Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Strawberry Pavlova

Found in SL April 2023 and here

1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves

Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.

Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)

Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.

During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.

Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.

Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil. Drop spoonfuls of lemon curd (1 cup) over whipped topping on meringue in Step 5; swirl with a knife. Top with 1/2 cup chopped pistachios. 

 

Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cup toasted coconut over whipped topping on meringue. Drizzle with 2 oz. melted dark chocolate. 

Mini Carrot Cakes

Found in SL April 2024 and here 

 

Cake:
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 large eggs
1 cup canola oil
1/2 cup whole milk
1 1/2 cups shredded carrots (from 2 large peeled carrots)
1/3 cup finely chopped toasted walnuts
1/3 cup golden raisins, finely chopped
Coconut Buttercream:
1/2 tsp. kosher salt
1/2 tsp. coconut extract (optional)
6 cups powdered sugar
3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
1 1/2 cups unsalted butter, softened
2 1/2 tsp. vanilla extract
Toasted sweetened shredded coconut

Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.

Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.

Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.

When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.

Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.)
Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top.
Cover with another Cake round. Pipe buttercream on top of stacked rounds as desired.
Repeat with remaining Cake rounds and butter- cream. Garnish with toasted coconut. Store in refrigerator until ready to serve.  

Key Lime Coconut Icebox Cake

Found in SL Aug 2023. When you search for this on SL site, only the picture shows up but not the recipe. I tried several combinations of the title, but only got the Memorial Day no bake desserts which has this pie as the lead picture.

 

3 1/2 cups heavy whipping cream, divided

2/3c + 4 tbsp powdered sugar, divided

1/4 tsp salt

2 tbsp grated key lime zest (from 3) or zest from 1 regular lime, plus more for garnish

1/4c fresh key lime juice or regular lime juice (5 key limes)

50 vanilla wafers (~8oz)

1 1/2 tsp coconut extract

2 tbsp toasted shredded coconut, for garnish

 

Beat 2c cream, 2/3c powdered sugar, and salt with mixer using whisk on medium speed until soft peaks form, about 2 minutes. Beat in key lime zest and juice on medium/high speed until medium to stiff peaks form, about 1 minute.

 

Layer about 1/3 of the cookies on the bottom of a 9" pie plate coated with cooking spray. Break up about 8 cookies, and use as many pieces as necessary to fill in any gaps to form a solid layer of cookies. Spread half of the key lime whipped cream over cookies. Repeat with 1/3 of the cookies and remaining whipped cream. Top with remaining cookies. Cover tightly with plastic wrap and chill 8 hours.

 

When ready to serve, beat remaining 1 1/2 cups cream, 4 tbsp powdered sugar, and coconut extract in a large bowl with an electric mixer on medium speed until med peaks form, about 2 minutes.

 

Pipe or spread the coconut whipped cream over the top of the cake. Sprinkle with toasted coconut and key lime zest. Slice as desired and serve immediately.

 

Coconut Orange Bundt Cake w/ White Chocolate Glaze

Found in Food Network Magazine Dec 2022 here

 

Cooking spray
2 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
2 tablespoons finely grated orange zest (from 2 oranges)
4 large eggs
1 tablespoon coconut extract
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup sweetened shredded coconut
 

For the Glaze:
8 ounces white chocolate, finely chopped
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1/2 teaspoon coconut extract
Sugared cranberries and orange zest, for decorating (see Cook’s Note)

Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚ F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
 

Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
 

Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
 

Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.

Cook’s Note
To make the topping, dissolve 1/2 cup sugar in 1/2 cup simmering water; pour over 1/2 cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in 1/2 cup sugar and let dry for 2 hours.
 

Coconut Cheesecake Thumbprints

Recipe from Food Network Magazine Dec 2022 here

For the Cookies: 

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon finely grated lime zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3/4 cup sweetened shredded coconut
 

For the Filling:
2 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract

Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
 

Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
 

Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
 

Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.
 

Coconut Lime Loaf

Found in SL Jan/Feb 2026 issue here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lime juice, plus 1 tbsp grated lime zest (from 4 limes), divided, plus more as needed
1/2 cup sweetened shredded coconut
1 1/4 cups powdered sugar
Toasted coconut chips or toasted sweetened shredded coconut, for garnish
 

Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lime zest, and 3 tablespoons lime juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in sweetened shredded coconut.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons lime juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lime mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon lime juice in a small bowl until combined. If needed, gradually whisk in more lime juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more toasted coconut chips and lime zest. 

 

Red Lobster Pina Colada Shrimp & Dipping Sauce (aka Parrot Bay Coconut Shrimp)

Recipe found here.

1/2 pound large Shrimp butterflied
1 cup sweetened Coconut Flakes
1 cup plain Bread Crumbs
1/4 cup Cornstarch
1/2 cup Pina Colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powdered Sugar
1/2 cup Cornstarch yes, another 1/2 cup

Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
Place 1/2 cup cornstarch in a separate bowl.
Heat oil to 375°F for deep frying.
Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil.
Fry until golden brown.
Remove from fryer and drain.
Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Red Lobster Pina Colada Dipping Sauce

1 cup Pina Colada mix
1/4 cup Water
2 tablespoons crushed Pineapple drained
1 tablespoon + 1 teaspoon sweetened Coconut Flakes
3 tablespoons + 1 teaspoon Powdered Sugar
1 1/2 teaspoon Cornstarch
3 teaspoons cold Water

Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat over medium-low heat until sauce begins to simmer, stirring frequently.
Let mixture simmer for 10 - 12 minutes.
Mix cornstarch and cold water together and add to sauce. Blend well.
Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
Remove from heat and bring to room temperature.
Sauce is served at room temperature.

Bubba Gump Shrimp Co Dumb Luck Coconut Shrimp

Recipe found here.

 

Ingredients
1 pound shelled and deveined Shrimp frozen or fresh
Coconut Oil to fry shrimp
3 cups fresh Frozen Coconut

Shrimp Batter Mix
3 Eggs
2 cups All-Purpose Plain Flour
1/2 cup Beer
1 tablespoon Baking Powder

Seasoning Mix
1 tablespoon ground Cayenne Pepper
2 teaspoons Salt
2 teaspoons Sweet Paprika
2 teaspoons freshly ground Black Pepper
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme

Thaw shrimp, if frozen.
Place all seasoning ingredients into a small bowl. Mix well. Set aside.
Place eggs, flour, beer and baking powder into a blender. Blend well.
Pour batter into another bowl.
Place coconut into a third bowl.
Gripping shrimp by the tail, dip into the seasoning mix. Roll around to coat well and evenly.
Dip seasoned shrimp into batter. Cover well.
Move to coconut bowl and roll shrimp around in coconut to cover completely. Use you hand to cover any spots as needed.
Carefully lay shrimp out on a tray or platter.
Carefully cover coconut shrimp with plastic wrap.
Place into the refrigerator for at least 2 hours to chill.
When ready to cook, heat oil to 350°F in a deep fryer or large skillet.

Deep fry shrimp, a few at a time until golden brown. 

Bubba Gump Shrimp Co Coconut Shrimp

 Recipe found here.

1/2 pound medium-size fresh Shrimp peeled and deveined
3/4 cup Pancake Mix
3/4 cup Hefeweizen Beer such as Blue Moon
1/4 cup All Purpose Flour
1/4 teaspoon Seasoning Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Garlic Powder
1 cup Shredded or Flaked Coconut
Vegetable Oil for frying

Combine pancake mix and beer in a shallow bowl. Stir until smooth.
In another shallow bowl, add flour, seasoning salt, cayenne pepper and garlic powder. Mix well.
Pour coconut into a third shallow bowl.
Pour oil to depth of 2" in a Dutch oven. Place on stove top and heat to 350°F.
When oil is hot, using the tail as a handle, dip a shrimp into the flour mixture. Turn to make sure all surfaces are covered. Shake off any excess.
Then dip into the batter. Turn to make sure all surfaces are covered.
Then dredge in coconut.
Repeat with all of the shrimp.
When oil is hot, fry, a few at a time, 45 seconds on each side or until golden.
Remove from oil and drain on a paper towel-covered plate.
Serve hot with Bubba Gump Shrimp Company Orange Dipping Sauce, if desired.

 

German Chocolate Cake

 I found this recipe months ago but haven't tried it yet. But their picture looks so moist that I had to add it to my list of ones to try.

FOR THE CHOCOLATE CAKE LAYERS:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup hot brewed coffee (or hot water)  

FOR THE COCONUT PECAN FROSTING:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

INSTRUCTIONS:

Step 1 – Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2 – Prepare the Coconut Pecan Frosting:
In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
Cook the mixture, stirring constantly, until it thickens and becomes golden brown (about 10-12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally to prevent a crust from forming.

Step 3 – Assemble the German Chocolate Cake:
Place one cake layer on a serving plate. Spread a generous amount of the cooled coconut pecan frosting evenly over the top.
Add the second cake layer on top and repeat the frosting layer. Finally, place the third cake layer and frost the top and sides of the cake with the remaining frosting
Optional: Garnish the top of the cake with additional pecan halves or coconut flakes for decoration.

Step 4 – Slice and Enjoy:
Once assembled, refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the frosting to set.
Slice the Homemade German Chocolate Cake and serve it chilled or at room temperature. Enjoy the moist cake layers and decadent coconut pecan frosting with friends and family!

Tips for Success:
For a deeper chocolate flavor, use Dutch-process cocoa powder in the cake batter.
Ensure all ingredients for the frosting are at room temperature to achieve a smooth and creamy texture.
Store leftover cake in the refrigerator, covered, for up to 3-4 days. Bring to room temperature before serving for best taste and texture.

Hawaiian Dip

8oz cream cheese,softened
2 1/2 cups sweetened coconut, flaked or shredded
20oz can pineapple, chunks or crushed
nuts or cherries to top dip with

Oatmeal Breakfast Cake

Once again a yummy recipe floating around on Facebook. I doubled the original recipe since I needed to feed 7 people. It was pretty sweet, as in almost too sweet, not sweet as in cool. When I make it again we're going to make it as muffins. Instead of making a frosting, we've also decided to mix in the pecans and coconut.

1 cup quick cooking oatmeal
1½ cup boiling water
1 cup sugar
1 cup brown sugar
1-1/3 cup flour
1 tsp salt
1 tsp baking soda
2 egg
1 tsp vanilla
½ cup of butter
Alternate recipe: Instead of making a frosting, mix in pecans, coconut, and vanilla. Cook as directed, but do not frost.

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients in a bowl,then stir in the cooked oatmeal. Grease and flour a 9×13 pan. Pour batter into pan and bake at 350 for ~40 minutes.

Coconut Pecan Crumble:
6 tbsp melted butter
2/3 cup brown sugar
1 cup sweetened shredded coconut
1 cup chopped nuts
4 tbsp milk
Combine all ingredients and mix thoroughly. Carefully drop crumble over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Snowballs

8oz cream cheese, softened
1 8oz can crushed pineapple, well drained
1 cup chopped pecans

3 cups flaked coconut

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

from FB Gaining Age But Losing Mind

Maxine's Mom's Cranberry Salad

1 package of fresh cranberries finely chopped
1½ cups of sugar
1 pint of whipping cream, whipped
1 large can of crushed pineapple, drained
½ cup chopped pecans
½-¾ cup of coconut

Chop cranberries, add sugar, and refrigerate overnight.
The next day add whipping cream, pineapple, pecans, coconut.
Just prior to serving, stir in a bag of miniature marshmallows.
Refrigerate any leftovers. Marshmallow may become wet but will still be good. 

from Maxine S Locklear