THIS WAS SENT TO US BY A VERY LOYAL GUEST. SOMEONE WHO HAS USED THE BETTINA NETWORK FOR OVER 10 YEARS. WE ARE DELIGHTED SHE IS NOW FOLLOWING US ON BETTINA’s BLOG.
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The cake was stupendous. I had requests for cakes from everyone I know. That’s not a good thing because I am not a bakery and am so busy I don’t know how I found the time to bake the Bettina’s Coconut Cake.<\/p>\n
I learned a little when making this cake that I would like to share with you. The greatness of this cake, for me, is the icing. I have been trying to make a good butter cream icing and haven’t been able to get it right. This recipe did it for me.<\/p>\n
I used one cup organic turbinado sugar in a Corning glass saucepan with one cup water. I heated this until it reached 240 degrees – following your directions. When it got close, I put three egg whites into a mixer and let it go until the egg whites were stiff. I then poured the hot simple syrup into the egg whites and let it beat until it looked like the marshmallows I tried from your recipes. That was great. Then I added three sticks of organic lightly salted butter – (I used Organic Valley), putting in one small pat at a time. After about 15 minutes of letting the mixer beat at almost high speed I had the best butter cream icing I have ever tasted. I worried when I started about how much butter I would use and didn’t want to use a couple pounds which other recipes call for. I decided the number of sticks of butter I would use would equal the number of egg whites. I have no logic for that decision, it just popped in my head because I didn’t want to spend any more money on this cake. A huge investment in butter seemed a waste.<\/p>\n
I was a bit worried because when I saw the icing look like liquid again I was panic stricken, but kept my ground because I didn’t want to use anymore butter.<\/p>\n
The texture and taste of this butter cream is unbelievable. When put on the 1-2-3-4 cake the combination was shameful it was so good. The cake lasted about an hour. Oh! I also put powdered organic vanilla powder – one teaspoon – in the icing. You recommended that several blogs ago and I experimented with it because I don’t particularly like the vanilla extract which seems to be held together by alcohol.<\/p>\n
I am going to use your cake recipe for every cake I make. It beats those boxed cakes and doesn’t take that much more time to make, especially compared to the difference in the results. One can forget how good a cake made from scratch can taste and how easy it is to make.<\/p>\n
I love the way the organic coconut milk adds something to the cake that you can’t quite put your finger on and we all now know that Coconut Milk, etc. is exceptionally healthy. I’ve thrown out my cooking oils and cook exclusively with Organic Virgin Coconut Oil. The smell and taste it adds is great.<\/p>\n
Thanks! Keep those recipe’s coming. I will probably lose my job if I spend anymore time in the kitchen, but the results would be worth it. Your recipe’s are dynamite. Of course, then you would have to give me a job working in your test kitchen – if you have one. Something you are doing is turning out these great dishes.<\/p>\n
A VERY LOYAL GUEST AND BLOG READER. (PLEASE DON’T USE MY NAME).<\/p>\n
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