Creme of Coconut Cake

You’ll Need:

1 box of yellow butter cake mix.
1 can of cream of coconut.
1 can of Eagle Brand milk.
8 oz of cool whip.
1 package of frozen thawed coconut.

How to:

In a 13x9x2 pan bake the yellow butter cake mix according to the directions on the package.

Pierce the cake with a fork while it’s still hot.

In a bowl, mix together the cream of coconut and can of Eagle brand milk and pour over the cake.

Refrigerate covered. Once cooled, top with 8 ounces of cool whip and a package of frozen coconut and store in the refrigerator.

Easy, peasy and refreshing! This cool white dessert is very simple and easy to make and it’s perfect for dessert! Just give it a try, you will fall in love!

Lemon Sheet Cake Recipe

You’ll Need (for the cake):

1 cup of unsalted butter.
½ cup of water.
½ cup of lemon juice.
2 cups of granulated sugar.
2 cups of all purpose flour.
½ cup of sour cream.
2 eggs.
2 tsps of vanilla.
½ tsp of salt.
1 tsp of baking powder.
1 tbsp of cornstarch.

You’ll Need (for the icing):

6 tbsps of unsalted butter.
6 ounces of softened cream cheese.
4 cups of powdered sugar.
3 tbsps of lemon juice.

How to:

Melt the butter with water in a large saucepan then turn off the heat and add in the lemon juice, sugar, flour, sour cream, eggs, vanilla, salt, baking powder and cornstarch.

In a 9×13 pan lined with aluminum foil and lightly sprayed with nonstick cooking spray, pour the the batter and bake for 25 to 30 minutes in a preheated oven to 350°.

In a medium saucepan, melt butter and cream cheese, turn off the heat and add in lemon juice and powdered sugar and mix until smooth and well combined.

Take the cake out of the oven and pour the icing all over it while it’s still warm.


Easy, peasy and lemony! This lemon sheet cake is so delicious, simple and easy to make. Your family will thank you for it, trust me!

Old Fashioned Butter Cake


2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

How to make it :

Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.

“Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting

Million Dollar Pound Cake


3 cups sugar
1 pound butter, softened
6 eggs
4 cups flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

How to make it :

Combine sugar and butter.

Cream until fluffy.

Add eggs one at a time, beating well after each.

Add flour to creamed mixture alternatively with milk beating well.

Stir in flavorings.

Pour into a well greased and floured tube pan.

Bake at 300 degrees for 1 hour & 40 minutes.

Carrot Cake Cheesecake


2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots


2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream


1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 Tbsp vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans

How to make it :

Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.

Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.

Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!


Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.

In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.

Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.


In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream.

Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.

To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!

Store in the refrigerator, covered, for up to 3 days.


Muffins that taste like doughnuts


3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

How to make it :

Preheat oven to 350.

Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour.

In a small bowl, whisk together flour, baking powder, salt and nutmeg.

Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.

Cool on a wire rack.

The Old Fashioned Custard Pie


1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

How to prepare :

Pre-heat the oven to 350 degrees.

Beat your eggs slightly, then add sugar, salt, nutmeg, and milk.

Beat well and poor into the unbaked pie shell.

Bake for 35 to 40 minutes.

Remove from oven and cool.

Sprinkle the top of pie with fresh ground nutmeg and serve.



1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs


8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened

How to make it :

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans.

Spread frosting between layers and over top and sides of cake.

Strawberry Cream Cheese Icebox Cake

You’ll Need:

2 lb of strawberries.
2 sleeves of graham crackers.
1 (8 oz) package of cream cheese to room temperature.
1 (14 oz) can of sweetened condensed milk.
2 (3.4 oz) package of instant cheesecake flavored pudding.
3 cups of milk.
1 (12 oz) caron of divided whipped topping.

How to:

Start with the strawberries, wash and cut the tops off then slice them to ¼ inch thick and set aside.

In a 13×9 baking dish, line graham crackers in the bottom.

In a large bowl, mix together the cream cheese and sweetened condensed milk and beat until smooth. Add in pudding mixes and milk and mix for 4 to 5 minutes.

Add in 2 cups of whipped topping and mix until smooth.

Now, pour half the mixture over the graham crackers, add a layer of strawberry slices and add another layer of graham crackers than a second layer of cream cheese mixture.

Top with a layer of strawberry slices.

Refrigerate covered for 6 to 8 hours.

Top with whipped topping and sprinkle with crushed graham crackers before serving.

Easy, peasy and creamy!

The graham crackers and strawberry mixture is so delicious.

With all the cream cheese in this cake, no one can resist it!

Give it a try, you’ll thank me later.

Orange Cream Freezer Dessert

You’ll Need:

4 cups of graham cracker crumbs.
¾ cup of sugar.
1 cup of melted butter.
3-½ quarts of softened vanilla ice cream.
2 (12 ounces each) cans of thawed frozen orange juice concentrate.

How to:

Mix together the cracker crumbs and sugar in a bowl than stir in the butter (save 2 cups for topping).

In 2 greased 15x10x1 pans, press down the crumb mixture and freeze covered for 10 minutes.
Mix together the ice cream and orange juice concentrate in a large bowl until well combined then spoon over the crusts. Replace the pans in

the refrigerator for 10 more minutes.

Top with the 2 cups of crumb mixture and gently press them down. You can freeze this for 2 months if you want to!


Easy, peasy and yummy!

This orange cream freezer dessert is so delicious. I usually make this in extra and store it in the freezer. All I have to do is to take it out of the freezer for 15 minutes and Voila! It’s ready to serve.

Peanut Butter Crunch Cake

You’ll Need:

1 (18 ¼ ounce) package of yellow cake mix.
1 cup of peanut butter.
½ cup of brown sugar.
1 cup of water.
3 eggs.
¼ cup of vegetable oil.
¾ cup of semi-sweet chocolate chips, divided.
¾ cup of peanut butter chips, divided.
½ cup of chopped peanuts.

How to:

In a mixing bowl, mix together the cake mix, peanut butter and brown sugar and beat on low speed. (set aside ½ cup of crumb mixture).

In the same bowl, add water, eggs and oil and beat on low for 2 minutes until well combined.

Fold in ¼ cup each of the chocolate chips and peanut butter chips and mix.

In a greased 13×9 baking dish, pour the batter.

In a bowl, mix together the peanuts, ½ cup of crumb mixture and the rest of the chips and sprinkle all over the batter.

In a preheated oven to 350°, bake for 40 to 45 minutes.

Bonne Appétit!

Easy, peasy and yummy! Nothing better than a good cake for a family gathering. This peanut butter crunch cake is a must-try guys. Give it a try, you won’t regret it.

Ding Dong Cake Recipe

  1. You’ll Need:

1 box of devil’s food cake mix.
8 oz of softened cream cheese.
3 cups of powdered sugar.
1 stick of softened butter.
8 oz of cool whip.
1 tub of milk chocolate icing.

How to:

Bake the cake according to package instructions in two round cake pans.

In a bowl, mix together the butter and cream cheese, mix in the powdered sugar and cool whip.

Once the cakes are cooled, split layers and spread the filling on each layer and stack.

If you have any filling left, mix it with the icing then ice your cake with chocolate icing.


Easy, peasy and yummy! Kids love chocolate cakes, even adults do! This ding dong cake is so creamy and delicious, you will love it!