Tag: Coconut cakes

Cakes · Desserts · Fruit

Key Lime Coconut Angel Cake

Chocolate Castles2 Comments

I have a cookbook from the ladies of First Bapt.,Jacksonville, Florida. A friend gave this to me years ago and it is still one of my favorite books to sit and look through. This recipe had not popped off the page at me until now. As much as I love Key Lime anything, I cannot believe I have not noticed this. But I have now and am buying an angel food cake next trip to the store.

Summer is here and all that is sounding good is cold desserts, full of lemon, strawberry or lime! This one is totally up my alley.

1 round angel food cake (store bought so you don’t have to heat up the kitchen)

1 can (14 oz) sweetened condensed milk (not evaporated) ex: Eagle Brand

1/3 cup key lime or regular lime juice

12 oz frozen whipped topping, thawed, such as Cool Whip, Extra Creamy (or use real whipping cream, which you would only need 2 cups whipped)

1 cup flaked coconut

sliced kiwis and strawberries, if desired

Using a serrated knife, slice cake horizontally into 3 layers with a sawing motion, or use an electric knife, if possible.

Beat milk and lime juice in a large bowl with a wire whisk until smooth and thickened. Fold in whipped topping. You may use a little more juice for added flavor, but be careful not to make it to thin.)

Frost layers of cake as you assemble. Sprinkle with coconut and garnish with the fruit.

Place in fridge for several hours, to enhance flavors…Enjoy and be cool!

Cakes · Desserts · Holiday Fare

Mini Macaroon Cupcakes

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Looking through a Land o Lakes Holiday cookbook, I found these little gems which I will bake to take Thursday. They are just perfect for the Springtime brunch/lunches. Since Easter is Sunday, I will be using a little colored coconut to sprinkle on the top.

Cupcake Batter:

1 3/4 cup sugar

3/4 cup softened  Land o Lakes butter

1 (3 oz) package of cream cheese, room temperature

1/4 cup milk

3 eggs at room temp

1 teas vanilla

1 1/2 cups all purpose flour

1 cup sweetened coconut

Frosting:

1/3 cup butter, softened

4 oz white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tables Land O Lakes half & half

3/4 cup sweetened coconut (I will tint mine light pink)

White edible glitter or sparkling decorator sugar

Heat oven to 350. Place mini paper baking cup liners into 48 mini-muffin pan cups; set aside.

Combine sugar, 3/4 butter and cream cheese in a large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and1 cup coconut. Spoon batter into prepared pan cups. Bake for abut 13-17 minutes, depending on your oven, until toothpick inserted in middle comes out clean.

Cool 5 -10 minutes on cooling rack.

Meanwhile, combine butter and white chocolate; mix well. Add powdered sugar and half & half, 1 tables at a time until desired spreading consistency.  Since I like the flavor of almond, I add 1 teas almond extract to the frosting. Frost cooled cupcakes by piping on frosting and then sprinkling a little coconut on top with the decorator sugar.