The Cake

Birthdays are big things at our house. No, we don't give big expensive gifts or plan elaborate parties. They are big in laughing and sharing and eating cake. Normally, the birthday extends over about a week. This birthday of mine was no exception. Now I gave up years ago on expecting to be pampered. I actually feel pampered enough most of the time just because, in my estimation, I am adequately and fully loved by a whole lot of people that I call family. It doesn't much matter who bakes the cake as long as the cake is baked. It matters that I have people I love to share it with.

The first birthday cake was cut last Monday. The last was cut yesterday. This is one that I had been mulling over for awhile. Saturday I put it all together. My inspiration was the Mounds candy bar. Since I have discovered that there already is a Mounds Cake, I have yet to name this cake. For now it will be 2010 B's Birthday Cake #2.

Recipe:
1 cup butter
2 cups granulated sugar
3 cups CAKE flour
3 teaspoons baking powder
1 teaspoon salt
4 eggs
1 can Goya Coconut Milk (13.5 fl. oz.)
2 teaspoons vanilla extract

Filling:
Chocolate Ganache
1 12 oz. bag chocolate chips
1/3 cup cream or canned milk
1/4 cup butter cut in slices
1 can Conchita Grated Coconut in heavy syrup (17 oz. can)

Directions: Thoroughly cream butter. Add sugar until fluffy. Combine dry ingredients. Combine coconut milk and eggs. Alternate the dry and wet ingredients beating mixture as you go. After all are combined, beat for 1 t0 2 minutes.

Pour into three prepared cake pans and bake at 350 for 25 minutes. Remove to racks to cool.

Prepare Ganache by combining chips and milk and heating in microwave at 50 per cent power for 2 to 3 minutes. Whisk until smooth. Incorporate butter and cool.

Place first layer of cake on plate and top with half of the grated coconut in heavy syrup. Pour half the Ganache over the coconut.

Put second layer of cake and repeat using the rest of the coconut and ganache.

Place top layer on and frost with Fluffy whipped frosting. If you want to make your own frosting, fine, but I love the fluffy white that comes in a can.

If your cake cracks like mine did, insert a few long skewers.

Chill in the refrigerator until everything sets up nicely.

After the cake was ready Saturday, Klep and I considered cutting it down the middle and devouring it. We managed to hold off until Sunday dinner when we shared it with my mother, Philip, and Judy Smith. Anne came in shortly after and had her slice. Today a hunk of it has headed south with her leftovers.

So, my birthday season is over. The next one in our family is August 5. How can I top the three tiered sour cream pound cake (two batches of batter) and three batches of cream cheese frosting that I did for my mother's 85th birthday? This will take some pondering!