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Kathryn King’s coconut custard with blood orange sauce

s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard.

Coconut Layer Cake

When Angie Mosier was growing up in Atlanta, a trip Downtown meant a visit to the Rich’s bakeshop and a purchase of their famous coconut cake. Angie loved the pomp of the bakeshop.

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