Coconut Pound Cake and Ratio Cooking

Published by Monday, October 15, 2012 Permalink 0

by Diana Zahuranec

It was soft and yellow-white with a thin, dark crust. The crust was not hard or chewy, but broke away perfectly from the rest of this pillow-y treat. It wasn’t a piece of bread, though it looked like one. Was it cake? It was on the end of a long table under a blue tent shading us from the summer sun. A gold cardboard plate presented perfect slices of this marvelous discovery.

I held the slice in my little sweaty hands, taking small bites that burst with butter, vanilla, and sugar. Its texture was half of the pleasure: smooth, moist, fine-grained, and soluble, I already wanted more. But the table was on the other side of the lawn now, and there were so many long tables laden with food with big people figures milling about, from one end to another. I never found it again.

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