The Ribbon in My Journal – Phyllis Hoffman DePiano

My One-Layer Cake Obsession

Phyllis

I love sharing my family with you. Today I asked my son Brian Hart Hoffman to write a blog post about baking. He has turned out to be quite the baker, and I’m proud to say he is the founder and editor-in-chief of the Bake From Scratch magazine. I hope you enjoy:

I love to bake, but I’m sure you already know that, since Mom loves to share some of my first baking experiences (or should I say “experiments”) with you. I hope you’ve seen that love in the pages of Bake from Scratch magazine – a publication that I launched from my passion for all things baking! There seems to always be a joy and happiness associated with baking, and not just for the recipients, but for the baker too! Baking is how I share love with my family and friends – and that is something I hear from so many readers as well.

Whenever our family gathers for holidays, birthdays, or “just because.” I quickly volunteer myself to bring the dessert. Then comes the fun part, deciding what to bring. My latest “obsession” in the kitchen happens to be one-layer cakes. Not plain layers (even though mom and I have been known to eat some of those hot from the oven) that would otherwise be bound for a decadent layer cake – I’m talking fruit studded, streusel layered, jam swirled, and citrus glazed creations that are bound to become a favorite of yours too.

I love the one-layer cake so much that we created an entire special issue full of them. From coffee cakes baked in 9 inch cake pans, to skillet cakes in cast iron, we put your everyday pans to use to create a collection of recipes that you will turn to time and time again.

One of my favorites from the issue? The coconut buttermilk pound cake – check out the recipe and you’ll see why I can’t stop craving it!

5.0 from 3 reviews
Save Recipe Print
Coconut Buttermilk Pound Cake
 
Makes 2 (9x5-inch) loaves Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 5 large eggs (250 grams)
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 cup (240 grams) whole buttermilk
  • 2 cups (100 grams) sweetened flaked coconut, toasted and divided
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (360 grams) confectioners’ sugar
  • ¼ cup (60 grams) unsweetened coconut milk
  • 1 tablespoon (15 grams) fresh lemon juice
Instructions
  1. Spray 2 (9x5-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups (63 grams) coconut and vanilla. Divide batter between prepared pans.
  4. Place in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup (38 grams) coconut.
3.5.3226
 

What is your favorite one layer creation?