Last Easter, we were at the start of what Madagascar called the “confinement” . . . the period where we here in Madagascar were supposed to stay in and limit contact with others. Churches weren’t allowed to meet, and shopping was limited to certain hours during the day. By comparison, the restrictions here were actually much less strict than in many other parts of the world.
Still, the constantly changing rules and the uncertainty were a bit overwhelming. The week of Easter, I decided, sort of spur-of-the-moment, that I would start a new baking tradition. Coconut cream cake, I determined, would be our Easter cake, effective immediately. We all have our coping mechanisms. Baking and creating new traditions is, apparently, mine.
I found this recipe and it was wonderful!! It’s a bit of work, but wow, it’s worth it!
Now, I made this a layer cake, and stacked and iced the layers, but I’m not going to lie, my icing just didn’t whip up properly. Could have been the heat, or my (lack of) patience, or that I didn’t have the mixing bowl or the cream cold enough . . . but it definitely fell short—flat—whatever. Still, it was delicious. I’m trying again this year, and I’m going to give the whipped topping and the layers another go. We’ll see if the outcome is improved!
Also, in case anyone is wondering, I did NOT try to make the beautiful buttercream roses that Sally, the original recipe creator, shows in her photos at the link above 😂 That’s way above my ability. But if you’re brave, give them a try!!
Good luck, and enjoy!