Posts Tagged ‘coconut’

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Strawberry Bunny Cake

April 11, 2019

Growing up, my grandparents made a Bunny Cake every Easter. I recall being dazzled by the cake year after year. It was always so special looking…plus it was served on an extra big tray (and what little kid doesn’t get excited about that?!). This past Easter my mom and I made one at my house. We baked, frosted, and covered it with coconut the evening before. Then my mom added some fresh fruit to make the bunny face before serving. It was a huge hit with the whole family (and inspired some pretty wide toddler eyes too!).

20180331 Bunny Cake 02

You will need:

  • 1 1/2 c unsalted butter, room temperature
  • 1 3/4 c sugar
  • 2 t vanilla extract
  • 4 eggs, room temperature and lightly beaten
  • 1 c milk, room temperature
  • 1 T baking powder
  • 1/4 t salt
  • 2 3/4 c all purpose flour
  • 3 c hulled and chopped strawberries
  • Favorite white frosting (we used two containers of whipped vanilla frosting from the store)
  • 14 oz sweetened coconut flakes
  • Berries for decorating (we used strawberries, blueberries, blackberries and raspberries)

20180331 Bunny Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Line the bottom of two 9-inch cake pans with parchment paper and grease with nonstick cooking spray.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Mix in the vanilla and eggs until smooth and well blended.
  4. Mix in the milk, baking powder and salt until well combined.
  5. Mix in the flour and beat until smooth.
  6. Fold the chopped strawberries into the batter.
  7. Divide the batter between the two prepared cake pans.
  8. Bake for 35-45 minutes or until a toothpick in the center comes out mostly clean. The sides should be have begun to come away from the pan.
  9. Cook the cakes on a wire rack for 15 minutes.
  10. Turn the cakes out from the pans and remove the parchment paper lining.
  11. Allow to cool completely on the wire racks.
  12. Cut one of the cakes into two ears and a bowtie(the cake between the “ears” will become the bowtie; see the first photo above).
  13. Set the cakes on a large serving platter (in a pinch, you can use a large foam board covered in plastic wrap).
  14. Frost with your favorite frosting.
  15. Sprinkle coconut on top and gently press it into the frosting.
  16. Just before serving, decorate with fresh fruit to make the bunny’s face.

 

20180401 Bunny Cake

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Holiday 7 Layer Bars

December 23, 2018

I made these with my toddler, who loved sprinkling everything into the pan. It is a sweet combination of dried cranberries, white chocolate, a little dark chocolate and some coconut.

You will need:

  • 1 1/2 c graham cracker crumbs
  • 8 T unsalted butter, melted
  • 1 c white chocolate chips
  • 1/2 c semisweet or bittersweet chocolate chips
  • 1/4 c chopped walnuts
  • 1 c dried cranberries
  • 1 c sweetened coconut flakes
  • 14 oz (1 can) sweetened condensed milk

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
  2. Lightly grease the parchment with nonstick cooking spray.
  3. In a small bowl, mix together the graham cracker crumbs and melted butter.
  4. Spread into the prepared pan and light press together.
  5. Sprinkle on the white chocolate chips.
  6. Then sprinkle on the dark chocolate chips.
  7. Next sprinkle on the chopped walnuts.
  8. Then sprinkle on the dried cranberries.
  9. Then sprinkle on the coconut.
  10. Drizzle the condensed milk over the top.
  11. Bake 30-35 minutes, until lightly golden on top. Center should be set.
  12. Cool in the pan at least two hours before removing and slicing.

20181222 Cranberry 7 Layer Bars 01

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Pina Colada Whipped Dessert

March 12, 2018

This simple dessert is great cold or frozen. If you wanted, you could also mix in a few tablespoons of rum.

You will need:

  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 can (20 oz) crushed pineapple with their juices
  • 1 package (8 oz) lite Cool Whip container Cool Whip, thawed
  • 1 c shredded sweetened coconut
  • ½ c chopped pecans

Then you will…

  1. In a large mixing bowl, stir together the pudding mix and the crushed pineapple with its juices until well mixed.
  2. Mix in the Cool Whip, coconut, and nuts.
  3. Chill at least 1 hour before serving.

20180227 Pina Colada Fluff 02

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Tropical Summer Overnight Oats

August 9, 2016

I love the summer. All the sun is a perfect match for pineapple, coconut and the beach. This is a no-cook overnight oatmeal that has all the fun flavors of summer. The below recipe is dairy-free. However you could substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions. Pineapple or coconut not your thing? Check out the banana nut, chocolate coconut, or chocolate peanut butter versions!

20160723 Pineapple Oats

You will need:

  • 2 1/2 c old-fashioned oats
  • 4 T honey
  • 1 pineapple, cored and chopped into bite-sized pieces
  • 1 can (14 oz) lite coconut milk
  • 1 c soy milk
  • 1 c sweetened coconut, shredded
  • 1/2 c sliced almonds
  • 1/2 c chopped macadamia nuts

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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Chocolate Coconut Overnight Oatmeal

June 20, 2016

If you’ve been reading my earlier recipes, you saw one for Banana Nut and another for Chocolate Peanut Butter Overnight Oatmeal. To keep you inspired, check out this version with coconut milk.

You will need:

  • 1 1/2 c slow cooking oats
  • 1 can (14.5 oz) lite coconut milk
  • 4-5 oz vanilla yogurt
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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Coconut Pecan Cake

February 26, 2016

Over Valentine’s weekend, I felt like baking a cake. D loves coconut, and I love pecans, so that was the inspiration. That and I am fairly sure it will be awhile before I find the quiet time to bake a cake once Baby gets here!

You will need:

  • 2 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 2 c unsalted butter, room temperature, divided
  • 1 1/2 c sugar
  • 1/2 c brown sugar
  • 4 t vanilla extract, divided
  • 1 t almond extract, divided
  • 5 eggs
  • 1 c buttermilk
  • 14 oz sweetened flaked coconut, toasted, divided
  • 2 c pecan pieces, toasted, divided
  • 1 packages (8 oz) cream cheese, room temperature
  • 1 lb powdered sugar

20160215 Pecan Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  2. Mix together the flour, baking soda and baking powder.
  3. In a large mixing bowl, cream together the 1 cup of the butter, sugar, brown sugar, 2 teaspoons of the vanilla and 1/2 teaspoon of the almond extracts.
  4. Beat until light and creamy.
  5. Beat in the eggs one at a time, beating well before adding the next egg.
  6. Mix in the sifted dry ingredients alternately with the buttermilk.
  7. Beat until fully combined.
  8. Stir in half of the coconut and 1 1/4 cups of toasted pecans.
  9. Split the batter evenly between the prepared cake pans.
  10. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  11. Cool 15 minutes before turning out onto a cooling rack to finish cooling completely.
  12. In a medium mixing bowl, cream together the cream cheese and remaining cup of butter until light, fluffy and smooth.
  13. Mix in the remaining 2 teaspoons of vanilla and 1/2 teaspoon of almond extracts.
  14. Gradually beat in the powdered sugar until creamy and smooth.
  15. Place one layer of the cake on a serving plate.
  16. Frost the top of the layer and sprinkle with pecans and toasted coconut.
  17. Place the second layer on top of the first.
  18. Frost the top and sides of the cake.
  19. Sprinkle the top and sides of the cake with pecan pieces and toasted coconut.
  20. Store chilled due to the cream cheese frosting.

20160215 Pecan Cake 01

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