Coconut Cake

If you don't like coconut, don't be afraid of trying this cake. You could easily use fruit like strawberries or pineapple to decorate with and change up the flavor...or just leave it plain. This cake is pretty fancy as it's frosted with a pudding/Cool Whip mixture! Actually, I thought it was pretty good and easy to make so can't beat that.

Coconut Cake

1 pkg. yellow cake mix
7 oz. bag of baker's coconut
1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Prepare cake as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.

Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate 15 min.

Place 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with coconut and cover with second cake layer. Spread top and sides with remaining pudding mixture then press coconut into the frosting. Refrigerate at least 1 hour. Store leftover cake in the refrigerator.

Mini Cheesecakes

I realize this site is long overdue for an update! I've been trying new recipes and keep thinking in the back of my mind I need to share them here...it just hasn't happened lately. I have a goal to do at least one new post a week so we'll see how that goes now that I've put it in writing. I have been finding fun new sites and updating the links to the right so check those out when you're looking for ideas.

My mom has always made mini cheesecakes as a dessert for baby showers or other get-togethers and I found a recipe online that I tried over the holidays. These are very easy and would be fun to try different toppings on whether you use canned pie filling, jam, fresh fruit or anything creative you come up with.

Mini Cheesecakes

2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
2 eggs
12 vanilla wafers
1 can pie filling (I used blueberry) or whatever else you want to top with

Preheat oven to 350°F. Place a paper cupcake liner in each cup (12 total) of muffin pan. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each. Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper. Bake for 20 minutes. Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling. Chill thoroughly before serving.