Our friends, Don and Jeff had a dinner party this weekend. Among the invitees were two of their friends from Miami, where they have a winter home. We'd met Jorge and Peter before. In fact, the last time we met them, Andrew had brought the dessert pictured above (on Don and Jeff's kitchen counter). As it turned out, Jorge had fallen so hard for this coconuttiest of all cakes, that whenever and wherever he saw Coconut cake on a menu, he would order it. For two years, he kept hoping he'd find one that matched this incredible recipe. And no wonder, this is a coconut lover’s dream, because it’s coconut on coconut covered with more coconut. The result is a decadent buttery cake filled with coconut pastry cream. But it doesn’t even stop there. Shredded coconut covers the coconut buttercream icing like a blizzard of sweetness. It’s a three layer cake made in a single nine inch pan. Is it hard to make? Well I tried to convince Jorge and Peter that they too could achieve this result in Miami. But I don't think I got very far. Andrew then offered the following piece of new news. Apparently one of our friends told him that she had taken a cake recipe off Chewing the Fat, gone to her local bakery and they had baked the cake for her. I keep thinking that Jorge might be able to pull that one off himself. Because if he did, I could almost guarantee that baker would put this cake on their regular cake list instantly. To non-bakers like Jorge and me, anything this elaborate looks difficult. But Andrew assures me it’s not. And I can promise you that the results are worth any degree of difficulty, it’s just that good.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
2 days ago