Recipes: Coconut 'Tunnel' Bundt cake Filling and Blue-Cheese-Crusted Steaks with Red Wine Sauce
Readers requested recipes for a coconut filling for a Tunnel cake and a Blue-Cheese-Crusted Steaks with Red Wine Sauce.
The Miami Herald
Q: Some 20 or so years ago there was a cake mix for a chocolate cake with a coconut filling. It was very good but apparently it was discontinued. Do you know of a coconut filling I could make to use with a regular chocolate box mix?
A: I can't imagine why those cake mixes disappeared. I hear at least a couple of times a year about Tunnel of Fudge, a Pillsbury Bake-Off recipe that morphed into a cake mix. The coconut filling was one of the variations. My sister gave me the shortcut recipe here, which is much easier than most I've seen.
Coconut 'Tunnel' Bundt cake Filling
Makes 16 servings
3 cups flaked coconut
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1. Place all ingredients in a bowl and mix well. Makes about 3 1/4 cups, enough to fill one standard-size cake.
2. To make a tunnel cake: Mix a dark chocolate cake mix using the pound-cake directions on the package. Pour half the batter into a Bundt or tube pan. Spoon the coconut filling onto the batter, leaving batter on both the inside and outside of the filling. Carefully pour on the remaining cake batter. Bake as directed for a pound cake. Per serving (filling only): 96 calories (49 percent from fat), 5.5 g fat (4.6 g saturated, 0.4 g monounsaturated), 3.2 mg cholesterol, 1.2 g protein, 11.2 g carbohydrates, 0.6 g fiber, 15 mg sodium.
Steak and Blue Cheese
Maria Teresa Vicaria asked for help finding a recipe her husband loved for "meat medallions with blue cheese" that she had clipped from my column years ago. I didn't remember it, but luckily, Jessie P. did.
"It is expensive to make, so is our 'go-to' recipe for birthdays and other special occasions. I've been making it since I clipped it from your column years and years ago. I am always asked for the recipe," she wrote.
The original recipe came from the Redstone American Grill in Minnetonka, Minn.
Blue-Cheese-Crusted Steaks with Red Wine Sauce
Makes 4 servings
4 tablespoons (1/2 stick) butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
4 (1-inch-thick) filet mignon steaks (1 1/2 to 2 pounds total)
1. Melt 1 tablespoon butter in a heavy skillet over medium-high heat. Saute the garlic, shallot and thyme about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set aside.
2.With a fork, stir together cheese, crumbs and parsley. Heat broiler.
3. Melt 2 tablespoons butter in a large, heavy skillet over medium-high heat. Season steaks with salt and pepper. Fry to desired doneness, about 5 minutes per side for medium-rare.
4. Transfer steaks to rimmed baking sheet. Press cheese mixture onto top. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. Pour sauce into skillet and bring to a boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve
Per serving: 473 calories (47 percent from fat), 24.2 g fat (11.3 g saturated, 9.8 g monounsaturated), 165.9 mg cholesterol, 48.5 g protein, 8.1 g carbohydrates, 0.5 g fiber, 515.9 mg sodium.