It looks like Saturday is going to be my major baking day. With hunting season just one month away I will be alone on Fridays and Saturdays so they will be perfect times to bake. (And cook some dishes just for ME!!) Even though hunting season hasn’t started yet the preparation is already beginning so it seems like a good time to start

    Sweets on Saturday

(To go along with Tuesdays with Dorie, French Food Fridays with Dorie, and Craving Ellie on Thursdays)

When my Mother moved into a small retirement community and an equally small apartment she had to clean out her cookbooks. I know she had well over 100 cookbooks and she didn’t have room but for about 1/4 of them. Many of them were none I was really interested in, but there were some that caught my fancy. Usually it was because of the author, but some times it was because of the picture on the cover – like this one….

I mean really, how you resist THAT???? I couldn’t. So it joined my collection (along with aboug 10 others!!)

That was 2 years ago and I hadn’t used it since I collected it. (I KNOW!! How could I wait that long??)When I asked The Hubs the other day what kind of dessert he wanted (I was between TWD recipes.) he asked for coconut cake. Well, you can guess exactly where I went.

1/2 of the recipe gave me a perfect sized cake using the small oval pans from Wilton’s 2nd cake decorating class.


      3 cups AP flour
      2 tsp baking powder
      1/2 tsp salt
      1 tsp vanilla
      1 cup milk {I used coconut milk}
      1 cup butter, softened
      2 cups sugar
      4 eggs

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside.
In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together.
Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.
In a large bowl, beat the softened butter with a mixer at medium speed until creamy.
Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined.
Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.
Add about 1/2 of the flour mixture to the batter and beat well at low speed.
Then add about half the milk to the batter, beating well.
Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.
Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven.
Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Watch closely – one may be done before the other.
Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes.
Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.

There are several frostings you can use but I used

    Classic Boiled Icing.

    I cup sugar
    1/2 cup water
    2 egg whites

Stir the sugar into the water to dissolve it.
Bring the mixture to a gentle boil, and cook withouth stirring for 3 minutes.
Then boil for 5 – 10 minutes more, stiirring often until the syrup has thickened and will form itself into a thread 2 inches long when poured from a spoon back into the pot.
Set the syrup aside.
Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny, and pillow into voluminous clouds.
While still beating, slowly pour the cooked syrup into the egg whites to blend them together into one fluffy white icing. 4 – 5 minutes
Quickly spread the icing on the cake, cover with sweetened coconut and let stand at room temperature for 1 hour to set up.
Cover the cake carefully and refrigerate briefly.
The icing is best if made, used, and enjoyed the same day.

While I only made 1/2 the cake recipe, I made the full amount of frosting. You can never have TOO MUCH frosting.

This, my Friends, is the Quintessentual Southern Dessert. Don’t wait too long to make it. And when you do, it won’t last long.