Foodie news | ‘Best cake ever’
Special to the Sun
TAHOE/TRUCKEE – I thought about changing the name of this cake to “Totally Worth It” because in all ways that count it is. It is worth the time it takes to make (even if you keep burning the coconut), worth the cost of the ingredients and worth the calories. In the end, however, I had to go with the universal response I get every time I make it which lead to its official name: “This is the Best Cake Ever.”
My cousin Kim invented it 10 years ago for my 30th birthday (LOL from editor) and it took her several tries to get it right. Keep in mind, this is a girl who, seriously, microwaves her food five or six times in the course of a meal to keep the temperature “just right.” She is a food perfectionist and the proof is, well, in the cake. The recipe is a little tricky to follow if you have the music on too loud. Hint: Remember to use the pineapple juice in place of the water when making the prepared cake… and don’t forget the nutmeg … and watch that coconut…
Best Cake Ever
One box yellow cake mix (to be prepared per package instructions, usually with eggs and oil)
One 16 oz. can crushed pineapple (save juice to use when preparing cake)
1/2 tsp. nutmeg
One 14 oz. can of Eagle condensed milk
One 12 oz. can evaporated milk
1 tsp. vanilla
One container Cool Whip topping
One cup shredded coconut, roasted
One cup chopped pecans, roasted
Prepare cake per package instructions, substituting juice from pineapple instead of water and adding 1/4 teaspoon of nutmeg. If there is not enough juice, use water to meet remaining requirement. Bake and cool thoroughly. While cooling, mix together 2/3 can of both condensed and evaporated milks with vanilla and 1/4 teaspoon nutmeg. Using end of wooden spoon, poke holes in top of cooled cake. (It will look like a mess, but it will be covered up in the final steps.) Pour milk mixture over top of cake. Spread for evenness. Mix Cool Whip topping with pineapple, spread on top of cake. Sprinkle roasted coconut and chopped pecans on top before serving.
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