Glad you liked the cake. I'm not really in a bloggy mood right now but I am trying to be good. My food thoughts are revolving around such:
meringue cookies--cooling on the rack
chicken--washed, rubbed down with coarse salt, herbs, and olive oil, waiting naked in the fridge
bread--always new possibilities (I made a banana French sourdough. Very nice)
Valentines Day--heart cookie (classic), pancakes, scones...hmmm, what else can be hearified?
chocolate pudding--slightly obsessed with this treat
I will post the cake recipe, in case any of our eager readers want to try it. I won't post icing and pastry cream recipes. When I made the cake, I split it and filled it with pastry cream and jam and iced it with a white chocolate frosting. It was good. The cake can also stand on its own two feet, so please try serving it unadorned. It is very tasty this way, just not as sweet, or as hello-world-look-at-meish.
Coconut Poppy Seed Cake
1 cup flour
2 Tbsp poppy seeds
3/4 cup sweetened, shredded coconut
1 tsp baking powder
3 large eggs
3/4 cups sugar
1/2 tsp salt
1 cup yogurt
Preheat to 350
Sift flour, poppy seeds, coconut and baking powder together.
In another bowl, whisk the eggs; add the sugar and whisk. Whisk in the oil and salt.
Fold half the dry into the wet. Fold in the yogurt. Fold in the remaining dry.
Pour into a sprayed 9 inch round pan.
Bake 30-40 min.
Let cook 5-10 min before unmolding on a rack. Cool completely before devouring.