These are my girls. Acting silly. I LOVE them to pieces of course and they love each other too. ...but you sometimes wouldn't think so! Peyton thinks that Callie walks on water. Callie thinks (at least a lot of the time) that Peyton exists to annoy her. Except for last night. There was some SERIOUS sister bonding going on here at our home! After Matt finished the board and batten last week (yes, I have yet to show you the completed project, it's coming!) he took most of the furniture to the dump. Believe me, after 15 years it was ready to go. I weeped with happiness as I waved goodbye. Not really but you know what I mean. I was ready to kick it to the curb. It wasn't Craigslist worthy. That's saying something! (It dry-rotted for whatever reason other than it was cheap!) Now the girls have a large open space to dance in! LOL They danced together until 10:00 last night and then they crawled into the shower and into bed. It was so awesome laying upstairs in bed and listening to them giggle and teach each other different techniques! It made my night, week even!
Okay, here's the recipe! It's a bit different then what I used last year for Peyton's Sweet Shoppe coconut cupcakes.
1 C. Softened Salted Butter
1 3/4 C. Sugar
1 C. Cream of Coconut (found where the alcoholic drink mixes are at the food store) SHAKE this! (set aside the remainder of the cream of coconut for use later)
4 Large Eggs
pinch of salt
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. low fat vanilla yogurt (you can substitute PLAIN yogurt, full fat, Greek etc.)
1tsp. coconut extract
Preheat oven to 275 degrees. Spray 3 8" cakes pans with baking spray. Separate the eggs into mixing bowl, leaving the yolks in a separate small bowl. Beat the first 3 ingredients (not the eggs)until fluffy. Sift the next 4 ingredients until well combined. Mix the coconut extract with the yogurt. Alternating, add the dry ingredients and the yogurt mixture beginning and ending with the dry ingredients. In separate bowl, whisk or beat the egg whites and a pinch of salt till until stiff. Gently fold the egg whites into the batter. Bake about 70-90 minutes. Check them at 70 minutes using cake tester. Transfer to a cooling rack. Drizzle the remaining coconut cream over the 3 cakes. This is VERY helpful for moistness and flavor! YUM!
Transfer the cooled cakes to the freezer for at least 1 hour up to overnight. After frozen frost immediately and transfer to the fridge for about an hour. You can eat immediately or let thaw to room temperature.
Boiled Frosting (Angel Feather Frosting)
You will need a heavy saucepan and a candy thermometer
1 1/2 C. sugar
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 C. water
4 egg whites
1/2 - 1 tsp. coconut extract
Coconut -if making for coconut cake
Combine sugar, cream of tartar, salt and water in a heavy saucepan. Cook over medium heat stirring constantly, until clear. Cook, without stirring, to 240 degrees (soft ball stage)
While syrup cooks, beat egg whites until soft peaks form, continue to beat adding 240 degree syrup in a heavy stream. Add flavoring and continue beating just until stiff peaks form and frosting is thick enough to spread. Immediately spread on cake. Makes 7 cups!