Tuesday, May 19, 2015



May ushers in early summer along with Mother’s Day. Irises, peonies, and roses begin blooming while stores are overloaded with colorful flats of annuals to temp one every time they shop.  This is the month I plant corn in my veggie garden and set out my heirloom tomato plants that have been hardened off.  May is also the time when I open all the windows in my house letting the warm breezes blow away all the stale air inside while freshly washed clothes dry out on the line.

For Mother’s Day this year, I made a Cocoanut Zucchini Cake that quickly became one of my favorite desserts. My Cocoanut Zucchini Cake is perfect for heralding in summer with green specks of zucchini and its light and moist texture in two layers.  I’ve always loved cocoanut in any form, but toasting the cocoanut brings out its subtle flavor even more and adds a slight crunch to each bite. Best of all the Cocoanut Zucchini Cake is easy to make.


1 yellow cake mix
2 c grated zucchini
1 (16 oz) container of cool whip
2 c shredded cocoanut

Prepare the cake mix as directed folding in the zucchini before dividing into two 9-inch round cake pans. Bake at 350º for thirty minutes. Cool. Frost the bottom cake layer generously with cool whip sprinkling half of the toasted cocoanut on the top and sides.   Add top layer and frost with the remaining cool whip. Garnish using the rest of the toasted cocoanut. Chill and serve.

Tip: For a quick and easy way to toast cocoanut spread ½ c in a thin layer on a plate.  Microwave on high for 30 seconds. Stir and continue microwaving for 30 seconds stirring each time until golden brown!

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