Sweetapolita’s Happy Summer Giveaway! {Winner Announced}

The winner of Sweetapolita’s Happy Summer Giveaway is . . .

#1427 Molly @ Bakelette: “ICE CREAM! Yum!”

Congratulations, Molly! You will also be notified by email.

I will be back very soon with another recipe!

. . . 

clockwise from top left: cuisinart soft serve ice cream maker, nostalgia electrics cotton candy maker, babycakes mini cupcake maker, rice melamine teaspoons, pink kitchenaid mixing bowls

Hello, my friends!

Okay, so it’s not exactly summer yet. But soon (let’s hope). I thought it would be fun to do another giveaway of some of my best-loved treasures, and with summer almost here, it seems like a perfect reason to celebrate. I’m excited to be giving away all of the gifts shown above to one lucky reader as a little thank you for your awesomeness (I just wish I could give every reader these prizes, because you are all amazing and appreciated!).

So again, here’s what one reader will win:

Seriously happy, summertime kitchen-fun.

Hooray! 

Giveaway is now closed. 

TO ENTER:

To enter Sweetapolita’s Happy Summer Giveaway, simply answer the question below in the comments section of this post.

What’s your best-loved summer treat? 

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Giveaway open worldwide.
  • Winners will be announced here on the blog on Wednesday, June 5th, 2013.

*Giveaway sponsored by Sweetapolita 

I’ll see you soon with another recipe!

Best of luck!

Related posts:

Sweetapolita’s Best-Loved Bakers’ Gifts {Giveaway Winner Announced!}

The winner of Sweetapolita’s Best-Loved Bakers’ Gifts Giveaway is . . .

#318 Elizabeth @ The Collegiate Baker: “My favorite baking tool is definitely my grandmother’s kitchen aid mixer. My mom mentioned that it was stored in the basement one day after I’d been blogging for about six months and I couldn’t believe she hadn’t told me about it before! I don’t know what I would do without it, though. :)”

Congratulations, Elizabeth! You will also be notified by email.

I’ll be back later today with another recipe! 

. . . 

1. icemilk aprons 2. i do dishtowel 3. pom pom flower treat boxes 4. pink stripe cupcake box 5. cupcake measuring cups 6. whisk pendant (sterling or 18k dipped gold)

7. yum yum ice cream serving party pack 8. marshmallow madness cookbook 9. turquoise escali baking scale 10. pure vanilla cookbook 11. lite bites candle forks 12. ms. food face plate 13. fete origin iPhone case

Hello, my friends! Today’s a special day here on this little old blog. We’re talking fabulous gifts for bakers (and lovers of pretty things) and to make matters more exciting, one super-lucky reader will receive ALL of these goodies! Not one, or two, but all. Kind of awesome, right?

See, the thing is I love stuff. I love looking at pretty things, I love buying pretty things and I most definitely love giving pretty things–throughout the year and beyond. With the holidays just around the corner, it has me thinking even more gift-giving thoughts, so I figured I’d compile a bunch of my favourites–things that I currently own and adore.

Sweetapolita Loves: 

1. IceMilk Aprons: Aprons are always a hit with bakers, and I positively adore these. I own the monogrammed Frosty Tin Marshmallows style and have gifted several other styles to family. Embracing style, quality and tradition all with an heirloom theme, each apron is packaged in a preserves jar and comes with an apron story card, 3 blank recipe cards and signature heritage tag. These aprons are a truly special gift.

2. I Do Dishtowel: Lovely kitchen linens are always appreciated, but one adorned with confectionery dots and wedding cake? Yes, please.

3. Pom Pom Flower Treat Boxes: Don’t feel that you always have to gift treat boxes filled with treats (although that never disappoints)–pretty treat packaging itself is such a great way to inspire bakers, and is something some of us have a hard time buying ourselves. Besides, you never know–you just might see that treat-filled box back under the tree with your name on it.

4. Pink Stripe Cupcake Box: Again, I love getting and giving pretty packaging for gifts, inspiring the recipient to bake and create. Boxes like this make home bakers feel as though they’re running the sweetest shoppe in town.

5. Cupcake Measuring Spoons: I probably don’t need to explain why these made the list, but I have these and they make every measure that much sweeter. You can find these and at one of my favourite online shops, I’m With Cupcake. With everything from much-loved stripey paper party straws and balloons to milk bottles and pretty packaging, this shop just shouts happy. Sweetapolita readers receive 20% discount off $10+ orders when you enter the promo code “SWEETAPOLITA.”

6. Whisk Pendant/Charm: Where do I even begin? When my talented friend Sweet Paul discovered and shared these from Frances & Co Pendants awhile back, I bought one right away and haven’t taken it off since. The talented artisan, Frances, creates this irresistible whisk in both sterling silver and 18k gold-dipped options strung on an 18-inch box chain, and it simply makes the perfect baker’s gift. I cherish mine and have had everyone from postmen to passersby notice & compliment it.

♥ ♥ ♥

7. Yum Yum Ice Cream Serving Party Pack: If this adorable polka-dotted and striped ice cream serving ensemble from Sucre Shop doesn’t make your giftee twinkle, I’ll give up cake for a year. What better incentive to throw an ice cream party (and invite you) than the sweetest eco-friendly serving supplies all ready to go? Brooke Pratt, the celebrated artisan behind this array of stylish wooden utensils, creates the cutest party designs on everything from ice cream scoops to forks and can customize colours, images and sayings for any event.

8. Marshmallow Madness!: Dozens of Puffalicious Recipes: I really wasn’t kidding back in this post when I swore by this book. Shauna Sever gives readers the know-how and inspiration to create gourmet homemade marshmallows at home, and I have made them countless times. The recipes are simple, super-fun and delicious. Paired with the puffy pastel marshmallow medley of a cover, this book is total shelf candy.

9. Escali Arti Glass Kitchen Scale: With a rainbow of colours to choose from and state-of-the-art scale design at an affordable price, this scale will take home bakers to the next level and make them smile every time they use it. Throughout this blog I’ve expressed my feelings on how important it is to weigh your baking ingredients for best results, and now we can all do it in colourful style.

10. Pure Vanilla: Irresistible Recipes and Essential Techniques: Okay, the girl is on a roll. Shauna Sever‘s latest book, and likely the book that holds the record for most recipes I’ve ever made from a single book in a week, Pure Vanilla makes a gorgeous gift. With everything from Buttery Baked Vanilla Bean French Toast to Vanilla Lollipops, as well as endless information on vanilla itself, this book is anything but, well, vanilla.

11. Lite Bites Candle Forks: More awesomeness that I found on I’m With Cupcake. Sometimes quirky candles are all you need to make a classic cake a show-stopper, and I think these make the cutest gifts! Fun candles are another thing that bakers just don’t tend to buy themselves, or at least I seem to neglect them at times, and yet they can totally make the cake.

12. Ms. Food Face Plate: We have the boy version of this plate (you might remember this and this), but I’ve just bought this Ms. version for my cakelets for Christmas. Okay, so this isn’t really a baking-themed gift, but it sure makes life that much more fun. Kids, of course, adore this and every meal yields a different work of art, but sometimes big kids (like me) also love playing with their food.

13. Fete Origin iPhone Case: Last but so, so not least, the most gorgeous iPhone case I’ve seen in all of my existence. And it just so happens to be the one I chose for my newly upgraded iPhone a few weeks ago when I literally went through every one of the thousands of options on Society6. Designed by the super-talented Jacqueline Maldonado, this artsy case may not be a literal depiction of confection, but to me it’s the most delicious looking colour-combination and pattern ever (you can even find her incredible artwork on bedding, shower curtains and more). I may not use my iPhone to bake, but it’s always in arms’ reach providing the soundtrack to all of my baking adventures and ready for snapping Instagrams. With its sturdy impact-resistant and flexible hard plastic case, this is an all-around winner.

Speaking of Instagrams, even though these didn’t make the giveaway (would have been logistically tricky), I can’t leave out the awesomeness that is StickyGram–your Instagram photos printed as adorable square magnets. (Use my friend code FRIENDD5QH and get $2.00 off your first sheet!) Probably one of my personal favourite options for gifting. With free worldwide shipping and only $14.99/sheet of 9 magnets ($12.99 when you use my discount code) you honestly can’t go wrong. I ordered a bunch of these, and can’t wait to order more for holiday gifts. Perfect for grandparents, friends and more.

So onto this super-awesome giveaway of all my best-loved goodies!

Here’s what one lucky reader is going to receive:

Giveaway is now closed. 

TO ENTER:

To enter the Sweetapolita’s Best-Loved Bakers’ Gifts Giveaway, simply answer the question below in the comments section of this post:

What’s your best-loved baking tool/item? 

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Giveaway open to U.S. and Canadian residents only.
  • Winners will be announced Wednesday, November 21st, 2012.

Best of luck & happy gifting!

Related posts:

A Blog Birthday + KitchenAid Mixer Giveaway! {Winner Announced!}

The winner of the KitchenAid Artisan Series 5-Quart Mixer in what I like to call Sweetapolita Blue (but really Ice) is . . .

#2516 Deidre: “I love your website! My 12 year old uses your recipes for inspiration to make her own treats and is thinking of becoming a baker when she gets older because of it. A new mixer would help her tremendously!!!! It would have to be ice blue because it is an awesome colour! Happy Birthday Sweetapolita”

Congratulations, Deidre! You will also be notified by email.

I’ll see you very soon with another recipe! 

. . . 

Happy Friday to you and Happy Birthday to Sweetapolita!

Well, blog birthday that is. Yes, it’s true–this blog was launched about 460,000 calories (also known as two years) ago! I have a celebratory sweet in the works, but in the meanwhile I want to thank you for your ongoing support and blog love by giving away one KitchenAid Artisan Series 5-Quart Mixer in this most delicious Sweetapolita Blue. Okay, it’s not called that exactly, but I couldn’t help but notice that it really is the perfect match to my website & logo. Its given colour is Ice, and it’s as lovely as a dream. ♥

This giveaway is now closed. Winner is posted here on the blog and notified by email. ♥

 

TO ENTER: 

 

To enter this blog birthday giveaway, simply answer the following question in the comments section of this post:

If you were a stand mixer, what colour would you be?

Surely there’s a colour that epitomizes your personality: baby pink? black? green apple? red?

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Winners will be announced Friday, September 28th, 2012.

Best of luck to you!

*This giveaway is sponsored by Sweetapolita. 

We’ll see you very soon with a celebratory blog-birthday recipe!

 

Related posts:

Pink Éclairs {Winner of the Amy Atlas Sweet Designs Giveaway!}

Happy Wednesday! Here is the winner of the Amy Atlas Sweet Designs: Bake It, Craft It, Style It book giveaway:

#393 Patisserie Paris: “I like a more classic/elegant style for a dessert table!”

Congratulations! (I will be also notifying you by email.)

And thank you to everyone for sharing their favourite dessert table/party themes and party treats!

See you soon with a sweet & summery recipe.

Today is the day! Amy Atlas, sweet table designer and blogger (and so much more) extraordinaire, is celebrating the release of her first book, Sweet Designs: Bake It, Craft It, Style It–and what a book it is. As you know, I love all things sweet and pretty, and this book is jam-packed with some of the loveliest and most wonderfully crafted dessert and party table ideas I’ve ever seen. Amy shares 175 recipes and seemingly countless crafty ideas for readers to whip up impressive (and charming) dessert displays. I was lucky enough to receive a copy of this gem, and after reading it almost all in one sitting I am certainly inspired.

I’m excited to say that one lucky reader is going to win a copy of their own, courtesy of Amy!

Pink Eclairs via Sweetapolia

While reading the book, I was immediately drawn to the chapter entitled Pastel Pretty (naturally), which showcases the most appealing array of pastel sweets and baked goods that take center stage on an incredible dessert table inspired by–you guessed it–pastel colours (think pastel cotton candy, pastel sugar cookie rounds, pastel cake bites and more). When I spotted a recipe for “Pink Éclairs,” I was smitten. I love the idea of including authentic French éclairs on a dessert table (or of course making them for any day of the week) and tweaking them just slightly to give them a pretty twist. So I decided to make a batch. With the crispy pastry (classic Pâte à Choux dough, which is much easier than it sounds) filled with vanilla pastry cream and topped with sweet pink glaze, they are every bit as delightful as you would expect “Pink Éclairs” to be.

Pink Eclairs via Sweetapolita

Although you might expect this treat to be a tricky one to make, Amy’s recipe was easy to follow and a great success. I’ve shared the recipe for these delights below, and I know this is only the beginning of my adventures with Sweet Designs.

And for even more celebratory posts in honour of Amy’s new book (and more chances to enter to win your own copy!), be sure to pop by and visit my friends:

Cheryl from Tidy Mom sharing Honey Panna Cotta

Marian from Sweetopia sharing Chocolate Beehive Cupcakes

Jamie from My Baking Addiction sharing Banana Whoopie Pies

Callye from The Sweet Adventures of Sugarbelle

Darla from Bakingdom sharing Mini Strawberry Trifles

Bridget from Bake at 350 sharing Chocolate Hazelnut Truffles

Maria from Two Peas and Their Pod sharing Banana Cupcakes with Cream Cheese Frosting

Amanda from I am Baker sharing Chocolate Cupcakes

Here are the details and how to enter this giveaway:

1. Leave a comment and tell me, “What type of party/dessert table theme best suits your personality?” (eg. modern, preppy, vintage, superhero, rainbow, etc.) or “What was the last party treat you made (or enjoyed)?

2. For an extra entry you can tweet: ”I want to win a copy of @amyatlas ’s amazing new book, Sweet Designs, from @Sweetapolita!” Simply come back here and leave a comment telling me you tweeted.

3. Contest ends May 1, 2012 at midnight (EST) and winners will be selected using random.org and notified by email and announced here on the blog. You must leave a valid email address (will not be displayed) in your entry.

4. One entry per person, please (or two, with tweet). *Your comment may not appear right away.

*Prize courtesy of Amy Atlas. Contest is open to US and Canadian residents only.

And here is the recipe for the Pink Éclairs, as written in the book Sweet Designs: Bake It, Craft It, Style It, by Amy Atlas:

Pink Éclairs

Yield: 12-14 4-inch éclairs

For the Vanilla Pastry Cream

1/2 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

5 egg yolks

1 cup whole milk

1 cup half-and-half

1 1/2 teaspoons vanilla extract

4 tablespoons unsalted butter

For the Pâte à Choux

4 tablespoons unsalted butter, cut into 1/2-inch pieces

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons all-purpose flour

3 large eggs

For the Glaze

1 1/2 cups confectioners’ sugar

Pink food coloring gel

1. In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until combined; set aside.

2. Combine the milk and half-and-half in a medium saucepan and heat over medium-high heat until it simmers. Whisk half of the hot milk into the egg mixture. Return egg-milk mixture to the saucepan and cook over medium heat, whisking constantly, until mixture thickens and two or three large bubbles appear on the surface. Whisk in the vanilla and butter. Pour the mixture into a heatproof bowl and cover with plastic wrap. Chill in the refrigerator until set, at least 3 hours.

3. Adjust an oven rack to the middle position and preheat the oven to 450°F. Line a baking sheet with parchment paper. In a medium saucepan, combine 3/4 cup water, butter, sugar, and salt over medium-high heat and cook, stirring, until the mixture just comes to a boil. Quickly stir in the flour and continue to stir until the mixture comes together and pulls away from the sides of the pan. Reduce the heat to medium and continue to stir for 2 minutes more (a film may form on the bottom of the pan–this is okay).

4. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until the mixture cools slightly and the steam disappears, about 3 minutes.

5. Slowly add the eggs, one at a time, mixing to completely incorporate after each addition. Stop mixer and scrape down the sides of the bowl and the paddle as necessary.

6. Spoon the batter into a pastry bag or resealable plastic bag fitted with a round tip (Wilton Round Tip #1a). Pipe 12 to 14 straight 4-inch lines, spaced 2 inches apart, onto the baking sheet.

7. Bake for 15 minutes, do not open the oven door. At this point, the éclairs will be puffed and golden brown. Reduce the heat to 350°F and bake until éclairs appear dry and are a deep golden brown, 15 to 20 minutes more. Do not underbake; this may cause the éclairs to collapse. Let cool completely on pan.

8. When éclairs have cooled, use a small skewer to poke a hold in either end of each one. Gently move the skewer around the inside the éclair to clear a space for the cream.

9. Spoon the cooled pastry cream into a pastry bag or resealable plastic bag fitted with a Wilton Round Tip #230. Fill éclairs with pastry cream from both ends, taking care to not overfill.

10. In a medium bowl, combine the confectioners’ sugar and 1 to 2 tablespoons of water until smooth. Stir in a few drops of pink food coloring until the desired color is achieved. Hold an éclair over the bowl of glaze, spoon the glaze over it, and spread to coat the top. Place the éclairs in individual rectangular treat cups and arrange on a rectangular platter in a single layer. Replenish platter as necessary.

I had so much fun making these decadent and pretty-as-can-be éclairs, and now off I go to bake, craft and style everything else in this incredible book.

Good luck & enjoy!


Related posts:

Billie’s Italian Cream Cake from The Pioneer Woman + Giveaway {Winners Announced!}

The winners of the signed copies of The Pioneer Woman’s new cookbook, The Pioneer Woman Cooks: Food from My Frontier are:

#1082 Gretchen: ”My favorite is German Chocolate Cake with Carmel Coconut Frosting.”

#246 Kate W.: “birthday cake!”

#895 Christine: “Any cake with a lot of delicious frosting!!”

Congratulations to the winners! You will be also be notified via email.

It was so much fun reading all of your favourite cakes–I even learned of a few that I’d never heard of before!

See you tomorrow morning with a new post and another exciting giveaway!

. . .

The Pioneer Woman Giveaway:

source: thepioneerwoman.com

Did I mention how excited I am that Ree’s (aka The Pioneer Woman) new cookbook The Pioneer Woman Cooks: Food from My Frontier is finally released? Well, I sincerely am. And that she’s going to be sending a signed copy to 3 of my lucky readers? This means a lot to me because Ree and I go way back, even if she doesn’t know this. I discovered her back in 2008 when I innocently Googled “cinnamon rolls recipe.” I came across this post and that was that. I felt instantly connected with her, as though we were going to be friends. Forever. Not in like an SWF way, but just in your standard I-want-to-move-into-her-ranch-and-be-best-buds-for-life kind of way. I became an avid reader of her blog, and I can say that she is one of the reasons that I blog today. Come to think of it, before that serendipitous day, I didn’t even know what a blog was. So that’s what makes this recipe and giveaway the perfect theme for my 100th blog post!

So I’ve been whipping up recipes from her blog and her first book for several years now, and I can honestly tell you that any recipe I have ever made (and made and made) has been incredible and loved by all. I’m not sure if I’ve ever told you this, but I was never much of a cook before she came along. Gasp! Truthfully, I now enjoy cooking and trying new savoury recipes, but I just didn’t have a lot of experience with it, or much extra time (layer cake, anyone?). After discovering Ree and her simple-but-scrumptious recipes loaded with step-by-step photos and instructions, I fell in love with cooking, and I make the time. Thank goodness, because it turns out man cannot live on cake alone–particularly men who don’t like cake. (Hi honey!)

Several weeks ago I was lucky enough to receive an advanced copy of her new book (and signed with a sweet note, no less–thank you, Ree!). As is everything she does, it’s warm, humourous and filled with irresistible recipes, photos and glimpses into her life on the ranch. I have had a chance to try many of the recipes in the book, including Fig-Prosciutto Pizza (fancy & fabulous), Rigatoni & Meatballs (I was so proud of myself), Steakhouse Pizza (crowd-pleaser), Brie Stuffed Mushrooms (delightful), and more. But, as much as Ree can rock the savoury, she also rocks the sweet–sweets of all kinds, including cake. So when I was trying to decide which dessert to try from her new book, I knew instantly: Billie’s Italian Cream Cake. I’ve been dreaming about this cake since she shared it on her site a few years ago, and I knew it was meant to be. Ree explains that Billie is a friend from church, who brought this cake over one Fourth of July and shared the recipe with her, and trust me, if you haven’t made this recipe already,  you’ll soon thank Billie. And Ree. And me?

Billie's Italian Cream Cake via Sweetapolita

So, yep–I made it. I knew this was going to be amazing for a few reasons (and not just because Grant calls me “Billy” and is of Italian descent). First off, is it just me, or is every recipe that comes from church-going women or church cookbooks not the yummiest ever? And secondly, moist buttermilk cake layers sandwiched between and smothered in whipped coconutty, pecan cream cheese frosting? Nah, I’ll pass. As if! Maybe on opposite day, as Ree would say. This cake is homespun temptation at its best. (And everyone knows I have minimal ability to resist temptation of this magnitude.)

Billie's Italian Cream Cake via Sweetapolita
Yum x infinity.

So, if sharing such a delightful and decadent cake wasn’t enough, as I mentioned, Ree is going to personally sign and send 3 super lucky Sweetapolita readers a copy of her fabulous new book, The Pioneer Woman Cooks: Food from My Frontier!

Here are the details and how to enter (and this could not be easier, guys):

1. Leave a comment and tell me, “What’s your favourite cake?”

This giveaway is now closed. Winners will be posted here on the blog and notified by email. ♥

UPDATED 04/22: 2. Contest now ends April 22nd, 2012 at MIDNIGHT (EST) and winners will be selected using random.org and notified by email and announced here on the blog. You must leave a valid email address (will not be displayed) in your entry. *I’ve extended the entry deadline until midnight to offer more time for those who couldn’t get onto the site during the day today (Sunday).

3. One entry per person, please. *Your comment may take a few moments to appear.

4. Prizes courtesy of Ree, The Pioneer Woman.

Good luck!

And here’s this amazing recipe, shared with permission from Ree. I have included weight measurements along with a few notes from yours truly:

Billie’s Italian Cream Cake          {click to print}

 

 

 

 

from the book The Pioneer Woman Cooks: Food from My Frontier
Ingredients

For the cake:

5 eggs, separated (then brought to room temperature)

1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened

1 cup (237 mL) vegetable oil

1 cup (200 g/7 oz) granulated sugar

1 tablespoon (15 mL) pure vanilla extract

1 cup (100 g/3.5 oz) sweetened flaked coconut

2 cups (260 g/9 oz) all-purpose flour

1 teaspoon (5 g) baking soda

1 teaspoon (5 g) baking powder

1 cup (237 mL) buttermilk (or 1 cup milk mixed with 1 teaspoon white vinegar), at room temperature

For the icing:

Two 8-ounce packages cream cheese

1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened

2 teaspoons (10 mL) pure vanilla extract

2 pounds (1 kg) powdered sugar

1 cup (110 g/4 oz) chopped pecans

1 cup (100 g/3.5 oz) sweetened flaked coconut

Method

For the cake:

1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans (from Sweetapolita: I used three 8-inch round pans) or 2 quarter sheet pans, or one 9 x 12-inch pan.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they’re stiff. Transfer them to another bowl, and then clean the mixing bowl and beater.

3. Combine the butter, vegetable oil, and granulated sugar in the mixing bowl and mix until light and fluffy, about 3-5 minutes. Add the egg yolks and vanilla and beat until smooth.

4. Add the coconut and beat to combine.

5. Combine the flour, baking soda, and baking powder in a medium bowl, and then add to the mixer bowl, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix for a few seconds between each addition.

6. Add the stiff egg whites by gently folding into the mixture by hand until they’re incorporated.

7. Divide the batter among the pans and spread it out evenly. Bake until a toothpick inserted into the center comes out clean, about 15-18 minutes.

8. Let cool on wire rack for about 10 minutes in pans, and then turn out onto the wire rack to cool completely.

For the icing:

1. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of an electric mixer (can use whisk or paddle attachment) until very light and fluffy, about 5 minutes.

2. Add 3/4 cup of the chopped pecans and all of the coconut and mix until combined.

Assembly

1. If using round cake layers, stack them onto desired cake plate or board with generous amount of filling between each layer. If using the quarter sheet pans, cut them in half lengthwise, resulting in 4 rectangular layers, and spread a generous amount of filling between each layer.

2. Cover the stacked cake with the remaining icing and top with remaining chopped pecans.

Store leftovers in the fridge.

Sweetapolita’s Notes:

  • I used three 8-inch round cake pans (rather than 9-inch) for a slightly thicker cake layer.
  • I added 1/2 teaspoon of salt to the batter and a pinch of salt to the icing.
  • This cake is amazing day 1, 2, and likely for several more. Keep covered and refrigerated and bring to room temperature if you’re serving leftovers. The oil in the cake keeps it super moist, even in the fridge. The cream cheese in the frosting is why it should be kept refrigerated.
  • This recipe is now in my top 5 best-loved cakes, so you can imagine how yummy it is!

Good luck & enjoy!

 


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