My Blender Version of Babish version of "Tom Cruise Coconut Cake"

 

I took the Babish version of "Tom Cruise Coconut Cake" recipe and made a few enhancements, based on some other recipes, including Milk Street's episode on "Blender Cakes," which included the "1-2-3 Frosting" recipe below.

Preheat oven to 325.

Non-stick spray a full size Bundt pan.

Blender Version:

Dry ingredients:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt

Wet ingredients:

• 2 sticks (225g) unsalted butter, melted and cooled
• 2 cups (400g) granulated sugar
• 4 room temperature eggs
• 3/4 cup (160g) unsweetened coconut milk
• 1/3 cup (100g) sour cream
• 4 oz (115 g) melted white chocolate
• 1 teaspoon coconut extract
• 1- 2 tsp. vanilla

For the Cream Cheese Frosting (my preferred):

• 1 block (8 oz) cream cheese, at room temperature
• 6 oz butter, at room temperature
• 1 tablespoon vanilla extract
• Pinch of kosher salt
• Powdered sugar (16-20 oz, to taste)

    

For the Milk Street 1-2-3 Frosting recipe alternative (everyone else's preferred, apparently):

• 1 cup heavy cream
• 2 sticks butter (room temperature)
• 3 cups confectioners sugar
• Instructions:
• Cream the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
• Add Powdered Sugar: Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low speed until fully combined.
• Add Cream and Flavorings: Add the heavy cream or milk, vanilla extract, coconut extract, and a pinch of salt if using. Beat on high speed for 3 minutes until the frosting is light and fluffy.
• Adjust Consistency: If the frosting is too thick, add a bit more cream or milk. If it’s too thin, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

For Decoration:

• Sweetened shredded coconut, or a mix of sweetened and unsweetend) (for topping)

Instructions:

1.   Put the wet ingredients in the blender and mix until well blended and fluffy.

2.   Put the dry ingredients in a bowl and stir together. You can do this in a plain bowl and do all of this by hand, which is very easy, or use a mixer bowl.

3.   Pour the wet ingredients into the dry and mix until fully blended.

4.   Pour into the prepared Bundt pan.

5.   Bake at 325 for 55 - 65 minutes, or until the cake pulls away from the sides of the pan and a toothpick comes out clean.

6.   Make the Frosting:

o    Beat the cream cheese, butter, vanilla, and salt on high speed for 3-4 minutes until fluffy.

o    Gradually sift in powdered sugar (start with 16 oz, adjusting to desired thickness and sweetness). Beat for 1 minute.

7.   Decorate the Cake:

o    Once the cake is completely cooled, turn it out onto a cake board (optional for easier handling).

o    Frost the cake evenly with the (cream cheese) frosting.

o    Generously coat the cake with sweetened shredded coconut, pressing lightly to ensure it sticks. (I used a cooling rack set over a sheet pan to catch and reuse the coconut and it worked great!)

 

Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97).