Mar 10, 2006
I've never been much of a cake-baker. My cakes have always ended up resembling something of the Leaning Tower of Piza or a crater in the moon - just ridiculously deformed and extremely creative "works of art" that all the icing and frosting in the world could never make level. I hate to sound like an infomercial, but until I found this recipe, I thought I was doomed to cookie baking for the rest of my life. This recipe was extremely easy, and after reading the reviews, I made a note to use only 3/4 c. of sugar, since I was using a package of already sweetened coconut. And to avoid any of the grittiness that some of my fellow bakers experienced, I made sure to use extra fine granulated sugar (try C&H's Baker's Sugar)- it should melt right in. To ensure that the icing wouldn't be runny, I made sure not to overblend the filling and whipped cream, and refrigerated the mixture for about half an hour while the cake was cooling. After everything was assembled, the result was something actually visually stimulating, and although I did an awesomely bad job at splitting the layers, the filling does a wonderful job at concealing this fact, since the color of the filling blends in with the cake. For once, I ended up with a masterpiece that raked in so many compliments it inflated my ego. Thanks, Kathy!
—COOKIECRUMBLER
