coconut milk powder, which I had discovered from King Arthur, but before I closed the pantry door, I saw the pistachio flour that I had just ordered, and knew that would not take away from the coconut flavor, but rather give a great texture to the cake.
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
1/4 cup coconut milk powder
1/2 tsp. coconut flavoring
1 vanilla bean, split and scraped or 1 1/2 tsp. Vanilla extract
4 large eggs
2 cups King Arthur All-purpose Flour
1/2 cup Pistachio Flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1/2 recipe of Lemon Curd
Pint of strawberries & blueberries or your favorite
1 cup heavy cream, whipped
Preheat oven to 350F-degrees. Spray the Maryann Cake Pan with a nonstick baking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter until fluffy. Add the sugar and coconut milk powder and beat for 5 minutes. Add the coconut flavoring and the vanilla (bean or extract) and mix together. Add the eggs, one at a time, beating well after each addition. Combine the dry ingredients and mix alternatively with the buttermilk until full incorporated. Turn the mixer to medium and beat one minute more. Scrape the batter into the prepared pan.
Bake 30 to 35 minutes or until a toothpick comes out cleanly from the center. Let cool in the pan for about 10 minutes, then, invert onto a serving plate.
While the cake is baking, begin to make the Lemon Curd. Of course, I realize you could buy a jar of lemon curd; there are some really good ones in the market, but making your own is so easy and is so versatile. In addition to using it in this recipe, try spreading it on toast, an English muffin, or even a scone. Also, you can use the curd to fill the centers of cupcakes and muffins. This recipe will keep two weeks in the refrigerator, so I know you can come up with some really good ideas to use it on.
8 large egg yolks
1 1/2 cups granulated sugar
6 large lemons--you should get about 3/4 cup of juice and about a 1/4 cup of zest
12 T (1 1/2 sticks) unsalted butter, cubes and kept cold
Start by zesting the lemons.
Next, cut the lemons in half and squeeze the juice from them.
If you don't get 3/4 cup of juice, add enough cold water to make the measurement. Set the zest and juice aside.
In a metal bowl, whisk together the egg yolks and the sugar, about 5 minutes to incorporate the sugar well..
Place the bowl over a sauce pan, with about 1 1/2-inches of water that you've brought to a simmer.
Add the juice and zest and stir together. Continue stirring over the simmering pan of water for about 8 minutes. The back of a wooden spoon or spatula should be coated with the mixture and the color will definitely be lighter.
Remove the bowl from the sauce pan and start adding the cold butter, one cube at a time.
Make sure the butter has melted and been completely incorporated into the curd before adding more. When you've added all the butter and the mixture is smooth, transfer to a glass bowl and cover the top of the curd with plastic wrap. Refrigerate until ready to use.
I happened to have about one cup of whipped cream left over from making strawberry shortcake, but if you don't, quickly whip some heavy cream.
Gently, fold in half of the lemon curd into the whipped cream,
Once the curd is fully incorporated, pour into the center of the cake. Decorate with fresh berries and serve.
Having grown up in a military family, I know full well the immense pride I feel for the men and women (and four-legged animals) that serve our country and protect the freedoms we hold dear. I especially know what it takes for their loved ones to be separated from them on holidays, special occasions, and everyday family events. Thank you, XOXO. Enjoy!