No Longer a Kid

It's Josh's birthday! I've been working on this Coconut Layer Cake (see above) inspired by a visit to the Peninsula Grill in Charleston, SC several years ago that he loved. To the tune of a Widespread Panic song here, "I like coconuts/ You can break them open / They smell like ladies lying in the sun." Even more,  LJ enjoyed the entire baking process- from the batter testing complete with digging his entire index finger into the assembled, cooked cake as I was attempting to frost it! And not once or twice, but three times with an evil, mischievous laugh. Its only fair, man. The thing weighs just about as much as LJ does!! Everyone is welcome to come over and help us eat! We have plenty.

I've also been reminiscing throughout the day. He's the best dad! I just love this video (all the way at bottom) from the vaults. It was taken when LJ was still depending on feeding from the stomach tube and he had a lot of discomfort and difficulty sleeping.  Josh is the joy in my life.  Happy birthday!!

Coconut Cake recipe as described on www.marthastewart.com 
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
YIELD:makes two 10-inch round cakes
 INGREDIENTS Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract

DIRECTIONS
STEP 1 Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
STEP 2 In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
STEP 3 In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
STEP 4 Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Robert Carter's Simple Syrup 
This simple syrup recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
SOURCE The Martha Stewart Show, May Spring 2007
How To Cook Techniques from Martha Stewart

YIELD Makes enough for one cake

INGREDIENTS
3/4 cup water
3/4 cup sugar

DIRECTIONS
STEP 1 Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.

Coconut Filling 
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina. YIELD: Makes enough for 1 cake INGREDIENTS 5 cups heavy cream 3 cups sugar 1 pound (4 sticks) unsalted butter 1/4 cup cornstarch 1 teaspoon pure vanilla extract 9 cups shredded sweetened coconut DIRECTIONS STEP 1 Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved STEP 2 Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. STEP 3 Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. STEP 4 Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes

Coconut Cake Frosting
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped

 DIRECTIONS
 STEP 1 Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. STEP 2 With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes

To assemble, cut cakes into thirds.  Place 2 cups of coconut custard between each layer.  Frost the cake.  Option to decorate the sides of cake with toasted, sweetened coconut.

Daddy Sings a Lullabye to LJ_January 21, 2010 from Jenn S on Vimeo.