A fluffy and delicious pound cake that is scrumptious and packed with flavor!
I first tasted this pie at Crook’s Corner, the legendary Chapel Hill restaurant that’s had my friend and colleague chef Bill Smith at the helm for more than two decades. The first forkful was a revelation, the sort of otherworldly gustatory experience that involuntarily causes heads to tilt back and eyes to roll—the OMG kind
A Southern classic and our December Cake of the Month, the Coconut Cake uses both coconut extract and coconut milk. Instead of sprinkling the coconut on top, I like to mix it into the cream cheese icing. Keep this cake refrigerated and note that it may be good cold but it’s amazing at room temperature.
Our Choco-Latte Cake is amazing from the start. The fluffy, smooth batter bakes into the perfect fusion of coffee and chocolate. This cake was once our Cake of the Month for February and no wonder–the slight bitterness of the coffee cuts the sweetness of the chocolate, resulting in a smooth, rich slice of cake. I