This year was my first mother’s day with only one grandma. Since it was also that same grandma’s birthday two days after the holiday, I decided to throw a special little party for her, my mom and my godmother. Coconut is my grandma’s absolute favourite, so I scoured my cookbooks and the internet for just the right dessert.
Everyone came over for afternoon tea and I served a fancy coconut layer cake with tea or blueberry lemonade. The cake recipe came from Martha Stewart and the lemonade recipe can be found below. The cake was a two day preparation, but still simple enough for a layer cake. I’d never made seven-minute frosting before, but was quite pleased with how easily it came together and how lovely it looks once spread over a cake. Turns out it was my great-grandmother’s signature icing, so maybe I have it in my genes.
1 cup frozen blueberries
1 cup fresh lemon juice
1/4 – 1/2 cup berry sugar
1 large bottle spring water
Using a blender, liquify the blueberries in lemon juice.
Add the sugar, starting with a 1/4 cup and increasing to taste.
Pour the blueberry concentrate into a large glass pitcher and top with spring water.