A couple of years ago I decided to bake the Peninsula Grill Coconut Cake, after finding a recipe for the cake on the Martha Stewart website. The cake was very time intensive to make. Also, after seeing everything that went into the cake it lost just a bit of its charm. Now, I don’t expect my cakes to be healthy, after all they are cakes, but the Peninsula Grill Coconut Cake is DECADENT even for a cake!
I was excited to open this month’s Everyday Food and see a recipe for Coconut-Buttermilk Pound Cake. This cake combines two of my favorite ingredients (coconut and buttermilk) in a cake.
What’s not to love? I started to make this cake, but then realized that I did not have time. I simply had too much work that I needed to get done so I put away my bowls and I went back to work. A couple of hours later Jaime came home and saw the magazine still open to this recipe on the kitchen counter and decided to make it. A little while later, I got a text from Jaime asking if I wanted to come downstairs to take pictures of the cake for this blog. So, thanks to Jaime, here it is.
Jaime and I first had this coconut cake at the Peninsula Grill in Charleston, South Carolina, and it quickly became one of our favorite desserts.
We made sure to get a slice when we were in Charleston this past weekend and I may have kept the leftover on ice in our hotel room and eaten it for breakfast the next day. . . . Hey, I was on vacation! And, if you are wondering why we had leftovers if the cake is so good, then check out this photo from the Peninsula Grill website and count the layers (six!).
Anyways, when I asked Jaime what type of cake he wanted for his birthday, he immediately asked for this coconut cake. Since at the time we were living several hundred miles away from the Peninsula Grill simply purchasing a cake was not an option, so I was thrilled to find the recipe for this cake on the Martha Stewart website, “courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.” Score!