Coconut Layer Cake

This recipe can be used to make any type of cake or cupcake that you want, you don’t have to layer it.

Easy Yellow Cake Recipe

Prepare the cakes and put in two 8″ round pans. Remove from pan and let cool completely on racks.

Frosting:
2 c. flaked coconut
4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 c. sifted confectioners’ sugar

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 teaspoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.

Viola!

Coconut Cake

Chocolate Cream Cheese Frosting

I was baking cupcakes and trying to find a good chocolate frosting recipe that didn’t taste like pure sugar. After a few unsuccessful attempts and a new craving for coconut cake, I found what had been missing. Cream Cheese! The coconut cake frosting I made had a cream cheese base and it dawned on me that’s what I should use for most frostings. A few weeks passed and I tried it, chocolate frosting with a cream cheese base. It called for half the amount of powdered sugar which was a good sign in itself. After it was made I put it in the fridge to harden, well when I pulled it out I thought I had screwed up because it was too hard. I mixed it up and it was perfect, the cream base combined with the coldness make it so easy to spread. Anyways, here she is!

100 chocolate wafers, melted (8 ounces)
6 ounces of Philly’s cream cheese, softened
2 tbsp. milk
2 c. powdered confectioners sugar
1 tsp. vanilla

Melt chocolate; cool slightly. Blend in cheese and milk. Add sugar gradually. Stir in vanilla. Frosts two 8″ layers.

Chocolate Cream Cheese Frosting Cupcake

Easy Yellow Cake

My mom always made white cakes growing up and I never really liked them as much as yellow, no offense Liz. There is something about yellow cake with chocolate frosting that I just love. This is a good, basic yellow cake recipe great for layer cakes, sheet cakes and cupcakes.

2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 stick (8 tbsp.) unsalted butter, softened
1 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 c. 2% milk

Preheat oven to 350 degrees.

Sift together flour, baking powder and salt in a bowl.

Beat butter and sugar in mixer on medium-high until pale and fluffy (2-3 minutes). Beat in one egg at a time then add vanilla and blend until thoroughly mixed, about 3 minutes. Reduce speed to low and add flour mixture and milk alternatively ending with the flour mixture. Mix until the batter is smooth but be careful to not over mix.

Spread batter evenly into pans or cupcake holders and bake for 20-25 minutes. Put a toothpick in the middle to test, if it comes out clean – the cakes are done.

Set the pans on a cooling rack for a few minutes then completely transfers the cakes over to the cooling racks and let stand until cool.

Spread one of the many frostings on it and you are good to go!

Magic Bars

While I make these mostly around the holidays, they are a perfect treat anytime.

1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

If you do not have graham cracker crumbs handy, just take about a package and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Bake for 25-30 minute on 325* degrees.

Magic Bars

*325 for glass pans, all others 350.

Rice Crispy Treats

It’s simple and delicious. Your kids love them and you know you do too!

3 tbsp. butter
10 oz. package (or 4 cups) of marshmallows
6 cups Crisped Rice (yes, use the generic!)

Melt butter and marshmallows in large pot, once it begins to bubble stir in crisped rice. Poor into 9×13″ greased pan. You may want to grease your hands up a little bit to pat down and even out the treats in the pan. Let harden a little bit and cover. To ensure freshness, you may want to cut them up and place them in a sealed tupperware container.

These are great for lunches. A pan this size will make around 9-12 good sized squares.

No Bake Cheesecake

Simple and delicious!

1 package of cream cheese
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Let cream cheese reach room temperature and soften.

Add all ingredients and beat until smooth.

Pour into crust (pre-made works as does homemade) and refrigerate for three hours. Top with various fruit topping.