We had a sneak preview of warmer weather to come and it seems it was just a tease. Here we are in May and we know that warmer weather is coming. I, for one, am ready. Bring it on.
We had a note from Sue in Florida. Sue says she’s headed home for the summer and can’t wait for the barbeques. She sent in her favorite recipe for coleslaw and a new recipe for coconut cake. Thanks Sue!
Florida Coleslaw
1 tablespoon red wine vinegar
1 teaspoon white sugar
1/3 cup mayonnaise
1 tablespoon coarse-grain brown mustard
1 head cabbage, cored and shredded
2 hard-cooked eggs, peeled and chopped
6 slices crisply cooked bacon, crumbled
salt and pepper to taste
Directions: In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for one hour before serving to blend flavors.
Coconut Cake
1 (18.25 ounce) package yellow cake mix without pudding
1 (3.5 ounce) package instant coconut cream pudding mix
3 large eggs
1 cup coconut milk (not coconut cream)
1 teaspoon coconut extract
1/2 cup butter, softened
Frosting
1 cup butter, softened
7 cups powdered sugar
1/4 cup milk or cream (use coconut milk if you have some leftover)
1 teaspoon coconut extract
3/4 cup shredded coconut
3 tablespoons chopped pecans (optional)
Directions: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the three eggs, then add the coconut milk, coconut extract, and butter. Blend for approximately three minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans. Remove from the oven and let the cakes cool completely.
Because they are moist the cakes will be heavy. Don’t worry. Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.) Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake. Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
