"We don't have a holiday celebration unless my grandmother's coconut cake is on the table," says Kimberly. "And my mother's best friend makes these amazing things called 'Haystacks.'"
For the cake: Cream together sugar & Crisco until fluffy. Add one egg at a time mixing after each. Gradually add milk & flour. (Start with flour & end with flour). Add dash of salt & vanilla. Pour into 3 well-prepared layer pans.
Bake at 350 degrees for 25 minutes.
When cake is done & still hot, poke holes in the layers & pour milk from a fresh coconut over each layer.
For the icing: Mix sugar & water in a saucepan & dissolve sugar over low heat. Boil for 3 minutes. Place unbeaten egg whites & cream of tarter in a mixing bowl. Turn mixer to high & immediately add hot syrup gradually as you continue to beat for 5 minutes. Add vanilla. Icing will thicken & be fluffy. Spread on cooled cake. Sprinkle shredded coconut around sides & on top.
Melt butterscotch and peanut butter using double boiler over low heat. Mix noodles and peanuts in butterscotch. Drop by spoonful on wax paper. Refrigerate to harden.
Each year we serve up heartwarming stories from artists about their favorite holiday treats, and we give you the recipes to go with them! Browse through our entire yearly collection of sweet recipes here:
2012 Recipes »
2011 Recipes »
2010 Recipes »
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