Tag Archives: coconut

Pineapple-Pecan Bundt Cake #BundtBakers

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Pineapple Pecan Bundt Cake #BundtBakers

What a great theme we have this month at the #BundtBakers table, making a mix of fruit and nuts has always been one thing I enjoy doing. The combinations are endless and you can make simple bundt cakes as other very elaborate.
I love this combination of pineapple and pecans, this kind of cake I have done on other occasions but this time decided to add grated coconut for a touch pina colada style.
It is very simple and delicious, definitely very different from any that have tried it before, I assure you that you will love it.
This particular recipe, enough to make two cakes, so if you wish you can prepare and give one or can also make cupcakes and place frostin.
Definitely the possibilities are endless. It is ideal for summer for its tropical flavors, and it is very hot, but you must prepare this cake.
If you want you can vary the ingredients and have different recipes for all seasons of the year.
The only thing you should consider is that only fruit and nuts must change, not the proportions of the cake.
I hope you enjoy it as much as us here at home.

INGREDIENTS

  • 1 20 oz can pineapple chunk
  • 3 cups flour
  • 1 teaspoons baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 cup grated coconut
  • 2 sticks soften butter
  • 2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • 1 1/4 cup chopped pecans

DIRECTIONS

Preheat the oven to 350 degrees.
In the bowl of a stand mixer, cream sugar and butter for 5 minutes, then add the vanilla extract and the eggs one by one.pineapple pecan bundt
In another bowl mix, flour, baking soda, baking powder, cinnamon, salt, coconut and pecans.
Mix the juice of the pineapple with the sour cream, then alternate this mixture with the dry ingredients.
Mix just until combine, add the pineapple chunks by hand.
Place the mixture in 2 bundt cake molds, already spray with cooking spray, and bake for 1 hour or until completely cook in the center.pineapple pecan bundt 2
Let it cool in the mold for 20 minutes, then place in a cooling rack to cool completely.

This recipe makes 2 bundt cakes.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

BundtBakers

Caramel Coconut Cookies #CreativeCookieExchange

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Caramel Coconut Cookies

I’m so happy because this month out wonderful host choose one of my favorite ingredients delicious soft, chewy, sweet Caramel.
It is in all forms the most versatile and perfect ingredient for a delicious cookie specially when we add coconut and nuts.
This cookies are just perfect with a cold glass of milk or a cup of tea, crunchy not to sweet but with enough caramel flavor to satisfy a demanding audience.
I love this cookies because they are easy, crunchy on the outside and chewy on the inside, and if you are hungry for some cookies, we want all kinds here, of course made with our special ingredient, Caramel.. Yum!
Enjoy.

INGREDIENTS

  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • 1 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 baking soda
  • 1 cup caramel bits
  • 1 cup chopped pecans
  • 1 cup flaked coconut

DIRECTIONS

Preheat the oven to 350 degrees.

caramel coconut cookies 1
In a bowl cram sugars and butter until light and fluffy, add the egg, mix water and vanilla and add to the cream mixture.

caramel coconut cookies 2

Combine oats, flour, salt and baking soda and gradually add to creamed mixture and mix well, then in another bowl mix caramel bits, pecans and coconut with a teaspoon of flour and add to the above mixture by hand.

caramel coconut cookies 3

Then in a baking sheet with some parchment paper, drop by tablespoons 2 in. apart and bake for 14 to 16 minutes or until golden brown.

This recipe makes 32 cookies.

Preparation time: 25 minutes
Cooking time: 16 minutes
Level of the recipe: Easy

The theme this month is Caramel–any kind of caramel in any kind of cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Tropical Fudge #TheLeftoversClub

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Tropical Fudge

Welcome to another month of delicious recipes, I love to share with all of you my creations, and I really love to be able to send some of those treats to great friends in the #TheLeftoversClub.
This month am partner with Shaina from Take A Bite Out Og Boca, she is a very talented cook and I love all the recipes she share in her blog.

This month I decide to make something different, a delicious bite to welcome spring and say a shy hi to summer, Tropical Fudge is made with coconut and lime zest a super easy dessert to enjoy any time of the day, refreshing and not to sweet.

I’m crossing my fingers the she love it and of course that you enjoy this recipe too.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 1 can condense milk
  • 2 cups powdered milk
  • 3 tablespoons butter
  • zest of 1 lime
  • 3/4 cup unsweetened grated coconut

DIRECTIONS

  1. In a heavy bottom pot heat to medium low heat add the butter to melt, add condense milk and mix well to incorporate, add the lime zest, powdered milk and coconut; mix to incorporated and low the heat completely, cook until the mixture separated from the bottom of the pot.
  2. You can make tablespoon balls with the mixture still hot or place in 2 8in. pie pans and let it cool completely.
  3. If you decide to use the pie pans, once the fudge is cool cut in pieces and enjoy.

This recipe makes about 24 pieces of fudge.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

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Coconut Banana Bundt Cake #BundtBakers

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28

Coconut Banana Bundt CakeDelicious and different is what I made this month for the #BundtBakers group and our goal it was to make a delicious bundt with coconut.
And of course coconut is one of my favorite ingredients ever, am always trying to make different recipes sweet and salty so you can incorporate this versatile ingredient.
Even the most simple recipe turn into something so delicious with just a pinch of coconut.
My bundt cake is so easy, moist and tropical, I know we need more tropical recipes in winter, so cold outside.
If you want your house to smell amazing and keep your buns warm, I highly recommend to start baking, specially todays delicious coconut bundt.
Enjoy.

INGREDIENTS

  • 2 cups Flour
  • 3 mashed bananas
  • 3 eggs
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1/2 cup coconut oil
  • 2/3 cup half and half
  • 1 teaspoon ground cinnamon
  • 1 cup unsweetened grated coconut
  • pinch of salt
  • 1 teaspoon vanilla extra
  • 2 1/2 cup super fine sugar

DIRECTIONS

  1. Preheat the oven to 350 ° F.
  2. Prepare a bundt cake mold with cooking spray, cover completely.
  3. In a bowl mix flour, baking soda, baking powder, cinnamon and salt.
  4. In a different bowl mix, bananas, oil, eggs, half and half, sugar, vanilla extra, mix well until everything is fully incorporated, then add the dry ingredients in 3 additions, you don’t need a stand mixer to make this cake.
  5. When everything is well incorporated, add the grated coconut, mix and place the batter in the bundt cake mold.
  6. Bake for 50 minutes. Let it cool for 15 minutes and place on a cooling rack to cool completely.

This recipe make 1 bundt cake.

coconut banana bundt cake

Preparation time: 25 minutes
Cooking time: 50 minutes
Level of the recipe: Easy

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Here are today’s Coconut themed Bundt Bakers:

Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Peanut Butter Coconut Mini Bars #SundaySupper

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Peanut Butter Coconut Mini Bars #SundaySupperWelcome to another delicious #SundaySupper, I’m so happy the you decide to join us for a light, easy and different recipes to make on the holidays.
We want for you to have options in all the meals, so your family can enjoy and also eat a little healthier this holiday season.
You know how difficult it is to say no to a delicious pie, baked ham with lots of gravy, or the most buttery, dripping and succulent meal.
And who can forget the most decadent desserts? Well for this one I have the perfect option, a delicious, sweet and salty in a tiny bite peanut butter and coconut mini bar, with all the things you can combine peanut butter, coconut is the most least expected.
And this little bite is just perfection, in like I said one bite.
It is better when served super cool or freeze, because the flavors are more intense. Packed in protein, and you will feel satisfied, no need to reach the leftover candy.
Let me know if you like it.
Enjoy.

INGREDIENTS

  • 3/4 cup peanut butter
  • 1 cup of quick cooking oats
  • 1 cup dry coconut
  • 1 tablespoon crystalized ginger, dice
  • 1 cup mix nuts chopped
  • 1 teaspoon oil
  • 1 cup melted dark chocolate

DIRECTIONS

  1. This is a very simple recipe, to a food processor add, peanut butter, oats, ginger and nuts, pulse until all is combine.
    In a plastic container smear the oil, eliminating the excess.
  2. Place the yummy concoction to the container and form using your fingers, and just pour the melted chocolate on top.
  3. I put mine on the freezer for 1/2 hour, flip it to get it out of the container, cut in pieces and cover with plastic, and place it in the fridge this time, like I said, cool is even better to eat.

This recipe makes about 20 little bites.

Preparation time: 10 minutes
Cooking time: 0 minutes
Level of the recipe: Easy

And of course we have more healthy, light delicious recommendations for you.

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

No bake Coconut Cookies #CreativeCookieExchange

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no bake coconut cookiesThis month we have no bake ideas for you, the cookies you can make the hold summer without the heat of the oven.
We want you to share with you family delicious, easy and amazing recipes, specially when the weather is not that friendly.
Thats way we at the #CreativeCookieExchange group want you to enjoy this amazing recipes.
Grab a chair and start cooking some incredible cookies.
I made this soft and chewy coconut cookies, with corn flakes and sweet condensed milk, two of my daughters favorites, no bake, no problem because they love them, easy and fast, for a simple dessert after a great meal.

INGREDIENTS

  • 4 cups corn flakes
  • 1 can sweet condense milk
  • 1 cup grated coconut
  • 1 teaspoon vanilla extract
  • 1 stick butter

DIRECTIONS

  1. In a sauce pan ad butter and condensed milk and let ir bowl in low heat for 1 minute, then ad vanilla, coconut and corn flakes and mix until combine.
  2. Place tablespoons of the cookie in a wax paper and let ir cool completely.

This recipe makes 30 cookies.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

The Creative Cookie Exchange theme this month is Beat the Heat with No Bake Cookies. Even if we don’t want to turn on the oven, we still want cookies! If
you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group
where we coordinate events. You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

No Bake Cookie Butter Cookies from Heather at Hezzi-D’s Books and Cooks

No Bake Bourbon Pecan Cookies from Renee at Magnolia Days

Kashata Cookies from Stacy at Food Lust People Love

Strawberry and Cream No Bake Cookies from Miranda at Cookie Dough and Oven Mitt

No Bake Lemon Cheesecake Cookies from Becca at It’s Yummi!

No Bake Kit Kat Squares from Holly at A Baker’s House

Indoor S’mores Bars from Karen at Karen’s Kitchen Stories

Nutella Clusters from Tara at Noshing with the Nolands

Chunky Chocolate Fruit and Nut Cookie Slice from Jill of Made with Love

No Bake Coconut Cookies from Kathya at Basic N Delicious

Raisin Coconut Bread #TheLeftoversClub

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raisin coconut breadAfter a long time not posting I’m glad to be sharing with all of you again some recipes.
Summer is become a little busy, funny right, thats why is bean like a month without recipes here, but have no fear, we are back and ready for more delicious and exited recipes.
Now today I want to share this delicious raisin coconut bread the I made for my friend Faye at the The Leftovers Club.
Is delicious and perfect to take on a road trip, picnic or BBQ, is great with coffee, tea or any kind of drink.
It had two of my favorite flavors, lemon and coconut, of course the raisins are not bad at all but you know me, I love coconut.
I know is a little hot to bake in the summer, but this bread is to good not to make.
Enjoy and I hope you like it.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 3 cups AP Flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • zest of one lemon
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 stick of butter
  • 2 cups sugar
  • 1 cup half and half
  • 1 cup raisins
  • 1 cup graded coconut

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer ad sugar and butter and cream for 5 minutes, then add the eggs one by one and the vanilla extract.
  3. In a bowl sift flour, baking powder, salt, ad the lemon zest.
  4. The alternated the dry ingredients with the half and half, ad by hand the raisins and the coconut.
  5. Pour the mixture in a baking pan previously grease, and bake for one hour.

This recipe makes 1 bread.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

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Mini Crunchy Macaroons #TheLeftoversClub

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mini crunchy macaroonsThis month for #TheLeftoverClub I have the pleasure to send some delicious mini treats to my friend Shaina Wizov from Take a bite out, and it is amazing because I feel the we know each other even thought she lives in the other side of the country.
And I choose something not so sweet or heavy because she ask me to make her a light treat.
So I made this mini crunchy macaroons, a little different from the one you normally eat because I add some corn flakes, to make it more crunchy and lest heavy with the coconut.
This recipe is inspired by a cookbook a friend gave me long time ago, and the recipe is similar but I chance a few ingredients to make it low sugar, low sodium and low carb.
If you make this macaroons, you will notice the difference because the low sugar make them just perfect, not as sweet and heavy on the flavor and the best part you can eat 3 of these, Amazing!
So hope you enjoy and enjoy and enjoy.
Did I said enjoy? I meant devore 🙂

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 2 egg whites
  • 3 tablespoons super fine sugar
  • 1/8 teaspoon coconut extract
  • 1 1/2 cups corn flakes
  • 1 1/2 cups flaked coconut

DIRECTIONS

  1. Preheat the oven to 300°F.
  2. Place the corn flakes in a ziploc bags and using your hands just break the corn flakes into little peaces, not powder.
  3. Place all the ingredients in a bowl and mix until incorporated well.
  4. With your hands damp grab about a teaspoon of the mixture and place them in a baking sheet.
  5. Bake for 25 minutes until golden brown.

This recipe makes about 18 to 24 mini macaroons.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

leftovers-club-badge


Coconut Dulce de Leche Cookies #TheLeftoversClub

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coconut dulce de leche cookiesFor this month #TheLeftoversClub I decide to make this super delicious cookies with some homemade Dulce de Leche that is just delicious, and I really hope my friend Cheralee Stover, love just as much as we do.
Mix in with some coconut and other addictive ingredients, like butter, this cookies are perfect for a snack or just to sweet a little your day, in any case you don’t need any excuse to enjoy this fabulous cookies.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 1 stick butter
  • 1/2 cup sugar
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1 cup of Dulce de Leche
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup graded coconut
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a stand mixer cream sugar and butter for 5 minutes, add the dulce de leche, egg and vanilla extract mix until incorporated, then add all the dry ingredients, and mix for 3 minutes, then add by hand the coconut.
  3. With a 1 tablespoon ice cream scoop, add scoops of the batter in a cookie sheet, and bake for 15 minutes.

This recipe makes 30 cookies.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy



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Lemon Coconut Bundt Cake #BundtBakers

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lemon cakeThis month we are all over spring, and the bundt cakes are inspired by this beautiful season.
Who doesn’t love spring, saying goodbye to the winter, the smell of the flowers and all the cleaning the we need to make, yes I do really clean my house like nobody business.
And this month I have to said thank you to Tara from Noshing with the Nolands for this amazing theme.
Ok but back to the cake, with a classic flavor in this season lemon, and some coconut flavor just to give you a preview of the summer.
This cake has a soft crumb, with a strong flavor of lemon and coconut, a little tart but sweet and with some crunchy peaces.
Hope you make and enjoy it.

INGREDIENTS

  • 3 cups AP flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 sticks of butter
  • 1 1/2 cups sugar
  • 1/2 cup grated coconut
  • Zest of 1 lemon

DIRECTIONS

  1. Preheat the oven to 350° F.
  2. In a bowl sift together flour, baking soda, baking powder, salt and add the lemon zest, set aside.
  3. In the bowl of a stand mixer, cream sugar and butter for 5 minutes, then, add the eggs one by one, next add vanilla and coconut extract, mix for 2 minutes.
  4. To make this cake moist and with a soft crumb, we alternate dry ingredients with the buttermilk, and important is start with dry and finish with dry, at the end you did tree additions of flour and two of buttermilk, after all is combine, add the coconut by hand and mix just to incorporate the coconut.
  5. Prepare a bundt cake pan, and add the batter, give it a little paddle to the button just to make sure there is no air bobbles, bake for 1 hour.
  6. My bundt pan is about 10 cups of capacity.

This recipe makes 1 bundt cake.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy
BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.