Just Desserts: Coconut Cake

We saw this delicious recipe for easy coconut cupcakes on Serious Eats and wanted to put our own spin on it (and use up some coconut milk in the process). The coconut flavor comes out in all aspects of this cake, from the glaze, to the shredded coconut, to the coconut milk infused cake. 

While the original recipe calls for making your own cake, we opted for a semi-homemade feel and used a boxed cake mix. 

Prep time: 15 mins
Cook time: 30-40 mins (depending on which mix and pan you use)

You'll need:

• 1 package of white cake mix
• 1 can of coconut milk (not low-fat or light)
• 1 teaspoon vanilla extract (or 1/2 teaspoon coconut extract)
• 1 cup shredded, sweetened, coconut, divided
• 1 1/4 cups (5 ounces) cake flour
• 1 1/2 teaspoons baking powder
• 1 1/4 cups (5 ounces) confectioners' sugar

What you'll do:
Make the cake according to the directions, but substituting the liquids for the same amount of coconut milk. For example, the Betty Crocker mix we used called for oil and water. Instead, we used the same amount of coconut milk. 

Bake according to the box directions.

When the cake is cooled, you can start on the glaze. If you start too early, the glaze hardens. 

Mix the confectioners' sugar and 2 tablespoons of coconut milk until smooth. Add additional milk to get the right glaze thickness to your liking. If you're feeling wild, add a teaspoon of vanilla extract for extra flavor. 

Sprinkle the shredded coconut over the glaze and serve. 

Fontina, Asparagus & Leek Strata

It's been awhile, but trust us it's worth it.

We've never made a strata before and if you're like us, you weren't sure what to expect. Think about it like a hearty combination between a quiche and a casserole. This particular recipe comes from Cooking Light, with some tweaks and notes from our kitchen. 

Some advanced warning: this is a bit of a time consuming recipe, but it is worth it as it makes some great leftovers. 

Prep time: 8h30 mins (includes chill time)
Cook time: 45 mins

You'll need: 

• 1 tablespoon butter 
• 1 healthy sized bunch of asparagus, chopped (or a 10-12oz frozen bag)
• 3 small leeks (remember, only use the white parts of the leek and don't use the tough, green parts)
• 1/2 cup water
• 2 tablespoons dried parsley
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 slices of regular old white bread
• 1 cup (4 ounces) shredded fontina cheese
• 2 1/2 cups 1% low-fat milk
• 3 large eggs
• 1 large egg white
• 1 cup breadcrumbs

What to do:

Melt butter in a large nonstick skillet over medium-high heat and add asparagus, leeks, and water. 

Bring to a boil, simmer on reduced heat for about 10-15 minutes, to make sure the vegetables are tender (but not too tender, or the strata will be too mushy). When you're done, strain the vegetables. 

Mix in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.

Coat a 13x 9 baking dish with a little butter. Place 6 of the bread slices in a single layer on the bottom of the pan. 

Layer on top of the bread 1/2 the asparagus mixture, followed by 1/2 cup of the cheese.

Repeat with the last 6 pieces of bread and the other half of the mixture and cheese. 

In a separate bowl, combine the pepper, salt milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.

When you're ready to bake, preheat the oven to 400 degrees, sprinkle the breadcrumbs on top and bake for 40 minutes, until the cheese starts to bubble and the strata is set.