Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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Deep Chocolate Coconut Bombs

Deep Chocolate Coconut Bombs

Chocolate cream cheese layered over coconut.  The number of layers is up to you.  Freeze and break into crunchy pieces.

Ingredients

2 c Coconut Shreds

1 c Coconut Oil

4 oz Neufchatel Cheese

2 tbsp Cocoa Powder

4 tsp Splenda

¼ tsp cinnamon

Pinch of sea salt

Directions

Warm the Coconut Oil over medium heat and add the shredded Coconut, Cinnamon, Salt and Splenda.  Line a shallow pan with wax paper or foil and pour in the Coconut Oil mixture.  Press it down, creating a solid layer.

Place the pan in the freezer until mixture is firm.

Remove from freezer.  Melt the Cocoa Powder and Cream Cheese and pour on top.

Place it back into the freezer for 10 to 15 minutes.  Optional:  Continue layering the Coconut and Chocolate for a striped effect.

Once solid, break it up and enjoy.  Store the rest in the refrigerator.  Serving size will vary.

Calories: 2766, Total Fat: 300g, Cholesterol: 86mg, Sodium: 487mg, Total Carbs: 33g, Protein: 19g.

ROASTED BEET AND CITRUS SALAD

November 2, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

 

Ingredients

4 medium beets (preferably multiple colors)

2 cups grapefruit and orange segments

2 tablespoons brown sugar

3 tablespoons olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

Kosher salt and ground black pepper

5 ounces baby kale or arugula

1/2 cup toasted chopped pecans

1/4 cup toasted flake coconut (preferably unsweetened)

 

Directions

Heat the oven to 350 F.

Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.

While the beets cool, increase the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet, then sprinkle with the brown sugar. Broil for 3 minutes, turning halfway through for even browning.

In a large bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper as desired. Toss the greens in the dressing, then arrange on a serving platter.

Carefully peel the roasted beets then slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens. Sprinkle with the pecans and toasted coconut.

 

Wake Up! Granola

ranch-granola-x

 

Ingredients

Coconut oil, for brushing

6 cups walnut halves

4 cups steel-cut oats

2 cups pecan halves

2 cups almonds, chopped

1 1/4 cups sunflower seeds

2 cups unsweetened shredded coconut

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

8 large egg whites

1 3/4 cups pure maple syrup

1 cup dried blueberries

1 cup dried apricots, chopped

1 cup pitted dried dates, chopped

Directions

Preheat oven to 250°. Brush a rimmed baking sheet with oil.  In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.  In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.

Coconut Cake Delicious

Coconut-Cake

Ingredients

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

Directions

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

Ingredients

3 cups heavy whipping cream

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

Directions

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

Southern Charm Coconut Lemon Meringue Pie

Coconut-Lemon-Meringue 

 

Ingredients for the Crust

1 1⁄3 cups all-purpose flour

1 tablespoon sugar

1⁄2 teaspoon salt

3 tablespoons cold unsalted butter, cut into pieces

3 tablespoons all-vegetable shortening

4 to 5 tablespoons ice water

Ingredients for the Filling

1⁄2 cup sugar

1⁄2 cup all-purpose flour

2 1⁄4 cups whole milk

4 egg yolks

1 cup sweetened, flaked coconut

3 tablespoons butter

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

Meringue

Garnish: toasted sweetened, flaked coconut

Directions

In a large bowl, combine flour, sugar, and salt for crust; stir well.

Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened. Gather dough into a ball. Wrap in plastic wrap; refrigerate for 1 hour.

Preheat oven to 400°.

On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and up the sides. Fold excess dough under; flute edges as desired. With a fork, generously prick bottom and sides of dough. Place a sheet of parchment paper in piecrust. Add pie weights on top of parchment paper.

Bake until edges of crust begin to brown, approximately 20 minutes. Reduce oven temperature to 375°. Carefully remove pie weights. Bake until lightly browned, approximately 20 minutes longer. Remove from oven; let cool completely on a wire rack.

In a large saucepan, combine sugar and flour for filling; whisk in milk. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.

In a medium bowl, place egg yolks; whisk in 1 cup hot milk mixture. Return egg yolk mixture to remaining hot milk mixture in saucepan. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.

Add coconut, butter, and lemon zest and juice. Stir until butter melts. Spoon mixture into prepared piecrust. Place a sheet of plastic wrap on surface of filling. Refrigerate until chilled.

Remove plastic wrap. Make Meringue in a mixing bowl.  Add 4 egg whites and 1/8 teaspoon of cream of tarter.  Mix at medium speed until blended.  Turn mixer to high and add 6 tablespoons of sugar and 1 teaspoon of vanilla extract.  Beat until the egg whites become stiff peaks.  Spoon the meringue onto center of pie filling, spreading to within 1 inch of crust. Using your fingers, pull meringue into tall peaks.

Using a kitchen torch, lightly brown top of Meringue or bake in preheated 400 degree F oven until lightly browned. Garnish with toasted coconut, if desired.

Southern Strawberry-Coconut Punch Bowl Cake

Strawberry-Coconut Punch Bowl Cake 2

Ingredients

1 angel food cake (14 oz. store-bought or bake your own)

1 (16 oz.) container sour cream

1 (8 oz.) container Cool Whip non-dairy whipped topping

1 (5 1/2 oz.) can evaporated milk

3/4 c. powdered (confectioners) sugar

About 4 c. thinly sliced fresh strawberries

3/4 c. coconut

1/4 c. chopped pecans

Directions

In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.

Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat these layers one more time.

Top the last layer of strawberries with the remaining 1/3 of the cake mixture; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans.

Cover with plastic wrap and refrigerate overnight.