Banana Carrot Cake with Cream of Coconut – Cream Cheese Frosting

Posted on July 28, 2011 by Lisa

Warning – I’m all over the place today, so bear with me, and this amazing banana carrot cake with cream of coconut – cream cheese frosting!

I preface a lot of my blog entries, don’t I? Well, here’s another one before I get to this carrot cake. I couldn’t take part in this month’s Daring Baker’s Challenge because of time constraints due to another obligation; a sort of last-minute obligation, but a good one, which you will all see soon.

However, I’m kind of bummed because the challenge was the classic french cake ‘Fraisier’, hosted by Jana of Cherry Tea Cakes, and I was really looking forward to making it. I will make one and post it eventually, but until then, please take a few moments to check out the beautiful Fraisier’s created by all the talented Daring Bakers, via clicking on the links to their blogs, HERE.

Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

Since I don’t have a Fraisier to show off (sniff), I present to you a carrot cake I made a few weeks ago, after I preface once again…

It’s funny how the weirdest things from early childhood stick to your brain eternally. I can still remember the lyrics to every chorus class song between the ages of 7 and 13 yrs old.  When I try to impress people by reciting all 50 states in alphabetical order, super fast, it’s because ‘Fifty, Nifty United States’ permeated my fresh, young brain, permanently, not because I was born with this amazing ability to recite the states in alphabetical order on a whim.

'Stick to your fork' MOIST Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

These are not real carrots, they are macadamia marzipan carrots that I made for this cake. The carrot fronds are real; an unfortunate decoration decision that didn’t turn out as I’d hoped.

When I was maybe 4 or 5, there was a TV interview with Shaun Cassidy (I think it was Shaun Cassidy..or David??).  Apparently it was his birthday, and the host asked what his favorite cake was.  He said his favorite cake was carrot cake.  Eww, a cake with carrots in it? Yuck! I couldn’t believe anyone would eat a cake with vegetables in it!

Several years later, I tasted carrot cake for the first time.  Oh my Gahh, moist, spicy, sweet, delicious..and the cream cheese frosting; I was in love.  I scoff when I order a slice of carrot cake and the frosting is buttercream or anything other than cream cheese frosting.  I feel the same about colored velvet cakes (red is no longer the only velvet), one of which was served to me with vanilla buttercream (NO), but I’ll get to that another time.  My point is, I still think of that interview every time I bite into a slice of carrot cake.  No idea what to make of it, especially since Andy Gibb was mah man!

Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

SO, I had an urge to make carrot cake a few weeks ago. and not just any carrot cake; a carrot cake I’ve been coveting for some time at Epicurious.com (I shall covet thy carrot cake!).  I think it’s been in my saved recipe box for at least 5 years.  It’s a tropical carrot cake, and it contains macadamia nuts instead of the usual walnuts or pecans, and coconut and good ‘ol pineapple.  I don’t flip over cooked pineapple unless it’s doused with sugar and roasted, caramelized, or grilled, so I nixed it. I have similar feelings about strawberries, but again, I’ll get to that another time.

As always, I digress.  This was supposed to be a tropical carrot cake, but the only two things outside of your basic carrot cake that made it tropical were the macadamia nuts, the pineapple that I nixed, and this luscious sounding coconut – cream cheese frosting, containing cream of coconut.  Cream of coconut, not to be confused with the cream in a can of coconut milk, is this amazing, thick, glossy sweetened, condensed milk like can of coconut something or other concoction.  I think it’s sometimes used to make tropical mixed drinks, but don’t quote me on that.  I don’t know exactly how it’s made, but I do know I’ve actually eaten it with a spoon right out of the can because it’s SO bleepin’ good.

Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

That said, I didn’t want pineapple in this carrot cake, and wasn’t feeling most other tropical fruits like mango or papaya.  I had an urge for banana, and three ripe mashed bananas did the trick.  I’ve always liked (yes, liked; I kind of have to be in the mood for it, so that does not qualify as loved to me) banana cake/bread, and I was in the mood for it.

The cake and frosting turned out terrific! The cake is superdupercalifragilistic moist with a hint of warm, gingery heat surprising you with each bite, and the frosting is out of this world! Sadly, a super duper humid heat wave wouldn’t let me get decorative with it (my basket weave unweaved and my rosettes keeled, then morphed into lumps. BUT, I do a mean Easter Basket Weave Cake,  with modeling chocolate bunnies, which hopefully I’ll have for you come Easter, minus the humidity!).  After that, it was hard not to ditch the layer cake deal and tear off hunks of cake to dip in the frosting, but somehow, I managed.  However, I broke one of my cardinal rules when it came to decorating it.

I don’t believe in ever putting inedible* things on anything edible, whether it be a plate of food, sweet or savory, a cake..whatever.  Not only did I do it, but I OVERDID it.

Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

A WHOLE bunch of carrot fronds jammed into each homemade macadamia marzipan carrot! I got the frond idea from Martha Stewart (I used orange gel paste).  Martha Stewart only puts one small frond in each carrot.  I thought a bunch would look cool, especially hanging over the sides of the carrot cake.  Once I looked at the photos, after it had already been cut into and attacked with savage, voracious ferocity, I hated it.

Regardless, I wasn’t going to make another carrot cake any time soon since we had our fill, so here it is in all it’s greenery glory and 70’s psychedelic orange background.  Ignore that and make this banana carrot cake.  It’s so worth it!

*Carrot fronds are not inedible, but they don’t taste good (unless they’re from baby carrots), especially with cake. However, with the baby carrot fronds, you can make a dip, just like the classic turnip green dip, using carrot fronds in place of the turnip greens! Try it, it’s quite good!

So, to end this post, someone just brought me a box of Creme Brulee Chocolate Eggs! I’m about to enter heaven in a jeweled Ferrari.

Banana Carrot Cake

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Banana Carrot Cake with Cream of Coconut Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 12 servings
 
This cake is 'stick to your fork' moist, and the frosting is to die for!
Adapted from Epicurious
ingredients:
Carrot Cake
  • 2⅓ cups sifted all purpose flour (sifted, then measured)
  • 1 cup sweetened flaked coconut
  • 1 cup dry-roasted macadamia nuts, toasted
  • ½ cup chopped crystallized ginger * (optional)
  • 1 tablespoon ground cinnamon*
  • ½ teaspoon fresh, grated or ground nutmeg
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup coconut oil, melted and cooled, or vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups peeled and finely grated carrots
  • 3 very ripe bananas, mashed
Cream of Coconut Cream Cheese Frosting **
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup (2 sticks), plus 2 tablespoons unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 cup plus 2 tablespoons canned sweetened cream of coconut (such as Coco López or Goya)
  • 1½ teaspoons vanilla extract
  • ¾ teaspoon (scant) pure coconut extract
Optional Decoration
  • Toasted coconut shreds or flakes
  • Macadamia marzipan carrots (recipe below) or tinted orange and green frosting piped carrots
Macadamia Marzipan
  • 1½ cups whole, roasted macadamia nuts, chopped
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 large egg white (if you're concerned about raw egg white, you can leave it out and just grind a few extra nuts and use a little less powdered sugar.)
directions:
For the Cake
  1. Preheat oven to 350 degrees F Butter or oil spray three 9-inch-diameter cake pans, at least 1½-inches in height. Line bottom of pans with rounds of parchment paper, and grease and flour the parchment rounds.
  2. Combine ⅓ cup flour, coconut, toasted macadamia nuts, and crystallized ginger (if using) in a food processor. Pulse until the nuts and ginger are finely chopped. Set aside.
  3. Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl, to blend.
  4. In the bowl of a stand mixer, or using an electric mixer in a bowl, beat sugar and oil until combined. Add eggs 1 at a time, beating well after each addition. Beat in mashed bananas and vanilla. Stir in flour-spice mixture, then beat on high speed until uniform, about 30 seconds. Stir in coconut-macadamia-ginger mixture from the step 2, then the grated carrots.
  5. Divide batter among pans ( I weighed out close to even layers..about 1 lb 6 oz batter per pan). Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks for 15 minutes, then run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For the Frosting
  1. Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
Assemble Cake
  1. Place 1 cake layer, flat side up, on a platter or cake board. Spread a heaping cup frosting over the top of the cake layer. Top with second cake layer, flat side up. Spread another heaping cup of frosting over the top. Top with third cake layer, flat side up, pressing slightly to adhere. Spread thin layer of frosting on top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole macadamia nuts and candied ginger (or whatever decor you decide on) around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
Make Macadamia Marzipan
  1. Place the macadamias in a food processor and blend until smooth. Add powdered sugar and vanilla, and process until combined. Beat the egg white in a small bowl and add 1 tablespoon to mixture in food processor. Process to form a ball. If the mixture does not come together, add more egg white, 1 teaspoon at a time, until the marzipan comes together. When it comes together, add in a few drops of orange gel food color. You may need to add a little more powdered sugar after adding the gel color. Wrap up the marzipan in plastic wrap, and refrigerate until slightly firm. Shape into carrots, using a small paring knife to make the ridges in the 'skin' of the carrot. Stick a small carrot frond in the tip.
notes:
* For a less spicy cake, reduce crystallized ginger to ¼ cup or just use 2 teaspoons fresh, grated ginger instead of crystallized ginger, and reduce the cinnamon to 2 teaspoons. OR, just omit the ginger altogether. It's just as good without it.
**This recipe makes a lot of frosting. I originally developed it to do a basket weave piping around the cake, but changed my mind, so I was left with a lot of frosting, which I used for cupcakes the next day. You can cut the recipe in half and still get a decent amount to fill and frost the cake.
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Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

Finally, the winner of the hunka hunk of Grana Padano Riserva cheese, and $40.00 worth of custom goodies from buildasign.com (I thought today was the 27th! So sorry for being a day late!).

#93 is Barbara of Barbara Bakes, one of my favorite blogs!  Congrats, Barbara!  Sending you an email to get your info so the cheese can be mailed out asap, and will send your email to buildasign.com so they can send you your coupon code for $40.00 worth of custom goodies!

'Stick to your fork' MOIST Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting

 

'Stick to your fork' MOIST Banana Carrot Cake with Cream of Coconut - Cream Cheese Frosting


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Posted in Cakes, Dessert, Fruit, Giveaway, Vegetables | Tagged , , , , , , , , , , , , , , | 72 Comments

Sweet Corn Ravioli With Brown Basil Butter and Warm Cherry Tomato Compote

Posted on July 15, 2011 by Lisa

Before I get to this yummy, sweet corn ravioli with browned basil butter sauce and warm cherry tomato compote, a little introspective rambling is in order.  For all of those waiting for the announcement of the winner of my 4th of July giveaway, I’m so sorry it’s a day late; my proverbial plate has been really, really full.

SO, you can scroll down to find out now, or you can read a bit of my incessant babbling to increase the suspense.  OR, you can just drool over this corn ravioli because I think this is the most delicious non-traditional ravioli I have ever made and tasted in my life – IF you like corn, that is.

You may also want to immediately scroll down to see my latest giveaway.  I’ll give you a hint to part of it, in case you actually want to read what I wrote first.  In the photo directly below, it’s on your lower right.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

A few months ago, I left a comment on a post about the BlogHer 2011 conference in Atlanta that dealt with blog cliques and the cutthroat race to get some form of recognition or fame via their blogs.  My comment was basically about blogging for myself and my readers (like most) and how I wouldn’t make friends with well-known and/or popular bloggers just to catapult my blog.  My friendships with people are based on who they are, not how many people like them or what they can offer me.

Now don’t get me wrong, I do not begrudge those who network with other bloggers to make a business out of their blog, and in fact, I have so much admiration for bloggers who have done just that, but there is a difference between the two, although it’s hard to distinguish sometimes.

Networking can also be a building block to friendships, and I’ve seen a lot of those kinds of friendships happen in the blogosphere, and I think that’s SO awesome.  However, trying too hard to be friends with a popular blogger just so one can grow their blog quickly and reap the benefits of being friends with said blogger, just seems kind of wrong.  I dunno.

I knew a blogger who constantly trashed a popular blogger in private, all the while pretending to be her admirer and friend, laughing as she took advantage of all the benefits of that relationship, and it made me ill. In fact, it’s happened more than once with different bloggers, (as I’ve heard from others), ripping popular bloggers to pieces while faking a friendship with them, and it never fails to disgust me.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

I also said one something that came off the wrong way, and it’s been bothering me for a while now.

I said, to quote myself, “I don’t care if my photos suck or aren’t Bon Appetit worthy (although I do bitch about not having natural light)….”

I DO care if my photos suck, but from more of an an artistic stance. My blog is my cozy little nook in this world, my cozy little nook of escape, and I want pretty, drool-worthy photos in the same way I want pretty decor in my home.  I love taking photos of my food, even though I don’t get the photos I desperately covet since I don’t have enough natural light to take them in.

Homemade pasta for Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

Natural light is the number one key to beautiful food photography, and it’s FREE!  But, I think nature wants to charge me.

I also said…”I don’t care if my writing is all over the place” Translation: I write like I talk and everyone who knows me always points that out.  This is me, and I won’t change a thing, even if I don’t use enough active verbs, or adopt ‘How to Write to Draw Attention to your Blog 101’ as “the word”  Regardless, you should really read this post by Linda at Salty Seattle.  It’s  eye-opening, extremely thought-provoking, and well, she bares all the little bones, and I like that.  Oh,  and she’s so damn creative. You have to see the incredible and inventive delicacies she creates; always thinking outside the box.  Spectacular Molecular Gastronomy, and then some!

Homemade pasta for Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

Now that I got that out of the way, I think it’s time to deal with pasta. Homemade pasta, everything from scratch; nothing boxed, nothing frozen, just beautiful, silky handmade pasta; kneaded, rolled and cut by you, not some factory in Okawosha, NY (Yes, a fictional city).  And even better. fresh pasta filled with creamy, fresh summer corn!

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spaetzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

Before thinking of corn ravioli, my first thought was spaetzle because I LOVE spaetzle, and it’s so simple; no rolling, no cutting, just a batter like dough that you press through a potato ricer into salted, boiling water, producing light little dumplings.  There are spaetzle makers out there, but I don’t believe in owning something that just has one use, unless you make it a lot..like once a week a lot.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

I changed my mind at the last minute; 1) Because when I make spaetzle, I think of some kind of meaty paprika-ash, stew, or schnitzel alongside it, and although I don’t abide by any rules that dictate what types of foods should be made and eaten each season, I felt it was a bit heavy of a dish at this time of the year. Believe you me, I am in no mood for a gut bomb after almost eating my weight in baklava last month! 2) Because how could I not take advantage of the summer bounty of sweet corn, tomatoes and basil? Not to mention, I was sent a huge hunka hunk of Grana Padano Riserva cheese, but that’s part of the giveaway, and I’ll get to that later.

I decided a corn filled ravioli would be an ideal way to use sweet summer corn, and when combined with the slightly salty but mellow Grana Padano, it was a winner. This is probably the most unique ravioli I’ve ever had next to some savory peach ravioli I had at a quaint little bistro in upstate New York last year.

SO, since this corn ravioli has so much flavor, all that was needed to compliment it was a light brown butter sauce (beurre noisette) spiked with some fresh, summer basil, and a tomato concoction of some sort.  The balsamic vinegar in the tomato compote I finally decided on really ties everything together.  Sweet, buttery, salty, slightly acidic, and creamy. Pure summer bounty bliss.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

I gleaned ideas for the sweet corn filling from Chef de Cuisine Jacques Qualin, from his time at  Jean-George Vongerichten’s J&G Steakhouse. He simmers the corn in cream until almost reduced by half, then purees it, resulting in a sweet, thick, creamy filling for the ravioii, with the added texture of whole, cooked, corn kernels.  The warm tomato compote is part of a recipe from Epicurious that I’ve used for years with my own additions and subtractions, depending on my mood.

Oh, just a reminder, when you cut the kernels of corn off the cob, don’t forget to milk the cob!! Use the dull side of a chef’s knife to scrape down the cob.  Sweet corn milk should be a beverage staple!

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote

Now, an all too familiar scenario the past month or so.  Another giveaway.  No, I’m not a giveaway freak or addict, and I’m not a freebie junkie, but I do love to give stuff away, it’s just my nature, and those who know me well can vouch for that. When Denise Finnegan contacted me about sampling some Grana Padano cheese, and perhaps offering up the same for one of my readers, how could I resist?  Well..sample was an understatement.

DiPalo Selects in Little Italy, NYC, sent me a 3 lb hunk of Grana Padano Riserva, the highest quality Grana Padano..aged 20 to 30 months.  Along with that I received two little wedgie knives, pictured above.  The photo of my cheese is on your lower right. It’s huge!  Using that little knife, I cannot stop wedging off shards because it’s so fantastic.  If you’ve never tried Grana Padano, it’s similar to Parmigiano-Reggiano, but younger, much more mellow and not as expensive.  However, this 3 lb block (mine was actually 3.5 lbs)  of Grana Padano Riserva retails for about $50.00 and up, depending where you buy it!  Before I tell you how you can win this giant, hunka hunka of deliciousness, (which will be sent to you by DiPalo Selects), there is a part two to this giveaway.

Sweet Corn - Grana Padano Ravioli With Basil Brown Butter and Warm Cherry Tomato Compote Bwah!  Look what I did to the basil  on top of the tomatoes, in photoshop!  I don’t do well with green in photoshop.

Megan from buildasign.com has offered one of my readers the opportunity to make their own custom license plate, plus, either 10 custom bumper stickers or bumper magnets, OR 20 custom labels (2×4″ or 3×5″) for free..a $40.00 value! The winner will receive a coupon code to make their custom ‘whatever’ they choose.

Now, to enter this double giveaway, you can simply leave a comment telling me what you would do with your 3 lb hunk of Grana Padano Riserva outside of grating over pasta, OR, what you would put on your custom license plate and labels or bumper stuff at buildasign.com.  For extra entries, do any of the following and leave separate comments for each one you do.  A winner will be chosen July 27th, 2011 using random.org.

1. Follow me on Twitter @parsleynsage

2. Like Grana Padano on Facebook.

3. Visit buildasign.com and take a look around, so when you win, you’ll be ready 😉

4.  Tweet: I entered to win a HUGE Grana Padano Riserva cheese package plus $40.00 worth of custom goodies from buildasign.com http://bit.ly/pzLS1p

5. Subscribe to Parsley, Sage, Desserts and Line Drives, either by email or RSS Feed.

Finally, the winner of the 15 oz jar of Kelapo Coconut Oil and How to Cook Everything, 10th anniversary revised edition is….

Congratulations to #130 – Lynda Clark!!  Sent you an email to get your info ASAP, so I can mail out the cookbook, then forward your info to Jen of Kelapo Coconut, so she can send you your coconut oil!

Corn Ravioli

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Sweet Corn Ravioli With Brown Basil Butter and Warm Cherry Tomato Compote
Prep time: 
Cook time: 
Total time: 
Yield: 24 ravioli, 4 servings
 
Corn filling adapted from adapted from Jacques Qualin
Warm Cherrry Tomato Compote adapted from Epicurious.com
ingredients:
Sweet Corn Filling
  • 1 tablespoon butter plus 1 teaspoon
  • 2 cups fresh corn kernels, divided (about 4 small ears of corn)
  • 2 minced shallots
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ⅓ cup heavy cream
  • ½ to 1 teaspoon chopped, fresh thyme
  • ⅓ cup grated Grana Padano or your favorite hard, Italian grating cheese
  • freshly ground black pepper
Warn Cherry Tomato Compote *
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1 shallot, minced
  • 6 cups assorted vine-ripened cherry tomatoes, some halved (I used a mix of red and yellow)
  • freshly ground black pepper to taste
  • ⅓ cup finely shredded fresh basil leaves
  • 1 teaspoon or so of sugar to balance acid & flavor, if you feel it's needed upon tasting
Brown Basil Butter Sauce
  • 2 sticks butter
  • ⅓ cup shredded basil (roll several basil leaves together and cut into thin strips)
directions:
Make Corn Filling
  1. Saute 1 cup of corn in 1 teaspoon of butter until slightly golden, set aside.
  2. In the same pan, melt remaining 1 tablespoon of butter and add shallots. Saute until soft, but not brown. Add remaining cup of corn, salt and sugar and cook until corn is bright yellow. Add the cream and let it reduce, stirring, until barely any cream remains.
  3. Remove pan from heat and puree in food processor until creamy. Scrape into a bowl and stir in thyme, grana padano cheese, reserved cup of cooked, whole corn and grind black pepper to taste. Set aside to cool while making and rolling pasta dough from link above.
Make Warm Cherry Tomato Compote
  1. Combine cherry tomatoes and basil in a medium bowl.
  2. In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering.
  3. Pour hot dressing over cherry tomatoes and basil and toss gently to combine. Let sit at room temperature for about one half hour to 45 minutes, while you assemble and cook ravioli.
  4. You will have leftover tomato compote, so enjoy over any pasta or over crostini or bruschetta, OR just eat as is. Keep refrigerated and use within 2 or 3 days.
  5. Alternatively, you can cook the tomatoes in the dressing in a saucepan for a few minutes until some of the tomatoes burst, if you want it a little more 'compotey'.
Make Brown Basil Butter Sauce
  1. In sauce pan, heat butter over medium high and cook until golden brown. Toss in basil just to wilt. Set aside until ravioli is cooked and plated.
Assemble and Cook Ravioli
  1. Lay one sheet of pasta dough, arrange spoonfuls of the corn filling on the sheet of pasta, about 2-inches apart, then egg wash the dough with a brush in between each spoonful of filling. Take a another sheet of dough and gently cover the filling, sealing the dough tightly together, pressing around the filling to make sure there are no air bubbles. Cut the ravioli with a 3-inch square cookie or ravioli cutter or cut them into squares with a fluted or not fluted pastry cutting wheel (or use a circle cutter, your choice).
  2. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they rise to the surface, about 5-7 minutes, stirring occasionally.
Plate and Serve Ravioli
  1. Place 6 ravioli on each plate, and drizzle with brown butter basil sauce. Top each plate with warm tomato compote and extra shaved or grated Grana Padano.
notes:
* - Technically not a compote since I did not add the tomatoes to the hot dressing in the pan to cook down, instead choosing to pour the hot dressing over the tomatoes to cook them off the heat for just a bit..maintaining the shape and fresh flavor of each tomato. But as mentioned in the recipe, you can cook it down with the dressing for a few minutes, or until some of the tomatoes burst.
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Posted in Daring Cooks, Dinner, Giveaway, Pasta, Vegetables, Vegetarian | Tagged , , , , , , , , , , , | 225 Comments

Astonishing Blueberry Coconut (Lime) Custardy Pudding Cake

Posted on July 4, 2011 by Lisa

I found my thrill…on Astonishing Blueberry Coconut (Lime) Custardy Pudding Cake hill.

First off, Happy 4th of July to all in the USA, and Happy July 4th to everyone outside of the USA! I’ve got the blue and the white (well..yellowish) but not the red.  Regardless, this astonishing blueberry coconut (lime) custard pudding cake is pretty awesome, red, white and blue. or not.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

So what do you do when you ask someone to pick you up blackberries, and instead they bring you blueberries? Nothing, because summer berries are pretty interchangeable, and all will taste great in any recipe that calls for one berry in particular.  About 5 minutes after receiving those blueberries, a tweet from Mark Bittman scrolled past.  Blueberry Pudding Cake.  I clicked on the link, then ditched my plan for a coconut blueberry custard pie.  I could essentially have all the components of my pie in this easy, quick, one batter cake.

I’ve made plenty of cakey fudge pudding aka hot fudge cakes in my day, and who hasn’t? It’s one of the simplest cakes you can make; one quick batter in a square pan, pour boiling water and sometimes extra cocoa/sugar on top, and voilà, chocolate cake with a fudgy pudding/custard saucy deal underneath.  When rushed for a dessert, or a sudden bout of PMS chocolate cravings, it was always a win-win situation, and it only took about 30 minutes from mixing bowl to table to mouth.

Speaking of chocolate, fudgelicious puddings. I really want to try the  Black Sapote fruit, and I SO want it to taste like chocolate pudding, but I know it won’t. Check it out, it looks just like rich, dark chocolate pudding, and you can dive right into it with a nice, big spoon!!

ANYWAY…

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

Before anyone could say “cake”, they were eating big scoops of chocolate cakey, hot fudge goo with vanilla ice cream.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This pudding cake is simple, but it involves eggs, and the separation of eggs.  I don’t know why, but when I see a recipe that involves separating eggs and beating the whites, which are then folded in, I cringe a little.  It’s not that it’s difficult, but when I’m in a ‘simple recipe’ mindset, it’s kind of like someone telling me the elevator is out of order, and I need to take the stairs..the number of flights depending on the number of eggs.

Sometimes I’m a rebel and just crack the amount of whole eggs in as is.

Sometimes the issue is forced when there’s a lopsided amount of yolks to whites.  Great, now I’m going to have leftover yolks or whites.  I’ll have to scour the net to find something to do with them outside of meringues, macarons, and creme brulee.  I’m not an egg white omelet person; I like my omelets yellow, so it’s a definite yes to yolks; always!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

In any event, I obeyed the recipe, and the results were worth it.  Of course I made a few revisions to said recipe since I can’t leave most recipes alone. I always feel some could be better, or more to my liking.  I’m a futzer, I’m a diddler, I’m a recipe fiddler (a joker, a smoker and a midnight toker. Sorry, had to) and I just can’t stop.  It’s a common thing in cooking, but baking not as much because baking is a SCIENCE and any little sway from the formula can completely change or destroy it.

My changes didn’t destroy it.  Kelapo Coconut sent me a sample of their coconut oil, so I used that instead of the melted butter, and I used lime zest in lieu of the lemon zest listed in the recipe.  Small changes, no big whoop, right? Well, I felt it needed more coconut flavor, so I toasted some coconut and ground it into the sugar in the recipe. Then, instead of plain buttermilk, I made coconut buttermilk by adding a tablespoon of  lime juice to coconut milk.

The end result was perfect; plump, juicy blueberries floating in a sea of custard with a light, fluffy, slightly crisp, cake topping, a subtle nuance of coconut, and the perfect hint of lime to cut the richness.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This is all great and good, but for the most part, you can’t tell that there’s coconut and lime in this cake pudding via the photos because I only had one lime and a bit of shredded coconut for the recipe.  When it came time for photos, I had nothing to top it with anything that conveyed..’There is lime and coconut in this pudding cake!’.

Another reason I’m a bad food blogger.

I don’t think of these things until the last minute, when it’s already too late.  As far as all of you can see, it’s just a blueberry pudding cake.  I suppose I could type ‘with coconut and lime’ under every photo, but I’m not that obsessive a person; I think…I hope. So, I’ll just type it again…

Astonishing Blueberry Coconut Custard Pudding Cake with a hint of Lime

The ‘astonishing’ part being that one batter gives you cake, custard and a blueberry pie like filling.  Cool, huh?

If you don’t like blueberries, try it with blackberries for a blackberry lime TWIST! It’s divine!

Enjoy!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

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Astonishing Blueberry Coconut (Lime) Custardy Puddin' Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 8 x8 square pudding cake
 
Adapted from Mark Bittman's How to Cook Everything, with my revisions. For the original recipe minus coconut and lime - click HERE.
This cake gives you about 6 servings, but I prefer 4 big ones
ingredients:
  • 4 tablespoons Kelapo Virgin Coconut Oil, melted, plus more for greasing dish
  • 1 cup coconut milk minus 1 tablespoon, plus 1 tablespoon lime juice (or lemon juice or cider vinegar)
  • 3 /4 cup sugar, divided
  • ¼ cup shredded coconut, toasted (sweetened or unsweetened, entirely up to you)
  • 3 eggs, separated, plus one extra white (extra white not necessary, but I like adding it for more fluff)
  • 1 /3 cup all-purpose flour
  • Pinch salt
  • 1½ cup blueberries
  • 1 tablespoon grated lime zest
directions:
  1. Combine the coconut milk with the cider vinegar or lime juice..let it curdle. Grind ½ cup of the sugar and toasted coconut together in a food processor or blender. Set both aside. Preheat the oven to 325°F. Grease an 8- inch square ceramic or glass baking dish or a deep dish pie plate with Kelapo coconut oil.
  2. Put the coconut oil, coconut buttermilk, the ½ cup of coconut sugar, the egg yolks, flour, and salt in a blender or food processor and purée until smooth. Pour the batter into a bowl. Stir in the blueberries and lime zest and set aside.
  3. In a separate bowl, beat the 4 egg whites until they hold soft peaks, then sprinkle in the remaining ¼ cup sugar while beating until the whites hold stiff peaks.
  4. Fold the whites into the batter, gently but thoroughly.
  5. Turn the batter into the prepared dish and put the dish in a baking pan large enough to hold it comfortably. Add enough warm water to the baking pan to come to within an inch or so of the top of the dish. Transfer carefully to the oven and bake until the top is golden brown and the center is just set but slightly jiggly, about 50 minutes.
  6. Remove the cake from the oven and cool the dish completely on a rack, cover with plastic wrap, then refrigerate until chilled, at least 3 hours, before serving. This will keep in the refrigerator for 2 or 3 days. Serve with whipped cream or whipped coconut cream, if desired.
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Now, the GIVEAWAY.  Part one is a yummy one. Jen from Kelapo Coconut contacted me a few weeks back and asked if I would like a sample jar of their virgin coconut oil to try.  Of course it was an affirmative, I love trying new things.  However, I thought it would be cool if she could also provide an extra jar to give away to my readers.  Affirmative again.  SO, when the winner is announced, Jen will personally ship a 15 oz jar of Kelapo Virgin Coconut Oil to that winner.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

I admit, at first I was iffy on coconut oil..I heard a buzz here and there that it was bad for us.  Apparently, new studies have reversed that charge and now they say it’s good for us.  UPDATE: a commenter named Jean said that only the virgin and unrefined coconut oils are good for you, so Kelapo organic VIRGIN coconut oil, IS good for you! Refined coconut oil is NOT good for you.

Good to know, because coconut oil is also a flavorful replacement for butter, which is a plus for those who are allergic to dairy or just dairy-free in general.  It’s great for vegan cooking and baking too, not to mention a good substitute for neutral oils in most recipes. Personally, I love the stuff because it tastes and smells amazing, and I wanna saute something savory in it soon.  Coconut seared chicken something or other keeps sprinting through my brain.  Also, my friend, Suzanne, just let me know that a health food store she shops at pops their popcorn in coconut oil.  Is that not a fantastic idea?  I’m definitely trying that!

The second part of this giveaway is the cookbook How to Cook Everything (10th anniversary Edition), by Mark Bittman.  I always wanted this cookbook, so I bought one for myself, and one for one of you!  It’s become sort of a habit now when I buy things.  One for me and one to give away here.


To enter this giveaway for both the coconut oil and the cookbook, leave a comment.  For extra entries, you can leave separate comments for all or any of the below;

1.  Follow @parsleynsage on Twitter

2.  Follow @kelapo_coconut on Twitter

3.  Like Kelapo Coconut on Facebook

4. Tweet the following: A Kelapo Coconut Oil & Mark Bittman cookbook GIVEAWAY @parsleynsage http://t.co/NnhVqCG #giveaway

I’ll be choosing the winner 10 days from today using random integer.

Speaking of winners..the winner of the $50.00 worth of custom designed t-shirts from ooshirts.com is…

…number 19, which lands on Carolyn of Cookin’ for my Captain!  Congratulations, Carolyn.  I will pass your email to Colleen at ooshirts.com so she can email you the code for your $50.00 worth of custom printed shirts!  I’m sure you’ll have fun making them!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.


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