Coconut Cream Honeycomb Mountain Cake
It’s hot out there. Think cool thoughts with a winter inspired coconut cake.
I say this every year, but I cannot believe how quickly summer is flying by. I still need to get in a beach day in addition to a few other hopeful adventures while the weather is still hot and the sunshine rays are still strong. Work/Life balance is difficult. On weekends, I usually want nothing more than some delicious takeout food paired with “Netflix and Chill.” But, the other part of me really seeks to go on a California adventure and to take advantage of my days off. I am not good at being spontaneous; I am a planner through and through. And lately, I have not had the energy or the thought space to plan a day trip, even though I so badly want to go on one.
So here I sit, writing and dessert collaborating with the television on in the background and dinner cooking in the crockpot, dreaming of a beautiful landscape and imagining the warmth of the sand between my toes. I like to think I balance my life well, but I do not leave enough room for fun and adventure. This is partially due to my constant fatigue, but also due to my lack of ability to “just do it.” If you have any tips for accomplishing this, please write them below. I am sure I will figure it out, but a little assistance is always appreciated!
I pulled another dessert from the archives of my previous blog.This one takes a little time, but it really delivers once it’s completed. And, I have not made anything quite like it myself.
This cake provides a mouthful of textures and sweet flavors. The honeycomb candy becomes soft and chewy when refrigerated, which is incredibly satisfying when paired with the creamy, whipped topping and sweetness of the shredded coconut. Though this recipe may look slightly intimidating, it is not. As long as you follow the directions and stay attentive, this cake can be on your table in no time at all.