Directions

Preheat oven to 350°F. Lightly grease and flour three 8-inch cake pans. Using an electric mixer, cream the sugar and butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, one at a time, beating well after each yolk. In a separate bowl, sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in the coconut. Using an electric mixer, in a separate bowl, beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.

To make the frosting, use an electric mixer to cream the butter and cream cheese. Add the powdered sugar, vanilla and milk. Mix well. Fold in the pecan pieces. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the coconut.

Plantain Tart a la Mode

Ingredients

1 Box Sabrina’s Delights Plantain Tarts

1 Pint of Ice Cream

Caramel Sauce

Directions

Bake plantain tarts according to directions on the box. Serve them with a scoop of your favorite ice cream and toppings. We paired it with coconut pineapple ice cream  with a drizzle of caramel syrup.  Now that is a sweet treat to reward yourself with!

Frosting:

1 (8-ounce) package cream cheese

1 stick butter, softened

1 cup melted marshmallows

1 (1-pound) box confectioners’ sugar

1 cup shredded coconut

Directions

Preheat oven to 350°F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk.

Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3-8-inch round greased and floured pans or  lined cupcake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Frosting:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut. Spread between layers and on top and sides of cooled cake.

Directions

Preheat oven to 350 degrees F.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm.

Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1-1/2-quart baking dish and bake for 50 minutes.

1/4 cup sour cream

1-1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

2 tablespoon all-purpose flour

2 teaspoons vanilla extract

Directions

Preheat oven to 350°F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add sweet yam, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Dip knife in water before slicing.