To skip to the Valentines Issue, which has also been expanded, click here.
- a new creative era!
PressPausePlay is an exploration into how the audio, video, and film world is changing with both old and new technologies leading the way. Mainly the Internet and small affordable equipment have created a democratization of recording the world around us. We are now competing with art, film and music history; and against the trained specialists, corporations and professionals; and against all of our friend's postings on YouTube. Creativity is everywhere and coming from everyone. It is a good thing that everyone has an outlet for self-expression, because the most talented 4%, will always rise to the top.
Finally a video by Seth Godin from the TED conference.
A Coconut Cake,
Make Someone Happy!
Easy to make and special if it is from your kitchen.
Cook Time 30-60 min
This coconut cake tastes great because it is made with coconut milk + coconut flavoring + shredded coconut.
1½ stick unsalted butter, softened
2 cups sugar
6 egg whites
2 ¼ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon coconut flavor
1 cup unsweetened coconut milk
1 cup flaked coconut
2 sticks butter
½ cup shortening
1 ½ pounds confectioner's sugar
1 teaspoon coconut flavor
4-5 tablespoons unsweetened coconut milk
1 ½ cups flaked coconut
2 ½ -3 cups flaked coconut (to cover cake)
To Make the Cake
Preheat oven to 350 degrees. Butter liberally and flour two 9-inch cake pans.
In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy. Slowly add the egg whites until incorporated. In a large bowl, sift together the cake flour, the baking powder and the salt. Add the flour mixture to the butter mixture until incorporated but don't over mix. Add the coconut flavoring, and the coconut milk until combined . Add 1 cup of flaked coconut.
Divide the batter equally between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch. Let cool in pan on wire racks until cakes are completely cool, then carefully unmold. Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
To Make the Icing
Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the coconut flavoring and the coconut milk.
In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut. Set aside.
Assembling the Cake
When ready to ice the cake, place the first cake layer on serving dish. Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula. Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake. Finish by gently pressing the remaining 2 1/2 – 3 cups of flaked coconut on the frosted cake, covering it entirely.
This cake is fantastic - people will adore you if you make it! It is an old Kentucky recipe courtesy of Sam Champion & ABC's Good Morning America food segment.
ARTSnFOOD, All rights reserved, Concepts and Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists or fabricators.