Martha Len Nelson / Food

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Coconut cake can make a tasty treat for Easter

So many upcoming events to enjoy coming up! The Denton Community Theatre will present the all-time favorite, The King and I, two weekends, beginning April 5.

I am a fan of Broadway musicals; the sounds of Maria Harris’ excellent portrayal of Mama Rose in Music Theatre of Denton’s recent production of Gypsy are still ringing in my ears. 

With the wonderful talent we have in our city, this musical should be a resounding success. 

For tickets, call 940-382-1915, or easier still, go to

Two other music events coming up soon are the annual visit by the Dallas Symphony Orchestra to the Murchison Performing Arts Center at the University of North Texas at 2:30 p.m. April 7.

Then the next evening at 8 p.m. in Voertman Hall, Christoper Adkins — principal cellist with the Dallas Symphony Orchestra — will join his siblings in the Adkins String Ensemble, all Denton natives, for a Distinguished Alumni Recital.

For tickets to each, call 940-369-7802 or go online at

For those of you who are more inclined to the literary, the North Texas Book Festival will celebrate with its annual Book Trails Dinner, featuring authors Donna Fielder and Rose Mary Rumbley, on Friday, April 12 at the Center for the Visual Arts.

Catered by Metzler’s Barbecue, the dinner reservation form can be found online at

The entire family is invited to celebrate Denton’s 167th birthday on the downtown Square on Saturday, April 6. 

There will be antique cars on display, events for children and music from 10 a.m. to 3 p.m.; stores will have open houses until 6 p.m.

At 11:30 that morning, J.B. Keith will appear as John B. Denton himself in the courtroom; birthday cake and punch will be served.

And, busy as we are, let’s not forget to celebrate Easter. 

Today’s recipe is one of my favorites from the Denton Woman’s Club Cookbook, perfect for Easter.


Kathy’s Coconut Cake

•  1 package white or yellow cake mix

•  1 14-ounce can Eagle Brand sweetened condensed milk

•  1 8.5-ounce can Coco Lopez

•  1 12-ounce carton nondairy whipped topping (Cool Whip)

•  1 cup coconut



Prepare cake mix and preheat oven according to package directions for a 9-by-13-inch baking pan. Bake cake as directed. 

While cake is baking, combine condensed milk and Coco Lopez; mix well. 

Poke holes in cake with a fork while cake is still hot. Pour liquid mixture over. Cool. 

Ice with combined nondairy topping and coconut, or for Easter, ice with topping only, then sprinkle coconut on top and add a few jelly beans to suggest Easter eggs in the grass.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail .


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