Friday morning we headed east to paint at the home of Barbara Osborne. We were fortunate to have another of those great summer days we have here on St. Croix: sunny, clear, and bright, with a touch of cooling sea breezes incoming from the Caribbean. We were transported not only by the great music Barb had playing for us in the background but also by her home's vibrancy. It seems that the biggest challenge of the morning was finding the right mix to get that blue in the house's shutters! 
We were treated to a yummy lunch by our hostess, Barb. Many of us went back for seconds! Pat Holloway brought a cake she'd made and it was so good I wanted to lick the plate!
I asked Pat for her cake recipe which has been in her family since the 70's.
Cake: 1 box yellow cake mix, with pudding in the mix (Pillsbury)
Follow directions on box and bake at 350*. Cool completely and split layers in half.
Icing: 12oz carton of sour cream
1 cup sugar
1 whole grated fresh coconut or 12 oz pkg of coconut
1 large can crushed pineapple, drained well
Mix the sour cream, sugar, and coconut together well and place between layers and on top. Add the drained crushed pineapple in between the layers but not to the top. Do not frost the sides. If you used packaged coconut, add only about 1/2 cup sugar instead of the full cup.
Wrap well and place in refrigerator overnight. Serve (on lickable plates) and enjoy. It's best to keep refrigerated.
Ginger
1 comment:
Sounds like a wonderful day. Not only does the cake sound yummy, but there are some delightfully yummy pieces of art in this collection!!
Post a Comment