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Soft, fluffy frosting over a moist butter cake shot with blueberries and just a hint of lemon —
it’s a cloud cake for any occasion.
The cake is tender, moist and so easy to make. Like the easiest. You don’t even need a mixer.
And then there’s the frosting…
My dad loves German chocolate cake. It’s his fave.
So I’ve been studying recipes (I have stacks of library cookbooks I check out again and again) so I could make him some from scratch.
I now have a batch for him to try tomorrow.
I’m thinking — yes. These are them.
First, I tasted the caramel coconut-pecan frosting — delicious. Much richer and more flavorful than the store-bought stuff.
Second, the cake — awesomely good.
I’ve been aching to melt down a Lindt white chocolate coconut bar and smother it on something.
So I whipped up a new buttercream –a rich, creamy coconut-vanilla worth licking.
Spoonable — that’s what this is.
The white chocolate basically tastes like vanilla…on steriods.