Though many celebrations have been canceled due to the Coronavirus pandemic, we can still follow some Easter traditions at home or even create some new ones. Noah, in our Marketing Department, is sharing a tried and true recipe for Easter cake, contributed by his wife, Brandy, that is sure to please your Easter crowd.
But first, we want to remind you that Home-Tech specializes in appliance and air conditioning repair. While we hope everything you cook up for your holiday is delicious and that all of your equipment is working at its best please keep in mind, if you have any break-downs, you can give us a call. We offer emergency service even on holidays and even during this unprecedented time. Rest assured, Home-Tech is closely monitoring the guidance of the CDC and other professional health organizations. Our employees and technicians are taking additional precautions before, during and after each of our appointments. We are devoted to the health and safety of our employees, customers and communities we serve!
Mom’s Easter Cake
Mom’s special Easter Cake was no ordinary cake. It was the most delicious, moist and creamy chocolate coconut cake I would ever have. To this day I make it a tradition with our growing family and look forward to this extra special treat every Easter.
- 1 Box Chocolate Cake (Any Recipe)
- 1 16 Oz Can Cream of Coconut *typically found with the wine and mixed drinks section of the grocery store.
- 1 Coolwhip
- 1 Bag Jelly Beans or Robins Eggs Candies
- 1 Bag Shredded Coconut
- Green Food Coloring
Bake chocolate cake as directed on the box. Once cake is removed from the oven, cool for around 15 minutes and poke holes all over the cake with a fork. Pour the Coconut milk, covering the cake completely and put in the fridge to set.
When ready to serve: Dye Coolwhip green and cover cake. Put shredded coconut in a large bag and shake up with several drops of green food dye. Sprinkle shredded coconut over the cake and top with candied Robins Eggs or Jelly Beans.
Refrigerate until ready to serve.