Golden Cake with Strawberries and Whipped Cream

How were your Easter and/or Passover celebrations? Ben and I had a few people over on Saturday and then went to another Easter dinner on Sunday. I won a pork crown roast from Snake River Farms over at Rhubarbarians, and it was pretty great. I also made this cake--we enjoyed one of the layers on Saturday, and brought the other one, pictured here, to the party on Sunday.

So, yes, I've been sitting on this cake recipe for an entire week. I apologize! I had one of those very busy weeks that I should have seen coming, but instead somehow managed to take me completely by surprise. Am I the only one that happens to? Between papers and evaluation reports and trying to get at least a little shuteye, it took me all week just to edit these photos.

Lemon Olive Oil Cake

Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late.  However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right?  This cake would also be perfect for Easter--since I celebrate both holidays, I'm planning on making this again next weekend and dressing it up with some eggs and/or bunnies.

This cake is delicious: moist, tender, and perfectly lemony.  I couldn't taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it's nice to know you're baking with a healthy, dairy-free cooking fat.  The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don't know cashews are the main ingredient won't be able to figure it out.

Lemon Coconut Cupcakes

I love cupcakes!  I love them so much that I named a kitten after them (she was the size of a cupcake when I found her, so it totally makes sense).  To go with my lemon kick, I decided to create these lemon coconut cupcakes.  The bird’s nest idea comes from Martha and can be found here, and the recipe is inspired by Ina’s in the Barefoot Contessa cookbook and Gaby’s found here.  I know this may not be getting out there in time to be part of your Easter dinner, but with regular decorating these could be enjoyed anytime.

Ingredients (makes 18 cupcakes):

1/2 lb butter (2 sticks) at room temperature
1 3/4 cups sugar
2 1/2 cups flour
1 teaspoon lemon zest
3 teaspoons lemon juice
5 eggs at room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
3/4 cup sweetened shredded coconut 

Lemony Cream Cheese Frosting (makes enough for 18 cupcakes):

1/2 cup plus 3 tablespoons unsalted butter, at room temp 8 oz. Neufchatel cheese (or cream cheese), at room temp
Zest of one lemon
1/8 tsp. almond extract
1/4 tsp. vanilla extract
1 1/2 cups powdered sugar

To fill and decorate: 

1 cup lemon curd(about half a recipe)

1 cup toasted sweetened shredded coconut
1 recipe cream cheese frosting
Cadbury mini eggs or other candy eggs

To make the cupcakes:

1.  Preheat the oven to 325.  Cream the butter and sugar in an stand mixer fitted with the paddle attachment.  With the mixer on low, add the eggs one at a time, then add the lemon zest and juice.
2.   Sift together the flour, baking soda, baking powder, and salt.
3.   Add the dry ingredients to to the mixer in three parts, alternating with the coconut milk, and mix just until combined.
4.   Fold in the coconut.
5.   Divide the batter among the cupcake cups, and bake for 20-25 minutes or until a toothpick comes out clean.

To make the frosting:
Cream the softened butter and cream cheese together.  Sift in the powdered sugar.  Add the lemon zest and extracts and mix well.


To fill and decorate:

When the cupcakes are done, cool them completely.  Use a paring knife to cut a cone-shaped piece out of the top of each cupcake, making sure not to cut all the way down to the bottom.  Use a small spoon to fill the empty cones with lemon curd (and have fun eating the little cone-shaped pieces of cake!  No one is going to miss those!).

Transfer the frosting to a large ziploc bag, and cut off the tip of one corner to make a dime-sized hole.  Pipe a circle of frosting onto the outer edge of each cupcake.  Sprinkle toasted coconut on top to cover.  (To toast coconut, cook it in a dry skillet over medium-low heat until golden brown, about 8 minutes.  Don’t turn your back on it because it burns easily.)   Then, place 3 Cadbury mini eggs in the middle of each nest.