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Irish Potato Cake - Rich Chocolate Cake with Cinnamon Coconut Cream Cheese Frosting

Irish Potato Cake - Rich Chocolate Cake with Cinnamon Coconut Cream Cheese Frosting

My entire childhood I associated St. Patrick's Day with the delicious, indulgent treat called Irish Potatoes. Irish potatoes are candies that consist of coconut, confectioners sugar, and cream cheese. They are shaped into small potato like shapes and rolled in cinnamon. Up until I left the Philadelphia area for college out of state, I thought everyone enjoyed them around St. Patrick's Day. It turns out, "wood-er" is pronounced "wa-ter" and Irish Potatoes are practically non-existent outside the Philadelphia area. Mind=blown.

This cake is inspired by the flavors of Irish Potato candy with the addition of chocolate. There are two layers of rich chocolate cake with a healthy layer of cinnamon, cream cheese, coconut frosting in between. I added a cocoa and cinnamon dusting to the top, added actual Irish potato candy and lined with chocolate chips. It is comparable to a German chocolate cake minus the pecans and plus the tang of cream cheese. If you would like to make your own Irish Potatoes to top the cake, you can find a recipe here: http://allrecipes.com/recipe/irish-potato-candy/


Irish Potato Cake - Rich Chocolate Cake with Cinnamon Coconut Cream Cheese Filling
Makes two 9 inch circular cakes

Chocolate Cake
1 cup unsalted butter, softened
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups (300 grams) cake flour
1 1/2 cups unsweetened cocoa powder
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups coconut milk, canned (full fat)
1 cup boiling water

Preheat the oven to 325 degrees. Grease and flour two 9 inch circular cake pans. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. In a large bowl attached to a stand mixer, beat the sugar and butter on medium speed for 3 - 4 minutes. Add the eggs and vanilla extract and beat for another 3 - 4 minutes until the mixture is light yellow and creamy. Scrape down the sides of the bowl and the bottom as needed. With the mixer on low, add 1/4 of the flour mixture and mix until just combined. Add 1/4 of the coconut milk and mix just until incorporated. Repeat the process until all the flour and coconut milk are incorporated, but be sure not to over beat. Lastly, add the boiling water and mix until combined. Split the cake batter evenly between the two prepared cake pans. Center the cake pans in the oven and cook for approximately 40 minutes or until the middle of the cake is set and a knife comes out clean when placed inside. If your oven isn't big enough to fit two cake pans side by side without being two close too the edges, consider baking the two cakes separately. 

Cinnamon Coconut Cream Cheese Frosting
1 cup unsalted butter, softened
16 oz cream cheese, softened
5 cups confectioners sugar
2 tablespoons vanilla extract
4 cups shredded sweetened coconut
2 tablespoons cinnamon

Add the butter and cream cheese to a large bowl attached to a stand mixer. Beat on medium speed for approximately 3 - 4 minutes. Add the vanilla extract and beat until incorporated. Gradually add the confectioners sugar. Lastly add the coconut and cinnamon and beat until incorporated. 

Note: This cake should be refrigerated due to the cream cheese frosting. Let the cake come to room temperature before serving.

 

Tortellini Stuffed with Mascarpone and Mushrooms in Brodo

Tortellini Stuffed with Mascarpone and Mushrooms in Brodo

Orange Tofu and Veggies with Crispy Sesame Orange Sushi Rice

Orange Tofu and Veggies with Crispy Sesame Orange Sushi Rice