|Coconut Cake with French Vanilla Frosting|
|Coconut Cake just frosted pictured with Ina Garten's recipe|
1 cup Milk
3 tablespoons Flour
In a nonstick pan, make a white sauce of these two ingredients. It will be very thick. Stir regularly to dissolve the flour to prevent lumps and boil for 1 - few minutes. Turn off heat and put aside. Cool completely before incorporating into next step. It will have a paste-like consistency.
|My piece of Coconut Cake|
2 sticks of Unsalted Butter
1 cup of Granulated Sugar
2 1/2 tablespoons of Pure Vanilla Extract
Cream the butter in mixer and then add sugar and vanilla extract, and continue to mix until the ingredients are blended well. Add the cooled white sauce from step one, and beat at high speed for about 5-8 minutes until it is creamy and fluffy. This frosting is enough for a two layer 9-inch cake.
I adapted this French Vanilla Frosting from http://www.cooks.com/rec/view/0,1918,153191-241196,00.html but added more vanilla and had to mix for three more minutes than stated in the recipe. Also, the recipe called for butter which I presumed meant salted butter, but I prefer unsalted butter so I used this (as listed here).
You can get the recipe for Ina Garten's Coconut Cake from a previous blog entry http://twofrys.blogspot.com/2010/09/two-amazing-cakes-that-always-please.html