It was a lovely Easter weekend in Arkansas with my parents. I went fishing, I visited a cowboy church, and I tested two new-to-me recipes.
First, my friend Julie’s Coconut Cold Cake recipe. Ever since she posted about this, I was dying to try it. So Easter seemed like the best time. I cannot get over how easy this cake was. It was a hit, and I’ll definitely be making it for all future potlucks. And the thing is so darn pretty. And fluffy. And ooey-gooey sweet. The only hard part is waiting to eat it.
Cold Coconut Cake
Adapted from Julie Hunt
- Make the yellow cake as directed on box in a 9″x13″ pan.
- After the cake cools for a few minutes, poke holes all over it. You want the holes to be larger than a toothpick but not huge. I used the end of a meat thermometer and wished they had been just a little bigger.
- Mix together condensed milk and cream of coconut and pour evenly over the cake. Beware of pooling around the edges—you may need to use a spatula to move the mixture back and forth over the top of the cake as it soaks in.
- Spread top with Cool Whip.
- Sprinkle with coconut.
- Refrigerate for at least 3 hours, then serve. Keep refrigerated before and after serving.
I have an Easter confession. I still dye eggs when I’m home for Easter. And yes, my Dad still hides them before I get up on Sunday morning.
While dying the above eggs, I realized that I had never made deviled eggs before. (I also realized that I do not have a deviled egg tray, and this must be remedied sooner than later.) Now, how can I call myself a Southern woman without knowing how to make a perfect batch of deviled eggs? The ladies from Steel Magnolias would be ashamed. So, I went for it. And I have to say that I am extremely proud of myself because I totally winged it, and my deviled eggs turned out just right.
12 hard-boiled eggs, cooled
1/4-1/3 cup Miracle Whip (I used two large dollops)
1 good squirt mustard
2 tablespoons sweet pickle relish
Salt & Pepper (to taste)
- Once hard boiled eggs have cooled, carefully peel off the shells, being careful not to squish them. Slice in half, and scrap out the yolks with a spoon into a bowl.
- To the yolks add Miracle Whip, mustard, relish, salt, and pepper. Mix well and taste for seasoning.
- Scoop the eggs salad back into the egg white cavities.
- Dust with paprika and refrigerate until time to serve.