I Double Dog Dare You Create This Coconut Creation!
Blue Ribbon Amish Recipe Right Here!
Growing up I loved the taste of coconut. Mound Bars were at the top of my list because of the yummy coconut flavor.
When my daughter went to Saipan for six months to visit my husband’s family who was living there at the time, one of the things that struck her was how the people on the island were able to scurry up the long straight trunks, like climbing a telephone pole, to pick the coconuts, or knock them to the ground.
My brother-in-law is from that Micronesia Island and Emma used to watch him cut the hard shell off the white glistening flesh of the coconut, then shred it for cooking.
I am not sure how much shredded coconut he would get from each one, but Emma said it was fun to watch and the flavor was something she would never forget.
This cake probably doesn’t come close to the fresh coconut taste, but let’s give it a whirl..and be thankful we didn’t have to climb any trees to get the ingredients :~)
This is what Alli of Tornadough Alli says about this scrumptious bread pudding.
You’d never actually believe how easy this stuff is to make. It’s pretty much like glorified french toast, well it pretty much is just french toast in casserole form. You do all the same dipping as you would in the typical version, but this stuff is baked and not fried! I’m not sure if I should qualify this as dessert or breakfast! All I know is that I could eat this all day!
GO TO THE NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.
Quick Tip: If you want to add a few additional tropical flavors to this dish consider tossing in 1/4 cup diced dried pineapple or 1/2 cup diced mango. Mmm I am thinking this might be the perfect brunch showstopper right here!
Recipe and photo courtesy of Alli at Tornadough Alli.