The review practically writes itself: underdone fish, scorched sauce, distracted service-he unleashes his worst. When an anonymous tip sends him to Luella’s, little does he know he’s arrived on the worst day of the chef’s life. Witty yet gruff British transplant Al is keeping himself employed and entertained by writing scathing reviews of local restaurants in the Milwaukee newspaper under a pseudonym. She cheerfully balances her demanding business and even more demanding fiancé…until the morning she discovers him in the buff-with an intern. In downtown Milwaukee, Wisconsin, Lou works tirelessly to build her beloved yet struggling French restaurant, Luella’s, into a success. YOU'VE GOT MAIL meets HOW TO EAT A CUPCAKE in this delightful novel about a talented chef and the food critic who brings down her restaurant-whose chance meeting turns into a delectable romance of mistaken identities. Reichert and shared with permission from Simon & Schuster. *recipe from the Coincidence of Coconut Cake by Amy E. Needless to say.no one turned down a slice. Fearful of one-more-slice syndrome I send 3/4th of the cake with him when they went to his parents for dinner. The author warns to hide a slice for yourself, but my son-in-law and I are the only ones who like coconut. Press toasted coconut to sides of cake and sprinkle remaining on top. Scoop out remaining icing and cover top and sides. Take one cup frosting spread over bottom layer, sprinkle with toasted coconut. Once cake is cooled, place first layer upside down on cake plate. Increase speed to medium-high and beat until the mixture is fluffy, about 4 to 8 minutes. Reduce speed to medium-low and slowly add powdered sugar.

Beat butter and cream of coconut in a large mixing bowl at medium-high speed until smooth, about 20 seconds.Stir coconut milk, extracts and salt together until the salt dissolves.Remove parchment paper, flip the cakes upright, and let them cool completely before frosting. Run a knife along edges then flip out onto the racks. Allow cake to cool for 10 minutes on wire rack.(rotate the cake pans 1/2 way through baking) Bake until wooden skewer inserted into center comes out with a few cake crumbs. Divide the batter evenly between 2 cake pans and smooth tops with a spatula.Add remaining egg mixture in a steady stream and continue to beat until batter is combined. Beat until light and fluffy, about 45 seconds. Increase the speed to medium-high and add 1 cup of the egg mixture.With mixer on low speed, beat in the butter, one piece at a time, until mix resembles coarse crumbs. In large mixing bowl, whisk together the flour, sugar, baking powder and salt.In medium bowl whisk the egg whites, cream of coconut, coconut milk, whole egg, and extracts together until combined.Line bottom of pans with parchment paper. Brush or rub butter onto two 9-inch cake pans.

The coincidence of coconut cake