This past weekend I needed a dessert recipe for a family Father’s Day picnic. I browsed through my collection of Pinterest recipe pins and decided on this Coconut Cheesecake. It crossed my mind that maybe not everyone would enjoy a coconut cheesecake since not everyone likes coconut flavors. I forged on anyway basically because of my own selfish desires to taste this delicious looking treat.
I feared for no reason since this bugger was devoured completely! I didn’t even get any pictures of the sliced cheesecake, it was that good. It had a velvety smooth texture with just the right amount of coconut flavor. The original recipe did not call for toasting the coconut on top but I opted to toast if for more flavor and some crunch.
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I know I’ve mentioned this before but hubs loves anything mint and chocolate. But he absolutely loathes cupcakes! So when I found this recipe for Chocolate Mint Oreo Cupcakes I knew I had to somehow convert it to cake form. It looked so delicious and I loved the idea of whole Oreos on the bottom.
I decided to make mine in a 13×9 baking dish instead. I simply just lined the bottom of my glass dish with the whole Oreos and followed the rest of the recipe as is, except for adjusting the cooking time too. The cake version turned out really well. The cake was moist and the icing was just the right amount of sweet and minty.
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Boxed store brand cake mixes are good but you can make them even better by adjusting the ingredients just a bit. By tweaking it a little it makes the cake super moist. I always get a bunch of compliments and people are surprised that it’s just a simple doctored up cake mix.
I made this chocolate cake for hubs on Valentines Day; hence the red, white and pink M&M’s on top. The cake is so soft and moist and the icing is perfectly sweet without being too sugary sweet.
Chocolate Pudding Cake
1 boxed Devil’s Food cake mix
1 box instant chocolate pudding
3/4 cup vegetable oil
3/4 cup water
1 cup semi-sweet chocolate chips (optional)
1. Preheat oven to 350°. Mix together all of the above ingredients. Spray baking pans (I used two 9″ rounds) with non-stick cooking spray. Pour batter into pan and bake according to cake mix directions, or until toothpick comes out clean (around 25 minutes for the round pans). Let cool completely before icing.
Vanilla Cream Cheese Frosting
1 stick unsalted butter, room temp
4oz cream cheese, room temp
4 cups powdered sugar
2 teaspoons vanilla extract
4 – 6 tablespoons milk
plain M&M candies (optional)
1. Beat together the butter and cream cheese until smooth. Gradually start adding in the powdered sugar and milk, alternating each. You may not use all of the milk. Use as much as you need to reach the consistency you’d like. Add the vanilla extract and mix well.
2. Frost your cake and sprinkle M&Ms on top if desired. Enjoy!