Sun Sentinel Broward Edition

Coconut’s star power

Coconut pound cake

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Coconut is optimizing its resume. As it should. No job is secure in the gig economy, not even topping seven-layer bars over the holidays.

Coconut counts up its credential­s: the tropical background, that first job serving as squeaky snack. Extensive travel. The innovation that inspired flake. The collaborat­ion that led to cream pie, curry, candy. The side hustle in cocktails. Impressive.

Now, when many a fruit is packing it in, padding the 401(k), picking out real estate in the Keys, coconut is taking on the 21st-century challenge: retooling, again.

Coconut’s got new skills: not just meat and milk, but oil, sugar and flour. A cake mixed from coconut components might, the baker reasons, reconstitu­te into a whole shaggy brown nut.

It doesn’t. Coconut pound cake bakes up moist and aromatic, with a dense, fine-grain crumb. Add that to coconut’s handbill: megatasker.

www.leaheskin.com Prep: Makes: Bake:

 ?? TERRENCE ANTONIO JAMES/CHICAGO TRIBUNE; JOAN MORAVEK/FOOD STYLING ??
TERRENCE ANTONIO JAMES/CHICAGO TRIBUNE; JOAN MORAVEK/FOOD STYLING

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