Blueberry and Coconut Mochi Cake

When I saw this recipe from The Food Librarian, I knew it was something I wanted to make right away. So Mother's Day weekend, while the kids were off watching their Saturday morning cartoons (btw, do other kids still do that these days? Mine do 'cause we got rid of cable), I was left alone uninterrupted in the kichen which ended in me making four different baked goods. This was one of them.

When I was gathering my ingredients, I noticed I didn't have enough frozen blueberries (I only had a cup's worth). But I noticed I had a bag of grated fresh coconut I picked up from the Filipino market months ago. Since I didn't feel like going to the store (I was still in pajamas ), figured I make this substitution.



I placed the blueberries on one side and the grated coconut on the other as you can see from my before and after pictures. I didn't combine the two fruits together since I wanted to taste the recipe as originally written. (Also, if for some reason the coconut part didn't work out, I'd still have half of a good cake.) :)

But I shouldn't have worried for both parts came out okay. The blueberries gave the mochi an extra sweetness as you chew into the mochi. The grated coconut gave it a little snappy crunchy texture to give your mouth a break from all the soft chewiness that is mochi. You know the middle part of the cake where both fruits meet was actually my favorite since all the textures and flavors were all there in one bite.



I cut them into truffle-size pieces, packed them in some truffle boxes, tied a bow around them and handed them out to all the mothers in my family. (My cousin got one, too even though she's not a mom yet but just because she's my favorite. Right, Katie?)


Please hop on over to The Food Librarian for the recipe. And feel free to improvise, you'll just may be delighted with what you create.

The Cake Slice: Mile-High Devil's Food Cake

It was my youngest son's birthday this month and all he ever wanted was a treasure chest birthday cake. He got this idea from a kid's cookbook his brother borrowed from the library months ago. As soon as he saw the picture, he told me right away he wanted a "pirate cake" (as he calls it) for his birthday. For weeks, he would ask me if I remember the cake from the cookbook and he would tell his brothers how cool it would be. I couldn't disappoint the little guy.

I've never constructed a "pirate cake" before and never thought I would but I guess, that's one of the little perks motherhood gives you. :) I baked the cake in a sheet pan, cut it into four pieces and layered three to create the base of the treasure chest; the fourth piece was used as the cover.

This month's cake had our choice from two frostings: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream. I chose the 7-minute frosting. After I frosted the cake, all my boys (husband included) helped put all the treasures in the cake and I think we went a little overboard (excuse the pun). Chocolate coins, rock candies, ring pops and candy necklaces galore! I even got some candy-coated chocolate chunks that looked just like pebbles and scattered them around the base. It's too bad I couldn't give you guys a better picture, I didn't realize my camera battery died. My sister to the rescue and took pictures with her iphone. This was the most decent one.

The cake was delicious, very chocolate-y and felt light in your mouth. The frosting was sweet like caramel with a hint of molasses. Another cake I'm sure I will be making again. I'd like to use the other frosting (buttercream) with this and compare. I'm sure I'd love it, too! Please visit my fellow bakers at The Cake Slice Bakers for their lovely creations.

Print recipe for Mile-High Devil's Food Cake

Meyer Lemon Poppy Seed Cake with Meyer Lemon Curd

It's been a couple of weeks since I've picked the last of the Meyer lemons from my tree. So far this season, besides making cake, I've also made sorbet, candied peels, curd, lemonade and meringue with them. Most of them were eaten right away without having gotten their pictures taken. :(

These pictures were actually taken the day after I made "Lemon Poppy Seed Cake with Meyer Lemon Mousse" recipe from Tartlette that she posted in January. I adapted the recipe by using Meyer Lemon for the cake as well. I served them for an after-dinner dessert and realized after everyone finished, I never took a single picture!! Has that ever happened to you?


So the next day, I still had cake scraps (from having cut 3-inch circles) from the sheet cake and used a smaller biscuit cutter (1.5-inch) to make these mini ones. They are just two pieces stacked together, the bottom brushed with some syrup and the top one cut out with a hole (like a donut) so I can spoon some Meyer lemon curd in it. I used Meyer Lemon curd here since whatever leftover mousse I made the day before were completely polished off by my boys (husband included!) .


Having also been inspired by Tartlette's awesome photographs, I got a little artsy here (haha). It's probably better I didn't get to take picture of the mousse since I don't think I can make it look as good as Tartlette's. :P

Meyer Lemon Poppy Seed Cake
adapted from Tartlette

1 1/2 cups all purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup egg whites (about 3)
3/4 cup milk
1/4 cup Meyer lemon juice
grated zest of one Meyer lemon
1 Tbsp. poppy seeds
1 stick (8 oz.) butter, melted

Preheat oven to 300F.
Line a 9x13 inch pan with parchment paper, lightly spray with cooking spray and set aside.
In a medium bowl, combine the flour, sugar, baking powder and salt and set aside.
In a separate bowl combine the egg whites and the milk.
Make a well in the center of the flour mixture and slowly pour in the egg white mixture while stirring with a whisk.
Add the poppy seeds and melted butter. Whisk until smooth.
Pour batter in the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool.

Meyer Lemon Syrup:
In a small saucepan set over low heat dissolve 1/4 cup Meyer lemon juice in 1/4 cup of water with a couple of tablespoons of sugar. Let cool to room temperature and brush the cake rounds with the syrup.

Meyer Lemon Curd:
makes about a cup

3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup plus 1 tablespoon of freshly squeezed Meyer lemon juice (about 4 lemons)
grated zest of three Meyer lemons
4 tablespoons of unsalted butter, at room temp.

Whisk all except butter in a medium non-reactive heat-resistant bowl. Gently heat by placing in a double boiler, whisking until it thickens enough to coat the back of a spoon. Make sure not to boil the mixture.
Pour the mixture through a sieve and stir in the butter.
Cover the curd with plastic film making sure the plastic touches the curd to prevent a skin from forming. Refrigerate until cold.