Christmas on the Crystal Coast and Southern Outer Banks of NC

What a wonderous time of year! Christmas has always been and will always be for me the most recognized holiday throughout the entire year.  It is the time of year we all 'get down to the basics of life itself'.  It is the time when our  thoughts and hearts are focused on family and the basic needs others around us.  Life consists of 365 days a year.  What we do, how we give, how we open our hearts during the Christmas holiday ALWAYS makes us feel good!

What does Christmas mean to you?  Here is my short list of what it means to me:
Celebrating the birth of Christ my Saviour.
Spending quality time with my family.
Watching and listening to my husband, children, grandchildren and close friends smile and laugh.
Christmas trees all lit up brightly and Christmas decorations I only see and enjoy once a year.
Enjoying the warm, satisfying feeling I get each time I give of myself to others.

Stopping and taking notice of all the beautiful things that surround me and bring me joy.  Little things such as witnessing a simple kind gesture from one person to another.  Being given the opportunity to snap and capture a special moment on film of my family or a moment in time that will never be repeated of the waters splashing on shore or a bird flying through the air.

Natural Beauty of Carteret County Unique Photography


Searching for that 'Proven' Coconut IceBox Cake Recipe?  Here it is.  I prepare this delicious coconut delight once a year, twice if my family has been really good!

NANA’S COCONUT ICEBOX CAKE 2011

INGREDIENTS FOR CAKE:

Solid vegetable shortening for greasing the pans

• Flour for dusting the pans
• 1 package (18.25 ounces) plain white cake mix
• 1 1/3 cups water
• 2 tablespoons vegetable oil, such as canola, corn, safflower, soybean, or sunflower
• 3 large eggs

INGREDIENTS FOR FROSTING:

·         2 cups of sugar

·        2 cups (16oz) sour cream
·         1 package (12 ounces, 3 1/2 cups) frozen unsweetened grated coconut, thawed
·         (Fresh coconut can also be used.  If so, use the milk from the coconut as part of the water required for the cake above.)

1.       Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9“ round cake pans with solid vegetable shortening such as Crisco, then dust with flour. Shake out the excess flour. Set the pans aside.  This is essential to keep cakes from sticking to pan.

2.       Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3.       Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 25 to 30 minutes (depending on your oven).

4.       In the meantime, prepare the frosting. Combine the sugar, sour cream, and thawed coconut in a medium bowl. Let the mixture rest, covered in the refrigerator until the sugar dissolves completely for approximately 1 hour; stirring occasionally.

5.       Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each layer and place each layer onto a rack, be sure the cakes are right side up before frosting. Allow them to cool completely, 30 minutes more.

6.       When the sugar has dissolved in the frosting, begin assembling the cake. Carefully slice each of the cake layers in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. You will now have four layers. Place the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the coconut frosting. Top the bottom half with the matching top of the layer, cut side down. Spread with frosting. Next, add the bottom half of the second layer, cut side up, and spread with frosting. Top the bottom half with the matching top of the layer, cut side down. Spread the top and sides of the entire cake with all of the remaining coconut frosting, using clean, smooth strokes. The frosting should be nice and thick and not run off the sides.

7.       Chill the cake, uncovered, until the frosting is firm, 1 hour.

 KEEP CAKE IN REFRIGERATOR AFTER CUTTING!  CAKE WILL KEEP UP TO ONE WEEK IF PROPERTLY STORED IN SEALED CONTAINER

START YOUR CHRISTMAS OR THANKSGIVING TRADITION TODAY AND ENJOY FOR YEARS TO COME

GENA A.K.A. ‘NANA’