricks and techniques, and shows readers how to implement them throughout the wondrous array of down-to-earth recipes that pack this great book. Loads of enticing photos, too! I love this book!
Perfect Cakes, by Nick Malgieri. Can't say enough about Malgieri's books. Absolutely worth using, versus just reading! The white and dark chocolate cheesecake is to die for; I've made it a few times, along with many other recipes from this book, and it is superb.
Peter Reinhart's Artisan Breads Everyday, by Peter Reinhart. This book is a revelation for anyone who approaches yeast recipes like a vampire approaches the dawn. Talk about down to earth, encouraging, and flexible! This guy knows how to talk to rookie breadmakers. Well worth reading, and using, this volume will find a comfy place in your cookbook collection--a worthwhile purchase, undoubtedly!
Professional Cake Decorating, by Toba Garrett. I get the impression that this book is perceived as the most thorough and comprehensive text available for serious students of cake decorating. This is the text that we used for my culinary school Beginning Cake Decorarting class (which means I finally own my own copy!).
Sarabeth's Bakery: From My Hands to Yours, by Sarabeth Levine. Almost too pretty to use, but use it anyway! This big book is so appealing, and the photos so remarkably enticing, you'll want to pick it up like a sandwich and bite right into it. Fine recipes for updated classics, well explained, from the famous Manhattan bakery. Worth buying. (You'll love it!)
Secrets of Baking, by Sherry Yard. A must have, bakers! This cookbook's forte is the way it's organized; master recipes are presented with full explanations of how they can be used, and related recipes follow, section by section. An exceptional manual to refer to. Get your own copy!
Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman and Peter Wynne. Huntsman is the professional pastry chef behind this beautiful book, filled with many tempting recipes, all designed specifically and scaled perfectly for three layers. I've made the Devil's food cake thus far, and it was exceptional--it rose well, was very moist, and had great depth of flavor. I'll be using this book more in the future, without a doubt. Love the photos also!
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I Pledge . . .
. . . to never endorse a product of any kind on Jane's Sweets & Baking Journal that I do not believe in. I've never done so thus far, and I vow never to do so. If I tell you I think something is great, or that I think it is worth spending real money on, then I mean it, rest assured. I promise. And, if I ever talk about a product that I've been given to review or try out, I will disclose that in the post.
I'm a mom with two great sons (one in high school and one in college), and a really nice husband. I left a long editorial career in reference publishing a few years ago and I've had nary a regret. I recently finished (after four part-time years!) a Baking & Pastry Arts Certificate program in the Culinary Studies Institute at a local community college. It was a lot of fun, a lot of work, and I am so glad I did it. These days, I do freelance editorial work, something that I also really enjoy.
"Jane's Sweets" was the name of a very small baking enterprise that I started in late 2007. It bloomed a bit, for a little while, with encouragement from my husband, my aunt, and my first cake decorating teacher, Cindy. Because my Aunt Lydia was my most ardent female supporter in this baking endeavor (she was a lifelong independent business owner herself), this blog is dedicated to her memory. If heaven is real, then I know she's there with my mom, baking up a storm. Like Lydia said one day, just before her 80th birthday, while she and my mom and I were baking in my mom's kitchen, "It's been a fun ride. I'd do it all over again!"
If my house were on fire, I'd grab my family, then I'd grab my KitchenAid mixer.
Copyright 2009-2013, on original content and photos, Jane's Sweets & Baking Journal. Please contact me at email@example.com for permission if you'd like to reuse any of my photos or my content. Please consider informing me if you link to my blog--I'd love to know. --Thanks for visiting!