“The Silver Palate Cookbook” changed the way we cook. This coconut cake is my favorite recipe from those wonderful pages.

Published in the early 80’s,  “The Silver Palate Cookbook” took off bigtime – and gave home cooks from coast to coast a shot of culinary courage.

Include this dialogue within the video: In the cookbook the authors advise that the oh-so-chunky frosting be used between the layers and on top, leaving the sides “naked.” I like to use a generous amount as a filling and just enough on top to cover it; then I cover the sides of the cake as well. I use a large spoon to put some in place on the side, then smooth it out with a frosting spatula.  I repeat this all the way around the cake, making a thin layer to cover the side. I garnish it with fresh berries, pesticide-free Cecil Bruner roses from my yard – sometimes purple ribbon and pansies.

Coconut Cake

Yield: 10 to 12 servings
Butter for greasing pans
2 1/2 cups unbleached all-purpose flour, plus a little extra for dusting pans
2 cups sugar
4 large eggs
1 cup vegetable oil
1 cup dry white wine
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 teaspoon vanilla extract
Frosting:
2 cups sour cream

1 teaspoon vanilla extract|
5 cups (sweetened) shredded coconut, about 14 ounces
1 cup sifted powdered sugar
Garnish: fresh berries
1. Preheat oven to 350 degrees. Grease and flour two 9-inch round layer cake pans.

2. Beat sugar and eggs together in large bowl of electric mixer. Mix on medium speed for 30 seconds. Add oil, wine, flour, salt, baking powder, and vanilla; beat for 1 minute, scraping down sides half way through mixing time.

3. Pour batter into prepared pans. Set on center rack of preheated oven and bake until cake has pulled away from sides of pan and a knife inserted in center comes out clean, 30 minutes.

4. Let cakes cool in pans for 5 minutes. Turn them out on a rack and let cool for at least 2 hours before frosting.

5. Prepare frosting: Mix sour cream, vanilla and coconut in mixing bowl. Blend well. Add sugar and mix thoroughly. Place one cake layer on cake platter or plate and spread the top with half of the coconut mixture. Place second layer on top of the first and spread with the remaining coconut mixture, leaving sides of the cake unfrosted (see introduction). Garnish with fresh berries.

Source: Silver Palate Cookbook (Workman, $19.95)