Coconut cake for the holidays? Whaaa??

I fell down the rabbit hole with this one, y’all. My knowledge of baking is not that limited but sits mainly in the realm of cookies, so when grandma told me her mom made coconut cake for Christmas every year I figured she meant Easter.

This thought followed me home so naturally I hopped on good ole trusty google and wellp I’ll be darned, coconut cake is a staple in southern households for Christmas. I know. I’m just as surprised as you. However, the key word here is southern. Why? (Don’t hold your breath. We are NOT entering the “is Kentucky a southern state” debate). Back to coconut cake. Why, you asked? Well let me tell you about my new found knowledge. . Worry not, I’ll paraphrase.

The first ‘documented’ coconut layer cake, 1881. The first coconut layer cake we know from today, 1904. Appearing in a cookbook published in my home state, Kentucky. Publishing location? Not that important but fun to know. Date however, is important. During this time, without the convenience of Kroger and their frozen shredded coconut options, you’d have to rely on the imports from the Caribbean. Being that coconuts are perishable, slow methods of importing during warm weather months didn’t last long. During cold weathered months however, they could be indulged in more frequently. Enter >> Christmas layered coconut cake.

Great Grandma’s cake was covered in stovetop frosting. It’s exactly what it sounds like. Cooked over a stove and AKA, seven minute frosting or boiled frosting. Fresh coconut was cracked open and shredded to shower the cake. All of it sounded so magical I could almost smell that coconut cake. *salivating begins here*

Anyway, now, you know. Most welcome. Come back next week for more potentially useful blog thoughts. Or this week for some cookie inspiration!