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cLoAcoYnEuRt
As much a fixture around the holidays as ambrosia
and boiled custard — the white-as-snow coconut cake is
a classic holiday addition. This rich cake is an elaborate
production, moistened with coconut syrup, each layer
slathered with a sweet, white coconut cream and fin-ished
with a fluffy white frosting, dusted with sprinkles
of fresh coconut.
The cake first appeared in “The Blue Grass Cookbook,”
by Minnie Fox and John Fox Jr., which was published in
Kentucky in 1904 and credits a number of the recipes
contributed by African-American cooks.
Many restaurants in the Southern United States
pride themselves on their coconut cake, particularly
the Peninsula Grill in Charleston, South Carolina. Their
12-layer Ultimate Coconut Cake has its own fact sheet
on the restaurant’s website, which includes an accolade
from The New York Times that called it “a little slice of
heaven.”
www.wrightsvillebeachmagazine.com
