By Miss Claudette’s Easter Cake
In honor of Good Friday, I decided to make Miss Claudette’s Easter Cake! This cake is referenced but never seen in the show. Tricia’s asks Miss Claudette to make the cake she made at Easter for her girlfriend Mercy’s “getting out” party. Unfortunately for Tricia, Miss Claudette is not willing to make cake for anyone but Jesus Christ.
Tricia: It’s just that my girl Mercy’s getting out and I was thinking that maybe you could make that cake that you do? Like the one you made at Easter. That shit was the bomb.
Claudette: I made it to celebrate the resurrection of Jesus Christ.
Tricia: Well Mercy be resurrecting out of here, right. Don’t you think that deserve cake?
Claudette: Are you saying your Mercy is like the good Lord Jesus? Did your Mercy die for our sins? I don’t think so.
Tricia: She’s my boo.
Claudette: I’m tired and not in the mood. Go away now.
It’s worth noting that Miss Claudette apparently uses French vanilla in the show, but this recipe specifically highlights Mexican vanilla (which I had to specifically go to a Mexican supermarket to get).
The first thing to do is preheat the oven and prepare the cake pans. The pans were prepared differently that I’ve ever done before, but I will definitely be doing this with all cakes going forward! After buttering the cake pans, parchment paper is used to line the inside. The butter helps the parchment paper stick to the pan, and the parchment paper prevents the cake from crumbling or tearing when you try to remove it from the pan.
Next the cake is prepared. The dry ingredients are mixed together in one bowl, and the wet in another. Then the dry and wet are combined and shredded coconut is mixed in. Then the mixture is poured into the two prepared cake pans and cooked until a toothpick comes out clean.
The cake needs to be cooled completely before you add icing, and you also need to chill the mixing bowl and whisk that will be used to prepare the icing. The main reason for all of this is because the icing is made mostly of cream, which won’t hold up well if it’s not kept cold. The icing is a mixture of heavy cream, coconut cream, salt, and Mexican vanilla that’s beat together until light and fluffy.
Now we prepare the cake! First the bottom layer of cake, a layer of icing, the top layer of cake, and more icing (this time covering the whole cake). The final touch is pressing shredded coconut all over the outside of the cake.
Taste: 10/10
Though I knew the cake was going to be delicious, I was not excited for the icing. I’m usually a buttercream icing kind of gal, not whipped cream icing. However, the addition of the shredded coconut all along the outside really sweetened it up!
The cake as a whole was light and fluffy, and absolutely AMAZING!!! I brought it to a friend’s house, and everybody loved it!
Difficulty: Average / Challenging
This recipe needs to be followed closely, as there are requirements about how to add ingredients and when to mix. There are also little tidbits that add minor challenge to this recipe, which is why even though it’s not the most difficult recipe I’ve encountered, it is more challenging than most cake recipes out there.
I highly recommend using an electric mixer if you can; it will make your life a whole lot easier.
Cost: Average / Pricey
Cost will depend on how many of the ingredients are already in your kitchen. Many are common items, but there are a lot of ingredients so cost can add up quickly.
Ingredients include butter, flour, baking powder, salt, sugar, eggs, Mexican vanilla, coconut extract, milk, sweetened coconut flakes, heavy cream, and coconut cream. Parchment paper and two 9″ cake pans (square or round) are also a must!
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