Tuesday, February 02, 2010

Snowflake (Coconut) Cake

Snowflake Cake

This is the perfect example of a Church Lady Cake. Do you know what I'm talking about? When I was little my favorite part of church dinners was heading to the dessert table to choose my cake. Every piece was cut from a 9x13 pan and sat on its own little paper plate. The cakes were never terribly fancy, but they were always wonderfully made. They were little rectangles of church-lady sweetness, is what they were. And this cake would fit in perfectly on one of those dessert tables.

Cash

This is the cake my mom makes every Christmas for the neighbors. (And they expect her to bring one over, too! When she isn't timely enough they let her know they're missing it.) Since it's white and fluffy and sweet it immediately makes me think of snow. And when your yard is covered with snow (and maybe a few snow angels made by your own personal snow angel) it's the perfect cake to bake. So Snowflake Cake it is and always will be in my house. This one went to work, where it already has a legion of fans from previous appearances.

It may be snowing (and sleeting and raining) where you live, but baking a cake will make the house toasty and warm. And a little sugar never hurt anybody, now did it?

Snowflake Cake

Coconut Cake
By Confabulation in the Kitchen, and her Mama
Printer-friendly recipe

Ingredients
1 white cake, baked in a 9x13 pan (You can use any recipe here or a box mix.)
1 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla
12 oz. whipped topping, softened and stirrable
12 oz. bag frozen, unsweetened coconut, thawed

Directions
1. Mix cake according to directions, and add about 1/3 bag of coconut to batter. Bake and let cool.
2. In saucepan over medium heat, warm milk, sugar and vanilla, stirring until sugar melts completely.
3. Using a toothpick, punch holes all over cake. Pour milk mixture over cake and let completely cool.
4. Mix another 1/3 bag of coconut with whipped topping. Spread over cake. Sprinkle remaining 1/3 bag of coconut over frosting. Refrigerate until cold and serve, and store leftover cake in fridge.

Notes: I used a box cake mix, skim milk and fat-free whipped topping.