Nov 30, 2011 09:46 Gourmet Galley for November 24, 2011 Gourmet Galley for November 24, 2011 Photo provided by White Lilly Flour.Coconut Celebration Cake is perfect for the holidays because it can be prepared in advance and gets better after spending a day in the refrigerator. by: corinne cook| Special to The Advocate Nov. 30, 2011 Comments If you’re thinking of making a cake during the holidays, you can’t go wrong with either of these. Chocolate Lovers Dream Cake is for the chocoholics in the group and it’s one that begins with a mix. You can’t tell it’s a mix because you add chocolate milk, sour cream, instant chocolate pudding and chocolate chips to it, along with the eggs and butter. The chocolate ganache spooned over the top is simply chocolate chips melted in whipping cream. Leslie Windham gave me the recipe and said she copied it from a magazine listing it as one of the all-time best recipes from Betty Crocker. I’ll give you the whole recipe but she leaves off some of the added toppings. Windham tops the cake with the ganache glaze and a sprinkle of toasted chopped pecans. Delight your holiday guests with a small slice of this chocolate delicacy. My other favorite is coconut cake and this is a delicious recipe from White Lily. If you don’t use the recipe on Thanksgiving Day, save it to use during the Christmas holidays. This is an easy recipe that does not start with a mix. All you have to do is follow directions and you will have success making this cake. White Lily flour is a soft wheat flour and for cake making it produces a moist, tender crumb. Make the Coconut Celebration Cake the day before you want to serve it. It gets better as it sits in the refrigerator overnight, or up to three days ahead. Present this classic, southern beauty at a gathering during the holidays.