Cream of Coconut Cake

I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.

Coconut Cream Cake is a fairly rich dessert.  It’s similar to a tres leche cake, except it uses cream of coconut as one of the components.  This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.

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Pina Colada Pie

Pina Colada Pie is in the regular dessert rotation at my house.  It is a newer recipe and not one that I have lugged around for years or anything.

It actually turned up in my life through a Facebook post of a friend who had found a recipe online and had posted to her timeline for someone to make it for her.  Whew, that was a long run-on sentence.

Being who I am, I bought the stuff for it during my next trip to the grocery store.  As time went on, I forgot about the recipe.  I stumbled over the cream of coconut in the pantry and remembered why I had it and why it was sitting on top of a package of a package of store bought cookies.

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Caramel Chocolate Coconut Eclair Cake

I know I have said before that simple recipes are usually the best in their original form, but this Samoa éclair cake  from Chef in training is an exception to the rule.  As soon as I saw it, I knew I had to try this flavor combination.  After all, it kind of reminds me of a famous girl scout cookie.

I make éclair cakes in the original form, I have altered it to be all chocolate with chocolate graham crackers and chocolate icing.  I try not to keep any version of éclair cake hanging around the house.  These cakes sit in the refrigerator and call my name.

The only changes to this recipe I made were to take the lazy way out of the icing.  I use a premade chocolate fudge icing container and send it on a quick walk through the microwave.  If I could find any instant caramel pudding I would probably have used it too.

I have an obsession, OK probably more like an addiction, to éclair cakes and hadn’t really thought outside the box in this arena.  But now with eyes wide opened, I had to do a pinterest search and have since pinned a few, probably too many, to try.  Head on over to our pinterest page to see which ones I’m trying, or keep checking back here to see which ones I make and feature.

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Strawberry Mandarin Orange Salad with Mango Coconut Dressing

We call this $30 salad at our house. My brother-in-law Charlie deemed this a $30 salad.  I think he might have been referring to the cost of the ingredients, but Andy swears it is because they would pay $30 to eat this salad in a restaurant.  This does NOT cost $30 to make.

This is a bright and cheerful addition to any meal.

It’s real name is Strawberry Mandarin Salad with Mango Coconut Dressing.  We used to eat a similar salad, along with the best banana bread and strawberry butter at a restaurant in Venice, Florida.  This is another of those foods we had not seen anywhere else and no recipe existed. So, as usual, I felt compelled to create a recipe that would be similar.  I have been asked to share this recipe most times I have carried it to gatherings or served it at my house to guests.

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