Monday, September 17, 2012

Cheers to One Year! Happy Blogiversary to Us!


They say that "time flies when you're having fun" and I can't think of a truer saying when it comes to our Blog, LiveBakeLove. It's hard to believe that one year ago we posted our very first recipe for the "The Best Blueberry Muffin". 110 posts and 24,240 hits later, we're turning one!

Some of the most important lessons we've learned along the way? Blogging is a lot harder than it seems, sometimes you feel like you're talking to yourself (Hello? Bueller?) and you wonder if anyone is reading or trying your recipes, but as with any labor of love, you keep doing it because you LOVE it.


We celebrated our first birthday with a special tea party with a few friends who have supported our blog along the way. On the menu, Vanilla Bean Scones with three types of homemade jam, Chilled Melon Soup topped with Crab, Eggplant Caprese Salad, an assortment of Tea Sandwiches and of course the grand finale, our remake of the 6-Layer Coconut Mango Cake. Both the tea party and the revamped recipe were a big success!

A big thank you to our family and friends and all of our supporters and followers, especially our taste testers who have probably gained a few pounds during the past year....

Are you ready for another year??

The beautiful China you see in the photos is from Verity Jane Vintage

We're sharing the recipe for the new and improved Coconut Cake with Mango Filling. The cake is lighter and fluffier than the original and not as dense. We added Coconut Extract and a bit of Almond Extract for added flavor. The Mango Filling is made with organic mango nectar which has more mango juice and pulp (instead of sugar) which intensifies the mango flavor.
This is truly a special occassion cake and a show stopper. The flavor is absolutely amazing. Guests of all ages won't be able to keep their hands off of it....





4-Layer Coconut Cake with Mango Filling
Makes One 8" four Layer Cake
Serves 10-12


Cake Ingredients:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsweetened coconut milk (canned, found in the Asian aisle)
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon almond extract
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar, divided
4 large eggs, separated

Mango Filling Ingredients:

3/4 cup sugar
1/4 cup cornstarch
1 cup mango nectar (found in a bottle in the juice aisle)
4 egg yolks
3 teaspoons vanilla extract
1 stick unsalted butter, cut into tablespoons

Whipped Cream Icing Ingredients:

2 cups heavy whipping cream
3 1/2 tablespoons powdered sugar

Decoration:

1/2 of a mango sliced
2 cups toasted coconut


Directions:

Bake the cake:

Preheat oven to 350F

Grease two cake pans. Line bottoms with parchment paper. Grease the parchment paper then dust the cake pans with flour. The parchment paper is your insurance policy against sticking.

Combine flour, baking powder and salt in a medium bowl. Whisk to combine. Set aside.

In a measuring cup or small bowl, combine the coconut milk, vanilla extract, coconut extract and almond extract. Stir to combine. Set aside.

In a large bowl using your electric hand mixer, beat the softened butter and 1/2 cup sugar until light and fluffy (approx 2 minutes).

Add the egg yolks, one at a time, and beat well after each addition.

With your mixer on low speed, alternate beating in the flour mixture and the coconut milk mixture in 4 additions - start with 1/4 of the flour mixture, then add 1/3 of the milk mixture and repeat.

In a separate bowl, beat your egg whites until foamy. Gradually add in the remaining 1/2 cup of sugar and beat until thick, smooth and glossy.



Add the beaten egg whites to the cake batter and gently fold into the batter using a rubber spatula.



Divide batter between the cake pans and spread into an even layer.

Bake at 350 until the cake springs back when touched lightly in the center and a toothpick inserted in the center comes out clean. Careful not to overbake.

Allow cake to cool in pans for 10 minutes. Then remove to a cooling rack to cool completely.



Once cake has cooled completely, slice each cake in half horizontally to create 2 layers each for a total of 4 layers. Try to cut as evenly as possible. A sharp, serrated knife works best.

Make the filling:

Whisk the sugar and corstarch together in a medium size saucepan. Whisk in the mango nectar, egg yplks and vanilla. Cook over medium heat, stirring constantly, until thick (approx 5 minutes).

Once mixture is thick, stir for an additional 2 minutes. You'll need some mucle power during this part because it gets really thick.

Remove from heat and whisk in butter, one tablespoon at a time, until it is well blended.

Scrape the filling into a glass or ceramic bowl. Press a piece of plastic wrap over the surface and refrigerate until chilled (approx 2 hours).


Make the frosting:

Chill your bowl and beaters for about 15 minutes. I prefer to use my Kitchenaid mixer and whisk attachment.

Place 2 cups of heavy whipping cream in a large bowl. Beat at medium speed until foamy then gradually add the powdered sugar. Increase speed to high and continue beating until stiff peaks form. Do not overbeat.

Assemble and Decorate the Cake:

After slicing each layer in half horizontally, place one layer cut side up on your cake platter. Spread with 1/3 of the filling.

Repeat the process two more times.

Top with the last layer of cake. Spread the sides and top of the cake with a thick layer of the whipped cream frosting.

Carefully press the coconut onto the sides of the cake. A lot of coconut will fall off while you do this, just scoop up and reuse the coconut that falls off.

Lay the mango slices on top of the cake in your desired pattern.

Refrigerate the cake for a few hours to allow it to set. Remove 20 minutes before serving.

Keep leftovers stored in the refrigerator for up to 3 days.


**To make ahead:

Bake the cake the night before you're serving it. After cooling and removing the cake from their pans, wrap in plastic and store at room temperature. Cut the layers and assemple the following day.

Make the mango filling the day before you're serving the cake. Keep it tightly covered in the fridge until ready to assemble. Stir or beat the filling for a few seconds to soften before assembling the cake.









7 comments:

  1. congrats on your 1st year girls!! xoxo

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  2. Congrats! And it looks like such a cute party! Thanks for sharing - and looking forward to future postings!

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    1. Thanks so much for visiting our blog and commenting. We really appreciate it!

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  3. Congrats on your first year!! :D I'm sorry I couldn't make it, I was touring an out of town friend around San Diego, but it looked like an amazing party. You guys have been so awesome about baking and posting regularly. Love the blog, love this cake. :)

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    1. Thanks Ann! We missed you. Thank you so much for your support and comments!

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  4. Happy blogoversary!! Coconut cake is one of my favorites, but I have never tried it with a Mango Filling! Sounds incredible! :)

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