Classic Coconut Sheet Cake

 

Classic Coconut Sheet Cake

Introduction:

If you’re looking for a dessert that’s light, fluffy, and bursting with tropical flavors, this Classic Coconut Sheet Cake is the perfect choice.

This cake is a favorite for potlucks, family gatherings, or any celebration.

The moist cake base, combined with a creamy frosting and topped with shredded coconut, makes for an irresistible dessert that will leave everyone coming back for seconds.

This recipe is easy to make, and its sheet cake form means it’s perfect for serving a crowd.

The creamy frosting complements the subtle coconut flavor of the cake, and the shredded coconut adds a nice texture and finishing touch

Whether you are a coconut lover or just need a simple yet impressive dessert, this coconut sheet cake will be a winner at any event.

Ingredients:

For the Cake:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup vegetable oil

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 teaspoon coconut extract (optional, for extra flavor)

1 cup canned coconut milk (full fat, shaken well)

1/2 cup shredded sweetened coconut (optional for added texture)

For the Coconut Frosting:

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

2 tablespoons canned coconut milk (or regular milk)For Topping:

2 cups sweetened shredded coconu

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or line it with parchment paper for easier cake removal.

Step 2: Prepare the Cake Batter

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together using a hand mixer or stand mixer. Mix until the mixture is light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).

With the mixer on low speed, alternate adding the dry ingredients and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix. If using shredded coconut, gently fold it into the batter at this point.

Pour the batter into the prepared 9×13 inch pan and smooth the top with a spatula.

Step 3: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Step 4: Prepare the Coconut Frosting

In a large bowl, beat the softened cream cheese and butter together until creamy and smooth, about 2 minutes.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.

Stir in the vanilla extract, coconut extract, and coconut milk. Beat on high speed for 1-2 minutes until the frosting is light and fluffy.

Step 5: Frost the Cake

Once the cake has cooled completely, spread a thick layer of the coconut frosting evenly over the top of the cake using a spatula or knife.

Sprinkle the shredded coconut generously over the frosting, covering the entire surface of the cake.

Step 6: Slice and Serve

Slice the cake into squares or rectangles, depending on your preference.

Serve immediately or refrigerate the cake for 30 minutes to allow the frosting to set slightly before serving.

Conclusion:

This Classic Coconut Sheet Cake is a tropical delight that’s easy to prepare and guaranteed to impress your guests.

The combination of moist, fluffy cake with creamy coconut frosting and shredded coconut topping makes every bite a tropical escape.

Whether you’re a fan of coconut or just looking for a simple, crowd-pleasing dessert, this recipe delivers both in flavor and presentation.

The best part about this recipe is its versatility.

You can prepare the cake ahead of time, refrigerate it, and frost it just before serving.

It stores well, making it a perfect choice for potlucks, family events, or even just as a treat for yourself! The flavors improve with time, so it’s one of those cakes that might taste even better the next day.

Enjoy this coconut sheet cake with a cup of tea or coffee, or serve it as the grand finale of a summer meal. Either way, it’s sure to be a hit!

SLOW COOKER CORNED BEEF

 Slow cooking corned beef is an effortless way to ensure it turns out incredibly tender and flavorful. This method allows the meat to gently simmer in its juices and spices, making it an ideal choice for a comforting meal, especially during St. Patrick’s Day celebrations or any time you crave this classic dish. Here’s how you can make it in your slow cooker.

Slow Cooker Corned Beef Recipe

INGREDIENTS:

• 3-4 lb corned beef brisket (with spice packet, if included)
• 4 cups water (or enough to cover the brisket)
• 2 cloves garlic, minced
• 1 large onion, peeled and quartered
• 3 carrots, peeled and cut into 3-inch pieces
• 3-4 medium potatoes, peeled and quartered
• 1/2 head cabbage, cut into wedges
• Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Vegetables:
   • Prepare your vegetables by peeling and cutting them into large chunks. This ensures they will cook evenly and not become too soft during the long cooking process.
2. Layer the Ingredients:
   • Place the onion quarters at the bottom of the slow cooker. This creates a bed for the corned beef and adds flavor as it cooks.
   • Rinse the corned beef brisket under cold water, and place it in the slow cooker on top of the onions. Rinsing helps to remove any excess salt from the brine.
3. Add Spices and Water:
   • Sprinkle the spice packet over the corned beef. If your corned beef does not come with a spice packet, you can make your own by combining 1 tablespoon of pickling spices with a couple of bay leaves.
   • Add the minced garlic to the slow cooker, then pour in enough water to just cover the corned beef.
4. Cook:
   • Cover the slow cooker with its lid and set it to cook on low for 8-10 hours, or on high for 4-5 hours. The key to tender corned beef is a long, slow cooking time.
5. Add Vegetables:
   • About an hour before the end of the cooking time, add the carrots, potatoes, and cabbage wedges to the slow cooker. If you prefer firmer vegetables, you might want to add them later. Season with a little salt and pepper.
   • Cover and continue cooking until the vegetables are tender and the corned beef easily flakes with a fork.

1. Serve:
   • Once everything is cooked, carefully remove the corned beef and vegetables from the slow cooker. Let the corned beef rest for a few minutes before slicing it against the grain into thin slices.
   • Serve the corned beef slices surrounded by the cooked vegetables. Mustard, horseradish sauce, or your favorite condiment can accompany this dish for added flavor.

Tips:

• Cooking Time: The exact cooking time can vary based on the size and thickness of the corned beef brisket. It’s done when it’s tender enough to easily pierce with a fork.
• Slicing: Always slice corned beef against the grain. This means cutting perpendicular to the muscle fibers in the meat, which makes it more tender and easier to eat.
• Leftovers: Corned beef makes fantastic leftovers. It can be used in sandwiches, hashes, and even salads.

Using a slow cooker for corned beef turns a simple cut of meat into a mouthwatering meal with minimal effort. It’s a set-it-and-forget-it approach that yields delicious results every time. Enjoy the rich flavors and tender texture of your homemade corned beef!

Hearty Potato Bacon Chowder Recipe

 

Hearty Potato Bacon Chowder Recipe

Introduction

This Hearty Potato Bacon Chowder is the ultimate comfort food for chilly evenings. It’s loaded with crispy bacon, perfectly soft potatoes, and plenty of cheese. This chowder brings together all the cozy flavors of a loaded baked potato into a warm, creamy soup that’s sure to satisfy.

Ingredients

• 12 oz pack of bacon
• 1 large yellow onion, diced
• 2 large cloves of garlic, minced
• 2 tbsp all-purpose flour
• 32 oz chicken broth
• 3 lbs russet potatoes, chopped into bite-size pieces
• 1/2 cup sour cream
• 2 cups freshly shredded cheddar cheese
• 1.5 cups half and half
• 1/2 tsp salt (add more if needed)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper powder
• 1/4 tsp cracked pepper
• Chopped green onions for garnish

Instructions

1. Prep the Ingredients: Dice the onion into bite-size pieces, mince the garlic, wash and chop the potatoes, shred the cheddar cheese, and dice the green onions. Cut the bacon into bite-size chunks.
2. Cook the Bacon: Add a splash of oil to a large stockpot and warm it on medium heat. Once the pot is hot, add the bacon and cook until crispy (about 3-4 minutes), stirring occasionally. Remove the bacon and place it on a paper towel-lined plate. Remove some of the excess bacon grease from the pot, leaving some for flavor.
3. Cook the Vegetables: Add the chopped onion to the pot with a pinch of salt. Cook for 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Thicken the Soup: Add the flour to the pot and stir until it coats the veggies, cooking for 1 minute. Add the garlic powder, onion powder, cayenne pepper, and cracked pepper, mixing to coat the veggies evenly.
5. Add the Broth and Potatoes: Pour in the chicken broth and whisk to combine, scraping up any bits of bacon from the bottom of the pot. Add the chopped potatoes. Bring to a gentle boil and cook for 10-15 minutes, until the potatoes are fork-tender.
6. Finish the Soup: Reduce the heat and add the half and half, sour cream, shredded cheese, and most of the bacon (save some for garnish). Mix well and heat through without bringing to a boil. Taste and adjust the seasoning if necessary.
7. Serve: Ladle the chowder into bowls and garnish with extra bacon bits, shredded cheese, and chopped green onions. Serve hot.

Conclusion

This Hearty Potato Bacon Chowder is the perfect blend of creamy, savory goodness with the comforting flavors of a loaded baked potato. It’s a simple, one-pot meal that makes for a cozy, satisfying dinner. Pair it with a warm blanket and your favorite TV show for the ultimate comfort food experience!

Coconut Cream Pie

 

 This coconut cream pie recipe has a thick and creamy coconut filling, a crispy homemade crust, sweet whipped cream and toasted coconut. Bake the crust first and then chill the filling until thick and fluffy.

All What You Need ::

for this recipe Coconut Cream Pie:

Pie crust:

1 package pie crust

4 tbsp. cold butter soup

3 – 5 tbsp. cold water soup

Pudding:

1 pouch Coconut Pudding & Pie Filling

3 – 5 cup cold milk

1 cup whipping cream

0.25 cup roasted flaked coconut, toasted

How To Make It ::

1.

Preheat oven 425°F / 220C.

2.

Prepare pie crust accorde to package methods. Insert a dough into the pie pan. Bake for 8 to 10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.

3.

Prepare Coconut Pudding and Pie Filling according to package directions. Let cool for 5 minutes.

4.

Beating cream also Whipping It in a bowl with an electric blender to stiff peaks form. Put the bowl in the fridge for later.

5.

Spoon pudding to cool pie crust. Cover and refrigerate 3-4 hours. Once cooled, remove the pie from the fridge. Using a spatula, spread the whipped cream on top, sprinkle the coconut flakes and serve.

Enjoy !

Traditional Homemade Bread Rolls

 

Ingredients:

• 500g bread flour (plus extra for dusting)
• 300ml warm water
• 7g dried yeast or 15g fresh yeast
• 10g salt
• 1 tablespoon sugar
• 2 tablespoons olive oil

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center.
   • Dissolve the yeast in warm water. Pour the yeast mixture into the well in the flour.
   • Add the olive oil.
   • Gradually mix the flour into the wet ingredients until it forms a sticky dough.
2. Knead the Dough:
   • Turn the dough out onto a lightly floured surface.
   • Knead the dough for about 10 minutes until it becomes smooth and elastic.
3. First Rise:
   • Shape the dough into a ball and place it in a lightly oiled bowl.
   • Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Shape the Bread:
   • Once the dough has risen, punch it down to release the air.
   • Divide the dough into smaller portions, shaping each one into a ball.
   • Form each ball into the desired shape (as seen in the image, elongated rolls).
5. Second Rise:
   • Place the shaped dough on a baking sheet lined with parchment paper.
   • Cover with a cloth and let it rise for another 30-45 minutes until puffy.
6. Bake:
   • Preheat your oven to 220°C (430°F).
   • Just before baking, make a deep cut along the top of each loaf using a sharp knife.
   • Place the tray in the oven and bake for about 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool:
   • Remove the bread from the oven and allow it to cool on a wire rack.

Enjoy your homemade bread! Let me know if you need any further details or variations on the recipe.