Christian Dior Fashion 50's

                                                  

                     

Coconut Italian Cream Cake

Ingredients

• 5 large eggs, separated
• 1 cup butter, softened
• 1-2/3 cups sugar
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1-1/3 cups sweetened shredded coconut
• 1 cup chopped pecans, toasted
• FROSTING:
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2-1/4 teaspoons vanilla extract
• 5-2/3 cups confectioners' sugar
• 3 to 4 tablespoons heavy whipping cream
• 1/2 cup chopped pecans, toasted
• 1/4 cup toasted sweetened shredded coconut, optional

Directions

• Place egg whites in a small bowl; let stand at room temperature 30 minutes.
• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper.
• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
• With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Editor's Note: To toast pecans and coconut, spread each, one at a time, in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.

www.tasteofhome.com

 

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WHIPPED RICOTTA TIRAMISU CANNOLI

 

INGREDIENTS

1½ CUPS (360G) RICOTTA

1 CUP (250ML) THICK (DOUBLE) CREAM

1½ TABLESPOONS STRONG ESPRESSO COFFEE

¼ CUP (40G) ICING (CONFECTIONER’S) SUGAR, SIFTED, PLUS EXTRA FOR DUSTING

8 LARGE CANNOLI SHELLS

2 TABLESPOONS FINELY CHOPPED CHOCOLATE-COATED COFFEE BEANS

METHOD

Place the ricotta, cream, coffee and sugar in a large bowl and whisk until thickened. Place in a piping bag fitted with a 1.5cm star nozzle. Pipe the ricotta mixture into each cannoli shell, sprinkle with the coffee bean and dust with the extra sugar to serve. Makes 8.

 www.donnahay.com.au