A Day That Really Schmecks: Coconut Cloud Cake 
It all started last night while I was blog hopping through my list of favorite food blogs. Ahh! It was then when I arrived at The Cooking Adventures of Chef Paz and I learned about "A Day that Really Schmecks!" event.
I loved the name and the story behind Edna Staebler, the author of Food that Really Schmecks. It was then, after reading the amazing "Cookie War" story, when I decided that even though I didn't have the cookbook (yet!) I would love to participate. I sent an SOS e-mail to Paz and she responded right away. Paz was kind enough as to e-mail me a few recipes of cakes so I could bake something delicious, then participate in the event. I was amazed when I noticed Paz had taken the time to transcribe the recipes she sent me. Thank you!
Edna Staebler’s cookbook, Food That Really Schmecks, has been republished. In honor of this occasion, food bloggers are participating in an event called A Day That Really Schmecks. The bloggers will prepare a recipe or two from the book and blog about it. Jasmine of Confessions of a Cardamom Addict will post a line up of the blogged about recipes on on January 15, 2007. (from Paz)
I am very happy Jasmine accepted my last minute entry. It was really fun to recreate this old times favorite cake.
Edna Staebler passed away last September, and to honor her the delicious food roundup will be posted tomorrow January 15, on what would have been her 101st birthday.
I have to confess that I purchased Edna's Schmecks cookbook last night, I couldn't help it, it was one of those things: I had to have it!
Now, this is the recipe:
Coconut Cloud Cake (from Serena Shantz)
Pretty and good; you can easily cut the recipe in half if you don't want a layer cake.
- 3/4 cup shortening
- 1 1/2 cups sugar
- 3 eggs, separated
- 3 cups sifted flour
- 4 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup desiccated coconut (*I used toasted coconut)
- 2 cups milk
- 1 teaspoon vanilla
- 1 teaspoon almond almond extract
Instructions:
Cream shortening, add sugar and beaten egg yolks and 1 egg white; continue beating. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and flavourings to butter mixture. Pour into greased layer-cake pans and bake in 350-degree oven for about 30 minutes. Cool; remove from pans to a rack and ice with Angel Feather Icing (see Icings, page 237), sprinkle shredded coconut generously on top and sides of cake after you've iced both the layers and put one on top of the other.
Angel Feather Icing
There's
nothing better for an angel cake or a layer cake than this almost
foolproof and luscious icing; it doesn't dissolve, run away or get
crusty; it stays tender and fluffy for days if anyone lets it last that
long.
- 2 egg whites
- 3/4 cup sugar
- 1/3 cup corn syrup
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla or other flavouring
Instructions:
Put everything but the vanilla into the top of a double boiler with fast-boiling water below. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavouring, and keep on beating until it is thick enough to spread easily. You'll be delighted and everyone will exclaim when they see the glorified cake.
The result: a delicious cake with a tropical spirit! It is also delicious by itself, without frosting. I used butter, because I love it's taste and the health benefits.
We invite you to try the recipe soon, you won't regret it!
Have a tasty week!
Melissa
Tags: blogging events, food blogs, cookingdiva, recipes, food & drink, Edna Staebler
- by Chef Melissa
- January 14, 2007
- 3:56 pm
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Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
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Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
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Archives
Recetas Deliciosas
- La Receta del Dia: Ensalada de Arroz con Pollo y Piña
- La Receta del Día: Pudin de Pan con Salsa de Ron
- Three Kings Tropical Bread with Coffee (Rosca de Reyes al Café)
- Las Recetas del Dia: Mousse de Pepita de Marañon, Arroz con Leche Planchado y Cake de Ron Dorad
- Best Fats and Oils for Cooking (Part II) & Coconut Shrimp Cakes
- For Love of Garlic: Roasted Cornish Hens with Roasted-Garlic Mayonnaise
- From the Tropics: Croquetas de Pollo con Lemongrass y Jengibre
- Pollo asado estilo mariposa, con relleno de zucchini y ricotta
- Aguacate Dreams: Cocktail Esmeralda
- Recetas con Zapallo: Pie de Zapallo Crujiente
Comments
01.14.07 at 06:12 PM |
Oh, my! Your coconut cloud cake looks awesome! Wish I could have a taste. I’m glad you were able to make it. Now, that schmecks!
Besos,
Paz
——-
01.14.07 at 06:19 PM |
Thank you Paz! I had a great time
Un abrazo,
M
01.15.07 at 10:14 AM |
That looks amazing, and the layers are definitely necessary, the bigger the better!
01.15.07 at 08:10 PM |
Oooooooooh ... look at that cake! And I adore coconut. Well done, Chef Melissa!
01.15.07 at 10:45 PM |
The coconut cake looks awesome! I’m glad that you particpated.
01.16.07 at 05:24 PM |
Well I have the coconut. Now all I need to do is make the cake.
01.17.07 at 07:10 AM |
I just finished eating a big meal, but now I have a HUGE cake hole for your coconut cloud cake. * DROOL*
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