I’ve been wicked short on time as of late. I’m surprised that I even got at least SOME of this recipe under my belt before my proverbial plate filled up.
And as you guessed it, I’m short on time now… so I won’t keep you too long!
I was under the impression that this cake was a coconut cake. I was finished mixing the batter when I realized that there was not coconut, well, ANYTHING! Thinking I’d missed a step, I re-read the recipe and saw that it was the frosting that was coco-nutty.
Ehhhh no thanks.
So to save on time (and sanity) I quartered the recipe, made them cake into cupcakes, cut a hole on top to fill with apricot jam and topped with cream cheese frosting.
The cake was indeed fluffy and tasty (extra vanilla-ish because I used vanilla soy milk in place of the regular milk) but I’m not much of a frosting person so I ate them plain.
For the recipe for the cake, filling and frosting… head on over to Karen’s blog, Karen of Karen’s Cookies Cakes & More.
Up next week: Peanut Brittle.