I can vividly remember the moment I fell in love with coconut cake.
I was 9 or 10 years old. Granddad and I were visiting my grandparents best friends, my Aunt Rosie and Uncle Ed, at their beach house. As soon as we walked in the door, my Aunt Rosie, as she usually did, asked us if we wanted something to eat.
I don’t think we even got a chance to respond. Before I knew it, Aunt Rosie pulled out a Sara Lee Coconut Cake from the freezer and it was set. We were eating coconut cake.
I’m not even sure if I had really had coconut anything before that afternoon. But I was going to try. It would have been rude not to at least try. Well, that first bite was glorious and I was sold.
Keep in mind, a frozen Sara Lee cake sold me on coconut cake. That’s right. Frozen. Sara Lee. Turns out, this was just my introduction to coconut cake.
My true love (and, perhaps, obsession) began when I met the coconut cake from Jimmy’s Grill in Bridgeville, Delaware. Words can honestly not describe the incredibleness. Moist layers of cake. A sweet, delicate buttercream. Outer layer of sweetened, grated coconut. Heaven on a plate. In fact, if you put this cake in the kitchen with my family, it will be gone – gone – within 1 1/2 days. Trust me. It’s been tested. And plates are optional.
Obviously, when I started Kristina’s Confections, a coconut cupcake was a no brainer. After a bit of testing, I settled on Triple Coconut. Coconut in the cake, in the buttercream and covered with fresh and toasted coconut flakes on top.
Is it Jimmy’s? It has a different texture because of the extra coconut I add. But my customer’s love it. So do I.