Due to circumstances in today’s crazy world, Tricia and I find ourselves confined to my house. She came to visit and we then learned of the “stay at home” orders in Pennsylvania, so she decided to stay ! Her hubby is manning the fort at home and helping us with grocery delivery service (in exchange for meal pick up :). Win win.
We decided to tackle this week’s recipe together and considering the size of the cake, I’m glad we did.
With the exception of the coconut, we had all the ingredients on hand. However, rather than using coconut oil, we went with the extra stick of butter.
The cake was perfectly baked at 75 minutes and looked incredible coming out of the oven. After resting the cake for about 5 minutes, thankfully, it came away easily from the pan.
I toasted some additional coconut in a frying pan for the icing, and Tricia blended the milk and confectioners sugar to a great consistency.
It all turned out well, looked great, and was absolutely delicious.