By LYDIA BOLEN
Mother’s Day is an annual holiday celebrated on the second Sunday in May.
To honor your Mom, sweeten up her day with delicious desserts. Go for something a little different this year. Make an easy version of a Sour Cream Coconut Cake. It is best made days in advance for flavor.
Mom might also enjoy having a good coffee cake with her breakfast that weekend. One of my new favorites is Raspberry Almond. You can bake this in a 9-inch round or square pan. Even try putting it in a small, 6-inch, heart-shaped cake pan for fun. Just cut the amount of batter back for this size. Mom will certainly love the extra effort of this cake shaped like a heart!!
Old Fashioned lemon squares will hit the spot with Mom and her guests. Pass the lemon squares on a doily-lined plate. Decorate the plate with small blooming flowers from your yard.
Happy Mother’s Day to all Moms!
SOUR CREAM COCONUT CAKE
- 2 cups sour cream
- 2 cups sugar
- 2 packages (12-ounce) grated coconut (save about 4 ounces for the top)
- 1 Yellow Butter Cake Mix (2-layer)
Mix the sour cream, sugar, and coconut in a bowl. Chill, covered, for 8 to 12 hours.
Bake the cake mix using the package directions for a 2-layer cake.
Cool in pans for 10 minutes. Invert on wire cooling rack to cool completely.
Chill the cake layers or put in freezer for 10 minutes.
Split each cooled cake layer horizontally into halves.
Spread the sour cream mixture between the layers and over the top and side of the cake.
Top with the remaining coconut.
Chill, covered, up to 4 days before serving.
- 3/4 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 1 and 1/4 cups All-Purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tablespoon butter, softened
- 3 to 4 teaspoons milk
- 1/4 teaspoon almond extract
Heat oven to 350 degrees. Spray a 9-inch round or square pan with Baker’s Joy. (Sometimes I like to use the 6-inch heart shaped pan for special occasions. Just cut back on the amount of cake mixture)
In medium bowl, beat 3 /4 cup milk, 1 /2 cup melted butter, vanilla, 1 /2 teaspoon almond extract and egg with a wire whisk until blended.
Stir in flours, sugar, baking powder, and salt.
Gently fold in raspberries. Spread in pan. Sprinkle almonds over the batter.
Bake 30 to 35 minutes, until top is light golden brown. Cool 10 minutes
Mix glaze ingredients. Drizzle over warm cake.
Bottom Layer Crust
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 cup flour
- Blend and press firmly into a 9-by-9 inch greased aluminum pan.
- Bake the crust at 350 degrees for 15 to 20 minutes.
- 2 eggs
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons flour
- 1/2 teaspoon baking powder
Beat the top layer of ingredients together and pour mixture over the hot crust layer.
Cook another 20 minutes at 350 degrees.
Remove and add powdered sugar on top of warm lemon squares. Cool in the pan.
Cut into desired size of squares while in the pan. (Cut into bite size pieces to yield 64 squares. Larger size would yield about 36. Remove from pan after completely cooled.