I’m back blogging for the Lakewood East Dallas Advocate. Check out my latest post here…Basil Simple Syrup.
Easy
The secret ingredient in summer drink recipes
Refreshing on a hot July day!
talya
Basil Simple Syrup
Red Velvet Cupcakes
wordless wednesday…
talya
click here for Paula Deen’s Red Velvet Cupcake Recipe
p.s. In a pinch… whip up store bought frosting in your Kitchenaid to add more fluff + add a few drops of almond or vanilla extract for extra flavor. Add cocoa powder to make it chocolaty.
Heavenly Coconut Cake
I made this cake a few days ago inspired by a Pinterest recipe. I tweaked it a bit (because I was at my mother’s house and didn’t have all the ingredients…) Had the cake been any more delicious, I’d have eaten the plate.
So simple and perfect for holiday entertaining!
Ingredients
1 white cake mix (I used Pillsbury)
3 eggs
1 cup water
1/4 cup coconut oil (the cake mix called for 1/4 cup vegetable oil. I substituted coconut oil which provides health benefits and adds a coconut flavor to the cake.)
1 14 oz. can Eagle Brand sweetened condensed milk
1 8 oz. package sweetened coconut
1 container of Cool Whip, thawed
Method
Bake the cake according to the directions using mix, eggs, water and oil.
While cake is baking, toast coconut in a skillet.
Immediately upon removing the cake from the oven, poke holes in it.
Typically, I would make neater, rounder holes with the end of a wooden spoon, but since I was at my mother’s house and she has very few utensils, I made ugly slices with a knife. (FYI – Momma stopped cooking after Daddy died, and her kitchen is suffering…)
Pour the milk over the top of the cake and let cool completely.
Once cooled, ice with Cool Whip. Sprinkle with toasted coconut.
Yum.
Easy.
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.
