I also like to put parchment rounds into the pans to make the cakes easier to get out of the pans. Or you can take it back to basics with this Pistachio Cake! You should be just fine oiling and flouring the pan! This is a hardy – and hearty – cake that travels and keeps really well. Bake until a tester inserted comes out clean, 22-25 minutes. Could the cream cheese frosting be substituted with buttercream frosting whilst still adding pudding mix and whipped topping? I followed the recipe as is except for one final bit – after I topped the cake with extra shredded coconut, I placed it under a broiler for a brief moment. Preheat the oven to 350 degrees. If you do, let me know how they turn out!! Some people claim that it was invented around the time of the watergate scandal – with an icing to cover up the cake. Did I do something wrong? I use solid coconut oil. In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs. Directions. The kind of cake you can keep on the counter and cut little pieces off throughout the day. Definitely didn’t think it’d end up like that, so glad it did! Total Cooking Time. Place the butter, sugar, lime rind and vanilla in an electric mixer and beat for 10–12 minutes or until pale and creamy. Hi Maria, I think you could – or you could do a cream cheese frosting. Plus, it’s super easy to make and starts with a cake mix. Depending on which coconut milk you use, your cake may sink a bit in the center. The green may make you take a double take, but this cake is seriously so delicious. Our site uses cookies. The Watergate Salad has crushed pineapple, mini marshmallows, nuts, pistachio pudding and cool whip. Here you will find easy, fast and family friendly recipes. And then trying to mix it, it is SO thick and then it won’t come off the beaters or spoons and keeps pulling away from edge of pans. Directions. Others say that the Watergate salad was actually the first creation that was made at the Watergate Hotel. I am definately making this for Easter brunch this year. One of my favorites . Add eggs, one at a time, beating … That’s great!! I just haven’t tried making this recipe into a 9″ round, or layer cake. White Bean and Escarole Soup with Chicken Meatballs, Farro Risotto with Butternut Squash and Crispy Sage Gremolata, Shredded Brussels Sprout Salad with Walnuts, Cranberries, and Blue Cheese. Several women called it Watergate Cake for some reason, thats what their moms called it. Hi Bob! I love the addition of almond extract in the cake batter! Yum! Meanwhile, in a medium bowl, sift together the flour, baking powder, salt, and baking soda. I’m not sure how much buttercream you’d have to use, though – just trial and error is probably your best bet! Continue processing until the pistachios are very finely ground. In another bowl, combine ½ cup of the coconut milk, the lemon zest, 3 tablespoons of the lemon juice, and the vanilla extract. Another surprise for my dinner guests because I usually serve a cheese plate! I made this the first time I saw it and it is delicious! The idea for this cake came to me when I was thinking, as one does, about Easter desserts. . Hello. LideyLikes. This may be helpful…I used coconut milk made in Thailand that I bought from an Asian market. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the shredded coconut and set aside. Hi! I have a long-seated abhorrence for the stuff—the texture makes me want to, well, just not eat anything containing it. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and the remaining 1/4 cup [50 g] raw cane sugar on high speed until glossy, stiff peaks form. I wanted to come up with a cake that incorporated my favorite Easter flavors but was a little more casual. This Pistachio Lemon Pound Cake is out of this world. I’m confused about how much sugar should get mixed in with the eggs? The crumb is light and delicate and the sharp lemon glaze compliments it beautifully. Hello I’ve mad twice this recipe and it is absolutely fantastic. Beat on medium for 2 minutes; stir in coconut and toasted pistachios. Nutrition information provided as an estimate only. Everyone just loves it. Wasn’t sure about the coconut milk, I used unsweetened! This cake turned out wonderfully! This cake stays moist and rich for days, and any slight sinkage in the center is the perfect vehicle for more pistachios and shredded coconut. Here you will find easy, fast and family friendly recipes. If the texture bothers you, you might like the fine one better! I am not a great cook, but this recipe was easy to follow and prepare. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and 1 cup of the granulated sugar. I just made it for my husband’s family for Easter and it was AMAZING! Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, vanilla and sugar until pale and fluffy. Prepare 2 9-inch round cake pans. Lemon Snacking Cake With Coconut Glaze Recipe - NYT Cooking I’ll have to experiment myself, but do you think this recipe will be ok as cupcakes? Trial and error? Great recipe! Transfer to the prepared pan and bake for 45 to 50 minutes, until a cake tester comes out clean. Lidey. To assemble the cake, place one cake layer on a serving platter. Is yes what for how long for either one? Subscribe to email updates for new recipes delivered to your inbox! hi! My hubby loves me to make this for Sunday morning sweet with coffee. I stored it loosely covered in the refrigerator. I hope you love the cake, and Happy Easter! I will definitely be making this one again! I’m not sure there would be a difference but don’t want to start this recipe and find out there’s a discrepancy. It was refreshing to read your post and find something similar to what I make, difference would be I use semolina instead of white flour…results in a moist super dense delicious sweet just like the one in your images. Side question: does the frosting have a strong cream cheese taste? I would really like to make this for Christmas! Delicious, seasonal recipes … And of course, this is a Passover cake … Do you need the parchment on the bottom? Unless you’re eating the cake before 10 am, in which case I give you permission to eat it right from the fridge. I’ll have to add a note about that to the recipe!! Meanwhile, in a medium bowl, sift together the flour, baking powder, salt, and baking soda. So glad you loved it! I made this in a 13×9 pan and it fell quite a bit in the center after taking it out of the oven. or only favorable comments allowed??? Made it this weekend without the glaze and it is delicious! The kind of cake you can tell yourself counts as breakfast food. You’ll need 2 9-inch cake pans, and these are my favorite. But wondering if I couldn’t use oil instead of butter since it’s very expensive at my country. Do you think I could successfully substitute whole buttermilk for the coconut milk? almonds would be delicious in their place. Set aside. A deliciously moist and flavourful cake that is packed with lemony flavour and topped with crunchy pistachios and a zesty lemon glaze. I was surprised how adding pistachio turned up the taste volume. Dinner in under 30 minutes!