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Pina Colada Fruit Jellies
Snack

Pina Colada Fruit Jellies

4.9

Prep
10 min
Cook
5 min
Total
1440 min

Instructions

  1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  7. 7 Store in an airtight container.

By Mott's

Coconut Bread II
Snack

Coconut Bread II

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
  3. 3 Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

By JEMR2

Alcohol-Free Pina Colada Cupcakes
Snack

Alcohol-Free Pina Colada Cupcakes

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
  2. 2 Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
  3. 3 Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
  4. 4 Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

By kleegerman

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Coconut-Pineapple Ice Cream
Dessert American

Coconut-Pineapple Ice Cream

5.0

Prep
10 min
Cook
Total
220 min

Instructions

  1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Coconut Pudding
Dessert American

Coconut Pudding

4.3

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
  2. 2 Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.

By photobug843

Coconut Rum Cream
Drink American

Coconut Rum Cream

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
  2. 2 Blend together cooled chocolate mixture, condensed milk, rum, coffee granules, cinnamon, vanilla, and coconut extract in a blender on high speed until smooth.

By jdilenge

Coconut Fudge
Dessert American

Coconut Fudge

2.5

Prep
5 min
Cook
40 min
Total
167 min

Instructions

  1. 1 Line a baking dish with aluminum foil.
  2. 2 Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  3. 3 Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  4. 4 Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

By Danielle 'Aminah' Samuels

Coconut Cream Pound Cake
Dessert American

Coconut Cream Pound Cake

4.4

Prep
15 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.

By Connie Bridges Mallard

High-Protein Energy Bites
Appetizer American

High-Protein Energy Bites

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
  2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Moist Coconut Cake
Dessert American

Moist Coconut Cake

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).
  2. 2 Mix flour, baking powder, and salt together in a large bowl; set aside.
  3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.
  4. 4 Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
  6. 6 If desired, frost cooled cake with your favorite buttercream frosting and sprinkle with flaked coconut.

By dannis

Sugar Cookie Cups with Coconut Buttercream Frosting
Dessert American

Sugar Cookie Cups with Coconut Buttercream Frosting

4.0

Prep
20 min
Cook
11 min
Total
36 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
  2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
  3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
  4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
  5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
  6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Bread Machine Hawaiian Sweet Rolls
Dinner American

Bread Machine Hawaiian Sweet Rolls

5.0

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
  2. 2 Form dough into rolls; place on a baking sheet and let rise for 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until golden, about 20 minutes.

By BrandyLogan

Coconut Rice Pudding
Dessert American

Coconut Rice Pudding

4.6

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
  3. 3 Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
  4. 4 Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.

By Rene Bakewell

Best Hawaiian Banana Nut Bread
American

Best Hawaiian Banana Nut Bread

4.6

Prep
30 min
Cook
70 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
  4. 4 Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

By SODAR

Diabetic-Friendly Coconut Muffins
Breakfast American

Diabetic-Friendly Coconut Muffins

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

By rose

Coconut Easter Cake
Dessert American

Coconut Easter Cake

4.5

Prep
30 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
  3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.
  4. 4 Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.
  5. 5 Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.
  6. 6 Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.
  7. 7 Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.
  8. 8 Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.
  9. 9 Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.
  10. 10 Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

By BeachPeach

Pineapple Coconut Cake
Dessert American

Pineapple Coconut Cake

4.1

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  2. 2 Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.
  3. 3 Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  5. 5 Make the icing: Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
  6. 6 Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

By Brenda Vandervort

Baked Coconut Shrimp with Pineapple Sauce
Appetizer American

Baked Coconut Shrimp with Pineapple Sauce

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

Roasted Pecan Banana Bread Loaves
Bread & Baking American

Roasted Pecan Banana Bread Loaves

4.8

Prep
25 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet.
  2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch pecans carefully as they bake, as they burn quickly. Remove from the oven and cool to room temperature, about 15 minutes.
  3. 3 Increase the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray.
  4. 4 Combine toasted pecans, flour, baking soda, baking powder, and salt in a bowl.
  5. 5 Mix bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract in a large bowl with a fork or an electric mixer on low speed. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans, filling each one about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for 5 minutes before turning out onto a rack to finish cooling.

By atlantasassybelle

Coconut Rum Cake
Dessert American

Coconut Rum Cake

5.0

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Pecan Coconut Chocolate Chip Cookies
Dessert American

Pecan Coconut Chocolate Chip Cookies

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, baking soda, and salt in a bowl; set aside. Beat brown sugar, white sugar, shortening, and butter together in a separate bowl until smooth. Beat in first egg until incorporated; beat second egg into mixture along with coconut and vanilla extracts until incorporated.
  3. 3 Stir flour mixture into butter mixture; fold in coconut, semisweet chips, and white chocolate chips.
  4. 4 Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
  5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Bake4fun

Coconut Bundt Cake
Dessert American

Coconut Bundt Cake

4.4

Prep
30 min
Cook
90 min
Total
130 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Grease and flour a 10-inch bundt pan.
  3. 3 Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.
  4. 4 Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.
  6. 6 Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth.
  7. 7 Frost the cake and top with toasted coconut flakes.

By Bailey Fink

Coconut Joy Cookies
Dessert American

Coconut Joy Cookies

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream together the butter, white sugar, and brown sugar until fluffy.
  3. 3 Beat in the egg, vanilla extract, and coconut extract.
  4. 4 Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
  5. 5 Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
  6. 6 Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
  7. 7 Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
  8. 8 Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.

By CookinBug

Chocolate C'OAT'conut Sandwich Cookies
Dessert American

Chocolate C'OAT'conut Sandwich Cookies

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
  2. 2 Combine flax meal and water. Let stand 10 minutes.
  3. 3 Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
  4. 4 Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
  5. 5 Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
  6. 6 Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
  7. 7 Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
  8. 8 Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

By Becel

Five Flavor Pound Cake
Dessert American

Five Flavor Pound Cake

4.8

Prep
25 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
  2. 2 Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
  3. 3 Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
  5. 5 While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
  6. 6 Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.

By PJ Coward

Summery Lime-Mango Shortcakes
Dessert American

Summery Lime-Mango Shortcakes

4.6

Prep
45 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine mangoes, strawberries, and blueberries in a large bowl; add honey and lime juice and toss gently. Cover the bowl; refrigerate filling.
  3. 3 Sprinkle gelatin over water in a large heat-proof bowl; set aside until blooms, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes.
  4. 4 Beat cream in a large bowl with an electric mixer until cream begins to thicken; add confectioners' sugar, coconut extract, and chilled gelatin. Whip until soft peaks form; cover the bowl and refrigerate whipped cream.
  5. 5 Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl; cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat buttermilk and egg together in a small bowl; stir into flour mixture until just moistened. Transfer dough to a floured work surface; knead until it comes together. Roll out to a ½-inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.
  7. 7 Spoon fruit filling on bottom halves of each cake. Spoon or pipe whipped cream over fruit; top with remaining biscuit halves.

By larkspur

Tom Cruise Cake
Dessert American

Tom Cruise Cake

3.9

Prep
20 min
Cook
85 min
Total
225 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  3. 3 Combine flour, baking powder, and ¾ teaspoon salt in a large bowl; set aside.
  4. 4 Beat white sugar and 1 cup butter together in a large bowl with an electric mixer on medium until light and fluffy, about 5 minutes; beat in eggs, one at a time, beating well after each addition. Beat in sour cream, 1 ½ teaspoons vanilla extract, and 1 teaspoon coconut extract until combined.
  5. 5 Mix in flour mixture until just combined; fold in 1 ¼ cups flaked coconut and white chocolate chips.
  6. 6 Transfer cake batter to the prepared pan; spread batter evenly using the back of a spoon.
  7. 7 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in the pan for 20 minutes before inverting onto a wire rack to cool completely, about 2 hours more.
  8. 8 Beat cream cheese, ¼ cup butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract, and ⅛ teaspoon salt in a medium bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until incorporated. Beat in cream until frosting is light and fluffy, about 1 or 2 minutes.
  9. 9 Frost top and sides of cake; lightly press 1 ½ cups flaked coconut evenly around frosted cake.
  10. 10 Serve and enjoy.

By Kathryn Hendrix, RDN, LD