Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 17 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com lowcountry cuisine Once cooled, prepare the ganache to decorate. Heat the cream in microwave then stir in 2 ounces of the chocolate chips until smooth. Drizzle over pie using a piping bag or a spoon. Quickly top with as many of the remaining chocolate chips as desired. Cool again before slicing. Dip knife into hot water and wipe dry before and after each slice. GRANDMOMMA CAROL’S COCONUT CAKE Wade Boal’s’ Grandmomma, Saltwater Cowboys Yields 1 Cake Cake 3 boxes yellow cake mix (the closest you will get to our cake mix is Duncan Hines Super Moist Yellow Cake Mix) 9 eggs 3 cups water ½ cup vegetable or canola oil Filling 1 box instant vanilla pudding 1 quart heavy whipping cream Frosting 4 pounds confectioners’ sugar 1 quart heavy whipping cream 1 pound of shredded coconut For the cake Preheat the oven to 325 degrees. Mix the wet ingredients with the dry ingredients in a mixing bowl and whisk on medium speed until the ingredients have combined. NOTE: Be careful not to overmix the cake, whipping to much air into the cake will cause it to fall in the middle. Spray three 9-inch cake pans with an even coat of cooking spray. Divide the cake mix evenly among the cake pans and bake for 30 to 35 minutes or when the cake is golden brown on top and a toothpick can be inserted and removed clean. Allow the layers to cool for an hour or so. Once cooled, remove the cakes from the pans. For the filling In a mixing bowl, combine the pudding mix with the quart of heavy cream and whip on medium speed until a stiff peak (light and fluffy). Spread an even layer of the pudding mix on top of the first two layers of the cake and top it with the third layer. For the frosting In a mixing bowl, start whipping the quart of heavy cream on medium speed. Slowly begin to incorporate the confectioners’ sugar until fully incorporated. Continue mixing until the mixture reaches a soft peak (whipped cream consistency). Using a spatula, ice the entire outside of the cake with the frosting. Using your hands, lightly pat the shredded coconut flakes onto the frosting all over the cake until you have evenly coated the cake with the coconut. Voted Best French Restaurant 2018 Lunch Weds - Friday 11:30am - 2:30pm Dinner Weds - Sunday 5:00pm - 9:30pm Brunch Saturday - Sunday 11:00am - 3:00pm Sea Island Shopping Center 1220 Ben Sawyer Blvd., Suite I, Mt Pleasant, SC 843-216-3434 www.BistroToulouse.com Classic French Cuisine Over 20 Wines by the Glass Creative Cocktails Wine Wednesday $10 off ALL bottles of Wine ALL day! Voted B t rench Rest r t 2019