Location: Australia Booth – Food and Wine Festival – EPCOT – Walt Disney World
Source: EPCOT International Food and Wine Festival – Recipes & Stories Celebrating 20 Years Cookbook
Yield: 16 small cakes
Cake
Ingredients:
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2 cups all-purpose flour
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2 tsp baking powder
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¼ tsp sea salt
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½ cup butter (at room temperature)
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¾ cup sugar
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2 eggs
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1 tsp vanilla extract
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½ cup milk
Instructions:
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Preheat oven to 350F
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Lightly grease and flour an 8-inch cake pan.
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In a large bowl, sift the flour, salt, and baking powder.
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In a large bowl, cream the butter and sugar together until it is light and fluffy.
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Add one egg at a time to the butter mixture. Mix well after every egg. Mix in the vanilla to the mixture.
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To the egg mixture, add half the flour, mix, add half the milk, mix, add the remaining flour, mix, and add the remaining milk and mix.
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Pour batter into the prepared pan and use a spoon to spread it evenly.
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Bake for 25 to 30 minutes. Cool on a wire rack for 5 minutes. Use a knife to cut the cake away from the edges of the pan. Flip the cake over on the wire rack, remove the pan and let cool for at least 2 hours.
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Once cooled, cut into 16 squares and place in a container. Place it in a refrigerator for at least 2 hours.
Chocolate Icing
Ingredients:
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3 Cups powdered sugar
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½ cup cocoa powder
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4 ½ tbsps. Butter
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¾ cup milk
Instructions:
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In a double boiler, combine all the ingredients and whisk until the butter melts. The mixture will become smooth.
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Set it aside for five minutes. Keep it warm.
Assembly
Instructions:
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In a large bowl, place the coconut.
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Place a piece of paper towel or parchment under a wire rack.
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Coat the cake piece with chocolate and then roll in the coconut. Continue for all squares of the cake. Enjoy.
For official information, please check out Disney‘s official website www.disney.com.