Thursday, November 26, 2009

Getting Over A Fear of Coconut

I spent a restless month.  Sometimes, it is a problem, being a team player because being one, means making a coconut cake even though I have been excused from duty and can make a plain cake.  All month, I came up with ideas.  Substitute nuts for the coconut.    What about some shredded carrot in the frosting?  Make a layer cake with white frosting - no one will eat it any more than if it had coconut.  This continued throughout the month.  Frustration reigned.

Yesterday, I checked in here to see what everyone was doing and you broke through my wall of confusion.  I knew what to do.  First, I must say I am thoroughly impressed with your creations.  I hope I did not miss making comments on each of yours because each one is special, in its own right.  I love that we take different roads to get to the end.  I certainly did.

Keep in mind, my cake has to be gluten free so I made it with a combination of rice flour, potato starch and tapioca flour.  I followed Paula Deen's recipe, replacing the flour with this combo.  I made 6 little bundts (thanks to Joanne) and finally, I made frosting for one.    Here is the story of my little cakes.


Tina said...

I love that you took several ideas you could use and made them work for you! Well Done You!

Joanne said...

You did this so excellently and with such courage! Way to go.

They look like they came out so well!

Vanillastrawberryspringfields said...

ur mini Bundt cakkeys look so so sweet,so evenly browned & perfectly baked!!!
love 'em(am eyeing that mini budt pan too but have been looking around for awhile but they elude me as do so much of other stuff!!!

Katy ~ said...

Well done! The little bundt cakes are so festive. Glad to see that a gluten free cake can turn out looking so good, as I am struggling to find delicious gluten free desserts like this. thank you so much!