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Holiday Recipes: Jamie's Coconut Cake Recipe - Get ready because Paula is sharing a special cake that’s one of her most favorites for the holidays and is a crowd-pleaser…Jamie's Coconut Cake Recipe!
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0:00
- Hi y'all, I decided to do y'all a favor today.
0:04
I've shot so many videos without hair,
0:07
without makeup and looking like the wicked witch.
0:12
So I decided to dress up for y'all today.
0:15
So I wouldn't hurt their eyes Teresa
0:17
I didn't want to hurt anybody's eyes.
0:19
Actually I'm telling a big fat story
0:22
with some jewelry TV this morning, so.
0:27
- [Teresa] So you had to get dressed.
0:29
- I had to have hair and makeup today.
0:33
- [Teresa] Well you look pretty well.
0:34
- Well, thank you.
0:36
Emily does an incredible job.
0:39
In fact, Michael says she's not a beautician.
0:42
She is a magician.
0:45
(laughing)
0:46
She can wait for one and change me totally.
0:50
All right.
0:50
So, you know, it's almost Christmas.
0:54
Every Christmas I make what I named Jamie's coconut cake.
1:01
And I think it's a very first recipe
1:05
in The Lady And Sons Dessert Books.
1:11
What is the name of that book?
1:14
The Lady And Sons Just Desserts.
1:16
Yeah, I was gonna say, no way.
1:18
(laughing)
1:20
Bobby's favorite cake was caramel
1:22
and Jamie's favorite cake was coconut
1:26
and I'm in between there y'all.
1:30
I would never throw a caramel cake out the door
1:33
and I'd never throw a coconut cake out the door,
1:37
but I think coconut is winning just a little bit.
1:42
Alright, so sweet Teresa went ahead and baked off our cakes
1:49
because I know that's probably pretty boring
1:52
for y'all to sit through and watch
1:55
because I'm sure most of y'all have actually baked a cake.
1:59
And I think this is in The Lady And Sons,
2:04
Savannah Country cookbook. - It is..
2:06
- I think.
2:08
Because I pulled out a few of my really favorite sweets
2:14
and put them in just desserts
2:16
- I've never made this cake this way.
2:18
- You've never made this cake, okay.
2:20
- I would tell them what's all in it.
2:22
- There is so many ways to make a coconut cake.
2:26
There is some really simple, simple, simple
2:29
easy ways to make coconut cake like using a box cake mix,
2:34
putting some coconut flavoring
2:36
or using unsweetened coconut milk
2:40
in place of the milk that you put in the cake
2:43
and doing a heavy cream frosting,
2:47
top it with coconut and you're there.
2:50
So but I'm doing the one that is the most trouble
2:58
but if you'll go to my website, you can see others.
3:01
Or if you have my cookbook, you can probably find others.
3:04
So I'm just gonna walk you through this cake.
3:10
You're gonna need, Oh, I'm doing the S on the frosting.
3:14
Let me get to the cake
3:15
'cause I've got the frosting,
3:17
I've got the filling
3:19
and then I've got the recipe for the cake.
3:23
All right.
3:24
So I make for my coconut cake
3:28
what they call a one, two, three, four cake.
3:33
And how it got its name way back in the day
3:36
was it's one cup of sour cream.
3:40
Wait, wait, wait, wait.
3:42
- No, it's one cup of - Here it is.
3:45
All right it's one cup of milk,
3:48
two cups of sugar,
3:50
three cups of sifted self-rising flour and four eggs.
3:54
So that's one, two, three, four.
3:56
- [Teresa] And that wasn't a one cup of milk,
3:58
it's one cup of butter.
4:01
- Well, it says one cup of milk
4:03
unless it's been printed up wrong.
4:05
- [Teresa] It may Okay, one, two, three, four.
4:06
It's actually one cup of butter,
4:10
two cups--
4:10
- This has two sticks of room temperature butter.
4:14
- [Teresa] Mmmh.
4:15
- Two cups of granulated sugar.
4:18
Come on in, you look all right.
4:19
- No.
4:20
- Four eggs, three cups of self-rising flour,
4:24
one cup of milk and one teaspoon of vanilla extract.
4:27
- And you know why the one cup milk?
4:28
I forgot about the one cup milk is
4:30
because I use sweetened condensed.
4:32
I mean, I used no, I used the coconut
4:35
what you told me to do the--
4:36
- Coconut milk.
4:38
- [Teresa] So I'm not thinking milk, milk, sorry.
4:39
- Okay. Okay.
4:41
And that is all right, because sometimes I don't know
4:46
if you took this directly out of The Just Desserts Book
4:50
but sometimes in translation they can get messed up
4:53
but okay.
4:57
Seven minute icing I'm gonna put that down.
5:04
All right.
5:05
So I tell you to, for the directions,
5:11
for the one, two three, four cake,
5:13
substitute coconut milk in place of regular milk,
5:20
it will give your cake just a more of a coconut flavor.
5:27
And while this cake is baking,
5:30
we're gonna prepare our filling.
5:32
But I'm gonna walk you through putting this cake together.
5:39
So it, you need three prepared pans to put this thing in
5:45
and you want to cream your butter, which is two sticks.
5:50
You wanna cream that till it's fluffy
5:52
and then you add two cups of sugar
5:57
and continue to cream well for six to eight minutes
6:02
and then you add your eggs one at the time
6:06
and you wanna beat them well after each egg.
6:10
So now we're down to our three cups
6:13
of sifted self-rising flour.
6:18
Now there's many flours out there,
6:22
but in the baking world,
6:27
Ellie the cauliflower cake flour,
6:29
plain flour, or self-rising flour.
6:33
The plain flour, the cake flour speaks for itself.
6:37
The plain flour has nothing in it.
6:40
No salt, no nothing to make it rise,
6:45
Your rising though,
6:46
has all the stuff in there to make your cake rise.
6:51
Now, if all you have is plain flour,
6:57
you can put, for three cups,
7:01
you can put a teaspoon of salt in it,
7:04
and maybe three teaspoons full of baking powder,
7:12
not soda, but baking powder.
7:15
So you can turn plain flour into self-rising.
7:20
But you can't turn self-rising into plain
7:24
'cause remember you can always add to,
7:26
but you can't take away.
7:28
So when I was formulating this recipe, I thought,
7:32
well I'm just gonna go ahead and use self-rising flour
7:35
and that'll eliminate the salt and the baking powder,
7:38
baking soda, whatever.
7:40
So one more time, two sticks of room temperature butter,
7:45
two cups of granulated sugar, four eggs,
7:49
three cups of sifted self-rising flour,
7:53
one cup of coconut milk.
7:55
And if you can't find coconut milk,
7:58
it comes in a Canyon right Teresa?
8:00
Didn't you find it in a Canyon?
8:01
- Yes.
8:03
- And a teaspoon of vanilla extract.
8:07
And usually I will use vanilla teaspoon of vanilla
8:13
and maybe a teaspoon of coconut extract.
8:16
So that gives it a little bit more flavor,
8:21
and we're gonna bake these for 25 to 30 minutes
8:24
or until done.
8:26
And you're gonna want to cool them in the pan
8:28
five to 10 minutes.
8:30
And then I like to invert my cakes
8:33
onto a piece of wax paper on my rack.
8:39
All right, so.
8:44
We're gonna add our eggs one at the time.
8:46
I think that's where I left off
8:48
beating well after each addition,
8:51
and then we gonna start adding our flour
8:54
along with our milk.
8:56
And you wanna always start with flour and end with flour.
9:02
And I don't know the reason, but somehow
9:06
adding that flour first and last
9:09
it just makes far much creamier batter.
9:12
But like I said, I'm no scientist.
9:14
So I don't know why, but I have found that to be the case.
9:18
So you'll want to maybe do it in four to five steps,
9:27
your flour and then maybe a fourth a cup of your milk.
9:31
So anyway, you just have to work it out.
9:33
So that, that flour is a first of those two ingredients.
9:37
And the last of those two ingredients.
9:40
And I like to use in my cake pans,
9:44
I like to use the spray that's for bacon,
9:48
because it's got your grease
9:51
and your flour all in one can.
9:53
And I never have a problem when I use that kind.
9:59
All right, so we got our cakes ready and they've cooled.
10:02
So what I'm gonna do next?
10:07
I didn't know if I had a, I usually use a wooden spoon
10:13
but, we're in the process of reconstruction here.
10:17
So I don't have a lot to work with
10:21
but I think that makes a little too big of a hole.
10:23
I don't know we'll see.
10:25
- [Eddie] There's some dowels on that, cabinet.
10:28
- Oh it is.
10:29
Okay. So I was using my beater
10:32
which is working out pretty good.
10:34
There's some dowels, where?
10:36
- [Eddie] On the left hand, right there.
10:40
- Oooh! - Is that too big?
10:44
- No, it's a little smaller Eddie almost.
10:48
It's almost the same size,
10:51
but like I said I'll use the grabber,
10:54
but that made a right good size hole, let's see.
10:59
And I just go around
11:05
and stick holes all in the top
11:11
because we're gonna put a filling
11:15
in this cake and we want it to seep down in to this cake,
11:22
making it even more moist.
11:26
All right, so we'll go ahead and do this one.
11:32
I don't like to get it pretty close to the edge.
11:34
'Cause sometimes the edges can be a little dry.
11:46
It tastes pretty good Teresa.
11:48
- Yay. - I'm having to clean
11:50
off my spoon so I can keep making holes (laughing)
11:58
It's good y'all.
12:00
Way to go Teresa. - Yay!
12:04
All right, now I'm gonna come over here and just make a
12:09
few big ones so it'll
12:12
act like your others do.
12:18
Mmh, real good.
12:25
Really, really good.
12:27
All right.
12:30
So I'm gonna mix up
12:34
a filling that I just love
12:38
to put in the center of this cake,
12:40
just because it's so good.
12:43
And you know, I don't measure these,
12:49
but I had to try to measure it
12:53
so I could share it with y'all.
12:57
So you may want to adapt
13:03
this to the way you want it, but all right.
13:08
Let's, imma put back on those glacess
13:11
My eyes are getting more certain more
13:13
so where did I put them?
13:14
Here they are (laughing)
13:16
It's hard to keep up with them
13:18
when you don't have them on, all right
13:22
I'm, got three fourths a cup of sugar,
13:26
I've got one eight ounce package, a carton of sour cream
13:33
and you don't wanna use low fat or anything like that.
13:39
We're making a coconut cake, so let's go whole hog
13:42
or go home and I'm going whole hog.
13:47
And we've got half a cup of flaked coconut,
13:52
which to me, is really not enough.
13:58
Teresa has me some, you with me Eddie?
14:04
Theresa has me some extra coconut so I can fix that.
14:10
And like I said, I just mix this stuff up together
14:13
and stick my finger in there
14:17
and see if it's sweet enough to suit me.
14:21
All right.
14:24
So this is kind of stiff.
14:25
This filling is kind of stiff.
14:28
So I found that if I wanted this to soak into my cake
14:36
that I was gonna need to add some liquid to it.
14:41
So I just thin it with some milk
14:45
and let's see down said how much milk?
14:48
Four tablespoons of milk.
14:52
Just get it to the consistency that you want.
14:56
I may need to add some more milk.
14:58
Just depends on how I'm feeling.
15:02
I'm definitely gonna add some coconut.
15:08
Because this is the only coconut
15:11
let's see I'll put it in here
15:12
so y'all can kind of see what I'm doing.
15:16
This is the only coconut it's gonna be actually
15:19
inside your cake.
15:22
Naturally, we'll have it on the top off it.
15:27
All right that's pretty good.
15:29
But you know what?
15:30
I still want it maybe a bit thinner.
15:36
So I'm gonna just grab the milk.
15:40
Okay. Y'all I went and got a little bit more milk
15:43
because I just don't think that's thin enough enough
15:48
to run through the holes that I've made on the cakes.
15:53
So I'm adding a little bit more
16:00
and depending on how much filling you want
16:04
you could easy double this recipe,
16:09
and it's guesswork to do this and we'll see if it's
16:19
I think it's sweet enough, but is it thin enough?
16:27
All right, now we started with four tablespoons of milk.
16:32
So you may wind up with somewhere around seven
16:35
or eight tablespoons,
16:38
but just use your judgment as to where you want it to be.
16:46
Alrighty
16:50
I'm gonna take my first layer
16:54
and you want to have to be careful
16:58
how you put your cake together
17:01
because sometimes all your layers are not the same size.
17:07
and sometimes they kind of lopsided.
17:11
- [Teresa] I did good, they're not lopsided.
17:13
(laughing)
17:15
- You know what?
17:16
You did good Teresa
17:17
- [Teresa] I realized that my oven is not leveled.
17:21
- Absolutely, if you don't do a lot of baking,
17:24
there is a good chance.
17:28
All right.
17:29
So I'm gonna kind of want to keep this as even
17:34
as I can for each layer.
17:40
So I'm gonna put it down
17:45
with my measuring cup and this is, yeah, it's a half a cup.
17:55
Now, I wanna make sure I spread this out real even.
18:06
All right, we'll come back in a bit more
18:12
because I want this.
18:21
That looks really good.
18:25
So we're putting a filling.
18:28
All right I want to see if I should use a little bit more.
18:34
Maybe just a little bit, but not much.
18:38
Okay.
18:40
So let's take this layer first.
18:44
So you can see
18:47
that this layer is higher than this layer.
18:51
So we want to put the thinnest part
19:00
- Look at how even that is now.
19:02
- on the thickest part of the cake.
19:05
Anyway, so that levels it up,
19:07
it's important where your shapes.
19:14
And do we have any toothpicks kiddos here?
19:18
In this house?
19:19
- [Eddie] Yeah, should be.
19:20
- [Paula] Should be up here somewhere?
19:22
- [Eddie] In the right corner.
19:26
- Oh, Hey you're so smart.
19:30
So,
19:34
I put toothpicks in it at this point.
19:39
So my cake won't slide everywhere.
19:44
So here we go, I'm gonna start with the same amount.
19:49
Then I did put a bottom layer
19:51
and you can see it's running out now.
19:53
Yay.
19:57
Okay. So we're gonna spread that out real good.
20:02
And it's just gonna seep down in those holes
20:06
and I love it when a good plan comes together.
20:12
Yes. All right.
20:13
Now here's what I'm gonna have to do.
20:17
I'm gonna have to
20:21
try to measure out what I have left
20:25
because if I have enough
20:27
I wanna be able to put some more on this layer.
20:32
So I'm gonna do this.
20:36
Oh my gosh.
20:39
I really don't have a lot extra to put on this layer so,
20:47
I'm gonna get every drop I can though
20:52
on this.
20:56
So you see why I kept adding more milk to it?
21:00
I'm sure y'all see the reasoning for that.
21:08
All right, now.
21:13
Oh, no Theresa told me that she had (laughing)
21:18
had a little accident coming out of the oven.
21:21
Out of the pan, but look Theresa.
21:23
That's all right.
21:24
'Cause you know what?
21:26
I'm just gonna glue that right back together.
21:35
Look at that,
21:37
Brand new.
21:43
Oh, I see that little crack.
21:45
Did you about dukey in your pants Teresa?
21:51
- [Teresa] Yeah, say what's you say.
21:51
- All right now, where is our lowest side?
21:54
This point.
21:57
I'm not sure it goes to this cake
21:59
but I can fix all this with our seven minute icing
22:03
that's gonna go on it so, no problem.
22:08
You just stay glued up there.
22:13
Okay.
22:16
So coming here with toothpicks
22:21
so that little sucker won't go anywhere on us.
22:31
It's amazing
22:34
What that sweetened sour cream does
22:36
to this cake y'all 'cause it's kind of tart.
22:41
I mean, I'm trying to get blood from a turnip right now.
22:47
I'm trying to get every bit of that liquid gold.
22:57
I mean that icing, see why I wanted to kind of measure.
23:02
So I'd have a good idea that I didn't get
23:05
to the top layer and hardly have anything for yet.
23:13
So perfect, we did a good job kids.
23:18
All right.
23:22
Yeah. Teresa, it doesn't matter.
23:27
You know, that layer
23:30
Got heavier size than others.
23:34
It doesn't matter because our seven minute icing
23:38
is gonna be so fluffy and so thick.
23:42
So I can always put more icing
23:44
on this side and less on that side where it's high.
23:47
So it is nothing to worry about.
23:51
So, but here's the deal on this cake y'all,
23:58
which is the hardest part for me.
24:04
I tell you to stick this in the refrigerator
24:10
for three days,
24:13
three days and three nights
24:17
because we want to give that frosting
24:22
or filling time to seep all through that cake.
24:30
And that's what makes this cake so delicious
24:35
it said it is drank up that wonderful filling.
24:40
So I guess that we're gonna pretend
24:42
like it's been three days,
24:46
if y'all won't tell, I won't tell.
24:49
So, Oh my goodness, it's been three days.
24:54
I'm so ready to put the seven minute icing on this cake.
24:59
So I just want to take a minute
25:02
and clear off right here, because believe it or not
25:06
I actually have burners under this riser.
25:11
So we're gonna stop filming just long enough
25:14
for me to clean this up
25:16
and then imma share with you
25:19
the making of seven minute icing, which is so divine.
25:23
So divine.
25:25
Just that quick y'all we got this all cleaned off
25:30
and fixed to make that seven minute icing.
25:33
So let's start off by saying
25:36
we're gonna pretend like it's pouring down rain outside.
25:41
You can not make this icing when it's raining.
25:47
If there's too many, too much humidity in the air
25:50
it will not get hard.
25:55
So put it away until a sunny day.
25:59
But we're lacking today
26:01
'cause we've got a bright sunny day.
26:03
So here are the measurements.
26:07
I've got my boiling water, boiling at a pretty rapid pace.
26:14
And I'm using a glass bowl and you wanna make sure
26:21
that that water does not touch the bottom of your bowl
26:26
because it will make your seven minute icing grainy
26:30
and you don't want that to happen.
26:32
But so in this bowl, we're gonna add one and a half cups
26:37
of sugar and let's see how much cream of tartar did it say?
26:44
A fourth of a teaspoon of cream of tartar.
26:53
Okay. Normally I use, just the white karo syrup.
27:00
Okay. So there's a fourth of a teaspoon of cream of tartar
27:07
and we need one and a half teaspoons of vanilla flavoring.
27:11
So I'm gonna put one tablespoon (laughing)
27:15
because I love the flavor of vanilla extract in this icing.
27:24
All right.
27:26
Our coconut, we're gonna save.
27:31
(mixer whirring)
27:32
whoa!
27:34
This is fast mixer.
27:38
So we're putting our two egg whites,
27:42
a third of a cup of water
27:46
and we gonna beat this for one minute.
27:48
And I'm putting like a dash of salt.
27:52
So that's it.
27:55
That is it for right now I'm gonna turn this up
27:59
and we need to beat this for one minute.
28:03
So Theresa, if you can give me one minute, please.
28:07
- [Teresa] One minute on the timer.
28:08
(mixer whirring)
28:10
- Oh, Teresa hadn't said it, but I think it's been a minute
28:13
'cause I had already started beating it
28:16
before she said anything, so
28:18
(mixer whirring)
28:24
- Now you have seven minutes. - Seven minutes.
28:27
So be careful with your cord,
28:32
I told you about my cousin's wife.
28:36
I asked her to do this part,
28:38
I look over there and my cord was in flames
28:42
which she just let it drape in the fire
28:47
so we got her butt out of the kitchen pretty quick.
28:52
And put her back on the computer.
28:55
(mixer whirring)
29:12
seven minutes exactly, Teresa.
29:16
Okay it's been seven minutes y'all.
29:19
And I've took a bowl
29:25
off the boiling water and you see how I did.
29:30
I really didn't have a double bowl
29:32
so you can always make your double bowling using
29:38
(mixer whirring) a bowl and
29:43
I call them bowlers.
29:48
Now so we've taken that off the heat
29:52
and we're gonna beat it until it's spreading.
29:58
Consistency is the way I want it.
30:00
(mixer whirring)
30:08
(background noise drowns out speaker)
30:26
but my mother made the best,
30:28
in the whole entire world it was so beautiful.
30:32
It was glossy,
30:34
white and glossy and full of nuts, it was wonderful.
30:41
All right, now I'm gonna put our spatula down in here
30:46
and see if I think that's the right consistency.
30:53
You know what?
30:54
It might could take a little bit more.
31:03
So I just want to be sure that it doesn't
31:06
fall off of our cake
31:10
(mixer whirring)
31:23
I wonder what would happen if I put some butter in this?
31:27
I bet it'd be delicious.
31:31
Now I hope that I can find a butter knife.
31:37
Now like to use just a spoon
31:42
and a regular knife.
31:46
Bakers normally use one of those offset.
31:50
You know where it goes.
31:52
I don't like that.
31:54
I can't, I just can't operate it.
31:57
So now, Oh my gosh.
32:00
Y'all I assume is slap could have perfect.
32:06
Look at that.
32:08
Don't that look like a heavenly cloud
32:11
and an angel should come out off it.
32:14
Yes.
32:15
All right. So now this is the way I frost mine.
32:19
I put my icing up on the edge
32:24
and then I start kind of just pulling it down.
32:32
I know one time I was (laughing) on Martha Stewart show
32:36
and I know I've told this story too,
32:39
and you know I think she was kind of leery of me
32:43
as far as what would come out of my mouth.
32:47
You were with me choice.
32:49
And I said, "Martha, can I ask you a question?"
32:52
And she very hesitantly said, "Yeah."
33:00
I said, "Where do you start
33:02
when you're icing your cakes?"
33:05
(laughing)
33:07
I know she was so relieved to hear that question
33:11
(laughing)
33:13
because I know it probably scared her
33:16
that I was gonna go somewhere she didn't wanna go.
33:20
But I would never have done that.
33:23
Never, never, never.
33:29
But yeah, that when I put it on the edge like that
33:32
it just gives me a place to see it, my extra icing.
33:41
Oh, this cake is gonna be so good.
33:44
- [Teresa] We are cutting into it right?
33:45
- Of course we cuttin into it honey.
33:48
- [Teresa] Just making sure you're not gonna try
33:49
to save that for somebody.
33:50
- Oh no, no.
33:52
This seven minute icing
33:56
doesn't really hold
33:59
for a whole bunch a long time.
34:01
So anyway, anytime I make a coconut cake
34:05
there's really none left over,
34:08
'cause I'm feeding 35 to 40 people.
34:12
So I never have to worry about that icing sitting around
34:17
and turning back to sugar.
34:20
- [Eddie] There's no 35 to 45 people here today.
34:23
Teresa, what are we doing? - I know.
34:25
I was just thinking about how there's only a few of us.
34:27
- I don't know.
34:28
- [Teresa] That means lots of cake.
34:29
- I'll pull my part of the load if y'all will pull
34:33
y'all's part of the load.
34:35
- [Teresa] Oh, I never have a problem pulling my load
34:36
of a cake.
34:38
I don't think Eddie does either.
34:41
- I don't think he does either.
34:43
As long as it's one that he likes.
34:46
Like I said, the hardest part about this cake y'all
34:49
is putting it in the refrigerator for three days.
34:56
That's by far, the hardest.
35:03
Look at that, see, when I put it down on the edge
35:07
it just kind of drapes down
35:11
and I'm gonna have some cleaning up to do
35:15
because I'm gonna be putting coconut all over this
35:23
this is as pretty a icing, as I've ever made.
35:30
Not grainy,
35:34
'cause sometimes when I make it,
35:37
I'm relying on not just looking at the clock
35:42
or a little timer
35:45
and I don't know that that's always the best way to do this.
35:51
I think Teresa put her phone on a timer
35:56
and I think that's probably the most reliable way.
36:06
I bet y'all.
36:15
See, if you made this cake
36:21
and tried to put this icing in between each layers,
36:25
I mean, it would be fabulous.
36:26
It would be fabulous,
36:28
but I think you'd have to up the recipe,
36:35
to have enough.
36:41
So this way you're icing this real thick on top
36:51
And then you got your filling in the center
36:54
making it nice and moist.
37:17
All right. Where is it lopsided?
37:21
Where is it lopsided?
37:22
I can still fix it Eddie.
37:25
- [Eddie] It looks pretty.
37:26
- [Teresa] I could say, I don't see any lops.
37:27
- Okay, good.
37:31
Mh mh!
37:34
All I need is some pink canyons.
37:36
- [Teresa] I was gonna say.
37:38
- And I'd have myself a piece of divinity.
37:44
- [Eddie] Get some some walnuts.
37:47
- Mh mh!
37:51
Hey y'all I missed a step and I'm so sorry.
37:59
I'm gonna have to wipe this spoon off neck of this fork
38:02
'Cause I put it in my mouth.
38:06
But I've stepped back
38:08
and I could see where it didn't come all the way
38:13
to the cake plate.
38:16
And I like it all the way to the bottom of that cake plate.
38:52
Okay. I think that's got all the holes.
38:54
Now here's the step I missed.
38:58
And I didn't think about till just now,
39:01
I always,
39:05
put two pieces of wax paper under my first layer.
39:11
So when I get through icing it
39:13
I can just slip it out and everything's nice and clean.
39:16
But since I didn't do that,
39:21
we're just gonna have to clean up the mess.
39:24
So this is the way I handle doing the sides,
39:28
I put my hand against the cake
39:31
kind of pressing that coconut
39:35
onto the side of that cake.
39:40
And my leftovers I just bring them back up
39:49
just like that.
39:51
Stay on in the coconut.
39:56
All right, Eddie are we gonna show them
39:58
how I normally decorate this?
40:04
- [Eddie] I don't know, do we have any holy nuts?
40:06
- I think we do. - Yeah.
40:08
- I think we do have holy nut bluish.
40:10
- [Eddie] I'll go hunting.
40:11
- Okay. Cause that makes it so pretty.
40:14
- [Teresa] Why don't we take a break
40:15
while you go grab some - Okay, well I'll finish,
40:18
I'll finish frosting this cake
40:21
and Eddie's gonna go get some
40:23
of the stuff that I like to have
40:27
on my cake when I present it to my family and my friends.
40:32
Okay. Y'all we finished yet.
40:39
Now I love at Christmas time, to present my cake
40:45
with holy on top.
40:48
And normally, I will use an artificial,
40:55
but if and I didn't have any artificial today
40:58
so we had to use the real thing.
41:03
You definitely don't want to eat any of these
41:07
or allow anybody else to eat it.
41:10
So what I do is I take these and I wrap them
41:14
in tenfold
41:16
so that nothing is touching my cake.
41:24
And then when I go to cut it, I just take them out
41:29
and making sure there's no end 'cause these will wash
41:32
really, really y'all
41:34
in a warm soapy water to make sure they're good and clean.
41:38
But like I said, I think I would just use the artificial
41:40
so you don't have to worry about it.
41:43
And there really is some pretty artificial holy out there
41:46
aint there Eddie. - Oh yeah.
41:48
- Yeah. So to make me feel better
41:52
and knowing you're okay, go get artificial.
41:56
But this is a stunning show stopper of a cake
42:02
Merry Christmas to us (laughing)
42:07
Loving best dishes y'all.
42:11
Oh!
42:15
Okay, y'all I had ended the show with loving best dishes
42:20
but you know what, as soon as we cut the camera
42:26
Eddie said, "you're not gonna it cutting it?"
42:30
I said, "We'll cut it."
42:32
So I said, "Yes, let's show them
42:36
what our hard work yielded us."
42:43
And I start with my cake straight down the center
42:47
and this is the way my mother cut hers.
42:52
So that's the way I've always cut mine.
42:55
Look at that.
42:58
Look at that.
43:01
Now that's my favorite piece to get y'all.
43:05
The end pieces.
43:07
Oh my gracious.
43:10
And then I just keep going.
43:14
Just like this
43:17
because I know cakes are really pretty cutting wages
43:23
but for some reason, it's more cake
43:26
than I can eat and probably most anybody can eat.
43:33
So I just have found out that I can yield more slices
43:38
by doing it this way
43:40
but you feel free to cut it any way you want to.
43:45
In fact, when I get into it and I've got that part even,
43:50
I can make like three slices out of it.
43:56
Okay, here we go.
44:02
Mh, mh!
44:07
Okay. Here, y'all go. (laughing)
44:10
- Yum yum. - Oh my goodness.
44:12
Bye now.
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