Coconut Cake Delicious



1 1⁄2 cups unsalted butter, softened

2 cups sugar

3 large eggs

3 1⁄2 cups cake flour, such as Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon kosher salt

3⁄4 cup coconut milk

1⁄2 cup whole buttermilk

1 1⁄2 teaspoons vanilla extract

3⁄4 cup cream of coconut, such as Coco Lopez

Coconut Whipped Cream (recipe follows)

1 cup sweetened flaked coconut, toasted


Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with coconut milk and buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

Using a wooden pick, poke holes in tops of layers; brush each layer with 1⁄4 cup cream of coconut.

Spread Coconut Whipped Cream in between layers and on top and sides of cake. Press toasted coconut onto sides of cake as desired. Store, covered, in refrigerator up to 3 days.

Coconut Whipped Cream


3 cups heavy whipping cream

3⁄4 cup cream of coconut, such as Coco Lopez


In a medium bowl, beat cream at medium speed with an electric mixer until stiff peaks form. Add cream of coconut; beat until combined.

Turtle Candy

Turtle Candy


1 pound pecan halves, toasted 

1 can (14 ounces) sweetened condensed milk

3/4 cup light corn syrup

1/2 cup sugar

1/3 cup packed brown sugar

1/4 cup butter, cubed

1-1/2 teaspoons vanilla extract

1 pound milk chocolate candy coating, chopped


On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. 

 For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. 

 In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.


Caramel Pretzel Turtles


14 ounce bag soft caramels (about 48)

10 ounce bag pretzel nuggets

12 ounces dark chocolate, finely chopped

2 cups toasted almonds, finely chopped


Line a baking sheet with parchment paper, set aside.

Unwrap the caramels.  One at a time, place a caramel between two sheets of parchment paper (not the paper from the baking sheet), then, use a rolling pin to roll it into an oval about 1/8 inch thick.

Wrap the flattened caramel around a pretzel nugget, pinching the ends to seal.  Set aside on another sheet of parchment paper.  Repeat with remaining caramels and pretzel nuggets.

In a double boiler over simmering water or in the microwave, melt half the chocolate, stirring occasionally, until smooth.  If using a double boiler, remove the pan from the heat.  Add the remaining chocolate and stir until smooth.

Place the almonds in a shallow bowl.  One at a time, use a fork to dip each pretzel nugget in the chocolate to coat, tapping off any excess, and then dip it in the almonds to coat.  Set on the prepared baking sheet and repeat with remaining pretzels.

Let stand until set, about 3 hours, before packaging.

Mom’s Christmas Jam Cake

Jam Cake

My mom baked this cake every year at Christmas time.  I grew up eating this yummy jam cake and looked forward to the time of year when she baked it. This is very good to have for breakfast, which is what I do.  I personally don’t like it with the Caramel Icing, but if you like to have icing, the recipe is included.  It’s very good with just a powdered sugar dusting. The icing is very rich.


1 cup applesauce

1 cup shortening

2 cups sugar

5 beaten eggs

1 tsp cinnamon

1 tsp baking soda

1 cup buttermilk

2 cups sifted flour

1 ½ tsp cloves

1 ½ tsp allspice

½ tsp salt

1 cup raisins

1 cup chopped pecans

1 ½ cups blackberry jam


Pre-heat oven to 350 degrees

Cream shortening until light and fluffy.  Add sugar and cream together.  Add eggs.  Sift flour before measuring. Sift together flour, salt and spices 3 times.  Add soda to buttermilk and add alternately with flour mixture to shortening.  Drench raisins and pecans in flour and fold into mixture.  Fold in jam.  Grease and flour a tube pan.  Pour mixture into pan and bake for 1 hour and 15 minutes.



2 cups brown sugar

2-3 boxes confectioner’s sugar

1 stick butter

1 tsp vanilla


In a pan on the stove top, add enough water to the brown sugar to dissolve.  Bring to a boil.  Remove from heat and add butter and vanilla.  Add sifted confectioner’s sugar until desired stiffness desired.

Keep caramel icing over hot water while icing cake so it does not harden.