"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 01-13-2009, 02:04 PM   #1
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
How much coconut extract for creme cake?

I saw another post for italian creme cake, but thought it would be best to post this separately. It calls for 1 cup of coconut (the recipe I have) and saw someone say they substituted it for coconut extract. How would I know how much extract? Also is the chopped pecans required or will it be a big deal if they are left out.

The link for the one that I found is here:

Italian Cream Cake Recipe from Edgeworth Inn Bed and Breakfast - Cakes Recipes

__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Old 01-13-2009, 02:40 PM   #2
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I have to say that although that cake sounds delicious, it doesn't sound very Italian to me.

If you are looking for an authentic Italian cake, I suggest Nick Malgieri's "Great Italian Desserts," or you could go to his web site and ask him directly what he would suggest for your mom's birthday cake, and please for the recipe. (Or you could ask for a Cream Cake recipe.)
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-13-2009, 02:56 PM   #3
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Quote:
Originally Posted by ChefJune View Post
I have to say that although that cake sounds delicious, it doesn't sound very Italian to me.

If you are looking for an authentic Italian cake, I suggest Nick Malgieri's "Great Italian Desserts," or you could go to his web site and ask him directly what he would suggest for your mom's birthday cake, and please for the recipe. (Or you could ask for a Cream Cake recipe.)
I found this recipe on his site. There is also a blurb that you can't email for recipes. Anyways, this might be a good one to make. I just wonder if I can make it in my new spring form pan instead of what it suggests.

http://www.nickmalgieri.com/recipes/...onfo_gola.html
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 01-13-2009, 03:00 PM   #4
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Woops too much work
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 01-13-2009, 03:06 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Miss Legend -- I am well acquainted with the cake you refer to. It has been made in my family for as long as I can remember. It is awesome!! Is there a reason you do not want to use coconut or pecans????? Both the coconut and the pecans are as much about the texture of the cake as the flavor.
To your question about the amount of extract...I don't have a clue.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-13-2009, 03:13 PM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Uncle Bob View Post
Miss Legend -- I am well acquainted with the cake you refer to. It has been made in my family for as long as I can remember. It is awesome!! Is there a reason you do not want to use coconut or pecans????? Both the coconut and the pecans are as much about the texture of the cake as the flavor.
To your question about the amount of extract...I don't have a clue.
I don't know about you, Uncle Bob, but to me, the cake would be ruined without the actual coconut in it. The extract would not cut it.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-13-2009, 03:20 PM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by ChefJune View Post
I don't know about you, Uncle Bob, but to me, the cake would be ruined without the actual coconut in it. The extract would not cut it.
I totally agree. The coconut and the pecans are just as important as the flour and sugar in this particular cake. It just wouldn't/couldn't be the same IMO.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-13-2009, 04:16 PM   #8
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
ChefJune, I totally agree with you about Nick Malgieri. His Italian book, "Great Italian Desserts" was the first book I turned to when I read about this odd recipe.
I wonder if his pan di spagna would make a more authentic cake or if this was an Americanization of a Cassata di Pasticceria or Cassata Casalinga or even a Zuccotto alla Ricotta.
__________________
PieSusan is offline   Reply With Quote
Old 01-13-2009, 04:31 PM   #9
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Quote:
Originally Posted by legend_018 View Post
I saw another post for italian creme cake, but thought it would be best to post this separately. It calls for 1 cup of coconut (the recipe I have) and saw someone say they substituted it for coconut extract. How would I know how much extract? Also is the chopped pecans required or will it be a big deal if they are left out.

The link for the one that I found is here:

Italian Cream Cake Recipe from Edgeworth Inn Bed and Breakfast - Cakes Recipes
Bickford flavors makes extracts and steamed essences. They are a chef's secret. You can not only buy coconut extract from them (an other wonderful flavors), you could ask them your substitution question.

see Bickford Flavors

A caterer who I took some baking classes from shared with me that when a client insists on an apple dessert when apples aren't the best, he likes to add some of their apple essence to the dessert. I have also done so.
__________________
PieSusan is offline   Reply With Quote
Old 01-15-2009, 12:14 AM   #10
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I would do something like that, but different. I would add a little bit of a really good apple cider, along with a thickener of some kind, to the apple mixture, before I topped it. It always came out good.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.