Look what Peter Cottontail left us!

Easter Dinner was a big success!  An afternoon surrounded by family, whether for dinner or just dessert, it was a wonderful way to spend the holiday.

Our dinner club friends sent me a recipe for a Ham with a Whiskey and Cola Glaze and a recipe for Jezebel Sauce, a favorite of our beautiful artist friend from the south .  They turned out great and I will share them a bit later.  But the star of our Easter dinner was the desserts!  Hubby made a Coconut Cake that is to die for from Ina Garten and I whipped up a fresh Lemon Mousse from Ina as well.  I know that Easter is over and you might have wished that these recipes were posted earlier, but these dessert can be made anytime of the year.  I actually have a request for the cake recipe for our dear friends upcoming birthday and the lemon mousse would taste so delicious on a hot summer day (if we will every get one).

If you haven't figured it out already, we love her recipes.  We have never been disappointed with anything we have made from her. So, this is a special bonus post.  You get two recipes in one!

And if you have some time, visit our friends blog post and her online store. Hedges and Hares Blog
Topiary Art/Topiary Design

Coconut Cake

 

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners' sugar, sifted

6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.  (NOTE: CHECK TIME AND OVEN TEMP - HUBBY SAYS IT IS ONLY ABOUT 30 to 35 MINUTES)

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Fresh Lemon Mousse

Ingredients

3 extra-large whole eggs

3 extra-large eggs, separated

1 cup plus 2 tablespoons sugar

2 teaspoons grated lemon zest

1/2 cup freshly squeezed lemon juice (4 lemons)

Kosher salt

1 cup heavy cream

1/2 cup good bottled lemon curd, at room temperature

Sweetened Whipped Cream, recipe follows

Sliced lemon, for garnish

Directions

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Sweetened Whipped Cream:

1 cup cold heavy cream

1 tablespoon sugar

1/2 teaspoon pure vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.