Happy Birthday To The Grandmas

Hello Friends!

I hope you had a great weekend! This past weekend was very busy for us. Rich and I celebrated both of our Mom's birthday's. Rich's Mom, Carla, had her birthday on November 18th and my Mom, Robin, had her birthday on November 20th. On Saturday, we went out with Rich's family to celebrate Carla's special day. We had a nice dinner with all of the family, followed by an evening of presents and cake at her home. I made Carla a coconut cake (her favorite). I thought I would share the yummy recipe with you all today!

I am sorry I don't have any photos to share from Carla's birthday, no one brought a camera. :( So, here is a photo of Robbie and his Grandma Carla from a few month's ago!
However, we did have a great time !!


On Sunday, we celebrated my Mom's birthday. We went out to lunch and then I made a yummy birthday dinner and YUMMY Red Velvet cake for her! So many fun memories!


Robbie with his Grandma Robin, and the new hat she made him!


Now we are busily preparing for TURKEY day! My Momma is staying at my house this week helping me prepare. I love having her here and so does Robbie!

Here is my little sweet pea after a long day of Thanksgiving grocery shopping! ha ha

Carla's Coconut Birthday Cake

Ingredients
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting:
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes

Ease of preparation: Easy

Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ease of preparation: Easy

7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Preparation time: 5 minutes

Cooking time: 7 minutes

Robin's Red Velvet Birthday Cake

Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.


In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Enjoy!