When I was growing up, my mom would make a bunny-shaped cake for Easter. It was covered in pastel colored shredded coconut... and I didn't like coconut. She would leave one ear hairless so that I would eat the cake.
Times have changed and over the past year I've started to love coconut. Coconut shrimp, coconut rice, coconut banana cream pancakes... I even made sweet potatoes for Thanksgiving with coconut milk. So this year, I decided to reinstate the old family tradition. I used a recipe based on Cooking Light for a coconut cake with fluffy coconut frosting.
The result? Amazing.
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