Tuesday, January 4, 2011

Coconut Pecan Fudge Layer Cake

(Continued journal entry from a year ago- January 2010)
“We were referred to an orthopedic oncologist in Spokane who ordered MRIs and CT scans to be completed prior to our office visit. By simply the power of suggestion I was able to secure a copy of all of the radiologist reports. Obviously, there was a chance this was cancer. I wanted to google all of the terms and possibilities so I felt somewhat educated when we met with the doctor. Basically, it was two possibilities: osteo sarcoma, or a healing fracture. I wondered what the possibility was of his leg having been injured to that degree (a fracture) and warrant no complaining. I had recalled him saying, at some point, he got hit in the thigh and expected a banner bruise big enough to brag about. He hadn’t even remembered that. He reminded me that playing football meant something hurt every day.” (To be continued)
B never really complained much about pain. Sometimes he would be stiff after sitting. My favorite place for him to sit was up to the counter. Cooking, baking, and any other tasking in the kitchen seemed effortless and enjoyable as he would sit and chat about the comings and goings, highlights and lowlights of his day. B has never complained about food either (well except for the lack thereof at college). He eats mostly healthy selections, but saves simple carb indulgences for the dessert variety.
I finally remade my cake. It’s a bit of a labor of love. I felt it appropriate as a farewell send-off as B headed back to college. I shared it with my husband’s extended family. The reviews received high marks.

Coconut, Pecan, Fudge Layer Cake

Pecan Coconut Filling
1 cup(s)
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

• In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
• Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Coconut Cream Filling
1/2 stick butter
1 (8 oz.) cream cheese
3/4c. milk
2 sm. Coconut cream instant pudding boxes
1 (12 oz.) Cool Whip
• Cream the butter and cream cheese together. Mix pudding together with the milk, mix it with the cream cheese mixture. Fold in Cool Whip.

Chocolate Glaze
• Melt together. Cool somewhat.

Make Yummy in My Tummy Chocolate Cake omitting chocolate chips in two round pans, cool, slice each round in half.
Assemble cake alternating cake layers beginning at the bottom:
Cake, coconut pecan filling, cake, coconut cream filling, cake, coconut pecan filling, cake, coconut cream filling. Frost the sides with your favorite chocolate frosting (I’m not afraid to use canned here. Cover the top with chocolate glaze. Add palmfuls of chopped pecan pressed to the sides of the frosted walls of the cake. Chill thoroughly. Serve chilled.

B is on his way, and I’m left with an empty seat at the counter, and a big piece of cake. A girl’s gotta do what a girl’s gotta do!

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