Tag: Layer Cakes

Lemon Cake with Lemon Buttercream Frosting

Lemon Cake with Lemon Buttercream Frosting

Nothing represents summer better than a lemon dessert, and this Lemon Cake with Lemon Buttercream Frosting is a perfect choice for a summer gathering or potluck. Three layers of moist, lightly lemon-flavored cake, topped with a citrusy buttercream frosting that will have you licking your 

Easy Fudge Cake with Ganache Icing

Easy Fudge Cake with Ganache Icing

This Easy Fudge Cake with Ganache Icing is the best chocolate cake I’ve tasted and very easy to make. It’s loaded with fudgy chocolate, using a chocolate cake mix and instant chocolate pudding mix, as well as miniature chocolate chips and a silky Ganache icing. 

Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols’ Coconut-Lemon Cake

See the recipe below for Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols believes everyone could use a little more hope and light. Her character-driven Southern fiction explores profound human questions from within the simple lives of small town communities you just know you’ve visited before. With a love for nature, art, music, cooking, faith and ordinary people, she tells redemptive tales of loss and recovery, estrangement and connection, longing and fulfillment, often through surprisingly serendipitous events. 

Phyllis was raised in the deep shade of magnolia trees in Cairo, Georgia. Now she lives in the Texas Hill Country with her portrait-artist husband, where red birds and axis deer are her ever-ravenous neighbors. She has been an English major, seminary graduate, concert artist and co-founder of a national cable network for people with disabilities. For over a decade she has worked in the orphanages of Guatemala and currently serves on several non-profit boards where she works with others who are equally passionate about bringing hope and light to those who need it most. Learn more about Phyllis HERE.

Phyllis’ Latest Book Release: Return on the Song 

Caroline Carlyle’s hopes and dreams were crushed when her fiancé died six weeks before their wedding. For years, she wrestled with aching loss and shattered faith, struggling to find the inspiration that once came so easily. Abandoning her half-finished piano compositions, Caroline traded her ambitions for the comfort and familiarity of life as Moss Point’s piano teacher.

But Caroline’s life turns upside-down when a mysterious stranger enters her life, bringing courage and fresh purpose. Inspired by her new acquaintance, Caroline embarks on a quest to track down the beloved rare piano she played as a child. Her search leads her to Rockwater, the Kentucky estate of a wealthy gentleman, where Caroline finds her heart may be composing a surprising new song.

Ingredients Needed to Make Phyllis Clark Nichol’s Coconut-Lemon Cake

  • White Cake Mix
  • large eggs (2 of them)
  • all-purpose flour
  • water
  • sugar
  • lemons
  • butter

Ingredients for the Coconut Icing:

  • sour cream
  • sweetened coconut flakes
  • sugar
  • container of Cool Whip

Instructions for Making this Recipe

Prepare cake according to package directions. Phyllis divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.

To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.

To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.

To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

See more Featured Author Recipes Here.

Coconut Lemon Cake

Phyllis Clark Nichols' Coconut-Lemon Cake

No ratings yet
Print Rate
Course: Dessert
Cuisine: American
Keyword: Coconut, Layer Cakes, Lemon Zest
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16

Equipment

KitchenAid Mixer
9" Cake Pans
Cuisinart Cookware

Ingredients

  • 1 box White Cake Mix

Lemon Filling:

  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • ¾ cups of water
  • 1 cup sugar
  • 3 large lemons, juiced
  • 2 tablespoons butter

Coconut Icing:

  • 8 ounces of sour cream
  • 14 oz. sweetened coconut flakes
  • 1 1/3 cups sugar
  • 8 oz. container of Cool Whip or your favorite dessert topping

Instructions

  • Prepare cake according to package directions. I divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
  • To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
  • To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
  • To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

Notes

This cake is actually better if you make it a day or two ahead. Keep this cake refrigerated, and the longer it sets the better it is. The problem is that it doesn’t seem to last very long.
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Chocolate Cream Cake

Chocolate Cream Cake

Chocolate Cream Cake is a delicious dessert our family enjoys. It’s not only creamy, it’s dreamy! This chocolate cake hits the spot on so many levels. It’s moist. It’s rich. And the chocolate fudge frosting just makes me croon. You know what that means, right? 

Moist Butter Cake with Chocolate Frosting

Moist Butter Cake with Chocolate Frosting

Every now and then, I get a hankering for a Moist Butter Cake with Chocolate Frosting. Here’s one you can make homemade from scratch. And homemade is always better!

Carrot Cake with Pecans

Carrot Cake with Pecans

This Carrot Cake with Pecans recipe is so moist and delicious. A reminder of my childhood and my favorite season, Autumn.

Carrot Cake with Pecans

It’s full of wonderful ingredients–carrots, pineapple, nuts, and spices that say “Fall” and “Harvest” and “Thanksgiving.” Oh, and topped with a to-die-for cream cheese frosting. Yum!

Pecan Harvest

I like to use chopped pecans, but you may use English walnuts if that’s what you have in your pantry. Here in Southeast Kansas, we have a lot of pecan trees and it’s easy to get your hands on fresh pecans. I like to buy thin-shelled pecans in bulk, and then my husband and I will pick them out in the evening while we watch a little tv. It’s a fall tradition at our house.

 

Ingredients Needed to Make Carrot Cake with Pecans

  • butter, softened
  • brown sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • baking soda
  • salt
  • ground cinnamon
  • freshly ground nutmeg
  • carrots
  • crushed pineapple
  • pecans

For the Cream Cheese Frosting

  • cream cheese, room temperature
  • butter, softened
  • lemon juice
  • vanilla extract
  • powdered sugar
  • chopped pecans

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with cooking spray.

To prepare wax paper, I like to place a cake pan on top of 2 sheets of waxed paper. Using a pencil or pen, closely mark the outer edges with the pencil. Then cut around the markings and place the waxed paper inside the cake pans. Ta da! A perfect fit!

Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Peel and coarsely grate the carrots. Chop the pecans, using a nut chopper or chef’s knife.

In a large mixing bowl, cream together the softened butter and brown sugar. Add the large eggs one at a time along with vanilla extract. If possible, use real vanilla.

In a small bowl, mix together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg. Add to butter mixture, mixing well.

With a rubber spatula, fold in grated carrots, crushed pineapple (undrained) and chopped pecans.

Carrot Cake before going into Oven

Pour batter into prepared pans and gently tap on the counter to get rid of any air bubbles. Bake in preheated oven for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean.

Set for 10 minutes and then remove from pans. Cool on wire racks.

In a small bowl, mix on high speed the softened cream cheese and butter, lemon juice, and vanilla extract. Lower speed, and add in powdered sugar. Mix until smooth. You may add more powdered sugar as needed, until you have the desired consistency.

Frosting the Cake:

To frost the layers, begin with the bottom layer by laying it on a flat cake plate or platter. Spread 1/3 of the frosting on top of the bottom cake layer. Place the top cake layer on top of the spread frosting.

Frosting Two Layer Carrot Cake

Next frost the sides. Finish with the remaining frosting on the top and spreading until the entire cake is covered.

Sprinkle the top with chopped nuts as desired. This recipe will serve 16-20 people.

Frosted Carrot Cake with Pecans

This recipe for two-layer Carrot Cake with Pecans will make a wonderful addition to your Thanksgiving meal, church potluck, or family gathering!

See more Cake Recipes Here. Browse Holiday Dinner Ideas Here.

Recipe for Carrot Cake with Pecans

Carrot Cake with Pecans

Carrot Cake with Pecans is so moist and delicious. A reminder of my childhood and my favorite season, Autumn. It's full carrots, pineapple, nuts, and spices.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cakes, Cream Cheese Frosting, Holiday Baking, Layer Cakes, Thanksgiving Dinner
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20

Equipment

Box Grater
Nut Chopper
9" Cake Pans
Cooling Rack

Ingredients

  • 1 1/2 cups butter softened
  • 2 cups brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 2 cups peeled and grated carrots
  • 1 cup crushed pineapple do not drain
  • 1 cup chopped Pecans or English Walnuts

Cream Cheese Frosting

  • 8 oz. cream cheese room temperature
  • 6 tablespoons butter softened
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 - 3 cups powdered sugar
  • 1 cup chopped pecans or English walnuts

Instructions

  • Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with cooking spray.
  • Gather your ingredients so that you have everything close at hand. Prep your ingredients. Peel and coarsely grate carrots. Using a nut chopper or knife, chop pecans or English walnuts.
  • In a large mixing bowl, cream together softened butter and brown sugar. On medium speed, add eggs one at a time along with vanilla extract.
  • In a small bowl, mix together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg.
  • Add flour mixture to creamed butter mixture, beating well. Fold in grated carrots, crushed pineapple (undrained), and chopped nuts.
  • Pour batter into pans. Lightly tap pans on counter once to get rid of any air bubbles. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on wire racks.
  • In a small bowl, mix on high speed the softened cream cheese and butter, lemon juice, and vanilla extract. Lower speed and add in powdered sugar. Mix until smooth. You may add more powdered sugar until you have the desired consistency.
  • Frost layers, beginning with the bottom layer and using the frosting in thirds. Add the top layer and frost the sides. End with the remaining frosting on the top and spreading until the entire cake is covered. Sprinkle the top with chopped nuts as desired. Serves 16-20.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
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Hummingbird Cake

Hummingbird Cake

My grandma liked to make Hummingbird Cake. It was one of our family favorites. It’s easy to make and a great way to use those ripening bananas sitting on the counter. (Post modified with new photos on 3/22/22.) I have no idea what it has