Karla is hosting Gobble, Gobble The Good Stuff to collect those special holiday recipes.
I thought I'd share today's contribution to the Thanksgiving potluck at my husband's workplace, for which I was asked to bring a cake.
The baking project turned out like so many of my frugal experiments do: "not as directed," but in a good way.
The Asian market had fresh coconuts for fifty cents apiece. No time for a fluffy layer cake, though. With Bundt pan and laptop on the countertop, I Googled coconut pound cake recipes.
Low on butter? Try this Crisco version. No coconut extract? I substituted vanilla plus the coconut cream in the batter. Then I replacing the glaze's water with coconut milk. For decoration, I shredded some of the coconut meat with leftover chopped pecans. The remaining coconut meat goes into the freezer for another day.
As you can see, a little "mouse" couldn't help but nibble some of the crust when my back was turned. Oh, well. He reports that it was very, very good.