Sue and Luci
Member Since 2017
Tuesday
Merry Christmas everyone! Hoping that today is relaxing and joyful for all of you and your furbabies!
We had a pleasant evening visiting with the family and a big dinner. Luci did behave herself for the most part yesterday after rushing to the lagoon early in the day - someday I'll figure out when her nadir is, but so far she's keeping that info under wraps and throws out a different one nearly every day.
The cake was a hit - and of course too big! So the family is cutting it up to share with the front gate staff of their various communities - hopefully it'll spread joy and all those calories to some deserving souls on Christmas Eve.
Today on the agenda - hopefully a walk on the beach this morning - then assembling the next cake for this afternoon's family gathering. Tomorrow I hope to be expunged of all these treats and get back to normal eating in this household - I can just feel the pounds piling on - mostly around my waist..
Here are some pics of the cake - this is a Southern Pecan Coconut Cake.
Southern Pecan Coconut Cake - makes a 3-layer 9 inch cake
1 c. unsalted butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 cup whole buttermilk
½ cup sour cream
½ cup finely ground toasted pecans
Coconut Filling (recipe below)
Sour Cream frosting (recipe below)
1 ½ cups sweetened flaked coconut
Coconut Filling
2 Cups Sour Cream Frosting
1 ½ cups sweetened flaked coconut
½ cup sour cream
Sour Cream Frosting
2 8-ounce packages cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup sour cream
Preheat oven to 350 degrees. Spray 3 9 inch round cake pans with nonstick baking spray with flour. Set aside.
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugar, beating until light and fluffy. Add eggs, one at a time beating well after each addition. Add vanilla, beating to combine.
In a large bowl, sift together flour, baking powder, baking soda salt and nutmeg. Add flour mixture to butter mixture in thirds, alternatively with buttermilk, beginning and ending with flour mixture. Beat until smooth. Stir in sour cream and pecans. Divide batter evenly among prepare pans.
Bake until a wooden pick inserted in the center of layers comes out clean, approximately 20 to 25 minutes. Let layers cool in pans for 5 minutes. Remove from pans and let cool completely on wire racks.
Spread Coconut Filling between layers. Spread top and side of cake with frosting. Sprinkle coconut on top of cake. Refrigerate until serving time.
SOUR CREAM FROSTING Yield: Approximately 6 cups
In a large bowl, beat cream cheese and butter at medium-high speed with mixer until creamy. Add confectioner’s sugar, 1 cup at a time, beating at medium speed until smooth. Add vanilla, beating to combine. Add sour cream beating well.
COCONUT FILLING Yield: Approximately 3 cups
In a large bowl combine Sour Cream Frosting, coconut and sour cream, stirring well.
Merry Christmas everyone! Hoping that today is relaxing and joyful for all of you and your furbabies!
We had a pleasant evening visiting with the family and a big dinner. Luci did behave herself for the most part yesterday after rushing to the lagoon early in the day - someday I'll figure out when her nadir is, but so far she's keeping that info under wraps and throws out a different one nearly every day.
The cake was a hit - and of course too big! So the family is cutting it up to share with the front gate staff of their various communities - hopefully it'll spread joy and all those calories to some deserving souls on Christmas Eve.
Today on the agenda - hopefully a walk on the beach this morning - then assembling the next cake for this afternoon's family gathering. Tomorrow I hope to be expunged of all these treats and get back to normal eating in this household - I can just feel the pounds piling on - mostly around my waist..
Here are some pics of the cake - this is a Southern Pecan Coconut Cake.
Southern Pecan Coconut Cake - makes a 3-layer 9 inch cake
1 c. unsalted butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 cup whole buttermilk
½ cup sour cream
½ cup finely ground toasted pecans
Coconut Filling (recipe below)
Sour Cream frosting (recipe below)
1 ½ cups sweetened flaked coconut
Coconut Filling
2 Cups Sour Cream Frosting
1 ½ cups sweetened flaked coconut
½ cup sour cream
Sour Cream Frosting
2 8-ounce packages cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup sour cream
Preheat oven to 350 degrees. Spray 3 9 inch round cake pans with nonstick baking spray with flour. Set aside.
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugar, beating until light and fluffy. Add eggs, one at a time beating well after each addition. Add vanilla, beating to combine.
In a large bowl, sift together flour, baking powder, baking soda salt and nutmeg. Add flour mixture to butter mixture in thirds, alternatively with buttermilk, beginning and ending with flour mixture. Beat until smooth. Stir in sour cream and pecans. Divide batter evenly among prepare pans.
Bake until a wooden pick inserted in the center of layers comes out clean, approximately 20 to 25 minutes. Let layers cool in pans for 5 minutes. Remove from pans and let cool completely on wire racks.
Spread Coconut Filling between layers. Spread top and side of cake with frosting. Sprinkle coconut on top of cake. Refrigerate until serving time.
SOUR CREAM FROSTING Yield: Approximately 6 cups
In a large bowl, beat cream cheese and butter at medium-high speed with mixer until creamy. Add confectioner’s sugar, 1 cup at a time, beating at medium speed until smooth. Add vanilla, beating to combine. Add sour cream beating well.
COCONUT FILLING Yield: Approximately 3 cups
In a large bowl combine Sour Cream Frosting, coconut and sour cream, stirring well.
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