Tuesday, August 18, 2009

Sweet Treats: Summer Strawberry Coconut Cake + Red Velvet Cupcake

summer strawberry cake cream cheese frosting award winning recipe

I happened upon a sweet blog today called Candy Jamamas. When I saw her tag line "I never make a long story short", it just had me silently (because I am so refined) cracking up inside. She blogs about life, motherhood, cute crafts, yummy food, and lovely photography.

If you know me, I am a sucker for beautiful food pictures (which she has in abundance) and all of those amazing things. I love her sea inspired dresser transformation and her cowgirl party and the invites she made for it. When I saw her award winning cake recipe/photo, I just had to share. Do check out her blog and make her yummy cake! I will be adding her blog list to my foodie links! Be a dear and check out her cream cheese frosting pumpkin bars (drools)!

Summer Strawberry Coconut Cake

1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in eggs, water, strawberry puree and vanilla. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one.

Cream Cheese Frosting

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

red velvet cake topiary cupcake

Now, look at this immaculate red velvet cupcake topiary, who knew? (perfect since it's National Cupcake Day!)


vivian said...

I will have to blop over there!
have a sweet day!

Bonzai Beadwear said...

that cake looks fabulous!

Princess Caitlin said...

oooh how yummy!
and so pretty.

Justine said...

Yummy cake! And that topiary looks decadent!

Bree said...

Michelle is a good friend of mine and an AMAZING baker! Try anything she makes and you are in for a wonderful treat! I LOVE her cupcakes!

Michelle said...

That cake looks sooo good. I am your swap partner for the shadow box swap. Email me and tell me what Halloween decor floats your boat.
Talk to you soon!

Ooty said...

Oh wow, this does looks great!!! The only problem is that we have strawberries only in winter time over here =D

Indie.Tea said...

O, that cake looks just delicious and so pretty.

Michelle, Queen of Everything said...

Thanks for the mention! I am actually entering my pumpkin bars in our Harvest Fair in October...hope I have another winner.

Little Lovables said...

Michelle, I am sure you will surely win!

Jenny said...

Just wanted to say Hi and I love your blog! This cake looks YUMO!

bodoba said...

I agree with the rest...cake looks awesome!

Princess Caitlin said...

You left me a comment!
Thank you so much. :) I didn't think anybody was going to venture a remark on my sad and vulnerable post. :P

Julie said...

The cake looks so moist! I think my family would love this cake. Thanks for sharing such a great recipe!

Megan Gery said...

that cake does look good.. i'll have to try it.

Mitzi Mobly-Hackfeld said...

I am making this cake right now~at the store I could not find an 18.5 oz but found a 16.5 oz and was wondering if it was a type-o. Also, I do not see where the oil goes so I am going to add it with the eggs etc. I am super excited about this because I am going to display it on an quite lovely piece of Fostoria (sp?) - a crystal cake plate~

Barbie Chiu said...

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Silvia Jacinto said...

I accidentally viewed your blog and I was so amazed with your work that it touched the deepness of my heart and it made me sentimental. Thanks for posting. Visit my site too.



Sandra said...
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Sandra said...
This comment has been removed by the author.
Mngowan said...

I would love an invite to candy jamamas as well. I see some incredibe looking cakes and would love a chance to visit the page. mnanaie@hotmail.com

Mngowan said...

I would love an invite to candy jamamas as well. I see some incredibe looking cakes and would love a chance to visit the page. mnanaie@hotmail.com

Cloudy said...

Does the oil go in with the wet ingredients? Just assuming it does.

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