the Renfroe Kitchen:
Desserts
1 cup butter
1 1/2 cup sugar
1/2 cup milk
1 cup flaked coconut (optional)
6 eggs
1 cup chopped pecans
12 ounces vanilla wafers, crushed
Directions - Cream butter and sugar. Add other ingredients in order as listed and mix well. Spray tube pan. Pour mixture in pan and bake at 350 degrees F for about 20 minutes.
3 large eggs, separated
2 cups sugar, divided
1/4 cup flour
3 cups hot milk
1 tablespoon pure vanilla extract
100 vanilla wafers (about 2 boxes), divided
7 firm ripe thinly sliced bananas
1/4 teaspoon cream of tartar
2 cups sweetened whipped cream
Preheat the oven to 350 degrees. Place a double boiler on the stove and heat until the water is gently simmering. In the empty top portion, beat the egg yolks well. Add 1 1/3 cups of the sugar and all the flour and mix well. Slowly whisk in the hot milk. Cook, stirring constantly until the temperature reaches 180 degrees and the mixture forms a thin custard. Remove the top pan and stir in the vanilla. Spread a thin layer of the custard on the bottom of a 9-inch x 13-inch pan. Arrange 30 of the vanilla wafers in a single layer over the thin layer of the custard. Top with about a quarter of the bananas. Spread half of the remaining custard mixture over the wafers and bananas. Repeat the layers, ending again with the bananas. You should have 1/4 of the bananas remaining and about 10 vanilla wafers. Cover them tightly and store until ready to serve. In a clean glass or metal bowl, beat the egg whites until they are broken up and start to foam. Add the cream of tartar and beat on high speed until the egg whites form soft peaks. Slowly sprinkle in 1/2 cup of the sugar and beat until the egg whites form stiff peaks. Spread the meringue over the entire pudding, and sprinkle with the remaining few tablespoons of sugar. Bake for 5-10 minutes or until the meringue is a pale golden brown. Cool completely. Cover tightly and refrigerate for at least 3 hours before serving. Serve the pudding topped with the whipped cream and the remaining banana slices and vanilla wafers.
For cake:
1 cup unsalted butter
3 cups sugar
5 eggs, well beaten
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 tablespoon coconut extract
1 tablespoon pure vanilla extract
For glaze:
1 cup powdered sugar
1 tablespoon milk
2 teaspoons coconut extract
2 teaspoons vanilla extract
1/2 cup flaked coconut
To make cake: Preheat the oven to 325 degrees. Heavily grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan. Cream the butter and sugar until light and fluffy in a large bowl. Add the beaten eggs and mix well. Sift the flour and baking powder in small amounts into the butter mixture, alternating with the milk. Mix until all of the flour and milk have been incorporated. Stir in the extracts. Pour into the prepared pan and bake for 1 1/2 hours, or until a cake tester comes clean. Cool the cake in the pan for 20 minutes. Remove and let finish cooling on a wire rack. Glaze as directed below.
To make glaze: In a small bowl, beat the sugar, milk, and extracts together until smooth. Pour over the top of the cake. Sprinkle with the coconut. Let the glaze dry for at least an hour before serving.
