Receta Coconut Cream Gooey Butter Cake
A definite perk of being a teacher is that you never stop getting excited for school breaks. Spring break is usually glorious, since it ushers in the best time of the year. Everything is weaving thoughtfully and productively toward the luxurious summer.
It’s usually glorious. But this past week was my spring break, and I was sick for over half of it. Like, someone’s-stabbing-my-tonsils-repeatedly sort of sick.
I shouldn’t complain. I had a fantastic winter break and winter breaks are notoriously awful for teachers — right smack in the middle of the most depressing point in the school year when no one is quite sure that anything will work out, everyone has the flu, and pocketbooks and patience are stretched thin.
Permitting myself one little whine (WAAaaaahhhh) and moving on, I should acknowledge that the break wasn’t a total waste. Sure, I spent most of it languishing like a lump on the couch, watching Teen Mom and eating microwave breakfast burritos at all hours of the day and night, but I also managed to get out and try a new coffee shop.
I had planned on trying a popular shop downtown but it was swamped with people, so I took a walk looking for a different option. I stumbled into Café de los Muertos, a shop that uses coffee sourced from Mexico and Central America. I don’t know anything about coffee, as you know, except when it tastes good — and my giant shaken latté tasted very good.
Ah, it was so nice. I spent hours writing, editing photos, planning projects, and drinking a big latté while an artist painted a mural on the wall in front of me. Like I said, I shouldn’t complain. A long day in that comfy spot definitely balanced the rest of my days spent gulping breakfast burritos down my sore throat.
Being sick also had its surprise benefits! I’d planned on filling my days with extra grading and recipe testing, but instead I got tons of sleep, which I truly needed.
No worries about a recipe shortage, though. I made you this Coconut Cream Gooey Butter Cake last week. It combines two of my favorite things: Gooey Butter Cake (made in a skillet, of course) and a light, fluffy coconut pastry cream. It’s the perfect amount of cream to get a bit with every bite and balance the amazing flavors. Enjoy it straight from the skillet so I can live vicariously through you — the novelty has worn off for Mike, who now insists we eat from real plates like civilized people. How boring!
Happy spring!
One year ago: French Silk Pie Bars
- Two years ago: Almond Scones with Raspberry Jam and Clotted Cream
- Three years ago: Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
Four years ago: Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
Five years ago: Oatmeal Cake with Broiled Icing