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Tuesday, December 4, 2012

The Palace's Coconut Cake

Photo courtesy Taste of Home
  For more than four decades, The Palace Pool Room in Princeton was a guy's hangout with a variety of big boy toys - pool tables, a snooker table and pinball machines that actually paid out cash for winnings. During the 60’s, the movie “The Hustler” with Paul Newman, could have been shot inside The Palace.
   It was considered the ultimate "man cave" and they served simple diner food - hamburgers, fries, hotdogs, coneys and chili. But they served it well and they still do. 
   The Palace Diner of today is a combination of the classic diner food of years ago and an expanded menu to fit modern taste. Now there are salads and daily plate lunch specials. 
  Today their signature dish is still the coneys, but tenderloins have become as popular as their hand-pattied burgers. The tenderloins are extra large and hand-breaded. There is also a selection of pies (chocolate, coconut, and pumpkin) as well as homemade bread pudding. The recipe I could talk Jackie into sharing was the Coconut Cake, that is a favorite of the regular crowd.

 Coconut Cake
1 box vanilla or coconut cake mix 
1 can Eagle brand milk
1 small pkg. shredded coconut
1-8 oz. container Cool Whip

Prepare cake mix according to package directions. Bake in a 9x13 pan.

Immediately after removing from oven, punch holes in cake with handle of a wooden spoon. Pour Eagle brand milk onto cake slowly and work in with spatula. Let cool.

Top with Cool Whip and sprinkle with account. Refrigerate over night.
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