Coconut Pineapple Cake

It's party time! Two years ago, I started writing this blog on a whim. I had no idea what I was doing or where this little journey would lead to. Not only did I met some amazing friends out Bloggersville, I have learned so much along the way. I cringe at some of the pictures in my earlier posts, but it is fun to see how they have transformed as my skills have improved  and I have developed my own unique style. What does all this have to do with cake? Since it's the month of JCD's Blogiversary, I thought we needed a recipe worthy of celebrating with. And this one is totally deserving. One of my grandfather's favorites, it's a tender coconut cake, dotted with just the right amount of coconut and pineapple, soaked with a slightly sweet creamy pineapple coconut glaze for moistness, and frosted with real sweetened whipped cream. Not only do I love it's flavors, I love how versatile it is. As a layer cake, it is impressive, however, for less formal occasions, I simply bake it in a 9x13 cake pan, and call it good. Still pretty and oh-so-yummy, but without all the fuss.

Coconut Pineapple Cake

*Recipe by Jasey's Crazy Daisy

Cake

1 light colored Super Moist or pudding included cake mix, white, yellow, even golden butter, your preference
3 eggs

1  (14 oz.) can coconut milk, not cream of coconut
1/2 cup flaked coconut

1 (8 oz.) can of crushed pineapple, drained, juice reserved for glaze

Glaze
1 1/2 cups of milk, or less depending on pineapple juice
reserved pineapple juice
1/2 cup sugar
1/2 cup coconut

Frosting
1 pint heavy whipping cream
1/3 cup sugar
1/2 teaspoon vanilla (use 1 teaspoon if you like more)
coconut for dusting

Prepare pans. If using two 9-inch circle pans, grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13-inch pan, spay the bottom with cooking spray. Sometimes, I even divide the batter into two 8-inch square baking pans, keep one for my family and making the other in a disposable pan,  send it off to another deserving family. This works perfect for times when I am sending dinner to a new mom, or a grieving family, or even when I just want to surprise my grandpa.

In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans. Bake as directed per pan size on box. Don't over bake, I take it out when a few moist crumbs stick to a toothpick. Cool 15 minutes.

While cake is cooling, add enough milk to reserved pineapple juice to make 1 1/2 cups. Combine pineapple-milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Poke holes into cake using a fork, straw, or even a kabob stick. Carefully spoon evenly over warm cake allowing liquid to soak into holes. Pop cake into the fridge to cool completely.

Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut.  Keep (and store) in refrigerator until ready to serve. Beautiful!

Enjoy today and if you love cake, who doesn't, I have one of these cookbooks up for grabs. Find out more about the giveaway by clicking here.

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Orange Creme Cake

My hubby celebrated his thirty-something birthday this week! To my dismay, desserts aren't his forte. He would rather have a tall glass of Guiness or gi-normous steak. In fact, think I can probably name the sweets he truly enjoys on one hand~ soft chewy rice krispie treats, cheesecake, Oh Henry Bars (which I shamelessy called his smalltown school cafeteria to get the recipe for, no kidding~ but we'll save that story for another time), chocolate chip cookies, and orange dream bars. I hoped that if I could come up with some version of an orange dream cake, I might discover a birthday cake he might enjoy, or even look foward to. I went for a super moist, vanilla almond cake with orange undertones and an orange creme frosting with cream cheese (cheesecakey, right?). The kids licked the frosting bowl clean and declared the orange cake as "super delicous" and "orangey in a really great way," gramps took some home with him, and my hubby actually cleaned his plate. Mission accomplished. Maybe he will even look foward to it next year.

Orange Creme Cake 

*Recipe by Jasey's Crazy Daisy

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoons salt

1/2 cup butter, softened

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3/4 cup orange juice

1/4 cup orange zest, @ 2 oranges

1 cup buttermilk

One batch of Orange Creme Frosting

* Note - I find one orange produces about 2 Tablespoons zest, so two oranges are usually sufficient. If you want, you can juice these oranges and add juice to equal 3/4 cup if need be. However, I slice the oranges and let the kiddos enjoy them and use the best orange juice I can buy always one that is not from concentrate (I like Tropicana, Simply Orange, and Florida Natural). Call me lazy that way.

Preheat oven to 350. Grease two 9-inch round cake pans and line with parchment paper. Grease parchment paper and flour pans. 

Combine flour, baking powder, baking soda, and salt in a small bowl. Stir well. Set aside. 

In a 2 cup mixing cup or a small bowl, stir together orange juice and buttermilk and set aside.

In mixing bowl, cream butter and sugar together about 2 minutes, scraping bowl occasionally. Add orange zest and eggs, one at a time, beating in between each  until light and fluffy. Stir in vanilla and almond extract.

Add flour mixture alternately with buttermilk mixture, beating just until combined. Bake for about 25 minutes or until center is no longer jiggly and a toothpick comes out with a few moist crumbs when inserted. 

Cool on a wire rack for 10 minutes, then remove from pan. I spray saran wrap with cooking spray, wrap my cakes in it, and pop them if the freezer. This helps retain moisture, and the cakes are much easier to frost when frozen.

Just before assembling cake, make Orange Creme Frosting.

To assemble cake, unwrap cake and place on layer on serving plate. Spread with frosting, only coming to about 1/2-1/4-inch from edges to prevent filling from spilling over. Top with remaining cake layer and frost. I frost sides first, finishing with the top. The cake will thaw pretty quickly, about 1/2 hour or so. Store in the refrigerator. Enjoy!

What is your family's favorite dessert to celebrate with?

I'm sharing this yumminess with these parties.

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Holy Cow Cake

I don't exactly know where this recipe comes from. What I do know is that Momma Daisy has made it for a long time and it is a family fav! I don't know where its name comes from either... maybe its just "Holy Cow!" good.

This cake starts with a basic chocolate mix, your preference - German Chocolate or Devils Food; soaked in a rich caramel mixture that results with a super moist, "oh-my, that's amazing cake." It is then layered with crushed Butterfingers candy bars and a cream cheese-whipped cream frosting. There's enough going on with this cake that no one will know, or even care that you started with a mix! Super yummy!

Holy Cow Cake

Chocolate Cake Mix (your preference), baked as directed
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed 
1-8 oz. cream cheese, softened
12 oz. Cool Whip

Prepare and bake cake as directed on package. 

Meanwhile, blend caramel and sweetened condensed milk.

After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.

Pour caramel mixture over cake.

Crush candy bars and sprinkle half of them over the warm cake. Chill.

Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.

Sprinkle with remaining candy.

Yummo!

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