I made the base of this cake without the shredded coconut. I've never really liked the texture of coconut in baked goods or candy bars. I really liked the coconut milk, though, and made a powdered sugar-coconut milk glaze. Since some of the top stayed in the silicone pan, I glazed the bottom. Which I think I like better, that crispy part with the glaze, mmmm. I love the idea of some lime, too, for next time.
I added a little basic blueberry sauce (thaw 1 1/2 cups wild blueberries, reduce juice til thick, add a TB of lemon juice and sugar to taste - I added about 1 TB). This was a great cake, and a great base for "playing around". I'm looking forward to making it again!
Thanks to Carmen of Carmen Cooks who picked this week's TWD recipe!
7 comments:
It was a great cake wasn't it! I was really surprised at how much I liked it. Nice photo.
Ooo, the texture of the crust in your picture looks divine! And, the blackberries on it look delicious too. Great picture.
I love the blueberry topping you made..what a great idea! Your cake looks so good. Im glad you liked it!
Mm, that slice looks so good. I wish I could grab it from my screen and take a bite (or two). Thanks for baking with me this week!
oh, that looks good!
Yum it looks great with the blueberries
great idea to pair with blueberry sauce. glad you liked it.
i am making mine today for Easter and posting Tuesday.
YUM!
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