I've made this cake twice. The first time was for a snack for choir rehearsal participants. Because they were going to be picking up pieces with their fingers, I made the layers plain, sprinkled on some powdered sugar, and cut the cake into cookie-sized pieces.
The second time I made the cake for a a birthday celebration so I frosted it with a chocolate whipped cream frosting and slivered some chocolate on top.
The next time I make it I'm going to go for the sundae version, cutting up the cake in cubes, tossing them with bananas and topping with vanilla ice cream (and maybe even some chocolate). Yum!
Thanks Kimberly, of Only Creative Opportunities for this pick!
This is SUCH a wonderful cake-both ways that you've made it sound delicious!!!!
ReplyDeleteI loved this too and have also made it twice! Glad you liked it :) I actually forgot to toast the coconut, but all was well LOL! This was my farewell post with TWD after almost two years of baking along. Hope you'll stop by and say goodbye!
ReplyDeleteThis looks great. I was intrigued by the sundae version - guess I'll have to try that one too. :) I didn't notice the coconut crackling, but you've got me curious now!
ReplyDeleteYour cake looks great with the chocolate whipped cream! Thanks for baking with me this week!
ReplyDeleteWow your cake looks so good! I loved this cake,it tasted amazingly good!
ReplyDeletechoc banana. a classic and yummy combo!
ReplyDeleteI love the chocolate whipped cream. Looks delish. What a fun recipe.
ReplyDeleteThe chocolate frosted cake looks SO good! But the sundae version sounds like it's right up my alley!
ReplyDeleteI love the chocolate whipped cream frosting! Beautiful cake!
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