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Nutty for Coconut Cake

Nutty for Coconut Cake
Photo Mary Britton Senseney


There are foods in our culture that are forever linked to certain holidays. Turkey and pumpkin pie are an integral part of Thanksgiving dinner. What is a 4th of July celebration without barbeque and watermelon? Corned beef and cabbage with a Guiness beer are a St Patrick’s day dinner must have and eggs benedict and coconut cake are a delicious part of any Easter brunch. As a kid, I remember there was always at least one lamb shaped coconut cake at each after church reception. Those lamb shaped cakes inevitably led to a lifelong love of coconut cake. Despite numerous variations on coconut cake the common denominator is undoubtedly its deliciousness.

We are happy to be able to share two of the best coconut cake recipes just in time for Easter. The first is from the Back in the Day bakery in Savannah, Georgia, which was published in the December/January issue of The Local Palate. This yummy cake is flavored with cream of coconut and is frosted with a rich coconut buttercream. The second cake comes from the Peninsula Grill in Charleston, South Carolina and has become a favorite of many a Peninsula Grill diner (and Charleston bride!) due to its 12 whopping layers of pound cake infused with coconut and fresh vanilla, not to mention the decadent coconut filling. This scrumptious recipe, along with other Charleston classics, can also be found in the beautiful book Peninsula Grill: Served With Style. We challenge you to make both cakes and see which you like best. Either cake would be beautiful on an Easter brunch table and will have your guests passing on the second serving of eggs benedict to save room for dessert!