Qwen’s Coenut Cake

         (We would refer to it as a Coconut Cake in our Terrene)

2 cups granulated sugar

2 and 2/3 cups of cake flour

½ teaspoon baking soda

3 teaspoon baking powder

½ teaspoon salt

1 and ½ sticks softened salt free butter (room temperature)

5 eggs at room temperature, separated

1 teaspoon Vanilla extract

½ teaspoon Coconut extract

½ cup buttermilk

½ cup canned coconut milk

2½ cups chopped toasted sweetened shredded coconut

(To toast coconut, spread on a sheet pan. Preheat oven to 350. Bake coconut stirring occasionally until golden brown, about 5 minutes, then let cool completely)

Combine cake flour, baking powder, salt, and baking soda, in a bowl.

In a larger bowl cream butter and sugar well. Add egg yolks one at a time until smooth. Add the combined dry ingredients to the creamed mixture alternating with the buttermilk and coconut milk. Add vanilla and coconut extract. Mix until smooth. Stir in ½ cup of toasted shredded coconut. Beat egg whites until stiff and fold into mixture.

Pour batter into two 9-inch round cake pans. Pans should either be lined with parchment paper or alternatively buttered and lightly dusted with flour before adding batter.

Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 15 minutes, then remove from pan and cool completely on wire racks. Don’t forget to remove the parchment if used.

Frosting:

1 and 1/2 sticks of butter at room temperature

11 oz cream cheese

2 cups toasted sweetened shredded coconut (amount remaining)

4 cups of powdered sugar

1 teaspoon Coconut extract

Beat cream cheese and butter until smooth. Add powdered sugar and extract. Beat until smooth. Stir in shredded coconut. Put 1 cake layer on a serving plate and spread with frosting. Top with second cake layer and spread remaining frosting over the top. Store in refrigerator.

Qwen's Bread Pudding (using only ingredients found in our Terrene)

1 Dozen Eggs (plus the yolks of 3 others, separate the yolks and reserve

      for the sauce)

1 Quart Milk

1 Cup Sugar

1 ½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

1 ½ Cup Raisins

1 ½ Cup Pecans

2 Teaspoon Vanilla Extract

1 Teaspoon Salt

½ Stick of Butter cut in pieces (do not melt)

French Bread (enough to soak up custard, let harden a few days before use.)

Cover and bake @ 375 for 50 minutes, then uncovered for 10-15 min more allowing the top to acquire a golden brown.

SAUCE: 

3 Egg yolks (from above)

1 Pound of Powdered Sugar

1 Pound of Butter

Alcohol of Choice Rum, Spiced Rum, Bourbon, etc. (Hard to find a concentrated form of Spiced Mead in our Terrene.) Add amount to taste.

Beat to Peaks