If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.
Ingredients:
2 sticks butter (soft)
1 and 1/2 cups sugar
3 large eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pineapple Sumol or pineapple juice
1/4 cup milk
1/4 cup lemon juice
1 cup shredded coconut plus more for topping cake
Glaze Optional
Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.
Preparation:
Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.
Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.
Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.
Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.
Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.
This easy recipe requires not baking and makes an elegant dessert. Bolo de Bolacha Maria is traditionally made with butter, or sweetened condensed milk, but my version uses home made pastry cream which makes it lighter and uses less sugar. You’ll find that you have all the ingredients for this recipe in your pantry. If you don’t have Portuguese Maria Cookies, you can use the Mexican Maria Cookies found in most grocery stores as an option. Enjoy!
Makes 1 small cake or approximately 4 parfaits
Ingredients:
1 package of Bolacha Maria (Maria Cookies any brand)
1 or 2 cups of warm strong black coffee
2 cups of whole milk
3 large egg yolks
1/2 cup of sugar
1/4 cup of corn starch
1/2 teaspoon of vanilla extract
2 tablespoons of butter
pinch of salt
Whipped cream
Instructions for Pastry Cream:
In a small saucepan heat the milk, 1/4 cup of the sugar, vanilla and pinch of salt until scalding but not boiling and set aside.
Meanwhile mix the egg yolks with the remaining sugar and corn starch until smooth and creamy.
Slowly add the yolks to the milk beating as you pour. Cook the mixture on medium heat for two minutes until it thickens stirring constantly.
Pour the cream into a bowl and add the butter. Beat with a mixer for about 5 minutes until very smooth and creamy.
Cover the bowl and place in the refrigerator for at least 2 hours to cool completely and thicken.
Dip 1 cookie into the coffee for about 5 seconds and place into the bottom of parfait glass. The cookie shouldn’t fall apart, if you find it gets too soft dip the cookie for only a few seconds.
Spread pastry cream on top of the cookie and continuing layer to your desired height leaving the last layer with the cream on top.
Crumble a few cookies in a plastic bag and sprinkle on top.
If you want to make the cookie mold with ribbon it’s very easy to do.
Place whole cookies around the sides to form an even square. Wrap a ribbon around and make a bow. Add tiny flowers for a nice effect.
Store in the refrigerator for a few hours to set. When ready to serve top with fresh whipped cream and cookie crumbles.
You can also make this recipe as individual parfaits but don’t top with the cream until ready to serve.
Store in the refrigerator for up to 3 days. Enjoy!
This flourless chocolate cake is very simple to make. It’s very light and moist and I promise your guests will love it!
I adapted it from Sarah Carvey. Here’s the link to the video which is part of the Martha Stewart video collection. My daughter Lisa and I made it yesterday and we were very pleasantly surprised at how easy this is to make. We served with fresh strawberries and real whipped cream. Enjoy!
Ingredients:
6 tablespoons of unsalted butter
8 ounces dark chocolate chips (at least 50% cacao, the more the better)
6 large eggs (room temp and separated)
1/2 cup of granulated sugar
1 tablespoon of instant espresso (optional)
Pinch of salt
Sweetened whipped cream for serving
Chocolate shavings (optional)
strawberries (optional)
Directions:
Preheat oven to 275 degrees. Butter the bottom and sides of a 9-inch springform pan and set it aside.
Place the butter and chocolate in a large heatproof bowl over a pan of water on your stove on medium heat. Don’t let the water touch the bottom of the bowl.
Reduce the heat to simmer making sure the water does not boil. This is a slow process but be patient and keep stirring until completely melted.
Let the chocolate cool slightly and then whisk in egg yolks until completely absorbed into the chocolate.
Beat the egg whites in a large bowl until semi hard peaks form. Gradually add the sugar, and continue beating until stiff peaks form. Be careful not to over beat.
Whisk some of the egg whites into the chocolate and then fold in the remaining egg whites very gently.
You may notice some white streaks in the batter but that’s OK since you don’t want to over mix the egg whites which may make them collapse.
Pour the batter evenly into the prepared pan. Bake 50 minutes on the center oven rack until the cake pulls away from the sides of the pan.
Cool the cake completely and remove the sides of the spingform pan.
Let the cake sit for a few hours before serving because the chocolate gets richer as it sits. Serve with either dusted confectioners’ sugar or with whipped cream and strawberries as pictured below.
Lemon Raspberry Coconut Cake is perfect for your next Birthday Cake. I made it this weekend and it was a big hit! Enjoy!
Ingredients:
Cake:
1 Package of Lemon Cake mix
Ingredients as per package
Raspberry Filling:
1 and 1/2 cup of fresh or frozen Raspberries
2 tablespoons of sugar
1 teaspoon of corn starch
Frosting:
1 can of vanilla frosting
1 and 1/2 cups of flaked coconut
Instructions:
Preheat oven to 350 degrees. Prepare the cake mix per package directions and pour into 2 round cake pans.
Let the cake cool completely or leave it overnight before frosting.
Place the raspberries and sugar in a small saucepan and cook on medium heat for about 5 minutes until the raspberries have dissolved into a jelly consistency.
Add the corn starch and cook for another few minutes until the mixture thickens. Place the raspberries in the refrigerator until cold. They mixture should be thick like a jelly not too runny.
When the cake has cooled, spread the jelly over one layer and top with the other layer.
Spread the vanilla frosting over the cake and then top with the flaked coconut.
You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.
This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!
You can use any cake batter such as vanilla, lemon etc. so be creative if you want!
Ingredients:
Cake:
1 Package of Devil’s Food chocolate cake mix
3 eggs
1 cup of water
1/3 cup of vegetable oil
Caramel sauce glaze:
1 cup of any jarred caramel sauce or make your own sauce (recipe below)
Flan:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup of cream or half and half
4 large eggs
1 teaspoon vanilla extract
Note: You will need an extra large bundt pan for this recipe
Preparation:
Prepare Caramel glaze first:
Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned.
Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.
Flan preparation:
Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.
Cake Preparation:
Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.
Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.
Slowly pour the flan mixture over the chocolate batter.
Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.
Cover the cake with heavy foil that has been coated with cooking spray and place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.
Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.
Bake the cake for about 1 hour and 10 minutes.
Here is what the cake will look like after it’s baked.
Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours or more to completely cool.
When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.
When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.
Pour any remaining caramel from the pan over the flan.
If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.
Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.
This is my daughter’s recipe for Nutella Torta – Nutella Roll. This dessert is perfect to impress your “Nutty for Nutella” and chocolate loving friends. It requires only 6 ingredients and takes only 30 minutes to prepare and cook!
Ingredients:
5 room temp eggs (separated)
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cups sugar
1/2 cup of Nutella or any Chocolate Hazelnut Spread
Instructions:
Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper.
Combine flour, salt, baking powder in a bowl.
In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour and beat for about 5 minutes.
In a separate bowl beat the egg whites until they form soft peaks.
Add the remaining 1/2 cup sugar gently into the whites until stiff peaks form.
Gently fold the egg whites into the eggs with a rubber spatula.
Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.
Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar.
Slowly flip the cake pan onto the towel with the sugar.
Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.
Unwrap the rolled up cake let sit for a few minutes and gently spread the Nutella with a light coating evenly over the cake. *The warm cake will melt the nutella making is easy to spread smoothly.
Gently roll up the cake without the towel leaving the edge on the bottom.
Sprinkle more granulated or confectioners sugar on top of the Torta if desired. Let it cool completely before slicing. Enjoy!
*Substitute the apple topping with a can of any pie filling such as cherry, apple, blueberry or peach!
Enjoy!
Serves 10-12
Ingredients:
Cake:
2 cups Bisquick or any other biscuit mix
2 cups flour
3 eggs
1 cup sugar
1 tsp vanilla
1 cup vanilla yogurt
1/2 stick melted margarine
1 cup milk
Apple Topping:
4 apples (peeled and cored and chopped into small chunks)
1/2 cup of brown sugar
1 tbsp sugar
1/2 tsp of cinnamon
1 tsp of butter or margarine
1/2 tsp of flour
Crumb topping:
1 tbsp flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup instant oatmeal (if desired)
1 tbsp melted butter or margarine
Instructions:
Step 1. Apple Topping:
Place all ingredients except the flour into a small saucepan and cook the apples until very well done. Mash with a fork to your desired consistency. Add the flour to absorb liquid and cook on low for about 1 minute. Let cool while the cake bakes.
Step 2. Cake:
In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.
Step 3. Crumb Topping:
Mix topping ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.
Sprinkle the apple topping evenly spread over the batter. Top with the cake with the crumb topping.
Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.
Serve hot or cold. Enjoy!
Wake up and smell the goodness with your morning coffee!
This recipe is for the chocolate lovers in your family!
Last week after I posted the recipe for Birthday Pistachio cake it had over 10,000 views and received a great response so I decided to post this cake recipe.
I created this recipe after I saw an amazing Chocolate Raspberry Cake in a Gourmet Pastry Shop and I knew that I had to try to replicate it.
Happy Birthday Chocolate lovers. I hope you enjoy it!
Ingredients:
1 package of Chocolate cake mix
1 small package fresh or frozen raspberries
6 oz raspberry Jelly
1 package semi sweet chocolate chips
1/2 cup heavy cream
Fresh raspberries for garnish
1 can of Chocolate frosting
1 cup finely Chopped walnuts, pecans or almonds
Instructions:
Prepare the round cake as per package directions and let cool down completely.
Meanwhile, cook the raspberries with the Jelly in a small saucepan letting the raspberries reduce to a thick puree and let cool.
Slice the cooled cakes into 2 layers layers.
Spread the raspberry sauce between layers. Frost the cake with the Chocolate frosting.
Sprinkle the nuts on the sides of cake and pat them into the frosting with the palm of your hand.
Prepare the chocolate sauce by placing the chocolate chips and cream in a double boiler and mix until creamy.
Let the melted chocolate cool down a minute and pour the chocolate sauce over the cake. Garnish with fresh raspberries.
Place in the refrigerator for about 1 hour or more to let the cake get firm. Enjoy!
This recipe is perfect for a lite and cool summer dessert!
What’s great about it is that you can make the cake the day before and add the toppings later.
Perfect for your Fourth of July cook out! Enjoy
Ingredients:
1 Yellow cake mix
1 large can crushed Pineapple (drained but save the liquid)
1 container of Cool whip
1 package of instant vanilla pudding mix
1 and 1/2 cups of milk
1 cup of flaked coconut
*Cherries for garnish if desired
Instructions:
Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.
Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.
When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.
Mix the pudding with the cool whip and layer it evenly over the cake.
Top the cake with the coconut and pineapple. Add cherries if desired.
Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!
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