• Sally Zimmermann

Happy Holidays

As many of you know I have a few recipes that are my go to and know how they will turn out, but I went out of my comfort zone on this one. So I have made several recipes for my friend, coworker, partner in crime at Foot and Ankle, Kate and her family. Kate's mom called and asked if I could do a dessert....what do you have in mind, I asked? A chocolate cake with coconut and can you decorate it for the holiday. Her oldest daughter Laura just got engaged and she wanted something special. I got so excited, I researched different cakes and coconut recipes. Found this gem on how to sugar cranberries and rosemary. Wow! It turned out beautiful....but how does it taste. Of course, I should have made one first and tried it out but I didn't, I trust that Kate and her family will let me know. I think the best part to share is the coconut butter cream frosting I got from a web site "Baked by an Introvert" check it out, she has so many tips for baking the perfect cake and lots of other stuff. I did taste test this and its delicious!


  • 1 ½ cups (339 g) unsalted butter, softened

  • 5 cups (600 g) confectioners’ sugar, sifted

  • ⅛ teaspoon salt

  • 6 tablespoons canned unsweetened coconut milk, or coconut cream


  1. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.

  2. Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.

  3. And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.

  4. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

Recipe by Baked by an Introvert

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