On Thu, 11 Nov 2010 09:57:55 -0600, Melba's Jammin'
> wrote:

>There's a picture of one he http://gallery.me.com/barbschaller
>
>I'm thinking I'd like to make one for Thanksgiving. What are the
>pitfalls of such a thing? I'm thinking lemon curd for the filling. Is
>it likely to be slippy-slidey? I'm not concerned about splitting the
>cake layers; I can easily do that. It's the filling that's giving me
>pause.
>
>Comments? Opinions? Suggestions?

Joy of Baking has a recipe that I had downloaded earlier in the summer
but never tried.

Lemon curd to the edges is slippery, yes, at least it was on a almond
flavored thingee I made a couple of years ago.. You need to wedge some
frosting into the layer breaks..think of it as grout.

http://www.joyofbaking.com/CoconutCake.html

I do not buy the Baker's sweetned coconut for anything (cakes, pies or
or macaroons). I go to an East Indian grocery and get unsweetned. It
is half the price, too. It is easy to moisten it and put in a bit of
sugar (I like to do it with brown sugar for macaroons) if it has to
be sweetened, but I don't think you want any brown tint with this
cake.

Boron