Coconut Pound/Bundt Cake

This is a recipe from a coworker. I've made it a few times in the short time I've had it in my hands because it's so good. It's a moist, just-dense-enough, satisfyingly crispy edged cake.

3 sticks of butter, unsalted, at room temperature
6 eggs at room temperature
3 cups of flour, sifted (approximately 12.3 oz or 350 g in sifted state)
8 oz sour cream
3 cups of sugar (bakers sugar does make the creaming go faster)
1/4 tsp salt
1/4 tsp soda
1/2 package of shredded coconut
1 tsp vanilla

Preheat oven to 350 F.
Grease and flour the cake pan (bundt).

Using an electric mixer, cream the butter and sugar. Add eggs one at a time, mixing well until blended. Add flour/salt/baking soda (presifted), sour cream, vanilla. Fold in the coconut. Bake at 325 for 1+ hour (in my experience, 1:30) until the cake is golden and a testing stick comes out clean.

white chocolate raspberry cookies

Sometimes you read a recipe, and are a little incredulous when you read the amounts of sugar or butter... but then it turns out great. Then, sometimes you read a recipe, are incredulous, and are rightly so because it turns out just as you'd expect.

I googled "White Chocolate Raspberry Cookies" and decided to go with this recipe on the carnation.co.uk website. I found out that caster sugar is extra fine granulated sugar. I found out that 170 g of condensed milk is probably equivalent to 6 oz of it. And I used frozen raspberries.

The result? Flat saucers! Delicious flat saucers!


Also, take care that raspberries are not on the bottom of the cookie. This possibly results in a weak cookie that breaks or leaves its middle behind on the pan...


In the future I'll add more flour and less sugar. This is what I intend to do:


White chocolate raspberry cookies

Preheat oven to 350 F.

2 cups flour
1 tsp salt
3 tsp baking soda
2 sticks butter (8 oz), room temperature
6 oz condensed milk
6 oz or 3/4 cup ultrafine sugar (maybe regular sugar'd be ok)
1 baking bar of Ghirardelli white chocolate, chopped... or about 4-6 oz of white chocolate.
1/2 a bag of frozen raspberries, thawed and drained-- the less extraneous liquid, the better!

1. Cream butter and sugar until pale in a large mixing bowl.
2. Add condensed milk and mix until consistent.
3. Whisk together flour, salt, baking soda in a small mixing bowl. Sift into the butter and sugar mix. Mix until soft and dough like, or add more flour until it's not super sticky.
4. Mix in the white chocolate.
5. Roll small balls of dough, flatten, add 2 largeish raspberries or 3 small ones, and bring the edges of the cookie completely over the raspberries... like some kind of dumpling.
6. Bake for 13-18 minutes until edges are golden brown and middle is pale. Let set on cookie sheet. Take off to cool!