A big thank you from Randy and me as well. We made it home to Lovelock. We hope to see you all plus more at IRG!
I promised I would post my Cast Iron Chef winning recipe, so here it is. I will also, per request, my yam recipe I made for the pot luck as well soon. Both recipes are from Byron Bills, from his Byron's Dutch Oven Recipes webpage
NOTE: Preparing this cake in cake is not for the faint of heart. Do as much prep at home as possible. The most difficult part is figuring out how to cool the cake completely in camp. I have included in red what I prepared at home to make putting together in camp easier. This recipe makes a HUGE cake really only appropriate for a large group like a TEARDROP GATHERING! I have successfully make a half recipe in a 8" (probably better in a 10"). I have always been successful with this cake, but I never have cooked it the full time. I would start checking at one hour. The max time I have cooked this cake is 1.25 hours.
Pina Colada Cake:3 3/4 cups all purpose flour
(1) 3.4 oz box vanilla instant pudding
1 Tablespoon baking powder
2 1/2 tsp. baking soda
1 tsp salt
mix the above at home and place in zip lock bag1 cup + 2 Tbls butter, softened
1 tsp vanilla extract
1 1/2 tsp grated orange zest
2 2/3 cup sugar
5 egg white, room temperature
follow recipe for creaming the above ingredients and mix in egg yolks. Put in container and take to camp1 1/4 cup pineapple juice
1 1/4 cup water
8 egg whites, room temperature
1/2 tsp cream of tartar
bring this separately to camp. I cracked all the eggs and put them in a zip lock back to save space in the cooler. Then I forgot to bring them and had to go buy them at the store at the Dam anyway.Prepare Cake Batter: Sift together flour, pudding, baking powder, baking soda and salt.
(Bag for camp)In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time.
(2nd container for camp)At camp Combine pineapple juice and water in a measuring cup. Alternately mix dry and wet ingredients into the butter and egg yolk mixture starting and ending with dry ingredients. DO NOT overbeat the batter. In a separate bowl whip egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time. Batter will be thick.
Grease the bottom and sides of a 12" Dutch Oven. Pour batter into Dutch Oven and spread evenly to sides. Bake at 350 using 10-12 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 60-90 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and finish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until chilled.
Make glaze at home1/2 cup pineapple juice
1/2 cup coconut milk
1/2 cup Captain Morgan's Spiced Dark Rum
1 1/2 cup powdered sugar
1 tsp vanilla extract
Prepare Glaze: Bring pineapple juice, coconut milk, rum, and powdered sugar to boil over medium high heat stirring constantly. Reduce heat and continue to simmer for 10 minutes stirring constantly until mixture thickens slightly. Be careful not to burn! Remove from heat. Stir in vanilla.
Make frosting at home. I didn't use all the coconut. I put about half the bag IN the frosting itself, then used about 1/4 bag on top after frosting the cake. 8 oz brick cream cheese; softened
1/2 cup butter; softened
1 tsp. vanilla extract
3/4 tsp coconut extract
(2) 16 oz boxes powdered sugar
2 Tbls Spiced Dark Rum
1/2 cup crushed pineapple; well drained
12 oz flaked coconut
Prepare Frosting: In a large bowl cream together cream cheese, butter, vanilla, coconut extract, and rum. Slowly mix in powdered sugar until smooth and creamy. Transfer 1 cup frosting to another bowl and stir in pineapple.
Assemble Cake: Brush all of the glaze over the cut sides of both halves of cake. Set 1 cake layer on a plate cut side face up. Spread with pineapple frosting. Top with second cake layer, cut side down. Frost top and sides of cake with remaining frosting. Press coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour.
Garnish with whipped cream and sliced strawberries
(I did not use this, it seem too much to me). Serves: 18 or way more.