Antonio - Coconut Chrysanthemum Cake

As long as I can remember, I would be with my grandmother on the weekend and most holidays. One Easter she asked if I wanted to help make a cake (still wanting to be a chef, even then). I had to say, “yes I did,” and every Easter after that for the next three years, we made the same silly little rabbit cake topped with coconut for the fur, red Twisters for the whisker, and jelly beans for its bow. I wanted to remake the dessert that enforced my love for cooking but couldn’t just serve the rabbit cake so I refined it into what you see now.