I bring you this blog post not to talk about yarn but about what to eat between bouts of knitting.
You know, for strength.
I made this cake this weekend on Friday. By Saturday morning, it was gone. So I baked another. That one is gone too. It's that good. I didn't even take a photo.
If you, like me, aren't the best baker and need some general help keeping things moist: make this cake.
Erin's (adapted from Thai Kitchen of all places) Lemon Explosion of Wonderfulness Cake
Ingredients:
One lemon cake mix (I used Duncan Hines Classic)
One 15 oz can of coconut milk
Three eggs
One small bottle lemon extract
2-3 cups confectioner's sugar
Water
about half a cup of shredded coconut
Directions:
Put the cake mix, stirred coconut milk, eggs, and about one tablespoon of lemon extract. Mix it all together. You can use a mixer, I didn't want to get one out so I hand mixed it with a flat whisk (if you don't have a flat whisk, you need one). Once it is all mixed, taste a little. Lemony enough? Cool. If not, add more lemon extract.
When satisfied with the lemoniness, pour it into a greased and floured Bundt and bake at 350 for 35 minutes or so, until a toothpick comes out clean.
Let it cool completely and then put the cake on a cake pan or wax paper...depending on your level of fancy.
Meanwhile. put your coconut on some tin foil and toast it.
Meanwhile, make some epic glaze.
Put a cup and a half of confectioner's sugar in a bowl, add another tablespoon of lemon extract. Then, add water and start stirring. Add a tiny bit at a time until you get the consistency you want. Taste it for lemony flavor...adjust as needed.
Then, poke holes in the cake and pour the glaze over it. Toss on the toasted coconut. I then mixed up a little more glazed and did another coating, but I like to live dangerously.
Eat you face off.
I would add coconut milk to every cake I made from now on if I didn't think it might interrupt the flavor of say...caramel or peanut butter.
This is moist and delicious and appropriate to eat for breakfast. I promise.
Make it!
NoM
~EK
You know, for strength.
I made this cake this weekend on Friday. By Saturday morning, it was gone. So I baked another. That one is gone too. It's that good. I didn't even take a photo.
If you, like me, aren't the best baker and need some general help keeping things moist: make this cake.
Erin's (adapted from Thai Kitchen of all places) Lemon Explosion of Wonderfulness Cake
Ingredients:
One lemon cake mix (I used Duncan Hines Classic)
One 15 oz can of coconut milk
Three eggs
One small bottle lemon extract
2-3 cups confectioner's sugar
Water
about half a cup of shredded coconut
Directions:
Put the cake mix, stirred coconut milk, eggs, and about one tablespoon of lemon extract. Mix it all together. You can use a mixer, I didn't want to get one out so I hand mixed it with a flat whisk (if you don't have a flat whisk, you need one). Once it is all mixed, taste a little. Lemony enough? Cool. If not, add more lemon extract.
When satisfied with the lemoniness, pour it into a greased and floured Bundt and bake at 350 for 35 minutes or so, until a toothpick comes out clean.
Let it cool completely and then put the cake on a cake pan or wax paper...depending on your level of fancy.
Meanwhile. put your coconut on some tin foil and toast it.
Meanwhile, make some epic glaze.
Put a cup and a half of confectioner's sugar in a bowl, add another tablespoon of lemon extract. Then, add water and start stirring. Add a tiny bit at a time until you get the consistency you want. Taste it for lemony flavor...adjust as needed.
Then, poke holes in the cake and pour the glaze over it. Toss on the toasted coconut. I then mixed up a little more glazed and did another coating, but I like to live dangerously.
Eat you face off.
I would add coconut milk to every cake I made from now on if I didn't think it might interrupt the flavor of say...caramel or peanut butter.
This is moist and delicious and appropriate to eat for breakfast. I promise.
Make it!
NoM
~EK
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