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Mind Blowing Caramel Coconut Icing

Every fall I receive beets from my friend Aline, and I make several Beet and Carrot Cakes to place in my freezer. In response to my past blog about Beet and Carrot Cake, I received many comments and emails. Aline told me her recipe for Beet and Carrot Cake was identical to mine, but her icing was entirely different. She shared that recipe with me, and I am grateful.  

This year, I did a comparative test with tea time visitors. Each person received two pieces of my beet and carrot cake, one with cream cheese glaze and the other with Mind Blowing Caramel Coconut Icing. Our young friend took a bite of the caramel coconut topped cake, and, as he chewed, his expression brightened and he said, “Wow! That is good. It totally surprised me.” 

If I hadn’t told my guests we were testing one cake recipe with two different toppings, they would have thought the cakes were different too. Give this recipe a try, and let me know your thoughts by commenting below.    

Caramel Coconut Icing Ingredients: 

Make this icing as soon as the cake comes out of the oven. It is best to apply this icing to a warm cake. 

10 tablespoons of brown sugar

4 tablespoons of butter

6 tablespoons of cream (I used whipping cream)

1¼ cups of unsweetened shredded coconut

Place the above ingredients in a saucepan and stir until the mixture boils. Continue boiling for 3 minutes.   

Spread the icing on the warm cake. 

Return the cake to the oven and broil until the icing has browned. In my oven, the broiling step requires just over two minutes. Keep an eye on the process to avoid burning.

Vintage Half Hour Pudding

My husband, the boy from the Get a Bigger Wagon stories, truly loves this pudding. He keeps the leftovers in the fridge and happily warms further servings in the microwave. He assures me that this pudding keeps well for three days. 

I found the original recipe, written in fountain pen, in my mother’s personal cookbook, which she started in 1947. The recipe called for butter “the size of an egg” to be added to the sauce. I use two tablespoons of butter. My mother had made a note in the margin of her recipe saying that 2 cups of water was too much. My father preferred a more sticky pudding. I use 1¾ cups of water and like the resulting thicker sauce. 

This pudding cooks at 350°F for 30 minutes, so I often bake other dishes at the same time. For example, my Oven-Baked Rice Medley requires the same time and temperature. 

I keep this recipe handy, in case we spontaneously invite guests to stay for dinner. It serves six to eight people. 

Vintage Half Hour Pudding

Preheat oven to 350° F

Pudding:

1 cup of flour

¾ of a cup of white sugar

½ cup of milk

¼ teaspoon of salt

1 teaspoon of baking powder

½ cup of dates, chopped

Mix the above ingredients and spoon into a greased dish (1.5 quarts). 

Sauce:

1 cup of brown sugar

1¾ cups of boiling water 

2 tablespoons of butter

1 teaspoon of vanilla

Pour the sauce over the batter, and place the dish in a 350°F oven. Bake the pudding for 30 minutes. The pudding will rise through the sauce allowing yummy delicious caramel taste to surround each bite. 

L to R Vintage Half Hour Pudding, pork chops, baked rice in broth  

Caramel Puffed Rice Cake

The Boy, of "Get a Bigger Wagon" fame, loves this treat!

Measure six or seven cups of puffed rice (not Rice Krispies) into a large mixing bowl.

Mix the following ingredients in a saucepan, bring to a boil over medium heat, and boil for two minutes.

½ cup corn syrup

½ cup butter

1-cup brown sugar

1-teaspoon vanilla

Pour the brown sugar sauce over the puffed rice and mix well. 

With damp hands, press the puffed rice mixture, evenly, into a buttered 9 by 13-inch cake pan. If you prefer a thicker cake, use a smaller pan. Cool the cake, then cover it with plastic wrap to keep it moist. 

Tip:

This sauce is lovely over puffed wheat as well. For contrast, try Best Chocolatey Puffed Wheat Cake Ever.  

Gertrude's Marinated Onion Slices

Our friend Gertrude made three batches of these onions in one week because my eldest daughter ate them, enthusiastically, on everything. My daughter was ten years old, at the time, and we were visiting Gertrude at the lake. This recipe is simple and the onions are delicious!!  

Prepare Onions:

Slice one large, sweet onion, thinly

Cover the sliced onions in cold water and let them stand for one hour

Prepare Brine:

1 cup granulated sugar

1 cup white vinegar

1 cup of cold water

1 tablespoon of salad oil

In a medium-sized pot, heat and stir the above ingredients until the sugar dissolves and the brine comes to a boil. 

After one hour, drain the onions. Place the onions in a clean jar. Pour the brine over the onions and refrigerate for at least one day, before serving.