Hello, I usually hang out in the harvest forum. (Hi Annie!) I had the same crumbling problem with this Key Lime Coconut Cake from epicurious. I made it for my mother's birthday which is right before thanksgiving. The flavor was great and it was nice and light tasting which was what I had in mind. However it just fell apart into crumbs. We ended up eating with spoons. Since we liked the flavor I'd like to make it again so that it will hold together but still be light. I don't usually keep self rising flour around so I'd rather use AP or cake flour and my own leavenings. I actually "borrowed" SR flour from Mom. She asked me what I was making. It was funny to say, "Your birthday cake." The neighbors tree is loaded with limes so no shortage of those. I'm sure the family would be happy to try out my experiments. Does anyone have any idea where to start? I thought about using coconut milk but that would a lot more fat than whole milk. Also, I added a half teaspoon of coconut extract to the batter. Thanks for you help! Oh, also the reviews said it would overflow a regular cake pan so I used a spring form and it did need the extra space. 1 cup sweetened flaked coconut 1 stick unsalted butter, softened 1 1/4 cups granulated sugar 1 tablespoon grated Key lime zest 2 large eggs 1 3/4 cups self-rising flour 3/4 cup whole milk 1/4 cup fresh Key lime juice, divided 1 cup confectioners sugar 1 tablespoon rum (optional) Preheat oven to 350 F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment. Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut. Read More http://www.epicurious.com/recipes/food/views/Key-Lime-Coconut-Cake-351877#ixzz1fCc9Vh99

Thanx! My wife baked a popcorn cake for our daughter's wedding. When it came time to cut it the groom tried an ordinary knife which didn't work. He then pulled out a real big knife, maybe a sword type thing - nope. Next he pulled out a 3 foot meat saw I just happened to have, put one knee on the table and tried to saw thru - nope again. Next may have been a hatchet and I believe the last straw was either an ax or splitting maul. All staged of course. Everybody enjoyed the whole thing except the brides father who took a dim view of such purile amusements at such a solemn occasion. Which is why he was not allowed to pay for the wedding. Which is one reason I am married to his ex-wife. I danced with the Women's Libber from across the street (she asked me).

I moved a two-step ladder out of the g'houses to the sewing room, so that I can easily reach high up on the design wall to pin blocks. Moved a wheeled, swivel office chair out of my old office to put on one side of the quilting frame, so that I could slide easily from one work point to the next as the quilting progressed, and leave another chair on the other side of the frame. You can't believe how often you change positions at a floor frame. I use the compass from my old EKG interpretation class for making circles, the straight edges from my drafting supplies, old crocks with bails for things like straight pins, a sprayer from my house cleaning supplies for water when ironing, paper from a huge roll of butcher paper salvaged from my hubby who is a retired butcher I use for paper piecing, cone thread not related to quilting for basting. Knitting needles for stiletos to turn seams. Use the old pole lamp light brackets to hang sections of sashing and bindings as I make them. Washable markers I borrow from my 'kiddy fun supplies' for marking complex quilting lines. OMGosh.........everything can be multipurposed. My fav is an old stuffed bear my dd was going to throw away as a pin cushion at the ironing board. I keep another pin cushion also at the machine and when it fills up I just swap the nearly empty cushion from the ironing board, where I often pin blocks. Saves a lot of steps.

It looks like chocolate cake, it smells like chocolate cake, it tastes like chocolate cake - but it definitely is NOT chocolate cake. it's cloying sweet and trashy. Kids just love it. I used to be very fond of trashy things myself when I was a kid. Refined taste develops later in my experience. Ingredients: 1 cup self rising flour 1 cup chocolate drink mix (1 cup of the powder, of course. Do not use cocoa!) 1 cup sugar 1 cup vegetable oil (but NOT olive oil) 4 large eggs 200 ml sour cream Method: Sift flour and choc. drink powder together, mix well, set aside. In a separate bowl - Cream eggs and sugar for 4-5 minutes Start adding oil slowly as you keep beating Once the oil is incorporated, add sour cream, beat for 1 more minute. Add dry ingredients in one go, stir just until combined. Pour into oiled & floured pan, bake in 340 F oven for 30 or more minutes until toothpick comes out not smeared with batter but only with a few moist crumbs (and perhaps a smattering of batter). DO NOT overbake or you'll end up with rubber cake.