Making a coconut cream cake from scratch is worth the effort. My favorite cake of all time.
The final box to check on my holiday to-do list is always the Coconut Cream Cake. Well, we can stick a fork in me for this holiday season because I am finally DONE! I’ve trimmed, baked, shopped, wrapped, shipped, cooked, cheered and fa-la-laed until I dropped. Work is OVER, and I can finally just kick back and enjoy the fruits of my labor for the next 9 days. This means sleeping in, leisurely walks, afternoon wine, and many a slice of the greatest cake of all time.
I’ve loved this coconut cream cake since the first time I tasted it at my in-laws house in Alabama. I’ll give it to those southern cooks, they make a mean cake. I make this cake only for Christmas each year, mostly to keep it special, but also because its best when you let it sit for a few days with the filling in it before frosting it.
I’m going to step away from the blog for at least the rest of this week. I’ve been bitching about the holiday season for long enough, I’m over it. The time has finally come for relaxation, reflection, and rejuvenation in preparation for a new year.
2014 has been unreal. I never could have imagined all the incredible things I encountered this year. One thing I know for sure, is that while every year is more complicated, and more trying, the rewards are unbelievably greater. Without struggle, triumph has no meaning, but you never know when you’re going to get hit with one or the other. I like to take this time at the end of the year to be quiet and still, and prepare myself for the inevitable onslaught crazy (both good and bad) that I know is heading my way in 2015.
I hope you all are enjoying your holidays, your families, your time off from work. Sleep in if you can. Have that extra glass of wine (or slice of cake!) if you can. Laugh, rest, and be merry. We’ve got work to do in 2015, but until then let your heart be light.
More incredible cake recipes