Coconut Cake

For the cake:

• 3/4 pound (3 sticks) unsalted butter, at room temperature

• 2 C sugar

• 5 large eggs, at room temperature

• 1 1/2 tsp pure vanilla extract

• 1 12 tsp pure almond extract

• 3 C all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 C milk

• 4 oz. sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature

• 1/2 pound (2 sticks) unsalted butter, at room temperature

• 3/4 tsp vanilla extract

• 1/4 tsp almond extract

• 1 pound powdered sugar

• 6 oz. sweetened shredded coconut

Preheat oven to 350 degrees.
Grease 2 (9-inch) round cake pans, then line them with parchment paper.
Grease them again and dust lightly with four.

Mix butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
Crack the eggs into a small bowl. On medium speed, mix the eggs one at a time, scraping down the bowl once during mixing.

Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until combined. Add 4 oz. coconut.

Pour the batter evenly into the 2 pans.
Bake in the center of the oven for 45 to 55 minutes, until the tops are browned.

Saturday Sweets | Frozen Strawberry Crunch Cake

 Serves 12

• 1 box Nature Valley crunchy granola bars (6 x 2 bar pouches)
• 2 TBS brown sugar
• 1/4 C flour
• 3 TBS butter, melted
• 2 egg whites
• 1/2 C sugar
• 1 C heavy whipping cream
• 1 lemon
• 4 oz cream cheese
• 1 1/2 C freshly chopped strawberries

1. Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 C) and reserve for topping.

In a large bowl, add 3/4 C of crumbs, brown sugar, flour, and melted butter and mix together. Spread and press evenly into a greased 8x8-inch dish. Bake at 350 degrees for 10 minutes. Let cool.

2. In a mixing bowl, combine egg whites and sugar and mix on high speed. Add the heavy cream and continue mixing for 5 minutes.

3. In another bowl, mix squeezed lemon juice and softened cream cheese. Add the the heavy cream mixture and mix on low speed until well combined.

4. Add fresh strawberries into the cream mixture.

5. Pour the strawberry cream mixture on top of the baked cooled crust, and top with the remaining 3/4 C crumbs.

6. Cover and freeze for at least three hours.

Frozen Strawberry Cheesecake

Serves 6-8

Crust

• 4 TBS butter, melted
• 1 C graham cracker crumbs [approximately 1 1/2 packages of graham crackers]

Combine ingredients in a small bowl.

Pour ingredients into an 8x8 casserole dish; firmly and evenly pack down to form a crust.

Set aside.

Filling

• 1 [8 oz.] package of cream cheese
• 1/2 C powdered sugar
• 1/3 C milk
• 1/4 C plain Greek yogurt
• 2 C strawberries, fresh or frozen

Combine ingredients in a food processor or blender and puree.

Pour filling on top of the prepared graham cracker crust.

Cover; place in freezer until fully frozen [at least 4 hours].

[No Bake] Raspberry Lemon Cheesecake

Serves 6-8

*Fills a 9x9 pan. Double the recipe to fill a 9x13  cake pan.

• 1 individual pkg of graham crackers, finely crushed [about 2 cups]
  7 TBS butter, melted
• 1/4 C sugar 
• 8 oz tub Cool Whip, thawed
• 4 oz cream cheese
• 1/2 of a 12 oz can frozen raspberry lemonade, thawed

Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. 

Press crumbs in the bottom of individual cups, or a 9x9 pan.

In a large bowl combine Cool Whip, raspberry lemonade, and cream cheese. Mix until smooth. 

Pour mixture on top of graham cracker crust.
Freeze for 3-5 hours. Let thaw 10 min before serving.

Chocolate Cake/Cupcakes

This is seriously the best chocolate cake/cupcakes I've ever had. I don't think it even needs frosting, its so wonderfully moist and delicious!

*Makes 9x13 cake/24 cupcakes

3 C flour

1 tsp salt

¾ C cocoa powder

2 C sugar

2 tsp soda

¾ C oil

2 TBS apple cider vinegar

2 tsp vanilla

2 C cold water

Mix ingredients together in bowl.

Cake: Pour into 9x13 baking pan. Bake at 350 for 20-30 minutes.

Cupcakes: Pour into cupcake pans. Bake at 350 for 10-15 minutes.