Italian Cream Cake II

Ingredients:
½ cup margarine, softened
½ cup shortening
2 cups white sugar
5 egg yolks
2 cups AP flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1⅓ cups flaked coconut
1 cup chopped pecans
5 egg whites
8 oz cream cheese
½ cup margarine, softened
4 cups confectioners' sugar
1 tsp vanilla extract
½ cup chopped pecans

Method:

1. Preheat oven to 175°C. Grease and flour three 8" round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream ½ cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. 
4. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. 
5. Stir in 1 tsp vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
6. Bake for 25 to 40 mins. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
7. Combine cream cheese, ½ cup margarine, confectioners' sugar, and 1 tsp vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining ½ cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Italian Cream Cake

Ingredients:
1 cup buttermilk
1 tsp baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 tsp vanilla extract
1 cup flaked coconut
1 tsp baking powder
2 cups all-purpose flour

8 oz cream cheese
½ cup butter
1 tsp vanilla extract
4 cups confectioners' sugar
2 Tbsp light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Method:

1. Preheat oven to 175°C. Grease three 9" round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together ½ cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: 

1. In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. 
2. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. 
3. Spread between layers and on top and sides of cooled cake.

Southern Red Velvet Cake

Ingredients:
Vegetable oil for the pans
2½ cups all-purpose flour
1½ cups sugar
1½ tsp baking soda
1 tsp fine salt
2 tsp cocoa powder
1½ cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 Tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Method:

1. Preheat the oven to 175°C. Lightly oil and flour 3 (9 by 1½-inch round) cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
3. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
5. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.  DO NOT PROLONG BAKING, as cake will start browning & lose its red colour.
6. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
7. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to ½-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 tsp vanilla extract

1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
2. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake
Recipe from Cakeman Raven Confectionery, NYC

Kuih Talam

Ingredients:
Bottom layer:
¾ cup sugar & brown sugar
½ cup rice flour
2 Tbsp corn flour
water
(Batter should total 3½ cups)

Top layer:
1 coconut
4 Tbsp rice flour
1 Tbsp corn flour
salt
water
(Batter should total 1¾ cup)

Method:

1. Steam bottom layer until firm but not hard. Cool.
2. Pour top layer mix over bottom layer & steam until set.