For Father's Day weekend, my father-in-law, brother-in-law and his girlfiend came over for a game of corn hole and dinner. We made a delecious steak dinner on the grill and for desert I made a delicious cake. From Living magazine, page 135 July 2012, I made the Coconut Cake with Blueberries and Cream. I used half the recipe ingridents because it called for a 9x13 in pan, but I just used a 9 in round cake pan. The recipe said to have the cake refridgerate for 3-5 hours, but mine took an overnight stay in the refrideragtor to set completely.
It was the first time I used coconut milk in a cake. It was super sweet combined with the sweetened condenced milk and heavy cream. I probably could have used about a quarter less heavy cream when I poured the liquid over the cooling cake. For garnish, I whipped fresh cream and smeared it on top of the refridgerator set cake like frosting. Then I laid fresh blueberries on top.
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