A tisket, a tasket
My mom still gets an Easter basket. Yes, she is over 40 and has a grown daughter (me). Yet every year, without fail, the Easter Bunny fills her basket with all her favorite candies and treats. Oh, and its not just any basket; its her special Easter basket with a plush pink bunny attached to it. She even named it Sherman.This year, the Easter Bunny (my dad) needs a little help, since I dont live close enough to go shopping for him. But, thanks to a list I sent my dad, Sherman will inevitably be filled and ready for my mom to dig through on Easter morning. It just goes to show you that theres still a little kid in all of us. And hey, you cant tell me those ears on the chocolate bunny dont look tempting!If you dont get an Easter basket this year, at least have a little Easter treat and bake up this festive coconut-almond cake. Decorate however you like, with jellybeans, sprinkles, shredded toasted coconut or tiny marzipan eggs.Coconut almond Easter cake20 minutes to assemble, 45 to 48 minutes to bake, 65 to 68 minutes total timeNote: You will need an electric mixer and a 9-inch springform pan.7-ounce package almond paste, grated1 cup sugar1/2 cup butter (1 stick), room-temperature6 large eggs1/2 teaspoon coconut extract11/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 cup sweetened, shredded coconut flakes1/2 cup coconut milkSweetened whipped cream frosting11/4 cups heavy (whipping) cream1/4 cup powdered sugarOptional garnish: tiny candy flowers, shredded coconut, sprinkles, jellybeans, etc.For the cake:Preheat oven to 325 degrees. Grease and flour pan.Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter and beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.In a medium-sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean.Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely. Frost with sweetened whipped cream frosting, or favorite frosting. For an extra pretty presentation divide cake in half, and frost middle, top and sides of cake. Decorate with tiny, pastel-colored candy flowers, or garnish with extra shredded coconut, as desired.For the sweetened whipped cream frosting:Beat cream until frothy. Add sugar and beat until cream will hold firm peaks.Frosts one 9-inch cake.Recipe courtesy: Andre Prost Inc., Odense Almond Paste
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A report released this month by the Center for Colorado River Studies says that in order to sustainably manage the river in the face of climate change, officials need alternative management paradigms and a different way of thinking compared with the status quo. Estimates about how much water the Upper Colorado River Basin states will use in the future are a problem that needs rethinking, according to the white paper.