I’m back into the swing of watching daytime talk shows during the day while I’m busy blogging, baking, and writing. Over the summer, I replaced super boring repeats with game shows, movies, and repeats of Grey’s Anatomy, which somehow manage to never get old. But now it’s back to Rachael Ray, The Chew, The Talk, Ellen, even Queen Latifah, and of course, The View.
Speaking of The View, it made some major changes this season. Joy Behar and Elisabeth Hasselbeck are out and Jenny McCarthy is in. Truthfully over the last couple of seasons, my enjoyment of watching The View had been dwindling. Everything they talked about was so depressing and each topic, whether serious or light hearted, seemed to spark an argument. I was getting stressed out watching a daytime talk show!
When this season began, I figured I’d tune in for a day or two to see how Jenny McCarthy did and then make The Price is Right a permanent part of my daily routine because my life – it doesn’t need any more drama.
But then something crazy happened. I watched the season premiere and I loved it. It wasn’t stressful, not full of arguing and the hosts talking over each other. It was fun, light hearted, happy. The hosts calmly and eloquently shared their opinions and really seemed to respect each other. I wanted to hear what they had to say. I wanted to watch the show the next day. I wanted to make these ladies part of my morning routine. That sentiment hasn’t changed a couple weeks later either. The View has never been better. I look forward to watching it every single day and I don’t see that changing anytime soon. It’s rare that a show can successfully reinvent itself, but The View has done so and other shows should take note.
Something that doesn’t need to be reinvented is this Berry Coconut Cake. It is not too sweet and is essentially a snack cake, making it perfect for breakfast, dessert, or any time in between. The mild vanilla cake has a soft, fine crumb and gets some texture from the shredded coconut, but not much flavor. The berries on top really shine through. Make this cake before all the summer berries disappear!
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- 1 ½ sticks unsalted butter, room temperature, plus more for plan
- 1 ¾ cups plus 1 tablespoon all-purpose flour, divided, plus more for pan
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup shredded coconut (I used Bob’s Red Mill Unsweetened)
- 1 cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons pure vanilla extract
- 3 large eggs
- ¾ cup milk (I used almond, but anything, including buttermilk would work)
- 3 ½ cups mixed berries (I used blackberries and blueberries)
- 3 tablespoons bourbon or rum
- Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan. In a medium bowl, stir together 1 ¾ cups flour, baking powder, salt, and coconut. In a large bowl, cream butter, vanilla, and 1 cup sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time and mix until once again light and fluffy. Alternately add flour mixture and milk into the sugar mixture. Begin and end with the flour and do 3 installments of flour and 2 of milk. Mix until just combined. Pour into pan and spread into an even layer.
- In a medium bowl, combine the berries with remaining 1 tablespoon flour, 1 tablespoon sugar, and rum. Stir until berries are fully coated. Pour the berries into an even layer over the batter. Bake cake about 35 minutes, rotating halfway through, until a toothpick inserted in the center comes out with only a few moist crumbs and the edges of the cake are golden brown. Cake may be served warm or allowed to cool completely in the pan. Cake may be stored in an airtight container at room temperature up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
Recipe adapted from Martha Stewart