One of my favorite cooking magazines is Cuisine at Home. They always have great recipes, with easy to use instructions and beautiful color pictures. Since my April issue arrived , I have been dying to try out the recipe for the Triple Coconut Cake with Tangy Pineapple Icing. I finally got around to making it Monday night after many trips to the store for the ingredients that I kept forgetting. This cake is truly one of the best I have ever made. Dan, who does not even care for coconut, said it was his favorite. Cuisine at Home's web adress is www.cuisineathome.com
Triple Coconut Cake
1 tbsp. unsalted butter, softened
3 tbsp. turbinado sugar
1 cup sweetened shredded coconut, toasted
1 1/2 cups cake flour
3/4 tsp. baking powder
1/2 tsp. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
Preheat oven to 350. Coat an 8 1/2" x 4 1/2" loaf pan with butter and tubinado sugar; set aside. Pulse toasted coconut in food processor until fine; set aside. Whisk flour, baking powder, salt and ground coconut in a bowl; set aside. Cream butter and sugar on medium speed. Beat until white and fluffy, 5-7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute. Combine the milk, cream of coconut and rum in a cup with a pour spout. Alternately beat the dry and wet mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute. Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 5 minutes, then invert onto a rack to cool upside down. transfer to a cutting board, still upside; slice into wedges. Serve with icing and fruit salsa.
To toast the coconut:
Spread the coconut on a paper or microwaveable plate. Zap it on high for 2-3 minutes, stirring every 30 seconds until it's lightly golden. It will crisp up as it cools.