Coconut Cake

Day 123: Atlanta Kitchens: Recipes from Atlanta’s Best Restaurants

May 23, 2011

Little known fact….I was born in Georgia….so maybe that is why I was attracted to the name of this cookbook? Have you ever had good Southern cooking? I mean really good Southern cooking. It is some of the best in the world, full of down home goodness and will fill your belly and make you feel all warm and fuzzy, like a big hug.

Atlanta is filled with fine eaterys and restaurant critic and food writer Krista Reese found some of the best recipes to include in her cookbook. I think if my kids would have seen the picture for the Vandross Burger they would have demanded that I make it. I will describe it as a bacon cheeseburger on top of a Krispy Kreme doughnut…..insane, right?! The cookbook is filled with homestyle comfort foods like fried chicken and  fried okra but also recipes for the fancier palate such as truffled white bean soup….yumm.

The Ruling: We made the coconut cake. All I can say is…..insane. Please come and get it out of my house before I eat the whole pan! It is a cross between Tre Leche cake and a pina colada! Make this for your next event that you have to bring a dessert….your friends will thank you….give it away as fast as you can so that your waistline can thank you too!

Coconut Cake, pg 202

 Ingredients:

Cake:

  • 1 (18.5-ounce) box yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • ¾ cup pineapple juice
  • 1 small very ripe banana, chopped
  • 1 teaspoon coconut extract
  • ½ (12-ounce) can evaporated milk
  • ½ (14- ounce) can condensed milk
  • 1 teaspoon vanilla extract

 Frosting:

  • 1 (8-ounce) tub Cook Whip
  • 1 teaspoon coconut extract
  • ½ cup butter, at room temperature
  • 8 ounces (or ½ package) confectioners’ sugar
  • Shredded coconut, to garnish

Directions:

  1. Preheat the oven according to package directions and prepare one 9×13-inch baking pan or two 8-inch round pans according to the cake mix directions.
  2. To make the cake, combine the cake mix, eggs, oil, pineapple juice, banana, and coconut extract in a large bowl.  Beat with an electric mixer on medium speed for 3 minutes.  Pour into prepared pan(s).
  3. Bake according to the package directions.  While the cake bakes, combine the evaporated milk, condensed milk, and vanilla in a saucepan and heat until warm to allow the condensed milk to mix well.
  4. When the cake is done, remove it from the oven.  Poke holes all over the cake with a fork and pour the milk mixture over the cake.  Let cool in the pan(s).
  5. Invert the cake onto a cake dish if you are making a layer cake, or leave in the baking dish if you are making a sheet cake.
  6. To prepare the frosting, combine the Cool Whip and coconut extract in the bowl of an electric mixer with the butter and confectioners’ sugar.  Beat until smooth.  Frost the cake.  Sprinkle with coconut.

 

To Joyful, Simplified Living,

MS. Simplicity

 MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page  here.

 

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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