Deadline: Friday, July 10, 2015
Prize: The Secret Lives of Baked Goods
Here's what you have to do:
1. Bake my version of Cakespy's Better than Sex Cake (recipe below).
2. Post a photo on Instagram and tag @cocoinkitchen.
3. I'll buy you a Cakespy cookbook.
Winner picked randomly on Friday July 10th. Happy baking and good luck, y'all!
Thanks to Vanilla Sugar Blog, I won myself a couple of Jessie Oleson's Cakespy cookbooks. These are the cutest cookbooks I've ever seen. Since Jessie is an illustrator, she has embellished the photos in her books with cute hand-drawn characters like robots, flowers and such. Everything comes alive on the pages. Even the cookies are smiling. We were planning a visit to my friend's house for the day and I was looking for something decadent to make for them. There are just so many tempting recipes, it is really difficult to choose just one to bake first.
So I asked a dear foodie friend to go through the books and pop little postie notes onto the pages that really looked catchy. There were so many that I had somehow missed, none of which I remember at the moment, but one that I just cannot forget. The postie on the page read "GET INTO MY BELLY!"
The page featured the BETTER THAN SEX CAKE, a claim that can only be validated by someone deemed an expert on both subjects. I will admit with considerable confidence that I know my cakes, the best of which must have chocolate. But, this one has nothing to do with chocolate, not a speck, not even a dusting of cocoa on top.
princess of fruits has been the symbol of hospitality in America since the colonial days. Sea captains returned from the Caribbean bearing exotic spices, rum and tropical fruit. Legend holds that the captain posted a pineapple near the entrance of his home to announce his safe return and invite friends to visit for an evening of stories and toasts.
Pineapple is what makes this inviting cake so moist and devilishly delicious. Cake mixes, canned fruit, boxed pudding are not usually on my shopping list, but they do make an appearance every now and then in our kitchen. If you know anything about pineapple plantations, you know that the first crop which is the best and sweetest is reserved for canning and readily available everywhere. But, I prefer the fresh fruit which is plentiful here in California.
Here you have two options. The quickie version uses boxed vanilla cake mix, instant vanilla pudding and canned pineapple. I have also included from-scratch instructions. Which you prefer depends on how eager you are to taste this cake. Of course, everything tastes better if made from scratch, but cake mixes are really yummy nowadays - No one will ever know you cheated. Either way, once you taste have this one, you will realize you no longer need chocolate. I'm going to make you a believer.
Easiest, Sexiest Cake in the World
Inspired by Cakespy
Serves 8 (or 1 who doesn't share)
What to Get
For the Cake
1 box vanilla cake mix or homemade
3 free-range eggs
1 cup water
1 lemon, juice + zest
1/3 cup vegetable oil
1 vanilla bean or 2 tsp extract
For the Custard
1 box instant vanilla pudding or homemade
2 cups cold milk
For the Finish
1 cup shredded coconut, toasted
1 can crushed pineapple or 1 cup fresh, mashed2 cups heavy cream
4 Tb powdered sugar
What to Do
Preheat oven to 350*F.
Grease and flour 2 8-inch round cake pans.
Juice and zest one lemon.
Prepare cake according to the box instructions, except when measuring the water, include the lemon juice.
Then add the lemon zest, vanilla and a pinch of salt into the mix for extra flavour.
Pour batter into the prepared cake pans and bake 20-25 minutes, until you can smell the cakes.
Make the instant pudding by stirring the mix powder with cold milk.
Chill in refrigerator while the cake is baking.
Clean and chop fresh pineapple, if using. Mash with a fork. Measure about 1 cup. Set aside.
Transfer coconut to a nonstick pan and set onto the stove at medium-high heat until fragrant and toasty.
Remove from heat and set aside to cool.
Remove cake from oven. Use a fork to poke holes into it and top with crushed pineapple.
While the cake is cooling, whip the heavy cream with some powdered sugar.
Spread the vanilla pudding over the pineapple-top.
Spread the whipped cream over the pudding layer.
Sprinkle toasted coconut on top.
Chill in the refrigerator for at least one hour. Serve with icy homemade lemonade.
I am not a religious person, but found myself praying to God, Buddha, all the gods and goddesses to give me the strength to resist cutting the cake until we arrived at my friend's house. It was a very looooooong drive, y'all!
There are very few troubles in life that cannot be remedied with cake. No matter where I go, whatever I see and taste, I somehow always find my way back to cake. Cake announces a celebration, even on Ordinary Tuesday.
The mercury is reaching for the stars already, with the evenings steady in the high 70's. This is not exactly the best weather for baking, but I was not about to let the thermostat stop me. My trusty little toaster oven saved me once again, because I had to see for myself what all the hubbub was all about.
Homemade is always best and with this recipe you do have that option. I made this cake again (big surprise) for my mother's birthday. She is not a fan of coconut, but absolutely loved it. The box + can version came out delicious, too. Stock your pantry well, because this cake can be made on a whim, in a snap, as soon as you feel you need cake.
I can not honestly say whether or not this cake really is better than sex. What I can tell you is the thing we all need is to sit on that swing on the front porch, counting stars, munching on a slice of this inviting little cake and forgetting all our troubles.