All-New Cake Mix Doctor - Anne Byrn [141]
5. Crack the egg into a small bowl and whisk it with a fork until lemon colored. Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and to warm the egg. Transfer the egg mixture to the pan with the pineapple mixture. Place the pan over medium heat and cook, stirring constantly, until the icing thickens, 4 to 5 minutes. Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top. Let the cake sit for 10 minutes before slicing and serving.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, in the refrigerator for up to one week. This cake does not freeze well.
Recipe Reminders
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Tired of Your Cakes Shrinking as They Cool?
I don’t know if I can promise you a miracle cure for cakes that shrink as they cool. But I do know that instant pudding mix can cause cakes to pull back from the pan and lose volume while they are cooling. So with certain cakes I use just half a package in my batter. Seal up the remaining half, place it in a small plastic bag, and save it until the next baking day.
Note: You can use another lemon-lime soda in this cake instead of the 7UP. And you can substitute a diet soda as well. The original recipe called for a 10-ounce bottle of 7UP, which is tough to find, but you can use anywhere from 10 to 12 ounces of the soda.
The Cake Mix Doctor Dating Game—Flavors I Love Together
Chocolate isn’t just chocolate anymore: It has a background of support from cinnamon or coffee. And vanilla isn’t just vanilla. It might be caramel or maple and possibly contain fruit. How do I put flavors together when I develop recipes? I look for tastes that just beg for each other. Have you ever tasted a bite of carrot cake, for example, and thought it needed cinnamon ice cream? Those are the sorts of flavor matchups I like to make, a little like a culinary dating game. Here are some of my favorite combos:
• Chocolate—introduce it to apricots, coffee, peppermint, almonds, or cinnamon.
• Lemon—match it with pineapple, raspberries, almonds, or strawberries.
• Coconut—try other tropical flavor mates like pineapple, mango, and rum.
• Caramel—it cries out for toasted nuts like pecans or almonds, chocolate, and peaches or bananas.
MOISTAND CREAMY COCONUT CAKE
CAKE MIX DOCTORREADER Carolyn Baner of New Jersey shared her coconut cake recipe with me a while back. As the cake sits in the fridge, the glaze and topping soak into the cake, but only if you have any leftovers left sitting in the fridge! This refreshing surprise is the perfect cake to tote to a summer picnic because you can make it ahead. Whereas my previous coconut cake called for frozen unsweetened coconut, I have learned this is a difficult ingredient to find across the country. So now I suggest you make the cake with sweetened flaked coconut.
serves:
16 to 20
prep:
25 minutes
bake:
40 to 45 minutes
cool:
55 minutes
Coconut Tips
Imake store-bought flaked coconut look freshly grated by pulsing it in a food processor. You can make the Moist and Creamy Coconut Cake even more “coconutty” by using coconut milk instead of water and adding 1 to 2 teaspoons of coconut flavoring to the cake batter.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package