Pineapple Coconut Cake

Growing up my best friends family was Polynesian.  I learned much of what I know about yummy food from them.  This cake is one that will always remind me of them, and luau season.  Talk about a delicious bit of sunshine, this cake is definitely a tried and true keeper.

1 yellow or lemon cake mix

8oz of cream cheese

1 C. Milk

Small Package of Instant Vanilla Pudding

20oz Can of Crushed Pineapple

Small Carton of Cool Whip

1 Package Sweetened Coconut

Prepare cake according to instructions on box. Pour into a greased jelly roll pan and bake at 350 for 25 minutes. Let cake cool completely. Soften the cream cheese, then beat cream cheese, milk and pudding; spread over top of cake. Spread pineapple over cream cheese mixture and cover with cool whip. Sprinkle coconut over cool whip. Chill before serving.

Coconut Cake

This is one I could not pass up. When I ran across this recipe at Soloman Family Recipes, I knew I had to try it. If you have ever tried Coconut Cream you will know why. It is very rich and moist with the coconut cream infusing the cake, so if you don't like coconut, this is not your recipe. It kind of reminds me of one of my favorite cakes that my best friend growing up's mom use to make, if you put the crushed pineapple on it, it would be pretty close to it. I might just have to try that next time. This cake is wonderful and I hope you enjoy it.


1 Duncan Hines Coconut Supreme Cake Mix, prepared as directed on box
150z. can Cream of Coconut (found near your Margarita mixes on the drink isle)
12 oz. Cool whip or real whipped topping
Sweetened flaked coconut

Directions
Bake cake as directed in a 9x13 pan. While the cake is still hot, poke holes in it and pour cream of coconut over cake. Let Cool completely. Spread on whipped topping and sprinkle with flaked coconut. Refrigerate for several hours or overnight.

To add another dimension, try adding crushed pineapple to the top of the cake, and then spreading the whipped cream on and topping with the coconut, it makes for a tropical delight!

Girl Scout Samoa Cookie Bars

Don't these look divine. They are so much simpler than making the shaped cookies like the post I put up last month. I have been on a search for a simpler version of these, when I came across this recipe on Baking Bits, a new favorite of mine, I am amazed how many food blogs there are out there, and just when I think I have found my favorite I find about 10 more that I love. I hope you will enjoy this simplified version of the girl scout samoas, I know I will!

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.