Pineapple Toasted Coconut Bundt Poke Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 69:34

    [34] Let heaven and earth praise him,

        the seas and everything that moves in them.

Ingredients

1 c unsalted butter

2 c granulated sugar

4 large eggs

1 t coconut extract

1 t vanilla extract

3 c aerated all-purpose flour

1 t  baking powder

1/2  t salt

1 c crushed and drained pineapple

1 c coconut milk (unsweetened) or pineapple juice

1 c sour cream

1 c toasted sweetened grated coconut

1 can sweetened condensed milk

Pour in holes of warm cake

Instructions

Preheat your oven to 325°F and grease a bundt pan generously.

In a large mixing bowl, beat the butter and sugar until fluffy. 

Add the eggs one at a time, mixing well after each.

Stir in the coconut and vanilla extracts.

Whisk together the flour, baking powder, and salt in another bowl.

In a third bowl, combine sour cream, coconut milk, and drained pineapple.

Gradually incorporate the dry ingredients into the butter mixture in three parts, alternating with the pineapple mixture.

Fold in the shredded coconut gently.

Pour the batter into the prepared bundt pan and smooth the surface.

Bake for 70-80 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes before un-molding.

Using a wooden spoon, poke holes in warm cake.

Pour condensed milk over cake.

Upside Down German Chocolate Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 53:1

To the choirmaster: according to Mahalath. A Maskil of David.

    [1] The fool says in his heart, “There is no God.”

        They are corrupt, doing abominable iniquity;

        there is none who does good.

1 c sweet coconut flakes, toasted

1 c pecans, toasted

1 boxed German Chocolate cake mix prepared according to box instructions 

4 c powdered sugar

8 oz spreadable cream cheese

1 stick melted butter 

13x9 sprayed with non stick and lightly floured 

Bake 350 degrees for 45-50 minutes or until toothpick comes out clean

Lay pecans and coconut in bottom of pan

Using hand mixer, prepare cake according to box directions 

Pour over nut mixture 

Add butter and cream cheese to bowl

Using hand mixer whip till smooth and creamy 

Add powdered sugar 1 c at a time mixing each time until you have a very thick mix

Spoon over cake batter but do not mix in 

Bake and completely cool before cutting 

Flip each piece over to serve

Toasted Coconut Walnut Carrot Poke Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

James 1:15

[15] Then desire when it has conceived gives birth to sin, and sin when it is fully grown brings forth death.

 

Wet Ingredients 

4 eggs

3/4 c canola oil

1/2 c sourdough discard 

1 c sugar 

1 c brown sugar 

2 t vanilla extract 

Whisk together, set aside 

Dry ingredients 

2 c AP 

2 t baking powder 

1 t baking soda

1 salt

2 t cinnamon 

Using another bowl, whisk together 

Add dry to wet stirring just to incorporate 

Add ins

1-1/2 c shredded carrots (2 large carrots)

1 c toasted walnuts 

1 c toasted coconut 

Using spatula to just incorporate 

350 degrees for 40-50 minutes 

Lower middle rack

13x9 sprayed with non stick 

Cool 15 minutes 

Poke holes with wooden spoon 

Fill holes with poke ingredients 

Poke ingredients 

1 can condensed milk

3 heaping T spreadable cream cheese 

1 c cool whip

1/8 c milk

Whip with hand mixer

A&P Grocery Store Spanish Bar Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 24:1

A Psalm of David.

    [1] The earth is the LORD’s and the fullness thereof,

        the world and those who dwell therein,

3/4 c black raisins 

1/2 c Milk

1 t Bourbon 

Heat, stir and soak

1 c toasted walnuts, chopped

Set aside

Sift dry ingredients 

1 c bread flour

1 c cake flour

1 c white sugar

1/2 c dark brown sugar 

2 T cornstarch 

1/4 t Salt

1 t baking soda 

1/2 t baking powder

2 t Cinnamon 

1 t nutmeg

1/2 t Allspice

1/2 t Ginger

1/2 t cloves

Sift twice

Wet ingredients 

3 Eggs room temp, beat then add rest of ingredients 

3/4 c Canola Oil

3 T Molasses 

2 t Vanilla 

3 t Almond extract 

Beat 2 minutes 

Make a well in middle of dry ingredients 

Using a spatula fold in ingredients 

Add milk mixture/raisins, egg mixture and nuts

Rest 5 minutes 

Split equally between pans

Bake preheated oven 

325 degrees 30-35 minutes 

Bread (8-1/2 x 4-1/2) pans, greased and lined with parchment 

Cool on wire rack

Frost

Frosting

2-1/4 c Confectioners sugar

1/3 c Crisco

1 t Vanilla extract

1/16 t Almond extract

2-3 T heavy cream

Beat till thickened 

Toasted Walnut and Milk Chocolate Cookie Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 25:4-5

    [4] Make me to know your ways, O LORD;

        teach me your paths. 

    [5] Lead me in your truth and teach me,

        for you are the God of my salvation;

        for you I wait all the day long.

9 inch spring form pan

Bottom covered with parchment round

Sprayed with non stick 

350 degree preheated oven

25-30 minutes 

Edges will be firm but middle will slightly soft

Let cool completely before removing and cutting 

3/4 c softened butter

1/4 c white sugar 

3/4 c packed brown sugar 

1 egg plus 1 yolk

1/4 c sour dough discard

2 t vanilla 

Cream sugars and butter in mixer 3-5 minutes until fluffy

Beat whole egg in

Beat yolk in 

Add vanilla 

Add sourdough  

Add flour mixture 1/4 at a time

Beat just till mixed

Spoon in nuts and chocolate chips 

Stir

Spoon in pan

Use offset spatula to smooth out

Bake

Flour mixture 

2 c aerated AP flour

1 T cornstarch 

1 t baking soda

1/2 t salt

Mix and set aside

Add ins

1 c milk chocolate chips

1 c toasted walnuts

Sourdough Discard Cookie Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 18:46

    [46] The LORD lives, and blessed be my rock,

        and exalted be the God of my salvation—

3/4 c butter, room temp

3/4 c packed brown sugar 

1/4 c white sugar

1 whole egg plus 1 yolk

1/4 c sourdough discard

2 t vanilla extract 

2 c AP flour, aerated

1 T cornstarch 

1 t baking soda 

1/2 t salt

1 c chocolate chips, your choice 

1/4 c chocolate chips for decoration(optional)

350 degree preheated oven for 20-25 min

9 inch spring form pan, greased and lined with parchment 

Cream sugars and butter together in stand mixer 3-5 minutes until fluffy and pale in color 

Beat egg in

Beat yolk in

Add sourdough 

Add vanilla 

Mix dry ingredients in bowl then add to butter mixture a 1/4 at at time 

Hand stir in chocolate chips 

Bake until edges are golden and set

Middle will be slightly under cooked but will set as it cools

Cool and decorate

Toasted Coconut and Toasted Walnut Mandarin Orange Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Peter 3:12

    [12] For the eyes of the Lord are on the righteous,

        and his ears are open to their prayer.

    But the face of the Lord is against those who do evil.”

Cake ingredients 

1 Golden Yellow cake mix

1 15 oz can Mandarin oranges do not drain

4 eggs

1 c olive oil

Frosting ingredients 

12 oz cool whip

1 20 oz can crushed pineapple, do not drain

3.4 oz size instant vanilla pudding (you are going to use it dry)

1 c Coconut (toast in microwave in increments of 30 seconds, sifting with hand to keep from burning, it will be slightly browned)

1 c walnuts, toast in microwave for 1-2 minutes

Baking

13x9 sprayed with non stick

350 degrees preheated for 35-40 minutes until toothpick comes out with just a few crumbs

Using hand mixer mix cake ingredients 

Bake 

Cool in fridge

Using a large wooden spoon mix frosting ingredients in large bowl 

Chill while cake cools

To serve

Cut cake in squares

Add thin layer of frosting to cake square, sprinkle Coconut and walnuts then add more frosting

This cake is delicious, not too sweet but just right! 

Scratch Chocolate Fudge Cake

 

 

 

 

 

 

 

 

 

 

 

1 Peter 1:8-9

[8] Though you have not seen him, you love him. Though you do not now see him, you believe in him and rejoice with joy that is inexpressible and filled with glory, [9] obtaining the outcome of your faith, the salvation of your souls.

This cake is so full of fudge taste and is made perfection by a big blob of vanilla ice cream!!

Cake dry topping 

3/4 c sugar

1/3 c cocoa powder 

Whisk and set aside

Greased 13x9 pan

Bake preheated 350 degrees 

Whisk flour, sugar, salt, cocoa powder, baking powder in large bowl 

To the dry ingredients add milk, cooled butter, beaten egg yolks and vanilla 

Add chocolate chips

Batter will be stiff

Spread evenly into pan

Evenly sprinkle dry cake topping on top of cake batter

Pour hot water over cake

Do not stir

Bake immediately for 25 minutes or until outer edges of cake are firm and toothpick comes our with crumbs stuck to it

Cake will look puffy and cracked

Center will be bubbly and gooey

Do not over bake

Cool on rack for 15 minutes 

The gooey part is the fudge goodness 

Serve with ice cream

Cake

2 c AP flour

1 c sugar

1/2 c cocoa powder

1 T baking powder 

1/2 t salt

1 c full fat milk

1/2 c melted butter

2 large egg yolks

1 T vanilla 

1 c semi sweet chocolate chips

2 c boiling water

 

Toppings

spray whip topping

nuts

cherries

fudge sauce  

Skillet Walnut Apple Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:22

    [22] Stop regarding man

        in whose nostrils is breath,

        for of what account is he?

Fruit

2 T butter

7-8 apples, peeled and sliced 1/4 inch 

3 T packed light brown sugar

1 T fresh squeezed lemon juice

1 T AP flour

1&1/2 t ground cinnamon

1/4 t ground allspice

1/4 t ground nutmeg

1/4 c water

1 c chopped toasted walnuts

Cake Topping

6 T butter, melted

1 c granulated sugar

1 c buttermilk

2 t pure vanilla extract

1&3/4 c AP flour (spooned & leveled)

2 t baking powder

1/2 t salt

1 T granulated sugar + 1/2 t cinnamon, for sprinkling

9 or 10 inch butter greased cast iron skillet 

Preheat oven to 350°F 

Melt 2 T of butter in skillet

Add the apple slices, brown sugar, lemon juice, flour, and spices

Add water

Cook on low, stirring, for 3-5 minutes, or until the apples are coated and begin to soften

Add toasted walnuts

Make the topping: 

Whisk the melted butter and sugar together in a medium bowl

Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined fairly smooth

Spoon dollops over apples 

Spread the batter over the apples

Sprinkle cinnamon-sugar evenly over the top

Using a whisk gently swirl the topping as best you can

Bake on the center rack for 50 minutes or until the topping is golden 

Spoon serving in bowl, drizzle caramel over top and add vanilla ice cream

Guinness Like Cake

Psalm 61:1-3

To the choirmaster: with stringed instruments. Of David.

    [1] Hear my cry, O God,

        listen to my prayer; 

    [2] from the end of the earth I call to you

        when my heart is faint.

    Lead me to the rock

        that is higher than I, 

    [3] for you have been my refuge,

        a strong tower against the enemy.

Butter spring form pan and cut out a circle of parchment for bottom

1/2 c light Beer 

1/2 c coffee liqueur ( I used Bourlaine brand)

1 T black strap Molasses 

Mix together and set aside

10 T  (1 stick plus 2 T 

3/4 c unsweetened cocoa

2 c superfine sugar

3/4 c sour cream

2 large eggs

1 T vanilla extract

2 c AP flour

2 1/2 t baking soda

Icing 

1 1/4 c confectioners' sugar

8 oz spreadable cream cheese 

1/2 c heavy cream

For the cake: 

Heat oven to 350 degrees. 

Butter a 9-inch spring form pan and line with parchment paper. 

I only had a 10 inch one so I used it.

It did change the baking time to 35 minutes.

In a large saucepan, combine Beer mixture and butter. 

Place over medium-low heat until butter melts, then remove from heat. 

Add cocoa and superfine sugar, and whisk to blend.

Make super fine sugar by putting in mini processor. 

Remeasure because it did change to a larger amount. 

In a small bowl, combine sour cream, eggs and vanilla; mix well. 

Add to Beer mixture. 

Add flour and baking soda, and whisk again until smooth. 

For a 9 inch, pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. 

See 10 inch bake time above.

Test with toothpick, should come out clean.

Place pan on a wire rack and cool completely in pan.

Icing

Using a hand mixer, mix confectioners' sugar, cream cheese and heavy cream and blend until smooth.

After cooling, frost top only!