In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
My husband, Larry Forbes, dearly loves a luxurious cake. He is a huge fan of pound cakes as well. I found this recipe while pilfering through Pinterest and I knew that he would love it. He particularly loves moist and creamy cakes which need to be kept in the refrigerator. I was sure that this particular cake would make him overcome with joy. And I was right, but don't tell him I said that.
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
Preheat oven to 350 degrees. In a small bowl combine flour and baking powder. In another bowl beat egg yolks until slightly thickened. Gradually add 1 cup sugar beating on high speed until thick and lemon colored.
Beat in butter, extracts and 1/2 cup reserved juice.
Add dry ingredients; beat until well blended. Beat egg whites with clean beaters on medium speed until soft peaks form.
Fold into batter. Transfer to 2 greased and floured 9-inch round cake pans. Bake 18 to 20 minutes. Cool 10 minutes then remove from pans to cool completely.
4 cups heavy whipping cream
1 cup powdered sugar
2 8-oz. pkgs. cream cheese-softened
1/2 cup powdered sugar
5 cups coconut
In large bowl beat the 4 cups of heavy whipping cream until it begins to thicken. Add 1 cup powdered sugar; beat until stiff peaks form.
In another bowl beat cream cheese, pineapple and remaining 1/2 cup powdered sugar, stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate for at least one hour. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice.
Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut on top and sides. Refrigerate until very well chilled before devouring.
I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. ~Graham Kerr