We just finished up the last week of school. My classroom was approximately 732°F and the kids were about to revolt. It would have been the laziest, sleepiest, sweatiest coup d'etat mankind has ever seen. The heat was melting their brains, and my own. The other day, one of them asked me what a mitochondrion was, and I stared at him, unblinking, for a full 37 seconds. He finally walked away. Lest you think I'm a terrible teacher, he immediately* went to go get a textbook and look it up, which is what I would have told him to do in the first place, had I found the words.
Words are hard sometimes.
Words are hard sometimes.
*The word "immediately" implies some sense of urgency or speed with which he carried out this directive, which is entirely misleading. He tried (and failed) thrice to outsource the retrieval of the textbook to three other classmates before finally getting up and moving across the classroom to the bookshelf at a glacial pace. He then stared at the cover of the book, willing it to reveal the correct page to him telepathically. When this didn't work, he announced that the answer was absolutely nowhere to be found, and proceeded to use the laptop to shop for sneakers online.
In all honesty, I am going to miss this cohort of 10th graders so much next year, they are sweet and cool and hilarious and I wish I could keep them for another year. They just make me laugh all day at their adorable-ness.
Now that school is over, it is time to turn my attention to summer. And summer means summer school. And coconut. And strawberries.
Are there other people out there who love the flavor of coconut, but hate the texture? It can't be just me.
If you're into that sort of thing, this cake is the bombdotcom. It's made from a store-bought mix, but doctored up a little.
In all honesty, I am going to miss this cohort of 10th graders so much next year, they are sweet and cool and hilarious and I wish I could keep them for another year. They just make me laugh all day at their adorable-ness.
Now that school is over, it is time to turn my attention to summer. And summer means summer school. And coconut. And strawberries.
Are there other people out there who love the flavor of coconut, but hate the texture? It can't be just me.
If you're into that sort of thing, this cake is the bombdotcom. It's made from a store-bought mix, but doctored up a little.
The batter is made with coconut milk, and the frosting is a simple stabilized whipped cream frosting with a hint of coconut extract. The cake itself was so delicious, it could even stand alone, without the frosting. Which practically makes it breakfast food. Which makes it the most important meal of your day. Especially if you put strawberries on top!
Recipe for Coconut Cake with Coconut Frosting
For the cake:
Combine all ingredients. Pour batter into prepared pan and bake for 30-32 minutes, or until a knife inserted in the center comes out clean.
Let cake cool while you prepare the frosting.
Recipe for stabilized whipped cream frosting
To this recipe, add 1 1/2 tsp coconut extract. Spread over cooled cake. Top with strawberries if desired.
Recipe for Coconut Cake with Coconut Frosting
For the cake:
- 1 box Duncan Hines French Vanilla cake mix
- 1 1/3 cups coconut milk
- 1/3 cup vegetable oil
- 3 eggs
Combine all ingredients. Pour batter into prepared pan and bake for 30-32 minutes, or until a knife inserted in the center comes out clean.
Let cake cool while you prepare the frosting.
Recipe for stabilized whipped cream frosting
To this recipe, add 1 1/2 tsp coconut extract. Spread over cooled cake. Top with strawberries if desired.