How was everyone's Thanksgiving? Mine was amazing! I haven't posted in a while so I have a couple things to talk about. First, as a gift to ourselves this holiday season Matt and I adopted a kitten for the kitty orphanage. His name is Oliver. Yes, that's him above:) Isn't he the most precious thing you've ever seen?? I've been wanting a pet so bad I could barely stand it. I haven't had a pet for over 10 years. He is a perfect addition to our little family. We have been having such a blast with him. Here's some pictures of his cutness!
This is the picture we saw online that made me fall in love. When we went to adopt him I was so thrilled that his personality seemed to fit us like a glove.
I wake up and come home to my yarn a completely mess everyday. Totally worth it:)
We spent Thanksgiving with Matt's family. It was great. We had such a great first Thanksgiving-married together. Mona cooked probably the most delicious Thanksgiving dinner I've ever had. My mouth still waters when I think about the corn rice thingy she made. Yuuuummmmm! It was just the 6 of us with visits from Matt's uncle and half brother as well. Everyone had a nice time. We always have a nice time there though:)
I decided to make a coconut rum cake to bring for one of the desserts. I used Tyler Florence's recipe and it turned out fantastic, if I do say so myself:) It was super rich so just a little piece was more than enough. I can't wait to make it again. If you love coconut you should definitely try this recipe!
1/2 cup water
1/4 cup light rum
Splash coconut extract
1/2 cup sugar
3 cups cake flour, plus more for pans
1 tablespoon baking powder
Pinch kosher salt
1 stick unsalted butter, room temperature, plus more for pans
2 cups baker's or superfine sugar
4 whole eggs
1 cup whole milk
Splash coconut extract
2 teaspoons vanilla extract
Coconut Buttercream, recipe follows
1 cup sweetened flake coconut (long, lacy flakes)
Preheat oven to 325 degrees F.
Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.
Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease 2 (9-inch) cake pans with butter then dust lightly with flour.
In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.
Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.
Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
Set in the refrigerator for 1 hour before serving.
1 pound (4 sticks) unsalted butter, softened
2 pounds (about 8 cups) confectioners' sugar
1 tablespoon coconut extract
1 tablespoons vanilla extract
Pinch kosher salt
In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.