Eggnog Cake

I'm running a day behind, due to an Ikea bed putting together emergency last night, but will make up for it with two posts tomorrow. Consider this Eggnog Cake post day 13 of the advent calendar Christmas posts.

 I love love LOVE this recipe and not just because I love eggnog. The cake turned out so lovely and fluffy, with yummy hints of vanilla and nutmeg and a subtle eggnog flavour.

The coconut white chocolate tree toppers were fun and pretty way to decorate the cake, click back to day twelves post for a how to guide on make them.

For the Eggnog Cake

1 cup eggnog (1/2 cup + 1/2 cup)

3 eggs

2 teaspoons vanilla extract

280 grams butter (softened)

2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1teaspoon ground nutmeg

To make the cake- preheat oven to 180 degrees c.  Butter and flour two 8 inch round cake tins.

In a medium bowl combine the 1/2 cup eggnog, eggs and vanilla and whisk lightly.

In your mixer bowl add flour, sugar, nutmeg and baking powder and mix on low to combine.

Add the remaining half of the eggnog and the butter to the flour mixture and beat for 2 minutes on mid speed. 

Pour in the egg mixture a third at a time beat for 20 seconds after each addition, scraping down the sides of the bowl as you go. The mixture should be light and fluffy.

Divide the mix between the two cake pans and level out. Bake the cakes for 35-40 minutes, until a skewer inserted into the center comes out clean. 

Allow to cool in tins for 10 minutes before turning out into wire racks to cool completely.

For the Eggnog Buttercream

250 grams butter

4 cups icing sugar

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 tablespoons eggnog

To make the Eggnog Buttercream- beat the butter in your mixer bowl pale and smooth.

Add the remaining ingredients to the butter and beat the frosting until light and fluffy. Add a little more icing sugar or eggnog to get to a spreadable consistency. 

To decorate the cake- trim the raised tops off of the cakes to get two even layers.

Spread a thick layer of frosting over the cut top of the first cake layer. 

 Sandwich on the second layer of cake.

Cover the top and sides of the cake with frosting, using your knife to create swirls of buttercream. 

Top the cake with coconut ice cream cone Christmas trees and a little extra coconut and cachous if you like.

 Enjoy!!

Coconut Christmas Tree Cake Toppers

Just Short and sweet post today. I'll be honest I'm running behind in my Christmas baking, but really want to achieve my 25 days of Christmas posts. I think maybe I should have started earlier, time is something that there is never enough of at this point in the year. 

These coconut covered Christmas trees are toppers to decorate a cake I'll be posting tomorrow, but they'd look great on top of cupcakes too. 

For the Coconut Christmas trees
Ice cream cones
200 grams white chocolate melts
Shredded coconut
silver or coloured cachous

To make the coconut trees- place the chocolate melts in a microwave safe bowl, heat in the microwave 30 seconds at a time until melted. Poor the melted chocolate into a tall thin glass (tall enough to dip the ice cream cones in).

Dip the ice cream cones into the melted chocolate and coat all over, allow any excess chocolate to drip off.

Roll the chocolate coated ice cream cones in coconut to cover. Stand upright to set.

Before the chocolate is set press on the cachous decorations.

Piña Coladas

Christmas is a time to get together and share some love, some laughs, some gifts and sometimes a few cocktails. While those on the other side of the world are likely serving cocktails that will warm them in the chilly winter months, Christmas in Australia falls in the middle of summer so something a bit tropical is more fitting.

Piña coladas are a favourite of mine and are the perfect treat at the end of a humid day. The recipe I'm sharing is even better, substituting the usual cream for ice cream makes them wonderfully cold and delicious! 

For the piña coladas 

1/2 pineapple peeled and chopped

125 mls white rum

270 mls coconut milk

8 scoops vanilla ice cream

Crushed ice

To make the piña coladas- add the pineapple, rum, coconut milk and ice cream in a blender and blend until smooth. 

Fill 4 glasses with crushed ice and pour the pineapple coconut mixture over the top. 

Garnish the glasses with extra pineapple wedges and maraschino cherries. Enjoy!!

Vintage Floral Raspberry and Coconut Cake

This was a special cake for a special person, one of the people I love most in the world, my beautiful Grandmother! It was my Grandma's 85th birthday and I wanted to make her a cake that was as pretty inside as it was out.

My Grandma loves going out for coffee and cake, any outing we have ever gone on has been punctuated with a 'cappuccino break'. When I was little it was always exciting getting treated to an iced chocolate and something yummy. Grandma especially likes carrot cake and raspberry muffins, as the last cake I made her was carrot I decided to go with raspberry for this one.

This raspberry coconut cake is a new favourite of mine, I'm a little obsessed with coconut at the moment.  I blame the coconut bread from the coffee shop near work, It might be overpriced but the yummy toasted coconut flavour always brightens my day. 

The coconut in this cake made it yummy and moist and the raspberries dotted throughout are not only pretty but add lovely bursts of flavour. Coconut and raspberry are meant to be together and along with the white chocolate they make this a cake difficult to pass up.

For the Raspberry and Coconut Cake Printable Recipe

220 grams butter (softened)

1 3/4 cups caster sugar

1 teaspoon coconut extract

3 eggs

1 1/3 cup desiccated coconut

360 grams self raising flour

360 mls buttermilk

200 grams frozen or fresh raspberries ( if frozen, do not thaw)

To make the cake- Preheat oven to 180 degrees c. and grease two 8 inch round cake pans. Line the base and sides of the the cake pan with baking paper allowing about about an inch extra out the top of the pan.

In a medium bowl sift the flour and add the coconut, stir to combine.

Add the butter, sugar and coconut extract to a second mixer bowl and beat until light and fluffy.

 Add one egg at a time beating well after each addition. 

Fold in a quarter of the flour coconut mix at a time, alternately with the buttermilk.

Fold through the raspberries. (keeping the raspberries frozen stops them breaking up in the mix)

Divide the cake mixture between the 2 prepared pans and smooth over the tops.

Bake the cakes for about 1 hour, or until a skewer poked into the middle of the cake comes out clean. 

Allow the cakes to cool in the tins for around 10 minutes before turning them out onto a wire rack to cool completely.

For the White Chocolate Ganache

720 grams white chocolate (4 blocks)

220 mls cream

To make the Ganache- finely chop the chocolate and place in a large heat proof bowl.

Pour the cream into a small saucepan and bring to the boil. Pour the boiling cream over the chocolate. 

Stir the ganache mixture with a hand whisk until smooth. Allow to cool and set for a few hours before spreading onto cake. (I find if I make my ganache before work, its the perfect consistency when I get home in the afternoon.)

Sandwich the two cakes with a layer of ganache. Spread the remaining ganache over the top and sides of the cake. Allow the ganache to set. Decorate as you like or just cut a slice and enjoy.

Pineapple Coconut Mini Cheesecakes

At the beginning of the month I posted about a tropical inspired table I set up for my Mum's Birthday, featuring these yummy little cheesecakes. I meant to get the recipe up that week but with a bunch of things on plus getting sick not once but now twice this month I've fallen a bit behind. I'll keep this short and sweet so I can get back to felling sorry for myself. 

With the perfect pairing of pineapple and coconut these little cheesecakes were a big hit. The flavours fresh and summery, perfect now its starting to get a little warmer, and they are super easy to make. 

Pineapple Coconut Mini Cheesecakes (based on recipe from Women'sWeekly Cupcakes Cheesecakes Cookies) for full recipe scroll to the end of post

Cheesecake Base

180 grams plain sweet biscuits (cookies)

2 tablespoons coconut

70 grams butter melted

To make the bases- Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 

Add the biscuits, coconut and melted butter into a food processor, process until combined.

Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.

Cheesecake Filling

2 tablespoons water

250 grams cream cheese, softened

1/4 cup caster sugar

1 cup cream

1/4 cup malibu or 1 teaspoon coconut flavouring

To make the filling- in a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.

Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.

Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.

Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping

1 cup pineapple juice

1/4 small pineapple 

For the pineapple topping- Cut the 1/4 pineapple in half lengthways and cut into thin slices.

Add the juice and pineapple to a medium frying pan.

Simmer the pineapple and jiuce for about 10 minutes until the pineapple is soft. Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes. Allow the pineapple and juice to cool before topping the cheesecakes.

Pineapple and Coconut Mini Cheesecakes

Cheesecake Base

180 grams plain sweet biscuits (cookies)

2 tablespoons coconut

70 grams butter melted

• Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 
• Add the biscuits, coconut and melted butter into a food processor, process until combined.
• Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.

Cheesecake Filling

2 tablespoons water

250 grams cream cheese, softened

1/4 cup caster sugar

1 cup cream

1/4 cup malibu or 1 teaspoon coconut flavouring

•  In a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.
• Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.
• Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.
• Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping

1 cup pineapple juice

1/4 small pineapple 

•  Cut the 1/4 pineapple in half length ways and cut into thin slices.
• Add the juice and pineapple to a medium frying pan.
• Simmer the pineapple and juice for about 10 minutes until the pineapple is soft. 
• Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes.
•  Allow the pineapple and juice to cool before topping the cheesecakes.

Tropical Hibiscus Birthday Cake

Happy Birthday Mum!

For about a year Mum has been putting hours and hours a week into planning, building and planting a display garden adjacent to her plant nursery and the results are pretty amazing. She has created a garden paradise of winding paths, beautiful tropical plants, ponds and little siting nooks, available for anyone to freely wander around and enjoy. 

For Mum's Birthday I wanted to celebrate all her efforts and encourage her to stop and enjoy the beautiful space she has created, something she rarely has time to do.

It took me quite a while to come up with a theme for Mum's birthday, but as soon as I decided to hold it in the gardens the ideas came easily. I settled on a tropical theme to compliment the style of plants, with hibiscus flowers (one of Mum's favourites) as the main feature.

Sticking with the theme, I made desserts with fresh fruity flavours. The Birthday cake was a lemon lime white chocolate mudcake, with a super yummy lemon lime white chocolate ganache, decorated with fondant hibiscus flowers. The cake recipe is one of my favourites, I blogged about it back in April and was very happy for a reason to make it again. On the table there were also pink and yellow hibiscus sugar cookies and some mini coconut and pineapple cheesecakes, I'll share the recipe for them a little later in the week.

The mango white chocolate and macadamia balls were a great find from the Noosa Chocolate Factory stall at the Jan Powers Farmers Markets. I actually had to go back to the markets for these two weeks in a row  because we ate all the ones meant for Mum's Birthday.

My little niece was a big fan of the hibiscus cookies and she thought the mango white chocolate balls were pretty delicious too. 

Most Importantly Mum loved everything too.

If you are interested in the nursery or just want to take a look at the gardens, please do. The latest project at Lagoon View Nursery and Gardens is a cute little cafe, something I'm very excited about, It will be opening in a few weeks time. Feel free to bring a picnic or if you'd like to have your own party in the gardens just give them a call.

Lemon Lime White Chocolate Mudcake

I started this year with the best intentions, way back at the start of January I sat down with a calendar and wrote down all those 'must try one day recipes' floating around my head. I had this Lemon Lime White Chocolate Mud Cake written down for January thinking its flavours would make a yummy summer cake. I acutally made this cake a couple of weeks ago and learnt something, this is not just a summer cake its a cake I would happily anyday or everyday even.

It baked perfectly forming a nice domed shape top, with a super moist inside. The lemon and lime flavor in the cake was nice without being to strong, but the real winner is the ganache. I love white chocolate so really fell for the ganache, with the subtle coconut, lemon and lime flavours it was amazing!

For the Lemon Lime White Chocolate Mudcake 
(for full recipe scroll to end of the post)
250 grams butter
2 teaspoons lemon zest
2 teaspoons lime zest
180g white chocolate
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self-raising flour
2 eggs lightly beaten

To make the Mudcake- Preheat the oven to 170 degrees c. Grease a round 20cm cake pan and line the base and sides woth baking paper, leaving a 2cm overhang at the top.

Add the butter, lemon, lime, chocolate, sugar and milk to a medium sized saucepan. Stir all the ingredients over a low heat until smooth. Transfer in a large mixing bowl and allow to cool.

Add the sifted flours and the eggs to the butter and chocolate mixture, stir until combined.

Pour the cake mixture into the prepared cake pan and bake for about 1 hour and 30 minutes, until cake tests done. Allow the cake to cool in the pan.

While the cake is cooling make the coconut ganache.

Turn the cake out of the pan top side up, cover with the white chocolate coconut ganache.

For the Coconut White Chocolate Ganache
140ml can coconut cream
360 grams white chocolate
1 teaspoon lemon zest
1 teaspoon lime zest

To make the Ganache- Finely chop the white chocolate, combine the chocolate, lemon and lime  in a medium bowl.

Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth.

Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.
Spread over the cooled cake.

Enjoy!

Lemon Lime White Chocolate Mudcake 
(based on recipe from Womens Weekly, Cakes Biscuits and Slices)
250 grams butter
2 teaspoons lemon zest
2 teaspoons lime zest
180g white chocolate
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self-raisin flour
2 eggs lightly beaten

To make the Mudcake

• Preheat the oven to 170 degrees c. Grease a round 20cm cake pan and line the base and sides woth baking paper, leaving a 2cm overhang at the top.
• Add the butter, lemon, lime, chocolate, sugar and milk to a medium sized saucepan. Stir all the ingredients over a low heat until smooth. Transfer in a large mixing bowl and allow to cool.
• Add the sifted flours and the eggs to the butter and chocolate mixture, stir until combined.
• Pour the cake mixture into the prepared cake pan and bake for about 1 hour and 30 minutes, until cake tests done. Allow the cake to cool in the pan.
• While the cake is cooling make the coconut ganache.
• Turn the cake out of the pan top side up, cover with the white chocolate coconut ganache.

Coconut White Chocolate Ganache
140ml can coconut cream
360 grams white chocolate
1 teaspoon lemon zest
1 teaspoon lime zest

To make the Ganache

• Finely chop the white chocolate, combine the chocolate, lemon and lime  in a medium bowl.
• Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth.
• Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.

Lamington Cake

The plan was I'd share this cake and say 'hey you should totally make this for your Australia Day barbecue' except it has been raining non stop since Sunday! So no barbecues but maybe you need something for your rainy movie day, a lamington inspired cake works for that too.

The cake itself is not really the kind of cake usually used to make lamingtons, but it is a really yummy alternative . I have been craving vanilla cake all week (my real reason for making this) and this cake didn't let me down, it was nice and fluffy with a strong vanilla flavour.

Just one little warning, icing the cake and covering it with coconut gets pretty messy. I had to press the coconut onto the sides to get an even coat, so glad I put paper down because coconut went everywhere!

For the Vanilla Cake

3/4 cup milk (full fat, room temp)

5 egg whites (room temp)

2 1/2 teaspoons vanilla extract

1/4 teaspoon vanilla bean paste

2 1/4 cups self raising flour

1/4 cup cornflour

1 3/4 cup sugar

1/4 teaspoon salt

170 grams butter (room temp)

To make the cake- Grease and flour two 8 inch round cake pans and preheat oven to 180 degrees c.

Set aside 1/2 cup of the milk.

In a medium bowl combine the remaining 1/4 cup of milk, egg whites, vanilla extract and paste and set aside.

Sift the flours, sugar and salt into the bowl of an electric mixer. Add the softened butter and the 1/2 cup of milk and mix on low to prevent flour going everywhere, as soon as the ingredients come together increase speed to medium and mix until smooth, about a minute and a half.

Add the egg and milk mixture one third at a time, beating on medium for about 20 seconds between each addition. The mixture should be smooth and fluffy.

Divide the cake mix between the two prepared pans and smooth over the tops.

Place the cakes in the oven and bake for 30 to 35 minutes keeping an eye on them toward the end to make sure they don't over cook. Test the middle of the cake with a metal skewer, if it comes out clean the cake is ready.

Allow cakes to cool in pans for about 10 minutes before turning out onto wire racks to cool completely. Cool top side up.

For the Icing

2 cups icing sugar
2 tablespoons cocoa powder
1 tablespoon butter, melted
1/3 cup milk
1 1/2 cups shredded coconut (approx.)

To make the icing- sift the icing sugar and cocoa powder into a heatproof bowl, add the melted butter and milk.

Stand the bowl over a saucepan of simmering water, stir until the icing is smooth and shiny. Once glossy remove from heat.

For the filling

300 mls Thickened cream

1 tablespoon icing sugar

1/2 teaspoon vanilla extract

raspberry jam

To make the filling- Beat together cream, sugar and vanilla until soft peaks form.

Assembling the cake- Place one layer of cake flat side up onto a wire rack, place a tray or baking paper underneath to catch any drips. Spread 2/3 of the chocolate frosting over the top and sides of the cake. While the icing is still wet cover with coconut.

Place the second layer of cake on the wire rack flat side up and spread the chocolate icing around the sides only. Press on the remaining coconut while still wet.

Spread a layer of raspberry jam onto the top of the second cake layer.

Spread the whipped cream over the raspberry jam.

Gently place on the top cake layer.

(If you can resist) Place the cake in the refrigerator for a short while before cutting, giving the cream a little time to set.