Wednesday, July 13, 2011

Coconut Cake

The last piece of a good cake is always the best and here is the last piece of the best cake that we ever have around our house. I have been “spoiled” by having some of it with ice cream each afternoon when getting home from the golf course, but now it's gone. This white coconut cake, made about 3 days ahead, refrigerated and sealed in a tupperware container, seasons through to make it a moist, flavorful cake for a special occasion. It is messy to cut, but good to eat. (Recipe: Page 47 of the Vrana Cookbook)  

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