Monday, February 28, 2011

Did I just say "no" to coffee?

It is 4:30 AM.  I am sleepy.  5:00 AM is one thing, but 4 sure is early.

When you have a child as addicted to Phineas and Ferb as ours is, a girl has to do what she has to do.  

"Mama?  Ferb?  Peeze?"

He is precious, and I admit: I do love Doofenshmirtz.  But I digress.  

It is still February here in Augusta, GA, and yesterday it was nearly 85 degrees.  While other bloggers might still produce posts of warm soups and hot chocolate, we Augustans (or is it "Augustonians?") pant for something with a bit more levity.  Something like this, perhaps?

This is a Coconut Custard-Filled Angel Food Cake.  Need more evidence?

Some of you might remember this cake, as I made it over a year ago.  That's right.  Somehow I got sick again last week, and no one wants to eat food made by a sick girl.  Nevertheless, I had these pictures and thought that my friends might enjoy this cake.  

Even though it involves completely tearing up your kitchen.  

Trust me.  

You will use every pan and bowl that you own.  

Really.  You will.  But if you are brave, you will have quite the show-stopper.  And you will be noshing on this light and airy coconut dreaminess...


Big pause to make some coffee...

OK.  Coffee made.  Waiting for the press, but I think it's safe to start typing again.  

Coconut Custard-Filled Angel Food Cake with Seven-Minute Frosting

I suppose you could purchase an Angel Food Cake, if you wanted to do the whole "Sandra Lee" thing, but I didn't.  There is something very exciting about watching egg whites gather volume.  Who did this for the first time?  It really is a miracle.  

Coconut Custard

1/4 c all purpose flour
1/4 c + 2 T sugar
pinch salt
1 egg, lightly beaten
3/4 c half and half
3/4 c coconut milk
1/2 c sweetened flaked coconut
1/2 t vanilla

In a saucepan, whisk together flour, sugar, and salt.  Whisk in the egg, half and half, and coconut milk until smooth.  Heat the mixture over medium heat, until it comes to a boil.  Cook for about a minute more, remove from the heat and pour through a sieve.  Cover the surface of the mixture with plastic wrap, and cool in the fridge completely (approx. 4 hours).  Pull out, stir in vanilla extract and coconut.  Set aside.  

Now, take your cooled Angel Food Cake, and with a serrated knife, cut the top off of the cake (about an inch and a half).  Gently remove the top of the cake and set it to the side.  Now, with your fingers, make a cannel in the center of your cake.  Yes.  Actually remove cake from your cake and put it to the side.  

Or in the trash. 

Or in your mouth (c'mon. It's Angel Food Cake).  

You are making a well for your filling.  When you feel like you have a decent channel, fill it with the custard.  Pack as much as you can, as your cake will collapse with negative space.  On the contrary, don't pack too much, as your cake will bulge.  Place the top of the cake back on top.  

Frost with...

Seven Minute Frosting

2 large egg whites
1 c sugar
1/4 c + 1 T water
1 T light corn syrup
pinch salt
1 t vanilla

In the bowl of your stand mixer, whisk together all of the ingredients EXCEPT the vanilla.  Place the bowl over a post of simmering water.  Stir continuously until a candy or instant-read thermometer reads 160 degrees.

Place bowl on the mixer stand, and with the whisk attachment, beat on medium speed until the mixture becomes opaque, and soft peaks form (up to 5 minutes).  Now, turn the mixer on high until, glossy, dreamy, billowy peaks form, and the mixture is at room temperature.  Stir in vanilla.

Note: this frosting does not keep well, so only use it on the day you or someone else plans to consume this cake.

Top with toasted coconut.


The boy is up.  It's time for some "ferb."

Have a beautiful day.

Rachel Bee

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