Coconut Lime Poke Cake

The first day of school was Wednesday, so that calls for celebration! Hard to believe, but I now have a kindergartener! So far he’s loving it and so am I as my to do list is overflowing lately. I’m sure you have noticed due to no post this week! Hopefully I’ll be back on track now blogging and bringing you more reviews and giveaways.

I originally made this cake for family when the visited recently and it’s the perfect Summer treat that’s light and cool on these hot days.

Coconut Lime Poke Cake

(Adapted from Dessert Now Dinner Later)

 

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Cake:
1 box white cake mix
1/2 cup oil
1/2 cup lime juice (about 3 limes)
zest of 1 lime
3/4 cup water
4 egg whites

 

Toppings:
1 (15oz) can cream of coconut (NOT coconut milk. Find this in the aisle with the alcoholic mixers.)
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 cup coconut flakes, toasted
zest of 1 lime

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, briskly whisk together the ingredients for the cake for 2 minutes.

Pour batter into a greased 13x9-inch baking dish.

Bake for 27-30 minutes or until a toothpick comes out clean from the center. Allow cake to cool to room temperature.

Meanwhile, toast coconut in a sauté pan over medium low heat, stirring constantly until golden brown. Remove pan immediately from the stovetop, and put toasted coconut in a heat safe bowl. Set aside to cool.

 

In the bowl of an electric mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks. Set aside.

Using a fork, poke holes all over the top of the cooled cake.

Open the can of cream of coconut, empty it into a 2-cup measuring glass, and heat it for 15-20 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.

Frost cake with the whipped cream, toasted coconut flakes and lime zest.

Serve immediately. (If preparing ahead of time, don't add the toasted coconut until just before serving because it will soften.) Keep leftovers refrigerated.

Almond Amaretto Cupcakes

Happy birthday to me! I actually wanted to make these cupcakes for my birthday, but ended up making them in May for my husband’s birthday. Whatever it’s just another day when you’re older right, plus what’s his is mine lol. Anyway, these are really really good! You do have to let them sit out a little just before eating, but otherwise worth all the fuss. Plus I even got to use my cupcake corer tool I’ve had forever now.

Almond Amaretto Cupcakes

(Adapted from Life, Love and Sugar)

 

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WHITE CHOCOLATE AMARETTO FILLING
8 oz white chocolate chips
5 tbsp (75ml) Amaretto
3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
1 1/2 tsp almond extract
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water

ALMOND FROSTING
3/4 cup (168g) salted butter
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 1/2 tsp almond extract
3-4 tbsp (45-60ml) water or milk
Sliced almonds, broken into pieces

To make the ganache, put the white chocolate chips in a medium sized bowl.

Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

Set the ganache in the fridge to firm up, about 2-3 hours.

To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

Add sour cream and almond extract and mix until well combined.

Add egg whites in two batches, mixing until well combined after each.

Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

Add half of the dry ingredients to the batter and mix until well combined.

Add the milk mixture and mix until well combined.

Add remaining dry ingredients and mix until well combined.

Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Fill the cupcake liners about halfway.

Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.

Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.

To make the frosting, combine the butter and shortening with a mixer until smooth.

Add about half of the powdered sugar and mix until smooth and well combined.

Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.

Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.

Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

 

Tortilla Meat Roll Up

Today is my dad’s birthday!! So I bring you a dish he has created himself. If you don’t know who my dad is you’ll want to tune into the Sportsman channel to a show called Sporting Chef his name is Buddy Toepfer. Occasionally you’ll see my kitchen used and once in a while my son is on the show.

2 years ago my son and I made this cake to celebrate with him. I’m a little bummed I never got to do a blog post on the cake so I’ll share it now on this post! I used crushed Oreo cookies to make the facial hair, even though he’s no longer dark hair!

My dad has the gifted talent of coming up with a ton of recipes. Probably way more than I could ever do in my lifetime. Today’s recipe is from my dad and super easy to make. You can prep it all ahead of time too.

Tortilla Meat Roll Up

(Adapted from Buddy Toepfer)

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1.25 pounds ground meat

5 tortillas

Preheat oven to 385 degrees F.

Spread a layer of meat on each tortilla and roll up.

Place each roll in a greased baking dish.

Cover with foil and bake for 35 minutes.

Once out of the oven pan fry both sides in a little butter to crisp up the tortilla.

Serve with guacamole or sour cream.