Past Photos: Easter Guests Aboard Three Moons
Clients are planning ahead!
Outsmart those airfare rate hikes! If you are interested in booking Three Moons next year, we would like to encourage you to do it soon. Not only do we already have four confirmed bookings for the 2012 sailing season; but airfare, provisioning & diesel prices continue to rise...you know what that means!
Holiday Coconut Cake Recipe!
A guest just emailed us for our Coconut Cake Recipe. It's a tradition both on land and on board! Try this easy dessert this holiday weekend!
CAKE:
Preheat oven to 350 degrees. Spray a large bundt pan with cooking spray. In a large mixing bowl, mix 1 C. vegetable oil & 2 C. sugar until light & blended. Add 5 eggs and beat well. Add 2 C. Self-rising flour, 1 C. buttermilk & 1 TBS. coconut extract. Sir in 1 4oz. can flaked coconut. Pour mixture into the pan & bake 50-65 minutes or until golden brown. Cool slightly & remove from pan.
FROSTING:
Combine 16oz. sour cream, 2 C. confectioners sugar in a mixing bowl. Stir in 1 12oz. pkg. of thawed fresh frozen coconut & frost cake while it's still warm. *Note: Use real sour cream and drain any liquid from the top of the container. This icing must be thick to stay on the warm cake.
Have a Great Weekend!
Capt. Randy & Shelly Tucker
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