Let me eat cake~

Alone at last, well almost. There are four sleeping dogs but not another human on the property and here I am thinking about cake. (Oops  I spoke too soon.)  Cake:  Isn't it a lovely word?  It slips out along with a vision and a memory. I was browsing Pinterest which is a site that is a beauty and one that does not miss much.  A coconut cake popped up and even though I swore not to enter the kitchen today if at all possible my mind is touring the pantries.  Do I have this?  Do I have that? Darn  it, I have it all. What is it about coconut? Either you can eat it by the bag full or you hate it.  I know a person who is actually insulted it if it appears on the table at any house she visits. I serve it any way because I can't resist. It is simply beautiful and delicious and clean yet sticky.  Baker's is the best in my opinion.  So, I was going to do an ode to coconut today and then up popped a pumpkin skillet cake.  I have mother's large iron skillet that I have used  for blueberry buckle and baking has good results when this skillet is used for hearty English type dense cakes, but not for coconut cakes or any thing delicate. I am going to do both cakes with an emphasis on coconut (in writing only) today.

pumpkin- pecan skillet cake with salted butterscotch glaze

Yield: 10 servings

Prep Time: 20 min

Cook Time: 45 min

Ingredients:

CAKE:
3/4 cup (1 1/2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened pumpkin puree
1 cup Gold Medal® White Whole Wheat Flour
1/2 cup Gold Medal® All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/2 cup finely chopped pecans (optional)

GLAZE:
2 cups powdered sugar, sifted
1/2 cup butterscotch (or caramel) syrup
1 to 2 tablespoons milk

EXTRA:
flaky sea salt

Directions:

1. Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.

2. To make the cake: In a large mixing bowl, using an electric mixer to combine the butter and sugar until they are well mixed. Mix in the eggs, vanilla and pumpkin.

3. In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.

4. To make the glaze: In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another tablespoon of milk. It should be of thick "drizzling" consistency.

5. Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you're into adding sea salt, sprinkle it on top!

Tips:

*If you don't wish to use white whole wheat flour, you can certainly use ALL all-purpose flour in this recipe.

Plethora of coconut cakes on http://www.pinterest.com/kitschycupcakes/crazy-for-coconut/

Coconut loaf cake 

• 3/4 cup unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cup plus 2 tablespoons buttermilk, divided
• 1 1/2 cups sweetened shredded coconut, toasted, divided
• 1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Christmas Coconut Cake

Well, you get the idea.  Go to Pinterest and search coconut cakes and the recipes and pictures appear in all of their glory.  Love them all.