When invited to Lauren and Tom's for dinner one night this week, I made my usual offer to bring a dessert. I'm running a bit short on easily transportable desserts and puddings, though, so I decided to make a golden lemon coconut cake (p72) instead.
I needed time to make the cake after work, so I made a lunchtime visit to the supermarket for the ingredients - specifically a box of Edmonds butter cake mix, as this is another recipe from the 'baking with Edmonds' chapter.
When I got home from work, I immediately pulled out the mixer and got to work - not that there's much work involved when you're using a cake mix! I put the packet contents in the mixer bowl with butter, water and eggs. The coconut is to be folded through after the mixing, but I missed that bit and threw it in anyway. When I realised what I'd done, I scooped out as much as I could, but there was still a lot of coconut in the initial mix.
While the mix was beating, I prepared my cake tin. Normally I am careful to use the exact tin specified in the recipe, but I'd pictured this as a round cake - when I realised the recipe specified a rectangular lamington tin, it didn't seem like the result would be suitable for taking as a dessert. I decided to be naughty and used a 20cm round tin instead.
I folded the salvaged coconut through the beaten cake mixture, and poured it into the prepared tin. I set a timer so I could check the cake after 30 minutes (the given cooking time is 35-40 minutes, but it pays to be wary, especially when you're not using the specified tin).
The cooking time ended up being about 35 minutes in total. While the cake cooled, I made up the icing - a mixture of icing sugar, lemon juice and butter, beaten until creamy. After icing the cake, I piled lemon zest on top and headed to Lauren and Tom's.
I would have expected the use of a smaller tin to make for a higher cake, yet it was still fairly squat. I think if you made it in the lamington tin, it would be more like a slice than a cake. I can't vouch for that, but I can say that as a cake, it's quite successful: a nice fluffy, coconutty cake with a zing from the creamy lemon icing. Not bad, if I do say so myself.
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
Earlier this week, I acquired a bagful of black boy peaches from a generous colleague. While my Edmonds book doesn't have any recipes ...
-
There's a recipe in the 'breakfasts' chapter for Creamoata (p155). I hadn't given much thought to this, but I had a vague id...
-
I had about 300g of food processor pastry left over from my quiche the other day, so when I arrived home last night with no idea what I wa...
-
I've never had much luck with banana cakes. They always seem to come out overcooked on top and gooey in the centre. Yet I still make one...
-
I'm not usually obliged to come into work on a Saturday, but post-quake, routine has temporarily gone out the window: stock was moving...
-
I pulled out an old favourite last night: corned beef (p124). Since I've only ever cooked silverside in my crockpot, I was interested to...
-
It's hard to believe a whole three years have passed since I posted my first entry in this challenge, and even harder to believe I'v...
-
I'm sure you've been wondering what I plan to do with all that baking. The thing is, every year I do a lot of baking and take trays ...
-
Ginger crunch (p63) - it's another Kiwi favourite, but as it happens, I'd never made it before. Any ginger crunch I've had in re...
-
I decided to ease myself into this challenge by starting with one familiar recipe and one totally unfamiliar one. For the unfamiliar rec...
No comments:
Post a Comment