There’s a type of cake that comes out of Georgia that’s chock full of pecans and coconuts and oh my… is it delightful. It’s kind of like someone left the chocolate out of a German chocolate cake and let that sticky-crunchy-sweetness from the pecan-coconut combo really shine. It’s creamy and light, a little bit chewy with a little bit of crunch, and it always leaves us feeling inspired. So we took that inspiration and made this cake, which has all of the lovely qualities of the original but is, you know, an upside down version. Which is a really great thing.