Coconut Cake

Cake:
2 Packages of Duncan Hines White Cake Mix
In a large bowl mix both cake mixes together as directed on package.  Grease and flour 4 8-inch round cake pans and evenly distribute cake batter among the pans.  Bake according to package directions.

When completely cooled, horizontally split in half, only THREE of the cake rounds (to make 6 layers).  You will not need the fourth one for this recipe.

Coconut Frosting:
16 ounce sour cream
2 cups sugar
1 large package of angel flake coconut ( Plus additional to put on outside of cake)
1 - 9 ounce container of cool whip

Mix the first three ingredients with an electric mixer.  Using only 1/2 of the mixture, frost between the six layers.   Combine reserved 1/2 of the mixture with one 9 ounce tub of cool whip and spread the frosting over top and sides of cake.  Press additional coconut on top and sides of cake gently with fingers.

Note:  This cake is best when made 3 days in advance and put into the refrigerator till use.  Serve chilled. 

Remarks:  I had this cake at a book-club meeting at least 14 years ago and have not had the opportunity to make it myself.  I remember it to be fantastic.  I  finally live close to enough family to eat the whole thing as this cake is HUGE!  6 layers!   I will post later if it is as good as I remember.

Grilled Stuffed Portobello Mushrooms

4 Large Portobello mushrooms, stem and gill removed
2 TBSP canola oil, for brushing mushrooms

Stuffing:
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and Pepper to taste

Pre-heat  the grill to medium heat, 

Wipe the mushrooms with a damp paper towel to clean and dry well.  Do not rinse under water.  Brush the tops of the mushrooms with canola oil and set aside.

In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs.  Season with salt and pepper, to taste, and mix thoroughly.  Divide the mixture evenly into the 4 mushroom caps and top with some mozzarella cheese.  Put on the grill and cook until cheese is melted, about 10 minutes.  Transfer to a serving dish and serve immediately.

Recipe: Food Network

Comments:  This was delicious! My family suggested that a slight balsamic reduction sauce drizzled over it would make it even better, but this recipe stands on its own without it.  These mushrooms make a beautiful presentation.  They are big, filling and hearty.  I think you could assemble them in the morning and cook later.   You could make them in a pre-heated 375 degree oven. If you like your cheese toasted, put them under the broiler before serving. Please note:  if you cook or broil these in the oven, use a pan with a lip around the edge as the oil from the cheese in the mushrooms will ooze out.