Cream Cheese Frosting Recipe (Corn-free)

I've been wanting to come up with a creamy frosting for my Yellow Cake with Brown Sugar Glaze Recipe,  to use instead of the sugar glaze.  With the help of my husband and daughter, the three of us came up with a perfectly creamy, delicious cream cheese frosting that uses Caster sugar (super fine cane sugar) instead of powdered sugar (I found the Caster sugar at my local PCC Market).  I also use Singing Dog Organic Pure Vanilla Extract in this recipe (found at my local Metropolitan Market), which is corn-free.  So now we're good to go!

Cream Cheese Frosting Recipe

1 cup whipped cream cheese
2 tbsp unsalted butter
1/2 cup Caster sugar
1 tsp pure vanilla extract

In a medium-sized mixing bowl, combine all ingredients using an electric mixer and beat until smooth.  Add about 20 drops of food color to get a nice light color shade to the frosting.  This recipe will frost a 9x12 cake.  Refrigerate cake after frosting it.

Coconut Lime Marshmallow Cake

My sister and her kids are visiting from Alberta this month and were coming for dinner one night last week so once again, I was in the mood to create a special dessert cake to mark the occasion. The only inspiration I had was a bag of limes that Spouse had purchased earlier that week. I'd had the idea for a while to try a coconut lime cake but didn't want anything too, too heavy.

Kids always enjoy the marshmallow frosting I make for cakes and cupcakes so I decided to use that along with plain unsweetened toasted coconut to frost the cake. The marshmallow frosting is sweet enough on its own anyway and the unsweetened version has more of the true coconut flavor so that worked very well.

I love a good tart lime curd, so that was easy enough to decide on for the filling but I didn't want a heavy cake to support all those great flavors so I chose a simple sponge cake with a little lime zest added for extra flavor. The combination of flavors and textures turned out fantastically well and wasn't too heavy at all; in fact, I'd say it is one of my favorite new cakes I've created this year.

Lime Curd

• 6 large or extra large egg yolks
• Zest of 2 large limes
• ½ cup fresh lime juice
• ¾ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired but I don't bother.
Chill completely before using to fill the center of the two cake layers.

Lime Sponge Cake

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1 cup sugar, separated in 2 half cups
• 2 tsp vanilla extract
• 1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

During the final minute of folding the batter add

• zest of one lime, finely minced

Pour into ungreased and parchment paper lined 8 or 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

Marshmallow Frosting

• 4 egg whites
• ¼ tsp cream of tarter
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• ½ cup corn syrup
• 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.


Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.

I like to pipe a rim of frosting around the edge of the bottom layer of cake to form a sort of well for the lime curd before adding the top layer and frosting the entire outside of the cake. Reserve 1/4 cup of the lime curd to garnish the cake if desired.

When the cake is completely frosted cover the top and sides of the cake with

• 1 cup toasted unsweetened coconut

I toast coconut in the oven at 350 degrees F by placing it in a shallow layer on a baking sheet for 5 to 10 minutes, tossing it about 3 times during the baking time.

Chocolate Banana Cake

Chocolate Banana Cake

I think we may have to create a specialty category on Rock Recipes just for ideas to use up over ripe bananas which always seem to be waiting on the kitchen counter. We've done dozens of banana recipes from muffins to many different banana breads and even a Sticky Toffee Banana Pudding. Today we put those bananas to delicious use in this moist and delicious chocolate banana cake.

You can bake this in round pans if you like, with the simple chocolate buttercream frosting as shown or just in a 9x13 baking pan and serve frosted or unfrosted as an easy snack cake.

Chocolate Banana Cake

Recipe by Barry C. Parsons

Chocolate Banana Cake - a terrific recipe to use up those speckled, over ripe bananas on your counter top in a moist, delicious dessert cake.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 12-16 servings

Ingredients

• 2 cups flour
• 3/4 cup good quality cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs 
• 2 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 1/4 cups mashed banana mashed banana
• 3/4 cup milk
• 1 tbsp lemon juice

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
3. Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
4. Cream together the butter, sugar and vanilla until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the banana and vegetable oil.
7. Mix together the lemon juice and milk to sour it.
8. Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
9. Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
10. Cool completely on a wire rack before icing with your favorite chocolate frosting. 

Find a great, easy Chocolate Frosting Recipe here. 

Chocolate Banana Cake

Chocolate Buttercream Cake

Chocolate Buttercream Cake

Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.

Originally Published March 7, 2008.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk (add a tablespoon of lemon juice to sour the milk)
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.

Chocolate Buttercream Frosting

Combine and melt (but do not over heat) in a double boiler:

• 1 pound chocolate (at least 50% cocoa), chopped in small pieces
• ½ cup butter

Set aside to cool to room temperature

• 2 cups sugar
• 2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks

• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter

Beat until smooth after each addition.

Add the melted chocolate to the meringue mixture in about 4 additions and beat well after each addition. Continue beating until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.

Chocolate Buttercream Cake

Flourless Chocolate Torte {Grain Free + Dairy Free Option}

Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint.  It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do.  So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.

Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish.  I adapted the recipe just a bit ... both are delicious and full of flavor.  

FLOURLESS CHOCOLATE TORTE 

{Affiliate Links included help support this blog}

Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl

• 10 ounces homemade chocolate chips* or allergy-free chocolate chips
• 3/4 cup coconut oil, pasture butter or ghee {See Resources}
• 1/2 cup honey {I use local raw creamed clover}
• 2 teaspoons gluten free vanilla extract
• 1/8 teaspoon sea salt {See Resources}
• 1 tablespoon cacao powder
• 6 organic or pastured eggs

1. Preheat oven to 300 degrees F.

2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}.  Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.

3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat.  Stir constantly to evenly distribute and melt the chocolate.  Remove from heat when the chocolate is fully melted.    

4. Add honey, vanilla, salt and cacao powder.  Stir until honey is melted and fully incorporated.  

5. Using a hand held mixer, beat in the eggs one at a time using medium speed.  If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs.  Mix until fully incorporated.  The batter will be thin.

6. Pour mixture into greased cake pan. 

7. Bake at 300 degrees F for about 40-45 minutes.  Cake should be set, but still a little wet in the middle when done.  The cake will puff up, but will deflate when you remove it from the oven.  Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it.  Make sure to let it rest in the refrigerator for at least 30 minutes.  

8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.


Yield: About 10-12 servings.

Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.

Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.  

Note: I dusted the top of mine with organic powdered sugar, this is totally optional.

*To make your own Homemade Chocolate Chips, check out these recipes here and here. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative. 

One Bowl Gingerbread Cake with Mango Vanilla Jam

One Bowl Gingerbread Cake with Mango Vanilla Jam

Spouse had a birthday last week and I always try to tailor birthday cakes to the person's favorite flavors. Everyone knows how much Spouse loves her gingerbread and I've been wanting to develop a quick, one bowl, simplified version of her favorite cake. It came together in no time plus it turned out beautifully moist and well spiced so I know we will be making it many times in the future.

To compliment the cake I filled it with some very simple to prepare vanilla mango jam and a simple vanilla glaze. Spouse loved it and so did the kids. We normally send out leftover dessert to friends and neighbors but o this occasion, there were nothing but crumbs left on the plate by the next day. Sorry to the "Leftover List", you'll have to wait until next time to sample this one.

Gingerbread Cake

• 1 cup sugar
• 2 1/2 cups all purpose flour
• 3 tbsp powdered ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1/2 cup fancy or light molasses (not cooking molasses or blackstrap molasses)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger root (optional)

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release.  Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.

Mango Vanilla Jam

• 3 ripe mangoes, finely diced
• 3/4 cup sugar
• 1/2 cup water
• 1 vanilla bean

Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake. Spread Vanilla Glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.

Vanilla Glaze

• 2 cups icing sugar 
• approximately 3 tbsp milk
• 1/2 tsp vanilla extract

Mix all together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.

Candy Cane Cake

Candy Cane Cake

This cake is a favorite of mine to bring to Holiday dinners and parties especially if they are all ages celebrations. Understandably kids will be quite happy with one of the cupcakes especially but most adults go mad for them too. It's no wonder, with such a moist scratch cake topped with plenty of peppermint marshmallow frosting that the sight of it brings out the wide-eyed kid in everyone. Merry Christmas everyone!

Candy Cane Cupcakes

Candy Cane Cake

Recipe by Barry C. Parsons

Candy Cane Cake - this outstanding scratch cake is a kid favorite around here at Christmas time. My kids make the cupcakes to take along to their seasonal parties and they are very often the first items to get gobbled up.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: One 9 inch double layer cake or 3 dozen cupcakes

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 2 tsp peppermint extract
• 3 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup crushed candy canes
• 1/4 cup mixed red and green candy sprinkles
• 6 roughly chopped candy canes

Directions

1. Grease and flour two 9 inch cake pans and line the bottoms with 2 circles of parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and peppermint extract. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, fold in the 1/4 cup crushed candy canes and sprinkles, then pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. I've frosted this cake with Marshmallow Frosting with a little peppermint extract added but any good vanilla frosting is great on this cake. You can substitute a little peppermint extract to taste in your favorite frosting recipe but add just a little at a time, it's potent stuff. Find the marshmallow frosting recipe with our Black and White Cake.
9. If making cupcakes I find that making 1/2 of the frosting recipe is sufficient.
10. Sprinkle the roughly chopped candy canes over the top of the cake or cupcakes.

Cherry Cake Squares

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Cherry Cake Squares

These cookies were inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It's found in practically every home in the province during the Christmas season so I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.

Cherry Cake Squares

Recipe by Barry C. Parsons

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 cup glace cherries, quartered
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and almond extracts and beat well.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped cherries.
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers. 

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

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Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

After the success of our Chocolate Lamingtons last week, many local fans mentioned this variation of the poplar treat from back in the 70's. Almost every birthday party I attended as a kid would have had some version of this square served among the other treats.

A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

Recipe by Barry C. Parsons

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE STRAWBERRY SYRUP
• 2 small packages Strawberry Jello
• 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
• 1 cup strawberry jam

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
10. TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
11. Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
12. Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
13. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
14. Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away. 

Chocolate Coconut Cake Squares a.k.a. Lamingtons!

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Chocolate Coconut Cake Squares a.k.a. Lamingtons!

This is a recipe that I have not made in a very, very long time. It was almost a lost recipe to me and when I saw it in my sister's Facebook timeline from a blog called Sweet Little Bluebird, the memories came flooding back. My sister Brenda tells me that our Nan Morgan made them which makes sense since she loved anything coconut but I remember them as a very common treat even at kid birthday parties. I went digging through some local old church cookbooks and sure enough, there was the recipe. The original recipe calls for a cake mix but I haven't used one of those in decades; the vanilla scratch cake recipe included here was perfect to use with these dessert squares.

Baby and wedding showers seemed to be more common back in those days and inevitably in rural Newfoundland where I grew up, there was far more food than the ladies present could ever consume. Every lady was certain to leave with the same Tupperware container she brought along but return with it filled with a selection of the treats that the other women had contributed. Besides the ham and cheese and egg salad sandwiches that were always mainstays, as well as a great selection of sweet treats, I remember these little cake squares as being a very common contribution to the celebrations too.

As small children we must have eaten hundreds of these but somehow the popularity of this dessert faded over the years. I have no idea why; they are so moist, soft, chocolatey and scrumptiously coconut covered. My kids had never had them until I made them this past weekend and quickly went through several of them in the first two days. I've frozen the rest of the batch into to enjoy later but I suspect the kids will sneak a few from the basement freezer before long. I'll have to guard them closely.

UPDATE: The first day I posted this recipe I heard from literally  dozens of Australians informing me that these were an Aussie favorite called Lamingtons, reportedly named for Lord Lamington, Governor of Queensland at the turn of the 20th century. How this recipe became popular in Newfoundland in the 1960's or possibly earlier is a mystery to me but I received so many responses from Australia, New Zealand and even as far east as Hong Kong, I've updated the recipe title to reflect its heritage.

Chocolate Coconut Cake Squares a.k.a. Lamingtons!

Recipe by Barry C. Parsons

Chocolate Coconut Cake Squares a.k.a. Lamingtons! - a decades old, nostalgic recipe that deserves a resurgence in popularity. Easy, moist, soft vanilla cake, dipped in chocolate syrup and rolled in dried coconut.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE CHOCOLATE SYRUP
• 1 cup cocoa
• 1 1/2 cups water
• 1 tsp vanilla extract
• 1 1/4 cups white sugar

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the chocolate syrup and coconut.
10. TO PREPARE THE CHOCOLATE SYRUP whisk together the sugar and cocoa. This helps to remove any small lumps from the cocoa.
11. Add the vanilla and water.
12. Bring to a slow rolling boil and cook for 5-6 minutes. The syrup should thicken slightly but will still be quite thin.
13. Cool completely to room temperature.
14. Working quickly, dip the frozen cake cubes into the syrup. You don't want to soak too much syrup into the cake.
15. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
16. Store in airtight plastic containers. If you are freezing the dessert squares put them back into the freezer right away. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

While Spouse still dearly loves her bread puddings, my favorite comfort food dessert still remains the English classic Sticky Toffee Pudding. The pudding is dense and sweet, served warm with a delicious toffee sauce. The texture of the pudding appears cake-like but it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Like in our Banana Sticky Toffee Pudding Cake, I've taken that texture and translated it into an outstanding dessert cake, this time with the seasonal favorite flavor of pumpkin spice. It is abundantly obvious that as a result of writing Rock Recipes website, our family has more than our fair share of delicious desserts but truth be told, it is quite rare that anyone in our family will eat any more than a single serving. Friends and neighbors on the "Leftover List" are always the lucky recipients of the surplus dessert.

While that is now normal procedure at our house, yesterday it became a matter of absolute necessity of practically emergency priority. My resistance can be quite high for many desserts but this cake, with it's amazing texture, spicy pumpkin flavor and caramel hints from the brown butter in the frosting, was practically irresistible to me. I had only a single slice and within an hour or so after I took the photos, I had cut the cake into 4 chunks and had them delivered them to 4 different households in the neighborhood.  A mixture of relief and regret immediately ensued but in the end I know this will become a seasonal Autumn favorite and I already have plans to serve it again at an upcoming gathering. Be sure to add it to your Fall favorites.

Click the links below to check out our other "sticky toffee" themed desserts.

Perfect English Sticky Toffee Pudding

Sticky Toffee Banana Cake

Sticky Banana Toffee Pudding

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Recipe by Barry C. Parsons

Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes to 1 hour
Yield: 12 - 16 servings
Ingredients

• 2 1/4 cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
• 1 tsp baking soda
• 1/2 cup butter
• 1 1/4 cups firmly packed brown sugar
• 2 tsp vanilla extract
• 1/3 cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 1/2 cups all purpose flour cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• FOR THE CREAM CHEESE FROSTING
• 1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
• 1-3 tbsp milk enough to bring the frosting to a spreadable consistency
• 1 cup butter, browned
• 1 cup cream cheese
• 2 tbsp vanilla extract vanilla extract

Directions

1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
2. Preheat the oven to 350 degrees F.
3. Mix together the pureed pumpkin and baking soda and set aside.
4. Cream together the butter, brown sugar and vanilla well.
5. Beat in the dark corn syrup (or golden syrup).
6. Beat in the eggs, one at a time, beating well after each addition.
7. Add the pumpkin mixture and blend until smooth.
8. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
12. TO MAKE THE FROSTING:
13. You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
14. Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Raspberry Velvet Cake - No artificial color or flavoring

Raspberry Velvet Cake - No artificial color or flavoring

The velvet cake collection grows today with a new flavor, raspberry...and without any artificial color or flavoring. We try very hard to limit the amount of fake food at our house, preferring to cook and bake from scratch with real ingredients and avoiding preservatives and chemical based food colorings and artificial flavorings as much as possible. My son and I love anything raspberry so I set out to try incorporating some raspberry puree into the batter which with it's intense natural flavor and color seemed like a good choice. 

In terms of flavor, there was not much difference but the frozen berries produced a darker pink color if that matters to you. The cake is as moist and light as the others in our Velvet Cake Collection with good raspberry flavor coming through. Some additional puree added to a raspberry buttercream frosting would add even more great raspberry flavor but we liked it with this fluffy marshmallow frosting. Get that frosting recipe by visiting our recipe for Black and White Cake.

 

Click the photo at the bottom of the post for our other velvet cake recipes, Red Velvet, White Velvet,  Orange Velvet and Lemon Velvet.

Raspberry Velvet Cake

Recipe by Barry C. Parsons

Raspberry Velvet Cake - developed from an outstanding Red Velvet Cake recipe, this beautiful cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality pure vanilla extract
• 3 large eggs
• 3/4 cup undiluted evaporated milk
• 3/4 cup raspberry puree

Directions

1. Make the raspberry puree by mashing fresh or frozen raspberries and pressing them through a fine sieve to remove the seeds. You will need at least 2 cups of raspberries or more to make sufficient puree
2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. 
3. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
4. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
5. Beat the eggs in one at a time.
6. Stir together the undiluted evaporated milk and raspberry puree.
7. Fold in the dry ingredients alternately with the raspberry and milk mixture.
8. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
9. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
10. I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake. 

Click the photo below to see the other outstanding recipes in our 

VELVET CAKE COLLECTION

The Velvet Cake Collection; Red, Orange, Lemon and White

My attempt at developing a great Red Velvet Cake was such a success that I couldn't stop there. The texture was so light, moist and tender that I couldn't help but try other flavor variations. Since then, I've had additional success with lemon, orange and even white (vanilla) versions of this delicious cake. Pick your favorite version or try them all. They all make outstanding choices for birthday cakes too; one of these will almost certainly please any taste.

Am I done with variations of this recipe yet? Maybe not...I already have an idea for another one. Here's a hint, think pink...stay tuned.

Click the photo or title to be taken to individual recipes.

Red Velvet Cake

Orange Velvet Cake

Lemon Velvet Cake

White Velvet Cake