Bake at 350°
A well-established baking blog with cookie decorating tutorials and recipes for all things sweet. Pioneer Woman blog contributor.
Yep. You must make it. I don't care if it's for Easter, Mother's Day, or a regular ol' weekday like I did...you MUST make this cake. You know how Bundt cakes can sometimes be heavy or too dense? Not this one. It's soft and moist, with a crispy edge, and just full of lovely coconut flavor. It's topped with a cream cheese Frosting, and well, cream cheese icing is the cat's meow. I love cream cheese frosting. I love it on a carrot cake. On cookies. I also love a salted caramel cream cheese frosting. You get the idea. The secret is Cream of Coconut. You'll find this in the drink mixer section of the store...usually near the tonics, etc. Don't substitute coconut milk or coconut water here. Just don't. Coconut Bundt Cake with Cream Cheese Frosting Light, moist, and decadent with cream cheese topping…this cake is perfect for Easter, Mother’s Day, or any springtime soiree. Cream of Coconut is the magic ingredient in the cake, both for the flavor and keeping the cake moist. Look for it in the drink mixture section of the store. Do not substitute coconut milk or coconut water. YIELD: 12-16 slices PREP TIME: 40 minutes BAKE TIME: 65 minutes For the cake: 2 ½ cups unbleached, all-purpose flour 1 tablespoon cornstarch ½ teaspoon kosher salt 1 teaspoon baking powder 1 cup unsalted butter, room temperature 2 cups granulated sugar 1 teaspoon vanilla extract 1 teaspoon coconut extract 5 eggs 15-ounce can cream of coconut 1 cup sweetened, shredded coconut For the frosting: 8 ounces cream cheese, room temperature ¼ cup unsalted butter, room temperature 1 pound powdered sugar 2 tablespoons milk 1 teaspoon vanilla pinch kosher salt sweetened, shredded coconut sprinkles (optional) Preheat oven to 325. Grease and flour a Bundt pan. Whisk together the flour, cornstarch, salt, and baking powder. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla and coconut extracts. Mix in the eggs, one at a time, until incorporated. Alternating, add in the flour mixture and cream of coconut, starting and ending with the flour. Add the flour in three additions. Mix just until combined. Stir in the coconut. Pour into the prepared pan and bake for 65 minutes or so, or until a toothpick inserted in the middle comes out clean, or with a few crumbs. Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove the pan. Let cool completely. Once the cake is cooled, make the frosting. Beat the cream cheese and butter together until well combined. On low speed, add in the powdered sugar, milk, vanilla extract, and salt. Once combined, increase speed to medium/medium-high and beat until combined and thick. Adjust consistency by adding more milk or confectioner’s sugar as needed. Spoon the mixture into a piping bag or large ziptop bag. Snip off the corner or tip, and pipe over the cooled cake. Top with shredded coconut and sprinkles, if desired.
I have a thing for hearts. Vintage heart hankies, heart-shaped measuring cups, heart pillows, heart spatulas, heart dishtowels, heart scarves, HEART ART...if it has a heart on it, I want it. ♥ So, it goes without saying that this time of year is my FAVORITE! My love of heart-shaped baked goods can come out in full force. Not only are these cookies cute, they are SO delicious! You'll get a double dose of chocolate and hazelnut, both in the cookie and the filling. CLICK TO READ THE FULL POST >
Baci di Dama, or Lady's Kisses, cookies are absolutely perfect for Valentine's Day! Diminutive, crisp, and nutty Italian hazelnut cookies are sandwiched together with a kiss of bittersweet chocolate. Please don't confuse these with Ladies' FINGERS cookies (no, I didn't mean Lady Fingers). CLICK TO READ THE FULL POST >
You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor come from freeze-dried raspberries. That's right; there's not a drop of pink food coloring in these babies. If your Valentine isn't crazy for chocolate (I hear those people exist), these pretty pink cookies are just the ticket. ♥ Freeze-dried raspberries are dry, completely dry. No chewiness, no added sugar. I fell in love with the strawberries and made these chocolate chip cookies with them a couple of weeks ago. The cookies and the entire process were so pretty, I could not stop taking pictures. You'll start by making raspberry powder in your food processor. CLICK TO READ THE FULL POST >
This is the peppermint bark I've been making for years...more than a decade? It's peppermint bark with a little somethin' somethin'. That somethin' is Rice Krispies cereal!!! It adds a lightness and a crispy-crunchy bite that sets this peppermint bark apart from all others. CLICK TO READ THE FULL POST >
Why do beginner and kid cookie decorators make the best cookies? I have a few ideas. Let me set the scene. Last weekend, I invited Jack, his roommate, and their girlfriends to come over for cookie decorating. (Have I mentioned how happy we are to have moved to the same area as Jack? It's a dream.) CLICK TO READ THE FULL POST >
If you're looking for a holiday gift for a baker, maybe the baker is you(!), I'm here to recommend the Zoë Bakes Cookies cookbook! You probably know Zoë. She has a website, a cooking show, and maybe you have her cake cookbook. Incredible baker, the best hair, infectious smile. She makes you want to get to creating in the kitchen! Today, I'm sharing her cookbook and recipe for Chocolate Hazelnut Cookies. CLICK TO READ THE FULL POST >
Hello! Hello! Greetings from my world which this week means recovering from oral surgery (no pain, yay!) and two weeks of bland "soft foods" (boo!). I had no idea how many things I regularly eat that are crunchy, seedy, nutty, or spicy. Or all four! Anyhoo, I asked on Instagram this week, "What are your Christmas cookie questions?" I'm still getting questions in my DMs. I wanted to share them here as well. Your Decorated Christmas Cookie Questions Answered! CLICK TO READ THE FULL POST >
Made with a Biscoff (Speculoos) cookie crust, this apple butter pie has a creamy, spiced apple filling. The finished pie is topped off with brown-sugar-and-spice whipped cream and a sprinkling of cookie crumbs. If you're looking for an alternative to pumpkin pie this year, you've found it! CLICK TO READ THE FULL POST >
Coconut cookies, coconut ice cream, coconut cakes, coconut snacks...I've gotcha covered. 18 Coconut Dessert Recipes brush up on your coconut milks and creams. And don't forget cream OF coconut. That's a different animal, and I break down the differences here. Let's start with recipes for coconut cookies! coconut chocolate chip cookies: buttery, just-the-right-amount-of-salty, brown sugar, coconut cookies with loads of chocolate chips coconut sugar chocolate chip cookies: made with both coconut sugar and chocolate chips sweetened with coconut sugar, these coconut sugar chocolate chip cookies satisfy that chocolate chip cookie craving coconut spritz cookies: crisp and buttery, use a cookie press to make these cookies in any shape pink snowball cookies: a nod to the nostalgic Snoballs snack cakes, these buttery coconut cookies with chocolate centers are covered in a pink glaze and pink coconut chocolate-dipped coconut macaroons: you can't have a list of coconut cookie recipes without macaroons; you'll want to make these Here are our favorite coconut cake and cupcake recipes: favorite (easy) coconut cake: a great cake for a weeknight celebration, and it's also scrumptious enough for a special occasion key lime-filled coconut cupcakes: based on our very favorite coconut cake, filled with rich and tangy lime curd and topped with cream cheese frosting coconut cream cake with cream cheese icing: soft and moist, with a crispy edge, and full of lovely coconut flavor and topped with cream cheese icing nana mckee's chocolate cake with fluffy coconut frosting: a fluffy, soft, vintage cake recipe paired beautifully with coconut frosting And here are the coconut dessert and treat recipes that aren't cakes or cookies: coconut-sunflower seed energy balls: these little bites are packed with flavor and have plenty of protein, fiber, and fat macaroon brownies: so rich, so decadent, so chewy, so PERFECT dairy-free coconut chocolate mousse: luscious, airy, chocolatey, fluffy...absolutely dreamy pineapple cream tiramisu: no coconut in the recipe title, but coconut flavor shines through coconut butter banana smoothie: whether it's for breakfast, a mid-morning snack, or a midday pick-me-up, this smoothie is in my regular rotation chocolate coconut muffins: delightfully melty when served warm but just as delicious at room temperature cocoa bliss balls: fluffy, sweet, and chocolatey - satisfies a sweet tooth, gives a boost through that afternoon slog, and are a perfect ending to a meal coconut cream pie ice cream: the ice cream that saved the day when my Thanksgiving pie was a disaster lemon coconut quick bread: bright, tangy, and sweet with coconut adding a bit of magic Which coconut recipe are you making first? Snap a pic and tag me on Instagram!
Would you eat candy made from buzzard eyes, snails, spider eggs, fried worms, and arsenic? What if I told you that they are actually a version of chocolate peanut butter haystacks? see what I did there) delicious??? CLICK TO READ THE FULL POST >
You might remember my cream cheese danish origin story. For that reason, cream cheese danish always have a special place in my heart...and on my thighs. Pumpkin Cream Cheese Danish is everything you love about a cream cheese danish—the flaky pastry, the creamy, sweet-tangy filling—but with pumpkin and warm spices. CLICK TO READ THE FULL POST >
Whether you're making a Double Cocoa Pumpkin Smoothie, Spiced Pumpkin Cut-Out Cookies, Pumpkin Bread, or any of the other pumpkin recipe out there, you'll want to use a good canned pumpkin puree. There are many canned pumpkin comparisons on the interwebs, but how many of those reviewers can say that they have some version of a pumpkin/cocoa smoothie for breakfast five days a week for most of the year? (My current favorite is a version of this smoothie with almond milk, a shot of decaf espresso, pumpkin, vanilla protein powder, cocoa powder, collagen powder, vanilla, and a pinch of salt and cayenne. It's so good!) Oh, and before I share my favorites, let me stress that you always want to buy pumpkin puree, NOT pumpkin pie filling. All four of these are 100% pumpkin with nothing added. CLICK TO READ THE FULL POST >
The best month will soon be upon us: October. There is no debate...it's the best. The fact that I have an October birthday has nothing to do with it. ;) Here are 43 recipes and cookie decorating tutorials to make this October. CLICK TO READ THE FULL POST >
Jack popped over for dinner this week, so that means cookies — cookies for after dinner and cookies for him to take to the office the next day. Since Mark works from home now, I love living closer to Jack and having more people upon whom to pawn off cookies. How to describe these Coconut Chocolate Chip Cookies? Buttery, just-the-right-amout-of-salty, brown sugar, coconut cookies with loads of chocolate chips. Or, you could say they're brown sugar, buttery, salty chocolate chip cookies with coconut. Either way, they are delish! CLICK TO READ THE FULL POST >
Yes! Between cookies, cakes, and brownies, we often eat salad. I actually love a good salad—usually when it's made by someone else. Let me introduce you to Salad Whisperer: Veggie-Forward Recipes for Mouth-Watering Meals. I promise you'll want this on your cookbook shelf! Embarrassingly, for years, my go-to salad to serve with dinner was baby spinach tossed with olive oil, lemon, salt, and pepper. Well, Sarah Faris has changed all that with her new cookbook Salad Whisperer: Veggie-Forward Recipes for Mouth-Watering Meals. Just look at her Not My Mother's Tabbouleh above! CLICK TO READ THE FULL POST >
What has made this our family's favorite coconut cake for decades now? A. It's freaking delicious. The cake is moist, the icing is decadent, and the coconut flavor is just the right amount. B. The cake is SO easy to make! I'm not saying you need to make it this week. (OK, maybe I am.) It's a great cake for a weeknight celebration, and it's also scrumptious enough for a special occasion. CLICK TO READ THE FULL POST >
If you've been around here a while (hi and thank you!), you'll know we love celebrating a half-birthday. My mom started this tradition, and it lives on! Recently, we celebrated Jack's 25 and a half! (Excuse me while I go back and look at photos from TWELVE AND A HALF, which I think was the first one I documented on the blog.) Time flies, y'all. CLICK TO READ THE FULL POST >
What? How has it been almost a year since I've given you a glimpse at what we've been reviewing over on Sweet on Trader Joe's? Here are some Trader Joe's review highlights... Let's start with Trader Joe's breakfast reviews! We've reviewed: almond butter granola and peanut butter chocolate granola (one was better than the other) love croissants? We reviewed Mini Chocolate Chip Croissant Swirls and Double Chocolate Croissants. (Spoiler alert: We loved them both, but only one earned double-5 stars!) CLICK TO READ THE FULL POST >
A recipe that I've made over and over again is Cherry Pie Bars. I've made so many desserts over the years that sometimes I'll have to remind Jack and Mark which dessert I'm referring to..."Remember those cookies I made last summer that we ate after taco night and shared with the neighbors across the street?" NOT THESE. The boys know what I mean when I say "cherry pie bars." You might remember that we recently moved. Coincidentally, the (darling) daughter of one of my Dallas besties and her husband just moved in a few neighborhoods away. I know from first-hand, very recent experience that moving is hard work and is fueled only with copious amounts of fast food and sugar. CLICK TO READ THE FULL POST >
You may have noticed, and maybe you haven't, that things have been quieter around here lately. (Honestly, I subscribe to so many newsletters and blogs that I think it takes me a couple of years to realize I haven't heard from someone in a while.) This Peach-Swirled Buttermilk Bundt Cake is my first bake in our new (to us) house. It's moist with a fine crumb. The vanilla and almond buttermilk cake is swirled with a fresh summer peach purée. The cake is simple enough for a weeknight dessert but is also perfect for a summer party or potluck. CLICK TO READ THE FULL POST >
If you've never paired the flavors of peaches and almonds, you're going to fall in love with the duo in this Almond Peach Dump Cake. Now, while I've made peach pie (oh man, this recipe is so, so good!), Texas peach pecan cobbler, peachy blueberry muffins, and even peach-decorated cookies (still one of my favorite designs), I've never made a peach dump cake. Heck, I'd never made a dump cake, period. I'll be honest - I don't love the name. Ha. *this recipe was sponsored by my friends at Imperial Sugar Based on the vintage recipe calling for canned fruit and cake mix, this updated, from-scratch version features frozen peaches, almond flavors, a homemade cake mix layer, and sliced almonds for a bit of crunch. Melted butter stirred together with the dry ingredients ensures no dry patches. Oh, and the vanilla ice cream on top is mandatory. The result is tart and sweet. Warm and cold. Comforting and delicious. CLICK TO READ THE FULL POST >
Don't be like me. This post is short and sweet today, but I wanted to share so you don't make the same mistake that I did. My mom was known as the cinnamon roll baker on our street. She would even bake them FOR OTHER PEOPLE when they had company visiting! CLICK TO READ THE FULL POST >
Yes, please! I honestly can't decide whether to eat these for breakfast or dessert. Let's be honest; I'm eating them for both. Salted Oatmeal Chocolate Chip Latte Cookies are not only scrumptious, they're a cinch to make! I had all these ingredients in my pantry and fridge without running to the store. Win! CLICK TO READ THE FULL POST >
"these-cookies-are-good-for-you-because-they-contain-carrots" lecture. You know that already. carrot cake. I'm a chocolate girl through and through, but I think carrot cake wins almost every time. The carrots ensure its moistness, that little bit of spice makes it intriguing, and cream cheese frosting—you really can't beat cream cheese frosting. You've got a little carrot cake in cookie form, mounds of carrot and ginger-laden cookies flecked with toasted pecans and topped with an orange-flavored cream cheese frosting. It all starts with this dough... CLICK TO READ THE FULL POST >
Yes! You still have time to make Valentine's Day Cookies! You do! My Valentine cookies are simple this year, but still CUTE! Two-Tone Chocolate Heart Cookies! What makes these Valentine's Day cookies easy? ONE consistency of royal icing. CLICK TO READ THE FULL POST >
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