The proverbial making lemonade from lemons came true in my kitchen this week.
I was trying out this new recipe for Toasted Coconut Pound Cake. Obviously has to be good, right? Well not if you bake it too long. I don’t know what the deal was, but at 50 minutes my toothpick came out with wet batter, I mean wet! So I set the timer for 10 more minutes and then checked again. Better, but still pretty sticky. So 5 more minutes. When I cut into the cake after it was completely cooled, I knew immediately that I had over-baked it. Sigh. We cut in in half and had a slice from the center where it was moistest. But I still had most of my cake left there jeering at me for my ineptitude. Waaaaaa.
Oh, by the way, that center slice was really, really good. I am glad that I added half coconut flavoring and half vanilla. Go ahead and make it if you love coconut and pound cakes like we do. Just don’t overbake it. And probably use a glass pan versus a dark metal pan. When will I learn?
Back to my dry cake though. I came across a recipe for a killer banana cake with a banana curd filling. Eureka! That would make an excellent “tropical” sort of trifle!
So I made the curd (I kinda hate that word, but pudding is too pedestrian these days I guess.) The curd is really good and can be eaten on its own so of course it made a presence at breakfast the next day. I cubed up some of my dry cake and dropped into little ramekins, layering with the curd and then waited. It really only sat about 4 hours and in the small size, that was plenty. By dinnertime, they were all set and boy were we glad to gobble down dessert this time!
So here are all the recipes you can try parts of and combine like I did or file away for a rainy day when you have a dry cake you need to resurrect. Also, some thoughts on each one:
- Don’t overbake! This browns up but the center takes its time, so don’t use a smallish pan or a metal pan. Maybe drop the oven temp 10 degrees and then the extra 10 minutes would work out.
- I halved up the flavorings with coconut and vanilla and think it was a good call. You could actually go a full teaspoon of each. Or not.
- Definitely toast the coconut to get the most flavor out of it.
- I left 1/4 cup of the sugar out of this and it was plenty sweet.
- Be sure to really blend this baby to make it creamy. Hit the button one more time to be sure.
- I’m leaving this recipe in the list because it uses the curd, but you have to follow the link to actually get to the curd.
- I like the idea of this cake, but any recipe that tells me to put dowels in to keep it together is a danger zone and so I am not going to even try this.