Jean’s Coconut Cream Cake – Kiowa Island Trip, submitted by Sonia Clark.
- 1 box white cake mix
- Substitute melted butter for oil
- Milk for water
- Add 1 extra egg
- 2 cups sweetened coconut flakes*
- 1 cup coconut milk
- 1 cup Simply Squeeze – Coco Re’al Real Gourmet Cream of Coconut (found in the alcohol section of the grocery store)
- 1 container cool whip topping, or 2 cups whipped cream
Follow directions on the box and bake cake
While cake bakes:
Mix 1 cup coconut milk
and 1 cup Coco Re’al Gourmet Cream of Coconut
While the cake is still hot:
Poke the top of the cake all over
Pour the coconut milk and Coco Real mixture over the warm cake
Immediately put the cake in the refrigerator 4-5 hours or overnight to allow the milk to soak in.
Remove cold cake and spread Cool Whip over the top.
Sprinkle the sweetened shredded coconut over the top.
*If you want to toast the coconut:
While the cake is baking, spread the shredded coconut on a cookie sheet lined with parchment paper. Place in the oven for 10 minutes, after 10 minutes remove and stir the coconut and place it back in the oven for 5 more minutes until it is evenly toasted. Set aside until you are ready to top the cake.
Banana Cake submitted by Cettie Hamilton, orignial recipe from the late Thomas B. Whitehouse.
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup crushed bananas
- 2 whole eggs
- 1 tsp. baking soda
- 2 cups all purpose flour
- 1/4 cup buttermilk
- 1 Tbsp. vanilla
- 1/2 cup nuts, broken
Cream butter and sugar. Add egg yolks one at a time, mix after each. Add crushed bananas, mix. Add soda to the flour then add to the mixture, add the milk and mix. Lastly, add the egg whites (which have been beaten) nuts and vanilla. Bake 350 degrees in two layers for 30 minutes. Do not overbake.
- 1 cup white sugar
- 1 cup brown sugar
- 2/3 cup half and half (you may substitute PET milk)
- 2 Tbsp. white corn syrup
Mix all ingredients and cook over slow heat about 10 minutes, to a soft stage. After removing from heat add a large teaspoon of butter and beat, beat, beat.
Baklava submitted by Dee Leathers.
- 1 pkg. phyllo dough sheets
- 1 1/4 cups confectioner sugar
- 5 cups finely crushed walnuts
- 1 lb. butter
- 1 Tbsp. cinnamon (optional, some folks do, some folks don’t)
- 2 cups sugar
- 1 cup water
- 1 tsp. lemon juice
Combine sugar and water. Bring to a boil. Add lemon juice and let simmer 15 minutes. Cool and refrigerate (can be made ahead and stored).
Let phyllo dough thaw in refrigerator.
Combine sugar and walnuts. Mix well
Hint: When working with phyllo dough, you don’t want it to dry out. Wet paper towels and wring as much water out of them as possible. Lay them on top of the phyllo dough sheets to keep them damp. You don’t want the sheets to get “wet” but it keeps them from drying out and helps prevent them from tearing.
Preheat oven to 300 degrees. Lightly butter a large cookie sheet.
Lay out two sheets of dough and slightly butter top sheet. Spread 3 – 4 Tbsp. of nut mixture across short end of the dough. Roll up like a cigar (tight). Line the sheets on the cookie sheet until finished using all the dough/nut mixture. Cut to the length you prefer, I usually cut rolls into 1 1/2 – 2 inch pieces. Brush butter over the top.
Bake approximately 25-30 minutes until golden.
Remove from oven and pour cold syrup over hot baklava. Let cool.
Optional Chocolate Drizzle:
1 cup semisweet chocolate chips
1 tsp. butter
Melt chocolate and butter in double boiler until smooth. Drizzle chocolate over baklava.
Caribbean Rum Cake submitted by Terry Brockman.
I used the recipe from King Arthur’s Flour but tweaked it and made my own version. I make this during the holidays and it’s always a hit!
Prepare your bundt pan. Grease your bundt pan completely. The original recipe calls to flour it. Instead of flour, I use sugar. This does two things: sugar is more coarse than flour and this helps the cake release from the bundt pan easier. It also puts a nice sugary crust on your finished cake!
- 2 cups unbleached all purpose flour (I’m partial to King Arthur brand)
- 1 1/2 cups sugar
- 3.4 oz. pkg. instant vanilla pudding mix
- 2 tsp. baking powder
- 1 tsp. salt
- 8 Tbsp. unsalted butter, softened (not melted)
- 1/2 cup vegetable oil
- 1/2 cup milk (room temperature)
- 4 large eggs (room temperature)
- 1/2 cup rum I use 1/4 cup aged rum and 1/4 cup vanilla rum
- 2 tsp. vanilla
- 1/4 tsp. butter rum flavor
Preheat oven to 350 degrees.
Sift together the flour, baking soda, and salt. Set aside.
In a mixing bowl, mix the milk and sugar together until blended. Add the vanilla pudding mix. Continue mixing and gradually add the vegetable oil and butter.
Add approximately 1/4 of your sifted dry ingredients. When combined, add one egg. Continue alternating dry ingredients and a single egg at a time until everything is incorporated.
Add the rum. If you’re using two types of rum combine them before adding. Add a small amount at a time to keep it from splashing up.
Add the vanilla and butter rum flavor.
Pour into your prepared bundt pan and bake for 50-60 minutes until a spaghetti strand comes out clean (the bundt pan is too deep to use a toothpick).
Remove from oven and set aside. Just as soon as you remove it from the oven, begin making the rum syrup.
- 8 Tbsp. unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/4 tsp. salt
- 1/2 cup rum (1/4 cup aged, 1/4 cup vanilla)
- 1/2 tsp. vanilla
- 1/8 tsp. butter rum flavor
Combine all ingredients in a sauce pan except the vanilla and the butter rum flavor. You’re going to bring this to a boil. This mixture will foam and grow in your pan so make certain you have a deep enough pan or be able to lift the pan off of the heat when the mixture rises. After it boils reduce the heat to a low simmer, continually stirring. Once the mixture has settled down, add the vanilla and the butter rum flavor.
Using a dowel or the handle end of a wooden spoon (or something similar) poke holes all around your still very warm bundt cake, an inch or so apart. Take a large spoon and begin drizzling the syrup mixture all over the bundt cake until all of the syrup is used.
Take two strands of spaghetti and break each one in half. Place the four pieces around the outside perimeter of the cake. Take plastic/cling wrap and place over the bundt cake, the spaghetti sticks keep the plastic off of the cake. Cover completely….you don’t want anything escaping out.
Allow to completely cool and absorb the syrup….a minimum of 8 hours, preferably overnight. Remove the plastic wrap and spaghetti sticks. Take a butter knife and go all around the perimeter of the cake, gently breaking the seal between the cake and the pan. Invert over a serving plate for the cake to release from the pan. If your cake does not want to release, don’t force it. Heat your oven to 350 degrees and put the pan in the oven for 4 to 5 minutes. This melts the sugar a little and your cake should release easily from the bundt pan.