COCONUT BUTTERMILK POUND CAKE
Makes 2 (9x5-inch) loaves
Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd-pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
1½ cups (340 grams) unsalted butter, softened
3 cups (600 grams) granulated sugar
5 large eggs (250 grams)
3 cups (375 grams) all-purpose flour
2 teaspoons (6 grams) kosher salt
1 teaspoon (5 grams) baking powder
1 cup (240 grams) whole buttermilk
2 cups (120 grams) sweetened flaked coconut, toasted and divided
2 teaspoons (8 grams) vanilla extract
3 cups (360 grams) confectioners’ sugar
¼ cup (60 grams) unsweetened coconut milk
1 tablespoon (15 grams) fresh lemon juice
1. Butter and flour 2 (9x5-inch) loaf pans. Line pans with parchment paper, letting excess extend over sides of pan. Butter and flour pans again.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups (75 grams) coconut and vanilla. Divide batter between prepared pans.
4. Place pans in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup (45 grams) coconut.
FIG PRESERVES CAKE
Makes 1 (9-inch) cake
Sweet fig preserves deepen the flavor of this buttermilk batter while a tart lemon glaze brightens up each slice. Top with halved figs for a dramatic presentation.
⅔ cup (160 grams) whole buttermilk
½ cup (160 grams) fig preserves
½ cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs (100 grams)
1½ cups (188 grams) all-purpose flour
½ teaspoon (2.5 grams) baking soda
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (57 grams) chopped toasted pecans
Lemon Cream Glaze (recipe follows)
Garnish: fresh figs
1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
2. In the container of a blender, place buttermilk and preserves; process until combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pecans. Spoon batter into prepared pan.
5. Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Lemon Cream Glaze onto cooled cake. Garnish with figs, if desired.
LEMON CREAM GLAZE
Makes about 1 cup
2 cups (240 grams) confectioners’ sugar
6 tablespoons (90 grams) heavy whipping cream
2 tablespoons (30 grams) fresh lemon juice
1. In a medium bowl, whisk together all ingredients until smooth. Use immediately.
GALETTE DES ROIS
Makes about 8 servings
Layers of buttery puff pastry wrap around orange-scented almond cream to create this treat. With a gorgeous swirling design slashed into the top, this pastry is royalty in our book.
1 cup (240 grams) plus 1 teaspoon (5 grams) whole milk, divided
3 large egg yolks (56 grams)
½ cup (100 grams) granulated sugar, divided
2 tablespoons (16 grams) cornstarch, divided
1 tablespoon (8 grams) all-purpose flour
¼ cup (57 grams) unsalted butter, softened
1 tablespoon (3 grams) orange zest
2 large eggs (100 grams), divided
1 tablespoon (15 grams) orange liqueur*
¼ cup (24 grams) almond flour
¼ teaspoon kosher salt
1 (17.3-ounce) package (490 grams) frozen puff pastry, thawed
1 almond or piece of candied fruit
¼ cup (85 grams) pure maple syrup
1. In a large saucepan, bring 1 cup (240 grams) milk to a boil over medium-high heat, whisking constantly. Remove from heat.
In a medium bowl, whisk together egg yolks, ¼ cup (50 grams) sugar, 1 tablespoon (8 grams) cornstarch, and all-purpose flour. Add ½ cup (120 grams) hot milk to egg mixture, whisking constantly. Add egg mixture to remaining hot milk in pan, whisking
