"Coconut cake has a long history in my family. Grandma Etta was famous for hers. You would be woken on Christmas Eve by the sound of Grandma in the back yard beating a whole coconut with a hammer to crack it open. Quite a sight since she was about 90 lbs. She would drain the milk first, use it in the icing and then grate the meat for the topping. My mother still makes hers from a whole coconut as well. Now that I have children, I've taken over the Christmas tradition but have updated my Grandmother's recipe for my busy schedule. I start with a box cake mix, add crème of coconut instead of oil and water and then use pre-shredded coconut. A cake that has the taste and smell of my grandmother and mother's, but easy enough that I actually have the time to do it!" – Ken
Recipe: Preheat oven to 350°. Put your oven rack in the middle of the oven. Pour the tablespoon of olive oil in your hands and rub all over the potatoes. Place potatoes on the oven grate and bake for 30 minutes at 350° (Test for doneness by inserting a paring knife into the thickest part of the potato. If it slides in smoothly, then the potatoes are done). Remove the potatoes from the oven and let cool completely. Cut the potatoes in half, lengthwise. Gently scoop out the potato, leaving about ¼ inch of potato on the skin. Line the scooped out potato skins on a baking sheet. When ready to bake, slice the halves of potatoes into quarters. Line up the potatoes on a baking sheet. Using a pastry brush, brush the inside of the potato skins with the teriyaki sauce. Place in the oven and bake for 5 to 10 minutes at 350° or until the skins are crispy. Serving options:
