Spring Vegetable Linguine Carbonara

It seemed like the landscape went from being dominated by bare brown branches to blooming trees in all shades of green overnight. While we all know nature doesn't work like that, strangely enough it just felt that way this week. Which might explain in part why I was inspired to make a dish made with so many different seasonal green vegetables. And this gorgeous, delicious Spring Vegetable Linguine Carbonara turned out to be the absolutely perfect way to showcase them! 

Unlike the traditional, classic Italian carbonara, this one is made with pancetta instead of bacon and it is loaded with spring green vegetables and herbs. Snow peas, scallions, peas, asparagus, and chives not only add flavor and make for a colorful dish, they also help to balance out the richness of the dish. Instead of the heavier version of carbonara made primarily with eggs, cream, a hard grated cheese, and cured pork, this one much lighter. And in my opinion, it's feels even more satisfying. 

In spite of being made with humble ingredients, a platter of Spring Vegetable Linguine Carbonara never looked more elegant, sumptuous, and tasteful. It's definitely one of those slightly indulgent dishes intended to impress as well as bring a whole new meaning to 'eat your veggies'!

The appeal of this dish is not only in its' flavor and presentation, but in its' simplicity. However, the key to the 'ease' of or the simplicity of making the absolute best Spring Vegetable Linguine Carbonara is in its' advance preparation. From getting all of your pots/pans/bowls/platters ready, to zesting and juicing the lemon, to grating the Parmigiano-Reggiano, to preparing all of the vegetables, to dicing the pancetta in advance, the actual assembly of the dish will end up feeling slightly effortless if all of the upfront work is done shortly beforehand. Which means it can be one of those dishes easily prepared for a weeknight meal, informal gathering, or for a dinner party.

Eggs, egg yolks, some reserved pasta water, and heavy cream are the ingredients for the sauce. The addition of some heavy cream, while not traditional to most carbonara recipes, makes for an even creamier, more luscious sauce. Freshly grated Parmigiano-Reggiano instead of a packaged grated parmesan cheese will definitely make for the best, most luxurious version of a carbonara you have ever tasted. And the addition of lemon zest and lemon juice gives this carbonara a refreshing flavor boost! Creating a carbonara unlike any you have ever tasted before. You may never want another carbonara after tasting this one! 

With spring vegetables now in season and readily available at the grocery stores and/or farmer's markets, now is the perfect time to make a platter of Spring Vegetable Linguine Carbonara for your family and/or friends. And with more comfortable outdoor weather and a greener landscape for a backdrop, this carbonara make for a great opening of the outdoor dining season. Serve with a bottle of your favorite pinot noir or chardonnay, maybe some bread, and, of course, dessert as the finishing touch. 

Recipe

Spring Vegetable Linguine Carbonara

Serves 6-7

Ingredients

12 ounces (340g) linguine (see notes)

1/2 pound (226g) snow peas, julienned lengthwise

1 cup (148g) fresh or frozen green peas

14-16 thin fresh asparagus spears, remove bottom third (throw away) and cut remaining stalk into 2" pieces

2 Tablespoons olive oil

8 ounces pancetta, thickly sliced (1/4" slices), then cut into a dice

1/2 cup heavy cream

2 extra large egg yolks

2 extra large eggs

3/4 cup (68g) freshly grated Parmigiano-Reggiano, plus more for finishing

5 scallions, white and green parts only, thinly sliced diagonally

1/4 cup minced fresh chives, plus more for finishing

2 1/2 teaspoons Kosher salt

1 teaspoon black pepper

Zest and juice of one lemon (medium to large size)

Optional: Snap peas for garnish

Directions

1. Prepare all of the vegetables, grate the cheese, and zest/juice the lemon before beginning the dish.

2. Heat extra virgin olive oil in a medium-large sized skillet. Add the pancetta. Sauté over medium heat until pancetta is browned (approximately 8-10 minutes). Stir pancetta occasionally while cooking. Transfer the pancetta to plate lined with paper towels and set aside.

3. While the pasta is cooking fill a large bowl with the hottest tap water. Set aside to heat the bowl.

4. While the pancetta is sautéing bring a large pot of water with one Tablespoon of Kosher salt to a boil. Add the linguine and cook for 8-9 minutes. Remove one cup of the pasta water and add in the snow peas, fresh peas and asparagus. Cook for 2 minutes longer. Drain the vegetables and pasta together.

5. Immediately empty the large bowl filled with water, add in the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water. Whisk to combine.

6. Immediately add in the hot pasta and vegetables. Toss with tongs for 1-2 minutes or until the pasta begins to absorb the sauce.  Add an additional 1/4 cup of the reserved pasta water to keep the sauce creamy.

7. Add in the grated cheese, scallions, chives, lemon zest, lemon juice, 3/4 of the pancetta, salt and pepper. Toss well.

8. Transfer to a bowl. Top with remaining pancetta, grate on some additional cheese, sprinkle with some additional salt as well as the some additional chives. 

9. Serve immediately.

Notes: (1) Read through the recipe at least twice before making this dish. (2) Most packages of pasta come in one pound (16 ounce packages). This recipe requires only 12 ounces. I used this Rummo linguine. (3) Instead of using pancetta, you could also use guanciale. (4) Recipe inspired by Ina Garten's Spring Green Spaghetti Carbonara recipe from her cookbook "Modern Comfort Food". (5) The dish was garnished with some snap peas sliced with the peas exposed. (6) If possible weigh your grated Parmigiano-Reggiano cheese rather than measuring it in a measuring cup.

Spring at Morton Arboretum, April 2021

Ham, Brie and Arugula Sandwiches

As someone who can sometimes be a creature of habit, I also happen to be someone who loves to experience 'firsts'. Firsts leave the most powerful memories as they always come with a sense of euphoria. Like the first time seeing the mountains, the first ferry ride across the ocean, the first marathon, the first time traveling to a new place, the first time tasting a food...... Having such a contradictory spirit can be both a blessing and a curse. Shifting out of that predictable and comfortable zone and entering into the unknown and unfamiliar takes a bit of energy as well as a leap of faith. Maybe the decision to stay in a 'new' place in Door Country rather than returning to the same one we had stayed in year after year could be attributed to both living in a pandemic and seeking to be energized by a 'first'. Without a doubt the pandemic has helped me to shift some of my priorities. Like being able to take photos of the sunset without leaving the 'house' or just walking out the door when in Door County. For years, this was one of those priorities I had sacrificed for the sake of predictable and comfortable. Until this last trip that is. Staying in a different, unfamiliar property for the first time, one with a bird's eye view of the bay, brought with it a number of 'firsts'. Not the least of which was being able to walk out onto the balcony or simply out the door to the pier to take in and photograph the breathtaking, mesmerizing sunsets for three nights in a row.  In an odd but really good sort of way, on this trip it felt like I was experiencing Door County for the first time.

Not only did we stay in a new place, we went on some new adventures on both the way up as well as during our stay. In keeping with the 'first' theme that seemed to characterize the trip, we ate these Ham, Brie and Arugula Sandwiches on the way home for the first time as well. Although, I will tell you, these delectable sandwiches are on their way to becoming the familiar and predictable around here. 

If you would have asked me a few weeks ago if I would have wanted a Ham, Brie and Arugula Sandwich on a brioche bun, one slathered in dijon mustard and apricot preserves along with having a thin layer of Granny Smith apple slices, I would have been presumptively short-sighted and said 'thank you but no thank you'. The combination of flavors were outside of my sandwich tastes and textures preferences comfort zone. Or so I thought until I took the first bite. In all seriousness, this may be the best sandwich I have ever tasted. It may have just replaced the beef tenderloin sandwich as my new favorite. If there was ever a sandwich to perfectly combine savory, sweet, and tangy, this Ham, Brie and Arugula Sandwich would be it!

In keeping with the theme of 'firsts' here, I am giving you a recipe that isn't the kind of precise recipe usually posted on the blog. No, this isn't a recipe giving you specific measurements in ounces or grams, cups or measured spoonfuls. Instead, it will be one mostly listing ingredients with some suggestions on how to assemble this salty ham, creamy brie, peppery arugula, crunchy tart apple, sweet apricot, tangy dijon and soft, buttery brioche baguette sandwich. 

You can find a number of recipe variations for this scrumptious sandwich, but this is my version. 

For the ham I would highly recommend using thick slices of tavern or off the bone ham. Mostly because I am not a big fan of smoked ham. Be generous with the amount of ham you put on the sandwich (for the three sandwiches made here, I used about 3/4 pound of ham). For the brie, look for a double cream brie, one with a thinner rind. If you find a brie with a thick rind, I would suggest you cutting it off.  For the arugula, use only baby arugula. For the apples, Granny Smiths give the sandwich the perfect sweet-tart-crunch factor. And cut them very thinly. As for the apricot preserves and dijon mustard, use really good quality ones. And last but not least, look for a brioche baguette. If for some reason you can't find one, then use a softer style baguette, one usually found in the bakery section of the grocery store or at a really good bread store. Save the long, thin, more crispy baguettes for making croutons or crostini.

When it comes to assembling the sandwich, spread the dijon mustard on one side of the baguette and top with the arugula (lightly salted) and ham. On the other side of the bread, generously slather on some apricot jam and top with sliced brie and thinly sliced apples (I used a mandolin to slice the apples but you can always cut them thinly using a knife). 

This is one of those elegant, sophisticated, yet versatile sandwiches that would be equally perfect for a luncheon, on golf outing, at picnic, on a hiking lunch, at a backyard gathering, or on road trip. In other words, the possibilities for serving these Ham, Brie and Arugula Sandwiches are almost endless. And, if by chance, you have never ever had this sandwich before, the first time you have it will definitely not be your last time. Euphoria awaits you!

Recipe

Ham, Brie and Arugula Sandwiches

Ingredients

Thickly sliced tavern ham or ham off the bone ham (from the deli counter)

Sliced double cream brie (if rinds are thin, leave on, if they are thick, remove)

Baby arugula

Kosher salt

Granny Smith apple (unpeeled, cut into quarters, then thinly sliced using a mandolin or sharp knife)

Dijon mustard (Maille is my go to mustard)

Apricot preserves (Bonne Maman is my favorite)

Brioche baguettes (I used the packaged ones made by St. Pierre)

Directions

1. Generously spread some dijon mustard on one side of the baguette. Top with some arugula, then lightly sprinkle with some Kosher salt. Layer several slices of ham on top.

2. On the other side of the baguette, generously spread on some apricot preserves. Top with slices of brie followed by slices of the apple.

3. Bring the two halves of the sandwich together and cut in half.

4. Serve immediately. Or alternately wrap in plastic wrap and chill in the refrigerator until ready to serve or bring on an adventure.

Notes: (1) The brioche baguettes might be found in the bakery section of your grocery store or at Whole Foods. St. Pierre also makes 4 inch brioche rolls that would also work well if making individual sandwiches.

Sunsets in Door County, Wisconsin (April 2021)

Funfetti Pound Cake

"Never, ever underestimate the importance of having fun." If I had to describe the trip up to Door County, Wisconsin this past weekend with friends in just one word, it would have to be fun! So much fun, too much fun, much needed fun! We kicked off our adventure by stopping for an amazing lunch at Whistling Straits, a highly rated picturesque links style golf course on the shores of Lake Michigan and host of several major golf tournaments. With sunny, blue skies and temperatures in the upper 40s, lower 50s, it was unseasonably weather perfect for spending time in northern Wisconsin during the off (tourist) season. The days and one night were spent outdoors exploring new places and going to back to some familiar favorites. There was the first time trip taking the ferry to Washington Island, hiking new trails in the Ridges Sanctuary, and star gazing on a private beach in Newport State Park, one of 48 parks in the world earning the Dark Sky Park distinction. Along with making the obligatory trip back to Cave Point and having the Swedish pancake breakfast one morning at Al Johnson's, it was an absolutely unparalleled return trip to Door County. Our gorgeous rented condo directly overlooking the bay was akin to staying in a five star hotel (and we all unanimously agreed we will never stay anywhere else). For three consecutive nights the sunsets were nothing short of heart racing and show stopping. Not even being able to get a cup of coffee on Washington Island ("we don't open until May 1st") or being able to browse in some art galleries ("we don't open until May 1st") actually added some memorable amusement. Maybe it was Jonathan Heatt who said it best,"I had too much fun was no one's last regret ever."

With the exception of eating out twice and getting a carryout pizza one night, we dined in by cooking all of our other meals. From our nightly charcuterie boards, to the homemade quiche for breakfast, to the Baked Ziti and Sausage Casserole for dinner, to the homemade Artisan Bread, to great bottles of wine, we definitely indulged our inner foodie selves. The proverbial icing on the cake may have been enjoying Ham, Brie, and Arugula sandwiches slathered with apricot preserves and dijon mustard on brioche rolls while making the trip back home.

Speaking of cake, this Funfetti Pound Cake is destined to bring some fun into your life! And as one of my friends said 'everyone should have a Funfetti pound cake for their birthday'! But I don't want you to wait until a special occasion to make it. In other words, don't delay experiencing any fun! 

This is probably the best place to admit this was a perfectly imperfect cake. And yet, I am still sharing the recipe with you. Even if that means sharing photos of a cake I didn't unmold perfectly and used eggs with deep marigold colored yolks. So why would I do such a borderline blogging reckless thing? Because I am just a girl who wants you to have some fun, sooner rather than later! But I also want to take the opportunity to share some Funfetti Pound Cake don'ts. Like don't forget to prepare the pan with both butter and flour, to wait 20 minutes before unmolding, and to not use marigold colored eggs.

A friend had recently shared a recipe for her friend's grandmother's pound cake. With the Raspberry Buttermilk Pound Cake with Vanilla Glaze, being the only one other pound cake on the blog, I couldn't wait to try a new pound cake recipe. In typical fashion, I couldn't leave well enough alone. So I decided to add jimmies to the batter to create this Funfetti Pound Cake as I wanted it to be one both kids and adults alike would be drawn to. 

Traditionally pound cake is made with only four ingredients, using the one pound each of butter, sugar, flour, and eggs formula. But over the years, a multitude of variations to this classic cake have ranged from using both all-purpose and cake flours, to adding in sour cream or beating in cream cheese, to using both whole eggs and egg yolks, to using vanilla, almond extracts, cognac, or grated lemon zest, to using either baking powder or baking soda. This Funfetti Cake is made with only all-purpose flour, six whole eggs (divided), granulated sugar, unsalted butter, Kosher salt, baking soda, buttermilk, vanilla, and let's not forget the jimmies (aka sprinkles). 

I used organic eggs with deep marigold colored yolks when I made this cake. While it created a more golden cake, I definitely think I will use less golden egg yolks the next time. There are six large eggs used in this cake recipe. However, they are not added in whole. The eggs are separated. The yolks get beaten into the batter, while the egg white are beaten to the soft peaks and then folded into the batter. The result is a lighter in texture, more open crumbed pound cake.

The volume of batter for this cake requires two things: a 12 cup capacity bundt pan and a baking time longer than an hour. The key to a great, moist pound cake is in not over baking it. The baking time for this cake ranges from 60-70 minutes. However, I recommend you begin checking for doneness at the 60 minute mark and continuing to check every five minutes until it's done. Using a long wooden skewer is a good way to check for doneness. If there are no crumbs on the skewer, you may have over baked it. But if there are a few moist crumbs on the skewer, your cake is ready to be removed from the oven. Remember, your cake will continue to bake in the pan for the twenty minutes you let it sit before it's removed.

The goal of unmolding the cake perfectly begins with always buttering (or generously vegetable spraying) and lightly flouring your bundt pan. Even if it's a non-stick bundt pan. And it ends with giving your bundt pan about 20 minutes of cooling time before unmolding. Take it from me, if you try to unmold it too soon or let the cake cool completely in the pan, you will have unmolding issues. 

A light dusting of confectionary sugar and a dollop of lightly sweetened freshly whipped cream are two fun finishing touch options! In spite of an imperfectly unmolded pound cake, it has the kind of sweetness, airiness, moistness, and ligthtness a great pound cake should have. Most importantly, it's pound cake destined to bring some fun into your life!

Recipe

Funfetti Pound Cake

Serves 10-12

Ingredients

3 cups (360g) all-purpose flour

1/2 teaspoon Kosher salt

1/4 teaspoon baking soda

1 pound (454g) unsalted butter

3 cups (600g) granulated sugar

6 large eggs, separated

2 teaspoons vanilla

1 cup buttermilk, well shaken before measured

3/4 cup (138g) jimmies (use ice cream sprinkles)

Optional: Confectionary sugar for dusting and/or lightly sweetened freshly whipped cream

Directions

1. Preheat oven to 350 degrees (F). Generously butter and lightly dust a 12 cup capacity bundt pan. Set aside.

2. Sift together the flour, baking soda, and kosher salt. Then sift a second time. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy (approximately 4-5 minutes).

4. Beat in the vanilla.

5. Beat on the egg yolks one at a time until well blended.

6. Using either an electric mixer or another standing mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Set aside.

7. Add in the flour mixture and buttermilk in six additions, beginning with the flour and ending with the buttermilk (F-B-F-B-F-B).

8. Fold in the whipped egg whites and jimmies just until the batter is smooth.

9. Pour the batter into the prepared bundt pan. Place the bundt pan on a large baking pan and place in the oven.

10. Bake for 65-70 minutes or until done. Start checking for doneness at 60 minutes.

11. Place the bundt pan on a cooling rack. Let the cake rest for 20 minutes. Then carefully invert onto a cake platter or cake stand.

12. Let the cake cool completely before dusting with the confectionary sugar. Serve with a side of lightly sweetened freshly whipped cream. 

Notes: (1) I used this 12 cup capacity Nordic Ware 75th anniversary bundt pan for this pound cake. (2) You can make this pound cake without the jimmies/sprinkles and serve it with fresh berries, grilled peaches, whipped cream and/or ice cream. (3) I used the jimmies typically used to sprinkle on ice cream. 

Whistling Straits Golf Club, Sheboygan, WI (April 2021)

Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

"The real voyage of discovery consists, not in seeking new landscapes, but in having new eyes." (Marcel Proust). This may be one of my most favorite quotes of all time. And as I was driving on the two lane backroads, in relatively nearby Indiana farm country on a stormy day last week, these words came to mind. I have driven on these roads for more than thirty years, yet the familiar landscape often feels a bit unfamiliar. Some of that has to do with the change in seasons or the weather conditions, but often my eye is drawn to something either previously overlooked or unseen. For more than an hour, the storm cloud filled skies turned me into a kind of storm chaser. The contrast of the dark, gloomy, black, blue and gray skies set against the harvested golden brown cornfields and emerging spring blooms transformed the familiar farmscape into an unfamiliar, mesmerizing one. Making it feel as if this was both the first time and the hundredth time I had been there.

I have often applied that quote not only to landscapes or places traveled, but to relationships as well as to food. So let's take Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava) as an example of my generalized way of thinking. It might be a stretch of the imagination to put this classic, traditional dish from Northern Italy in the same category of the American version of mac and cheese. And it kind of, sort of is. Both are simple, hearty versions of a pasta in a cheese sauce dish. However, that is where their similarities end. Because pillowy potato gnocchi coated in a rich, creamy Fontina Cheese Sauce takes the concept of mac/cheese to a whole new level of drool worthiness. When topped with buttery, toasted panko crumbs you will never look at pasta in a cheese sauce the same ever again. 

Intended to be more of a first course or even a side dish, the Potato Gnocchi in Fontina Cream Sauce is almost too decadent to be a main course. But if paired with a salad and a glass of wine, it's nothing short of having mindblowing comfort food.

This would probably be the time when I tell you I have not yet mastered making homemade potato gnocchi. Because I am fortunate to live near an Italian speciality store that sells the pillowiest potato gnocchi I haven't had the need to. Which means this recipe doesn't include one for homemade gnocchi. So for those of you who, like me, are not gnocchi masters buy the best (and that doesn't mean the most expensive) potato gnocchi you can find. There are some really good fresh and frozen versions available at some grocery stores if you aren't lucky enough to have a great Italian store within driving distance. While this may seem a bit snobbish, whatever you do, do not buy the gnocchi found in the section of packaged pasta in the grocery store. As the tender, light, pillowy gnocchi is an essential ingredient in this dish.

Equally important is the creamy, semi-soft, nutty, buttery Fontina cheese. If can find Fontina Valle D'Acosta DOP, the one made in Italy's Acosta Valley since the 12th century, buy it. If you can't buy a good quality one (like this one from BelGioioso). Unlike other cheese sauces made with a roux, this sauce is made with nothing more than cubed pieces of Fontina cheese, heavy cream, unsalted butter, Kosher salt, and black pepper. 

Simplicity never tasted so good. So why add some buttery, toasted panko crumbs on top as it's definitely not part of the traditional Gnocchi Alla Bava dish? Let's suffice to say I like going rouge. But no really, the added texture and flavor of the panko crumbs perfectly complimented the rich, heartiness of the dish. If I were to do one thing differently, it would be to sprinkle the crumbs all over the top rather than only sprinkling a small amount and serving the rest on the side. However, either option works.

I would use words like simple, elegant, ethereal, mouthwatering, decadent, and divine to describe this Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava). And still those words would still not do adequate justice to just how seriously good it is. It has been a long time since I have put something on my 'last meal' list. But today, I would be remiss if I didn't tell you this dish will be going on the top of that exclusive list. 

Recipe

Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

Serves 6 as main dish or 8 as side or first course dish

Ingredients

2 pounds (908g) potato gnocchi (preferably fresh, homemade, or available from your favorite Italian speciality store), made in accordance with package instructions (Note: Reserve about a half cup of the cooked gnocchi before adding to the sauce. Then determine if there is enough sauce to coat the reserved gnocchi).

1 cup heavy cream

8 ounces (226g) rind free Fontina cheese, cut into 1/2" pieces (recommend BelGioioso) 

2 Tablespoons (28g) unsalted butter

Kosher salt to taste

1 cup (76g) panko crumbs

4 Tablespoons (56g) unsalted butter

Freshly ground pepper

Freshly ground nutmeg

Directions

1. In a small saucepan, melt four tablespoons of unsalted butter. Add in the panko crumbs. Stir until the crumbs have turned golden in color. Remove from the heat and set aside.

2. Bring a pot of lightly salted water to a boil. You will want to add in the fresh or frozen gnocchi as soon as your sauce is ready.

3.  In a medium sized saucepan set over medium heat, add in the heavy cream, cubed Fontina cheese, unsalted butter, some black pepper and freshly grated nutmeg. Whisk constantly until the cheese has completely melted and the sauce is smooth and creamy. Remove from the heat. Taste to determine if any salt is needed.

4. Cook the gnocchi according to package directions, drain well, and then add to the sauce.

5. Return to heat (to rewarm sauce if necessary), stir to combine, then transfer to a serving platter.

6. Top with some freshly grated black pepper and nutmeg. Followed by a generous sprinkling of the toasted panko crumbs over the top. Serve immediately. Alternately sprinkle the crumbs down the center of the dish and serve the remaining crumbs on the side.

Notes: (1) Inspired by multiple Gnocchi Alla Bava recipes. (2) My potato gnocchi was (frozen) homemade and purchased at a local Italian speciality store. If not making homemade potato gnocchi, look for a good quality potato gnocchi (preferably one fresh or frozen). (3) To keep the Potato Gnocchi in Fontina Cream Sauce warm, place in a 225 degree (F) oven if not serving within 5 minutes of finishing the dish. (4) Reheat any leftovers in the microwave.

Storm clouds over Indiana farmlands (April 2021)

Coconut Cake

More often than not just the mere sight of a cake has the power to bring a smile on most faces. Regardless if it's a fancy or simple one, a store-bought or homemade one, cakes just feel celebratory. From birthdays to weddings to holidays, cakes seem to have an endearing place in our hearts. Yet, no special occasion is needed to inspire us to bake a cake or to simply enjoy a piece of cake. Sometimes it's just a craving for something sweet or a yearning to bring some joy. Either of which can only be satisfied with cake. The number of cake recipes (59 to be exact) on this blog might be an indication of how much I am smitten with cake. Especially if it's a really good one!

Considering the relatively high number of cake recipes shared here, it's not surprising there is already a recipe for Coconut Cake with Cream Cheese Icing in the archives. So why post another one? Because there are never enough coconut cake recipes? Because coconut cakes happen to be one of my favorites? Or is it because a recipe for a simple, single layer, everyday kind of coconut cake is one almost impossible to resist? Yes, yes, and yes!

Recipes for confections with coconut as one of the ingredients date back to the late 1770s. But it wasn't until the late 1800s (1881 to be exact) when Abby Fisher, an African American cookbook author, published the first recipe for a coconut layer cake in her cookbook "What Mrs. Fisher Knows About Old Southern Cooking". Many of the subsequent early coconut cake recipes were ones either developed or contributed by talented, enslaved African American women. Which explains in part why coconut cakes are such a significant part of American South traditions and the Southern Black Culture.

The ambrosial flavor of coconut in this cake comes from shredded sweetened coconut flakes. As an added bonus the coconut also contributes to the cake's mouthwateringly delicious, moist texture. 

The dreamiest, creamiest icing is topped with even more sweetened shredded coconut. Making this Coconut Cake one of the most irresistibly scrumptious confections. Between the flavors of the cake and icing, this simple, unpretentious cake is really an understated showstopper.

Using a ice cream scoop to place the icing on the cake is one of those 'tricks' that make slathering icing so much easier. The recipe for the cream cheese icing yields the perfect amount of generousness. Giving way to the ideal cake to icing ratio. What I am trying to tell you is don't be tempted to either scale back the icing recipe or to spread some of the icing on the sides of the cake. Trust me on this.

For those of you who are not just cake lovers, but a coconut cake lovers, today is the day you weren't even aware you have been waiting for. As this is destined to become one of your favorite Coconut Cakes ever! I am tempted to tell you it might even be one of the BEST coconut cakes ever! Instead I will let you decide that for yourself. But if you are serving it at a gathering of 8 or more people, make sure you put an extra slice away in the refrigerator for yourself to enjoy after the cake is demolished.

From the moist, fluffy texture of the cake to the tanginess of the icing to the icing to cake ratio, each bite is a to die for flavor explosion. You will definitely experience one of those pure bliss cake eating moments.

As the saying goes "life is too short to say no to cake". I might alter that saying to "life is too short to say no to coconut cake". Especially this one. 

Recipe

Coconut Cake

Serves 8-12, depending on how you slice it!

Ingredients

Coconut Cake

12 Tablespoons (170g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups (195g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon Kosher salt

1/2 cup buttermilk, shaken

3 1/2 ounces (102g) sweetened shredded coconut flakes

Cream Cheese Coconut Icing

8 ounces (225g) cream cheese, softened

12 Tablespoons (170g) unsalted butter, room temperature

1 teaspoon vanilla

3/4 pound (339g) confectionary sugar

Generous pinch of Kosher salt

3 1/2 ounces (102g) sweetened shredded coconut flakes

Directions

Coconut Cake

1. Preheat oven to 325 degrees (F). Butter and line a 9" cake pan with parchment paper. Set aside.

2. In a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (approximately 5 minutes), scraping down the sides and bottom as needed.

4. With the mixer on low speed, add in the eggs one at a time until blended.

5. Mix in the vanilla and almond extract.

6. Beat in half of the dry ingredients, followed by the buttermilk, and finished with the remainder of the dry ingredients until combined.

7. With the mixer on low, mix in the coconut.

8. Pour the cake batter into the prepared cake pan.

9. Place the cake pan on a large baking sheet and place in oven. Bake for 38-42 minutes (or until the top of the cake is a golden brown and a toothpick comes out clean). Notes: Check for doneness at 35 minutes and rotate the baking sheet midway through the baking process.

10. Remove from oven. Place cake pan on a cooling rack. Let rest in pan for 15 minutes before transferring to a cake platter or cake stand. Let cake cool completely before icing.

Cream Cheese Coconut Icing and Finishing

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, Kosher salt and vanilla until creamy.

2. Mix in the sweetened coconut flakes.

3. Using a large ice cream scoop, scoop icing on top of the cooled cake.

4. Use an offset spatula to spread the icing evenly over the top. 

5. Top the iced cake with the sweetened coconut flakes.

6. Serve immediately or lightly cover and refrigerate until ready to serve. If chilled for several hours, remove from the refrigerator about 20 minutes before serving.

Notes: (1) If you want a two layer coconut cake, double the recipe for the cake and the icing. (2) The recipe for the cream cheese icing makes a generous, perfect amount. Ice only the top of the cake and don't be tempted to use the icing to spread on the sides of the cake. (3) If you like square cakes, this recipe works easily in an 8"x8" square pan as its' volume is the same as a 9" round cake pan.