Well, after trying to convert people to dulce de leche last week, this week’s object is converting people to coconut. I’ll admit, I hated coconut for a long time when I was younger. Then I had a coconut macaroon. Then Girl Scout Samoas. Then Almond Joy. I know the texture can be icky, but oh, the taste is so wonderful.
This week’s pick, from Carmen Cooks is for Coconut Tea Cake. This cake is really moist, but pretty plain. No chocolate. No icing. No filling.
But Dorie suggests serving it toasted, which sounded pretty good to me. So I toasted slices in the oven and served it with vanilla ice cream. Yum.
Check out Carmen’s blog for the recipe!
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toasting it in the oven sounds perfect! 🙂
I ate mine toasted with a big glob of butter on it! Im glad you enjoyed this recipe!
Oooh it looks really dreamy toasted!! I didn't try that. Thanks for baking with me this week!
i love all things coconut, except pina coladas – strange!
I think that's the only toasted one I've seen so far. But I can see how tasty that might be warmed like that, especially with some ice cream.
Mine never made it to the toaster. I would pick up a slice and it was right in the mouth. Toasted with ice cream sound pretty fabulous.
Toasting it is a good idea! Then I could really consider it a healthy breakfast food. As far as coconut texture, my favorite quote is by Steve Almond, who compares shredded coconut to a mouthful of chewy cuticles. (I still love it, though. Bring on the cuticles!)
nice to know you ~........................................
I like coconut desserts! This one looks delicious!