Coconut Cake with Fruit Topping
Make one white cake as per instructions on the mix. Bake as directed. Take the cake out of the oven and pierce holes all over the cake (9 x 13 pan)with the end of a wooden spoon. Open a can of Cream of Coconut (found in the drink section in a can...by the pina colada and daiquiri mixes) and stir it until smooth, then drizzle it over the cake holes. Refrigerate. Serve chilled with fresh whipped cream and sliced strawberries. It is good with toasted coconut on top as well or any berries.
Chocolate Dipped Coconut Macaroons
1 bag sweetened flaked coconut (not name brand)
2/3 cup sugar
1/4 cup flour
4 egg whites, unbeaten
1 tsp vanilla extract
1 tsp almond extract
1 bag chocolate chips
Preheat oven to 325. Line baking sheets with parchment paper. Combine coconut, sugar, and flour. Stir in egg whites, vanilla, and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on baking sheets. Flatten slightly with your fingers. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool.
Chocolate edge: - Melt chocolate over low heat, stirring constantly until 2/3 melted. Remove from heat and continue stirring until completely melted and smooth. Dip one edge of each cooled cookie into chocolate and set on parchment paper to allow chocolate to set.
LEMON-CORNMEAL CAKE
Baking spray (cooking spray with flour)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. each baking soda and salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
1 Tbsp. grated lemon zest
1/4 cup lemon juice, fresh
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen
Sugar Glaze:
1 cup sugar
1/3 cup lemon juice, fresh
1. Heat oven to 325 F. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan, coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder, soda, and salt.
2. In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.
3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
4. While cake is cooling for the 5 min., make the sugar glaze. Whisk the sugar and lemon juice until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.
(Note: can use lime zest and lime juice for a zesty alternative)
Peanut Butter Chocolate Fudge Cake
Cake:
1 box Chocolate Fudge cake mix (or any chocolate cake mix)
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9” pans. Bake at 350 degrees for 25-40 minutes. (Keep an eye on them so they don’t over bake). Cool completely. I actually like to pop them in the freezer for easy assembling.
Peanut Butter Buttercream Icing:
2/3 cup solid vegetable shortening
2/3 cup butter
1 ¾ cup peanut butter
1 cup milk
2 teaspoons vanilla extract
6-8 cups sifted confectioners’ sugar (apprx. 2 lb)
Directions
Cream shortening and butter with electric mixer.
Add peanut butter, milk and vanilla.
Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth). Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
