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Old 11-18-2013, 01:28 PM   #11
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Quote:
Originally Posted by JoieMichelle View Post

Well, I tried it again with the same result. I wonder if five large eggs is too many for this small cake?
The OP said it makes a dense cake, like pound cake. Were you expecting a lighter texture?
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Old 11-18-2013, 05:52 PM   #12
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The OP said it makes a dense cake, like pound cake. Were you expecting a lighter texture?
Nope just pound cake-like. Not rubber.
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Old 11-18-2013, 05:59 PM   #13
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Originally Posted by JoieMichelle View Post
Nope just pound cake-like. Not rubber.
Hm. Sorry, I don't bake a lot, so I can't help. Maybe try sending a PM to Janet and see if she has a suggestion.
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Old 11-18-2013, 10:20 PM   #14
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I'm sorry you're having trouble with this recipe.


In general you might have this result if the cake is overmixed and/or the butter is underwhipped.

Over mixing (after flour is added) builds gluten and undercreaming the butter/sugar blend doesn't add needed air to mixture. Also, be sure to beat a little after after each egg.

Once you begin adding the flour, mix as little as possible.


Here are some trouble shooting tips for cakes that might help : Butter Cake Troubleshooting - Joyofbaking.com *Tested Recipe*
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recipe, coconut, cake, butter, chocolate, egss, ginger

Coconut ginger cake Easy one layer cake with a dense pound cake like consistency. Oven 350 1 1/2 C flour 1 1/2 tsp baking powder 1/3 tsp salt 1/8 tsp nutmeg 1 heaping T grated fresh ginger 1 tsp lemon zest 3/4 C butter 1 1/2 C sugar 5 large eggs 2 tsp vanilla 1 tsp rum extract 3/4 C coconut milk Butter and flour an 8 inch spring form pan, cheese cake pan or other deeper pan. 1. Cream together butter, sugar, extracts, zest and ginger 2. Add eggs 1 by 1 and beat for 2 mins on high 3. Add coconut milk and combine. 4. Mix dry ingredients together and add in small quantities. mix to combine Bake approx 50 mins. Cool and cover with glaze. To make glaze:[INDENT] 2/3 C coconut milk 1/3 C brown sugar 1/2 tsp powdered ginger 1 C chocolate bits or other 60 percent cocoa chocolate [/INDENT]Heat coconut milk and sugar to almost boiling. Stir to melt sugar. remove from heat and add ginger and chocolate. Stir until fully melted and shiny. Cool to room temp and pout over cake. Cake Porn: [ATTACH]10097[/ATTACH] If you don't have a deep 8 inch pan use a 9 inch pan and reduce cook time [ATTACH]10098[/ATTACH] Pour cooled glaze over cooled cake [ATTACH]10099[/ATTACH] Eat. 3 stars 1 reviews
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