And today's post - Southern Coconut Cake with Cream Cheese Buttercream Frosting

Or should I say Cream Cheese Soup Frosting?

Ugh, another buttercream recipe in this book that I was unsuccessful with. But I'll start with the cake...which was really easy and yummy! And that's all I have to say about that...well, not really. I made cupcakes out of the batter instead of a cake. It was late and I really wanted to make this cake. So, the "secret ingredient" this time was coconut milk that added a subtle and tantalizing coconut flavour.

The buttercream never set like it was suppose to (whipped and buttery with a cream cheese taste), but instead was runny and wet and curdly (is that a word?). I whipped it for almost an hour in total I would say, trying to cool it in the fridge and re whip it, then warm it up then re whip it, then add more icing sugar and re whip it, but nothing worked so I gave up, slapped a mound of wet fluff (appetizing isn't it?) and got the little one to sprinkle some coconut shavings on the top.

In the end they didn't look too bad and they tasted fine, but the frosting...sigh, the frosting. :(

Taste Rating: 8 out of 10, if you like coconut.
Texture Rating: 8 out of 10 - moist and a little dense.
Overall Rating: 7.5 out of 10 - you gotta love coconut to eat these.
Difficulty Rating: 8 out of 10 - but only because of the frosting.

Oops

Okay, so it's been awhile since I've updated this blog. I apologize to my followers (lol, my sisters!) for not keeping it up to date and for falling behind! There's no way I'll be able to make my unofficial deadline of a year now!

Since my last entry I have baked 2 more recipes from the Sky High book.

The first one is the best chocolate (Triple Chocolate Fudge Cake) I have ever made. I've made it a couple times now - for my daughter's birthday and for random cupcake cravings. And it has always turned out moist and flavourful. I even passed the recipe on to my sister overseas and she wasn't able to find all the ingredients and it was still super tasty.

My only complaint for this recipe is the impossible White Chocolate Mousse. The first time I made it, it didn't set at all and my cake layers slid off each other and one even fell off completely and cracked! (No worries, nothing a little Sour Cream Chocolate Icing won't hide.) So, after 2 failed attempts at the WC mousse, I threw that recipe out the window. I'm no expert but if a recipe is too finicky then it gets chucked. Goodbye WCM!

The Sour Cream Chocolate Icing was yummy, but it too needed to cool off for awhile before thickening to a consistency for easy spreading.

Taste Rating: 9.5 out of 10 (It couldn't get any better really, except The Hubby says that Pricesmart still out does this cake. I'm still looking for the "perfect" cake recipe for him. Tough crowd!)
Texture Rating: 8 out of 10
Overall Rating: 9 out of 10
Difficulty Rating: 8 out of 10 (The cake itself has a number of steps to it. And of course the issue with the WCM.)