A few years back we were looking for something special for Mother’s Day. We turned to Dede Wilson’s luscious book, Wedding Cakes You Can Make, a step-by-step guide for the bride and baker-to-be. She adds almond paste to her basic yellow cake recipe for one special creation.
This gave us the idea for our Mother’s Day cake. Here we made a light almond butter cake filled and frosted with a simple orange buttercream. Large flake coconut pressed into the sides of the frosted cake give it a festive look although any type of unsweetened coconut can be used. Decorate the top with fresh mint, pansies or other edible flowers if you like.
For a recipe everyone including Mom will love, read on.