Coconut Cake and Life in the Country

I love coconut. I can remember eating it right out of the bag when I was a kid. Okay, as an adult, too. Still, I don't indulge in coconut desserts that often. So when I do, it had better be good.

Well, the craving hit a couple of months ago, so I had made sure to pick up a bag of coconut on one of my grocery runs. Of course, you know what happened then. It kept calling to me, mocking me every time I went into the pantry, wanting to know when I was going to make something with it. And I knew what that something was going to be. Coconut cake. 

I love this recipe. It makes a nice, rich cake.

Here's what you'll need:

• 1 white cake mix (I used Duncan Hines)

• 4 tablespoons melted butter

• 3 eggs

• 1 cup sour cream

• 1 cup milk

• 1 cup sweetened flake coconut

Preheat oven to 350 degrees. 

Grease 9x13 baking pan with butter or spray. 

Combine all ingredients except coconut in a large bowl, using an electric mixer on low speed for 30 seconds. Scrape down sides then continuing mixing at medium speed for two minutes.

Add coconut. 

 Fold into batter, then pour into prepared pan and spread evenly. Batter will be thick.

Bake 35-40 minutes or until toothpick inserted in the center of the cake comes out clean.

Remove from oven and allow to cool before frosting.

For the frosting, you will need: 

• 1 cup powdered sugar

• ¼ cup heavy cream

• 1 tsp vanilla extract

• ½ cup sweetened flake coconut

Whisk all ingredients except coconut together until smooth then fold in coconut.

Spread over cake. You can serve immediately or chill before serving.

I usually eat it right way because I can't wait, however, what's left is always chilled because of the whipped cream. And I think I like it better chilled. It's not a light, fluffy cake, but it's not dense either. Just moist, rich and delicious. All winners in my book.

Well, we discovered some more baby wrens this week. 

Their parents built this next in a cubbie on one of our utility vehicles. We never even knew the nest was there until the babies hatched and started making noise.

And here's what I saw as I pulled out of the driveway one day.

Even out here in the country, this is not a common sight. 

Just a family out having some fun. Of course, it was about 85 degrees with at least 70 percent humidity, so I'm not sure how much it really was, but don't you know those kids got a kick out of riding down the road in a buckboard wagon.

What's something you love to eat, but don't fix very often? And what holds you back?

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Baking Therapy with Easy Coconut Cake

Mindy here and we are now down to the studs throughout the entire house. The only place drywall remains is in the closets.

 

This was not part of the original plan, but I love that the house is going to have a fresh start.

I must admit, though, that the renovation process can sometimes be stressful. And in my book, the best way to combat stress is to bake. Okay, so the flip side of that coin is eating, but we won’t go there.

On this occasion, I asked hubby what he was in the mood for. His request? Coconut cake.

Perfect! I’d just pinned a sour cream coconut cake recipe to one of Pinterest boards and I was eager to try it out. You all know how much I love cakes with sour cream in them.

So here’s what you’ll need:

1 white cake mix (I used Duncan Hines)

4 tablespoons melted butter

3 eggs

1 cup sour cream

1 cup milk

1 cup sweetened flake coconut

Preheat oven to 350 degrees.

Grease 9x13 baking pan with butter or spray.

Combine all ingredients except coconut in a large bowl, using an electric mixer on low speed for 30 seconds. Scrape down sides then continuing mixing at medium speed for two minutes.

Fold in coconut with a spoon or spatula and pour into prepared pan.

Bake 35-40 minutes or until toothpick inserted in the center of the cake comes out clean.

Remove from oven and allow to cool before frosting.

I wasn’t a fan of the frosting recipe that accompanied the original cake recipe, so I took this from another coconut cake recipe. This version is a little more like a spreadable glaze than a frosting, but yummy nonetheless.

1 cup powdered sugar

¼ cup heavy cream

1 tsp vanilla extract

½ cup sweetened flake coconut

Whisk all ingredients except coconut together until smooth then fold in coconut.

Spread over cake.

Top with more coconut.

And enjoy!

This cake was very tasty as is, however I do think I will change a few things next time. For starters, the original cake recipe called for a teaspoon of coconut extract. I did not have any and was not about to run into town, so I skipped it all together. That said, I think I will add it in next time for more coconutty flavor and/or substitute some of that Bakers brand coconut milk that comes in a blue can for the regular milk.

The original glaze recipe also called for coconut extract but, again, I wasn’t about to drive into town for that one thing so I used vanilla instead. Ah, the things one learns when they go rural.

But I’ll take it. I mean, where else can Maddie enjoy her post as top deer/cow watcher when we go for our evening drives?

And I love taking in the views unobstructed by buildings.

Now it’s your turn. What's your favorite way to beat stress?

Mindy Obenhaus lives on a ranch in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com