They say to always push yourself beyond your comfort zone.  Does it count if someone else does it for you?  I have a Lightning McQueen cake to make for a birthday party for a special little boy this weekend and I am shaking in my boots.   I haven’t made a 3D cake in years so the thought of making a cake that will be displayed for others to see is beyond scary.

Here’s how it happened.   I overheard the Mr. on the phone basically volunteering my services to his friend for her son’s upcoming birthday party.   That was exactly 5 days ago.   What’s the problem?  I feel like a fish out of water so the thought of having just 7 days to do figure it all out is just too much.     So here I am at the beginning stages of what could turn out to be either pure genius or an absolute disaster.

I set aside three days to complete the cake and yesterday was the first day of the three day project.   I baked the two, no three cakes and it was nothing short of a disaster.  I had already baked two pans of cake and cleaned up my kitchen when I realized that two wouldn’t do and that I would need a third pan of cake.  D’oh!    Off to the store I go to pick up even more ingredients.    I hope that will be the extent of errors on my part and that it will be smooth sailing here on out, but who am I kidding?  Stay tuned…I will post photos of my results good or bad.

In the meanwhile here’s a recipe for one of my go-to dish when I need something quick but tasty.   This is a pretty simple recipe but the addition of toasted coconut takes it up several notches.   I served this with Teriyaki Glazed Salmon for lunch.   Enjoy!


Coconut Ginger Rice

2 cups long grain rice

1 tsp crushed fresh ginger

1 small onion, finely chopped

3 cloves garlic crushed

1 Thai chili finely chopped

3 scallions finely chopped

½ cup toasted coconut flakes

2 ½ cups chicken stock

1 cup coconut milk

1 tbsp canola oil

Salt to taste

Add canola oil to a large pot.  When oil is hot, add onion, garlic, ginger and chili pepper.  Cook for 1 minute, stirring frequently.   Add rice, stir to coat.  Add chicken stock, coconut milk and salt, bring to a boil.    Lower heat to a simmer; cover the pot.  Cook for 20 minutes.  After 20 minutes, turn heat off and add toasted coconut flakes, stir.  Cover and let sit for 15 minutes.   Fluff with a fork, add scallion to garnish.   Serve!