There are many good places to eat out in North Carolina, from the mountains to the coast. Great as many of these restaurants are, I’ve discovered that there’s just no match in restaurants that serve good and simple home cooking. In Clayton, NC, there’s a wonderful diner called “The Rockin’ Comet Diner”. This is a diner that serves breakfast all day, has the most courteous staff, and the food is simple and down-to-earth. The meatloaf is a true favorite. There’s something for everyone when you eat here, regardless of the time of day you choose to go there. The diner is located at 11637 US 70 Business 70 W, Clayton, NC. The phone number is (919) 550-6060.
One of their other famous recipes is for a “Hawaiian Cake”. This is a cake that’s truly Hawaiian throughout! This luscious confection includes pineapple, bananas, coconut and chopped nuts. Very rich, but worth every calorie! While the recipe does contain a large number of ingredients, it also begins with a cake mix, so it’s not a difficult recipe. The cake is baked in 3 9-inch layer pans, but this could be baked in a 9×13 inch pan, if you prefer to not deal with layers (which some bakers don’t!). It does make a large cake, so it will serve a large number. Also, this cake can also be frozen, if well covered.
Until you can get there and try their wonderful food, try this treat directly from their kitchen!
1 Pkg. (18.25 ounce) White Cake Mix, such as Duncan Hines
1-1/2 Ounces (half of a 3-oz. Pkg) Orange-Flavored Gelatin
1-1/2 Ounce (half of a 3-oz. Pkg.) Pineapple-Flavored Gelatin
1 C. Vegetable Oil
1/2 C. Whole Milk
1 C. Crushed Pineapple, with the juice
2 Large Bananas, diced
1 C. Chopped Pecans
1 C. Sweetened Coconut, such as Baker’s Angel Flake
1 Stick Butter, softened
1 (8 oz.) Pkg. Cream Cheese, softened
1 (16 oz.) pkg. 10X Confectioner’s Sugar
1 C. Crushed Pineapple, well-drained
1/2 C. Chopped Pecans
1/2 C. Sweetened Coconut, such as Baker’s Angel Flake
Preheat oven to 350 degrees; grease and flour 3 9-inch layer cake pans or 1 9×13 inch pan.
Whisk together the cake mix, both gelatins, oil, eggs, and milk in a large bowl until smooth (DO NOT use an electric mixer to mix this batter); add the pineapple, bananas, pecans and coconut, stirring until blended.
Pour batter into pan(s) and bake the layers for 30-35 minutes or until a wooden pick inserted in the center of the cake comes out clean; bake the 9×13 pan for about 40-45 minutes, also testing with a wooden pick; cool the layers in their pans for 10 minutes, then remove to wire racks to cool completely; the 9×13 cake may be left in the pan.
For the frosting, cream the butter and cream cheese with an electric mixer until fluffy; beat in the confectioner’s sugar gradually; when the last of the sugar has been added, stir in the well-drained crushed pineapple; add pecans and coconut, stirring until evenly distributed; frosting should have a thick consistency, between spreadable and pourable; if too runny, chill it to thicken.
Spread between layers and pour over the top, allowing frosting to run down sides of the cake (for the 9×13 cake, simply spread over the top); with the layers, some frosting may ooze out between the layers, which is fine because the sides of the cake aren’t frosted. Well covered, the cake freezes well.