7 Up Pound Cake

 

Ingredients:

1 1/2 C Butter, softened

3 C Sugar

5 Eggs

1 t Vanilla Extract

2 t Almond (or Lemon) Extract

3 C All-purpose Flour

1 C Sprite, 7-UP, Or Sierra Mist

Instructions:

Preheat oven to 350 degrees.

Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.

Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.

Add the extracts and mix well.

Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.

If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.

How to Cook a Sirloin Beef Roast

 Ingredients

Top Sirloin Roast, about 5 to 7 pounds

2 tablespoons coarse salt, or to taste

1 tablespoon white pepper, or to taste

1 tablespoon garlic powder

1 tablespoon of Herbes de Provence

Instructions

Pull the roast out of the fridge about 30 minutes before cooking!

Preheat oven to 450 degrees F.

Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.

Season the meat with spices, make sure you season it all over.

Place the roast fat side up on a rack, this is crucial. You want dry heat for this type of meat, braising in liquid is not an option for this one. Use a rack inside your baking pan, most come with one.

Place the roast in the preheated oven. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, without opening the oven door, turn the heat down to 325 degrees F.

Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 2½ to 3 hours, but it varies on oven and roast size.

Pull the roast out of the oven. Remove the rack and place roast on a cutting board. Allow to rest for about 15 minutes. This is crucial, do not be tempted to cut into it right away. Letting meat rest is a thing of beauty. The juices redistribute and the result is succulent meat.

You can make gravy while it’s resting if you like.

Slice the roast. Place on platter.

Serve with a big old “I no longer hate sirloin” smile!

Pumpkin Spice Crumb Cake: The Ultimate Fall Comfort Dessert

 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

1/4 cup milk

For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix in the pumpkin puree and milk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Assemble the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the crumb topping evenly over the batter.

Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown and slightly crisp.

Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.

The Best Pineapple Bake

 

Ingredients

1 20oz can crushed pineapple with juice

¾ cup sugar

2 eggs

2 tablespoons cornstarch

2 teaspoons vanilla

1 ½ tablespoons butter, sliced into pats

1 teaspoon cinnamon

How To Make The Best Pineapple Bake

Preheat oven to 350 degrees F and grease a 9×9 baking pan.

In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.

Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.

Bake for 45 minutes or until edges begin to turn golden.

Mom’s Peach Cobbler

 

Ingredients

6 to 7 peaches (depending on size) (4 cups sliced)

3 cups water

3/4 cup sugar, divided

1 (9-ounce) box Jiffy Golden Yellow Cake Mix

1/4 teaspoon cinnamon

1/4 cup butter, melted

Instructions

Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Peel and slice peaches. Add peaches to a medium sized pot and add water and 1/2 cup sugar. Cook over medium-low heat until peaches are soft (10 to 15 minutes).

Remove from heat and strain peaches into the prepared dish. Add 1/2 cup of liquid remaining in pot over peaches.

Sprinkle with boxed cake mix.

Top cake mix with 1/4 cup sugar and 1/4 teaspoon cinnamon.

Using a butter knife, make swirls in baking dish to combine some of the dry ingredients with the peach juices below.

Drizzle with melted butter.

Bake for 30 to 35 minutes, or until to top is golden brown and set.

Honey Cake

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

3 tablespoons packed light brown sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/3 cup vegetable oil

1/3 cup strong coffee, room temperature

1/3 cup honey

1 large egg, room temperature

2 tablespoons plus 1 1/2 teaspoons orange juice

1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F and spray a 9×5-inch loaf pan with baking spray (you can also line it with parchment paper as well), set aside.

In a large bowl whisk flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

Make a well in the center of the dry ingredients and add in the oil, coffee, honey, egg, orange juice, and vanilla.

Whisk to combine the wet and dry ingredients together.

Pour batter into the prepared loaf pan and bake for 35 to 40 minutes or until a toothpick inserted comes out clean with a few moist, but not wet, crumbs.

Let the cake cool in the pan for 5 minutes, before inverting onto a wire rack to cool completely.

DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

 

Ingredients

Crust:

2 1/2 cups graham crumbs (2 sleeves)

1/2 cup unsalted butter

Layers:

2 cups powdered sugar, sifted

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

8 oz container Cool Whip

20 oz can crushed pineapple, drained well

Instructions

Preheat oven to 300 F.

Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.

Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

PECAN PIE CHEESECAKE

 Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 tsp salt

1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

For the pecans:

2 cups pecan halves and pieces

2 tbls unsalted butter

3 tbls granulated sugar

pinch of salt

For the filling:

16 ounces cream cheese, at room temperature

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 teaspoons vanilla extract

1 cup heavy cream

Method

To make the crust:

Preheat oven to 350°F.

Combine the flour, sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.

Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or 9-inch springform pan.

Bake 20 to 25 minutes, or until the crust is lightly browned. Set aside to cool.

To make the pecans:

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.

If desired, set aside some of the pecans for garnish. (I used about 24 pecan halves for the garnish you see in the above photos.) Once cooled, roughly chop the remaining pecans.

To make the filling:

Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.

In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.

Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream. Stir in the chopped pecans.

Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving (overnight is even better).

Cooks notes –

*A note about the crust: Shortbread crusts can be temperamental. Be sure your butter is cold and that you’ve measured the ingredients accurately. Avoid dark pans. Don’t over bake.

No-Bake Eclair Cake

 

Ingredients

2 packages of instant vanilla pudding mix (3.4 oz each)

3 cups cold milk

1 container of Cool Whip (8 oz), thawed

1 box graham crackers (approximately 14.4 oz)

1 tub of chocolate frosting (16 oz)

Directions

In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the thawed Cool Whip until fully incorporated.

In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture evenly over the graham crackers.

Top with a final layer of graham crackers.

Microwave the tub of chocolate frosting for about 15 seconds to make it easier to spread.

Spread the softened frosting over the top layer of graham crackers.

Cover the dish and refrigerate for at least 4 hours or overnight for best results

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Roasted Asparagus Recipe

 INGREDIENTS:

1 bunch of Asparagus, washed and ends trimmed

olive oil

kosher salt

black pepper

freshly grated Parmesan cheese

fresh squeezed lemon juice

DIRECTIONS:

Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired

Peanut Butter Chocolate Eclair Cake

 Ingredients:

Cake:

1 box chocolate graham crackers

2 – 3 1/4 oz. packages instant vanilla pudding

1 C creamy peanut butter

3 1/2 C milk

1 – 8 oz. contain Cool Whip, thawed

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 Tbsp melted butter

2 Tbsp white corn syrup

1/2 C powdered sugar

2-3 Tbsp milk

Directions:

Cake:

Spray the bottom of a 9×13 inch cake pan with cooking spray.

Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.

Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.

Slice and serve. Garnish with peanut butter cups if desired.

Frosting:

In small mixer bowl combine all ingredients and beat until smooth.

This pic looks like they may have used chocolate graham crackers instead of the original flavor.”

Luscious Caramel Apple Muffins: A Perfect Fall Treat

 

Ingredients:

Muffins:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 1/2 cups peeled and diced apples (Granny Smith or Honeycrisp)

Caramel Drizzle:

1/2 cup caramel sauce (store-bought or homemade)

Directions:

Step 1: Prepare the Muffin Batter

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract. Stir until smooth and well mixed.

Combine: Slowly add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.

Add Apples: Gently fold the diced apples into the muffin batter until evenly distributed.

Step 2: Bake the Muffins

Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Add the Caramel Drizzle

Drizzle Caramel: Once the muffins are cooled, drizzle the caramel sauce generously over the tops of the muffins. You can use a spoon or a piping bag for a more precise drizzle.

Serve: These muffins can be enjoyed warm or at room temperature, with or without an extra drizzle of caramel before serving.

How to Prepare:

Muffin Tips: Make sure not to overmix the batter once the wet and dry ingredients are combined; this keeps the muffins light and fluffy.

Caramel Sauce: If you prefer homemade caramel sauce, you can make a simple version by melting sugar and adding cream and butter for a richer flavor.

Preparation Time:

Prep Time: 15 minutes

Bake Time: 18-22 minutes

Total Time: 35-40 minutes

Servings:

Yields: 12 muffins

SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

 

Ingredients

6 tbsp salted butter

1 tsp vanilla

1 c leveled semi-sweet chocolate chips

2 c sugar

1 (5 oz) can (or 2/3 c) evaporated milk

10 large (not giant, just normal large) marshmallows cut in half

How To Make SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

Step 1: Line with parchment paper or apply the non-stick cooking spray in an 8×8-inch baking dish.

Step 2: In a large mixing bowl, add in the chocolate chips, butter, and vanilla. Whisk until well mixed.

Step 3: In a 6-quart saucepan, add in the milk, marshmallows, and sugar.

Step 4: Place the saucepan on the stove and turn the heat to medium.

Step 5: Allow the mixture to boil or until it reaches a temperature of 230 degrees F. Make sure to stir continuously for about 5 minutes.

Step 6: Pour the mixture on top of the chocolate-butter.

Step 7: Stir until well combined using a spatula.

Step 8: Transfer the fudge into the prepared baking dish.

Step 9: Let it sit for 1 hour until it becomes hard.

Step 10: Remove the fudge from the baking pan and slice them into even pieces.

Step 11: Serve and enjoy!

No-Bake Pineapple Cream Dessert

 

Ingredients

FILLING

8 oz softened cream cheese

8 oz tub whipped topping

14-16 oz large can crushed pineapple, drained

3/4 cup confectioner’s sugar

1/2 cup pineapple chunks

1/2 cup shredded coconut for topping.

CRUST

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup butter melted

Instructions

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.

Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.

Beat in the tub of whipped topping. Then fold in the drained pineapple.

Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.

Chill very well—at least 4 hours, preferably overnight

Banana Split Trifle

 

Yellow Cake Mix or Angel Food Cake Mix

1 Lg Pkg. Banana Pudding

3 large bananas, sliced

1 ½ cups sliced fresh strawberries

1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)

1 Container – Cool Whip, thawed

1 Jar Maraschino Cherries, diced

½ C Pecans, chopped

¼ cup chocolate syrup

DIRECTIONS:

Prepare the cake and make sure it’s completely cooled before assembling the dessert.

Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.

*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

Lemon Cream Cheese Bars

 

Ingredients

cooking spray

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 tablespoons butter, melted

3 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Cheddar Cheese Quick Bread

 

Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 1/2 tsp garlic powder

1/2 teaspoon salt

1 1/2 cups shredded cheddar cheese

1 cup milk

1 large egg

2 tablespoons butter

Directions:

Preheat oven 350° Grease/spraying loaf pan.

In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt. Stir in shredded cheese. Sit aside.

In separate bowl, whisking milk, eggs, & butter.

Add the liquid ingredients to a bowl of dry ingredients. Stir until smooth. Don’t get overly confused.

Spoon / pour into a loaf pan.

Bake for 45-50 minutes. The top should be golden brown.

Cool on wire rack. Removing loaf from pan, cut to slices & serve.

Enjoy !

Miracle Frosting: The Perfect Fluffy Topping for Any Dessert

 

Ingredients

1 cup granulated sugar

1/3 cup all-purpose flour

1 cup whole milk

1 cup unsalted butter, softened

1 teaspoon vanilla extract

Pinch of salt

Directions

Step 1: Prepare the Base

Mix Dry Ingredients:

In a medium saucepan, whisk together the granulated sugar and flour.

Add Milk:

Gradually whisk in the milk until the mixture is smooth and lump-free.

Step 2: Cook the Base

Cook:

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This will take about 5-7 minutes.

Cool:

Once thickened, remove the saucepan from heat and let the mixture cool to room temperature. To speed up the cooling process, you can place the saucepan in a shallow ice water bath, stirring occasionally.

Step 3: Whip the Frosting

Cream Butter:

In a large mixing bowl, beat the softened butter until creamy and fluffy, about 2-3 minutes.

Combine:

Gradually add the cooled milk mixture to the butter, beating on medium speed. The frosting should start to come together and become fluffy.

Add Flavor:

Mix in the vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy, about 5 minutes.

Step 4: Frost Your Dessert

Frost:

Use the Miracle Frosting to frost cakes, cupcakes, or any other dessert. It spreads easily and holds its shape well, making it perfect for piping decorations.

Pineapple Coconut Dream Cake

 

Ingredients

For the Cake:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

5 large eggs

2 teaspoons vanilla extract

1 cup coconut milk

1 cup crushed pineapple, drained

1 cup shredded coconut

1/2 cup pineapple chunks (for garnish)

1/2 cup toasted coconut flakes (for garnish)

For the Cream Cheese Frosting:

1 cup (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick during baking. For extra security, line the bottom of each pan with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sifting the ingredients ensures they’re well combined and free of clumps, contributing to a light and fluffy cake texture.

Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This process is crucial for incorporating air into the batter, which helps the cake rise properly.

Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps prevent curdling and ensures the batter stays smooth. Stir in the vanilla extract.

Alternate Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing.

Fold in Pineapple and Coconut

Gently fold in the drained crushed pineapple and shredded coconut using a spatula. Be careful not to overmix, as this could make the cake dense.

Bake the Cake

Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Prepare the Cream Cheese Frosting

While the cakes are cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream to achieve the desired consistency.

Assemble the Cake

Place one cooled cake layer on a serving plate and spread a layer of frosting over the top. Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake evenly.

Garnish

Sprinkle toasted coconut flakes on top and around the edges of the cake. Garnish with pineapple chunks arranged as desired for a decorative and flavorful finishing touch.