You can always count on a good friend to give you a good recipe.
My friend, Karen, comes from a long line of good cooks. Her grandmother was a great cook and her mom is “The Pie Lady”. She can whip up a Caramel Pie or a Coconut Cream Pie in the blink of an eye. She always has the ingredients on hand.
Karen has turned out like her mom in that respect. She’s a great cook. This is a recipe that she shared with me recently. It’s so easy, yet so delicious!
I’ve made this cake twice this week. I polished off most of the first one myself, but took the second one to my inlaws’ family get together. I had to get that evil thing out of the house! My hips have gotten wider just this week. I’m trying to low carb, I really am. I try to save my treat for that one-hour span, like the Carb Addict plan suggests, but it sure is hard with this treat around!
Karen prefers the cake ‘nekkid’, but I made an Orange Glaze to pour over the warm cake. Most of it pooled up in the middle, but I just spooned that right out of the middle and onto my slice. Mmm-mmm, good.
Sour Cream Pound Cake
1 butter recipe yellow cake mix
1 half cup sugar
1 cup oil
1 cup sour cream
Mix well pour into bundt pan and bake at 325 until golden brown, 45-60 minutes.
Orange Glaze (optional)
1/4 cup orange juice
2 T butter, melted
1 1/2 cups powdered sugar
Mix together and pour over cooled cake.
I don’t usually care for German Chocolate Cake
with Coconut Pecan Frosting. I’m not sure what it is. I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me. I’ve really tried to like it…what is there not to like?
So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting. I skipped the ton of cookbooks that I have and immediately Googled for the recipe.
Here’s the “traditional” recipe.
Coconut Pecan Frosting
- 1 cup sugar
- 1 cup evaporated milk, half-and-half, or heavy cream
- 3 large egg yolks
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1 1/3 cups flaked sweetened dried coconut
- 1 1/3 cups chopped pecans
Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using. The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.
The frosting turned out to be delicious, the cake was another thing…drier than usual. Most everyone was eating the frosting and tossing the cake! So that’s a mistake I hope to never make again.
I’d like to make the Coconut Pecan Frosting again, but top a different cake. Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake. Maybe I could use the Old Fashioned Chocolate Cake recipe.
The options are endless! What do you think?
Posted in Culinary Creations (High Carb), Desserts, Recipes
Tagged apple, baked, butter, cake, chocolate, coconut, decadant, delicious, dessert, eggs, fresh, frosting, icing, pecan, pound, sour cream, sugar, sweet, yummy