![]() It’s best served with a dollop of coffee-infused whipped cream. Based on her mother’s pound cake recipe, this olive oil cake is simple and decadent. In the end, I found that the posted recipe had the best texture and flavor.This olive oil cake from pastry chef Catherine Schimenti is one of our favorite desserts. Swapping out the sour cream for coconut yogurt and coconut cream. ![]() I tried lots of add-ins and swaps while testing out this recipe, like using buttermilk or coconut milk. Or make a few batches of these cheddar cheese biscuits!Ĭan I use Cool Whip as the frosting? Cool whip is probably too light to support the cake layers.ĭoes this coconut cream cake not have coconut cream or coconut milk? Surprisingly No, it does not. What do I do with the leftover egg yolks? You can discard them (gasp) or cook them. And also, increase the egg, and add coconut extract and sour cream to the mix to give it a more homemade taste.Ĭan I use toasted coconut? Since this is a coconut cream cake that is very light and airy, it tastes best without the texture of toasted coconut. I’ve only made it in 3 (9-inch) round pans, though.Ĭan I use a boxed cake mix? This homemade version is much better, but if you must, I’d go with a white cake mix or yellow cake mix. Store in an airtight cake container in the fridge.Ĭan I make this cake in a 9×13 pan? I don’t see why not. ![]() (You’ll probably have remaining frosting left) Once the cakes are completely cooled, frost and stack the layers.Carefully remove the cakes from the pan (I like to run a knife lightly along the edges)and place them on a wire rack to cool completely. Let cakes cool in the pan for about 10 minutes.Bake on the middle rack for 25 minutes.Pour batter evenly into prepared pans (roughly 2 cups per pan). ![]()
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