Old-Fashioned Coconut Sheet Cake

I am not much of a cake baker. The other day I was thinking about this, and trying to figure out why. I think the reason for my lack of cake baking love is that, after thirty some odd years, I’m just tired of using the same recipes over and over again. Almost like magic, enter the newest creation from Hoffman Publications, Amazing Cakes and Cupcakes too! a part of their “All-American Cooking” series. Eighty four new recipes, right at my fingertips. Recipes for layer cakes, Bundt cakes, sheet cakes, frozen cakes, cheesecakes, cupcakes, fillings, frostings, and glazes. Wow. For the first time in a long time I was excited about making a cake.

For some reason the Old-Fashioned Coconut Sheet Cake called my name, and at 9:00 on Sunday night I set out to make one. I could hardly wait for it to cool so that I could frost it and have a slice. I wasn’t disappointed. This cake is delicious. It gets flavor and moisture from coconut milk and coconut extract (And I am as surprised as you are that I had both on hand on a Sunday night.), something that is in the cake and the frosting as well. The topping of coconut and salty, chopped macadamias is truly inspired. It gives the cake that je ne sais quoithat makes it extraordinary.

The recipe says it will keep in the refrigerator for three days. I did refrigerate it, removing it an hour prior to serving, and it was still a bit cold and stiff, so I wouldn’t recommend this at all. It seems to get more moist and flavorful as the days pass (but no more than four) so this is a definite make-ahead dessert that only gets better with age. And, really, don’t we all?

Here is the recipe right from the magazine, but you’re going to have to buy the issue for the rest (and don’t those peanut butter cupcakes on the front look mouthwatering?!).