Well, I asked this cake that very question. And you know what? It’s even better than I remembered it. My grandmother got the recipe from a choir member at her New Orleans church many years ago, and has made it many times since. A “real old time” recipe, as my grandmother refers to it. That means full, buttery richness and a moist, delicate crumb. A glaze that melts right into the warm cake — soft and pillowy and flecked with sweetened coconut flakes. What it means? You can’t have just one piece.
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