coconut – Papas Cutting Board

Banana Rum Caramel Coconut Pie and Salted Rum Caramel Sauce equals Yummy!

Salted Rum Caramel Sauce is in the jar at top right of photo

This is a beautiful book with tempting photos. The recipes tempt you. My husband was craving banana pie, so I checked this book out of the library. After making and tasting the Salted Rum Caramel Sauce, and the Rum Pastry Cream, I had a feeling it was a keeper. My husband drooled over this, and couldn’t stop eating it. Normally, he does not care for coconut, but he did not mention it while he inhaled this pie. I ordered the book online to have on my shelf as there are a few apple and berry pie recipes I want to try, along with the crust. I give this book 4 stars for now, because the pastry cream was more of pudding rather than pie. That could be my fault, so I’m going to make it again, if I get a better pie filling result, I will change this rating to 5 stars. Of course, if the apple recipes turn out well, then that will change the stars to 5 as well. My husband said he did not mind the pudding part as it was delicious. The Salted Rum Caramel sauce will be used on apple slices today because it is delicious.

from the book: Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

Top Me Twice Cake

Top Me Twice Cake1968 Pillsbury’s Bake Off Dessert Cook Book

I would refer to this as a pineapple pecan coconut coffee cake.

Yes, I will make this again. This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.

Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.

Top Me Twice CakeCake:

2 cups All Purpose Flour

1 cup sugar

1 tsp soda

1 tsp salt

1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained

1 teaspoon vanilla

2 eggs

Topping:

½ cup firmly packed brown sugar

1/3 cup flaked coconut

½ cup chopped pecans

Sauce:

½ cup butter or margarine

½ cup light cream

½ cup sugar

½ tsp vanilla

Oven 350 9 -inch square cake pan

Cake:

In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.

Topping: combine all ingredients

Sauce: In small saucepan, melt butter. Blend in remaining ingredients.

Top me twice Cake – vintage recipe

1968 Pillsbury’s Bake Off Dessert Cook Book

I would refer to this as a pineapple pecan coconut coffee cake.

This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful, and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.

Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes, and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.

Top Me Twice Cake

Cake:

2 cups All Purpose Flour

1 cup sugar

1 tsp soda

1 tsp salt

1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained

1 teaspoon vanilla

2 eggs

Topping:

½ cup firmly packed brown sugar

1/3 cup flaked coconut

½ cup chopped pecans

Sauce:

½ cup butter or margarine

½ cup light cream

½ cup sugar

½ tsp vanilla

Oven 350 9 -inch square cake

Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.

Topping: combine all ingredients

Sauce: In small saucepan, melt butter. Blend in remaining ingredients.