Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut

So I'm sure you've figured that I have feelings for you now.

I’m talking to you, Lemon Cake.

And five years ago I said these words to Nathan and we finally became a couple. It was the best decision I’ve ever made.

He is absolutely hilarious (today I endured a brief dance breakout at Lowe’s and some very enthusiastic singing in the car), incredibly thoughtful (he’s the guy to thank for my beloved stand mixer and chi flat iron, as well as the occasional “because-I-love-you” donut, and I'll never forget that perfect proposal), does a mean worm (and has a scar on his chin to prove it), is the most adorable sleeper (we’re talking arms stretched behind his head as if he’s posing for a Levi’s ad), and has a pretty face to look at (yea, he’s a stud). It’s kind of hard to put into words how much I love this guy.

So in honor of five years with the man of my dreams, I made us a celebratory cake. Bursting with lemon, topped with a coconut marshmallow frosting and flaked, toasted coconut, it’s just a little gesture to say I love you, Nathan.

And thanks for letting me change my facebook status.



Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut

Makes one (9-inch) springform pan

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
the zest of 3 lemons
1/2 cup fresh lemon juice (this was 3 lemons for me)
3 tablespoons milk

Marshmallow Frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon coconut extract
1/2 cup unsweetened, flaked coconut, toasted if desired

Preheat oven to 350 degrees. Spray a round 9-inch cake pan (mine was springform) with nonstick spray.

In a small bowl, whisk together sifted flour, baking powder and salt.  In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 20-25 minutes, or until cake is set and springs back when touched. Remove and let cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in coconut extract for another minute until combined. Frost cake as desired, then top with coconut!

Adapted from How Sweet It Is.

Toasted Coconut M&M Skillet Cookie

I know what you're thinking.

You're thinking you're going to just tra-la-la over my little commentary and jump straight to the recipe.  I've got you alllll figured out.  Oh, but I do it too.  Because let's face it...you follow a food blog for, well...the food.   You could care less about what happens inbetween the picture and the ingredients.  Ditto.  In fact, I very very rarely read a full blog post on any blog I follow (yes, guilty as charged).   So today I'm letting you off the hook.  All you're getting is a recipe.  No blahblahblah on my end.  Enjoy!

Toasted Coconut M&M Skillet Cookie

Makes 1 (8-inch) skillet (I purchased a small skillet too now!  Double the recipe for 10-12 inch skillet!)

3 tablespoons butter, melted
1/4 cup sugar
1/8 cup brown sugar, packed
1 egg yolk (or white!  Just use half an egg)
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup + 1 tablespoon whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut flakes
1/4 cup mini m&m's

Preheat oven to 325 degrees.  Lay coconut on a baking sheet, making sure they are in a single layer.  Bake for approximately 10 minutes, checking periodically, until lightly browned.  Be very careful not to burn!  Remove from oven and let cool.

Increase oven temperature to 350 degrees.  Cream together the butter and sugars.  Beat in the egg yolk and vanilla.  Combine the flours, soda, and salt and stir into creamed mixture.  Fold in toasted coconut.

Pour batter into greased 8-inch cast iron skillet and sprinkle with mini m&m's.  Bake at 350 degrees for 20 minutes or until center is slightly set. 

Chelsea Original :)

Coconut Cream Cheese Cookies

It's the most wonderful time of the year...

Christmas cookie time, baby.

Back when I still lived at home (oh the lovely days before I had to go and grow up, get a job, and officially start to dread getting the mail- stupid bills), my mom, sister, and I had a little tradition every Christmas season:  the three of us would sit down and lay out a list of all of the cookies we intended to bake and then each choose a few to make.  Then, we would spend the entire day baking in the kitchen.  (Eventually my brother contributed with some out-of-this-world hershey's kiss peanut butter cookies- which I will probably be sharing in the near future).  In the end we had a lot of cookies...and some pretty good memories. 

While each of us kids has moved out of the nest, and some of the cookies have come and gone, every year, without fail, there are a select few that have endured and remained on the "list".  Now I should probably tell you that no, these here cookies are not on this little list I speak of, but that doesn't mean they aren't good.  In fact, they are insanely good.  Santa would be one jolly fellow if he was left a few of these.  Soft from the cream cheese and filled with a healthy dose of toasted coconut...yea, they didn't last long.  Therefore, they may have to make a reappearance in a couple of weeks when I set out to bake a few goodies to take home to the fam for the holidays.  I finally started making my cookie list today, have you?  Suggestions are always welcome!

Coconut Cream Cheese Cookies

Makes 35 cookies

2 cups coconut

2 cups plus 3 tablespoons all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, melted & cooled until room temp

8 ounces cream cheese, softened

1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and spread out coconut evenly.  Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when coconut turns light brown (be very careful not to burn!).  Allow to cool completely before adding to dough.

Whisk together flour, baking soda and salt; set aside. Mix butter and cream cheese together with a mixer until smooth.  Add sugars and beat until thoroughly combined.  Beat in vanilla until combined.  Add dry ingredients and beat at low speed just until combined. Stir in cooled coconut.  Chill for at least 30 minutes.

Preheat oven to 350 degrees.  Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown (mine went 12 minutes, but I suggest you set the timer for 10 minutes and check before cooking the full 12-14).  Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Adapted from vanilla sugar blog.



Pina Colada Cakes

I've got one more for ya...

Don't get me wrong, I've been itching to dig into all of the apple and pumpkin flavors fall has to offer, but I made these a couple of weeks ago and am determined to slip them in and share them with you before summer comes to its official close (autumn starts tomorrow!).

First off, the smell.  Oh.  Em.  Gee.  The oven was giving off this warm, tropical and buttery smell the afternoon I made these guys and the taste was equivalent.  So good warm with a sprinkling of coarse sugar on top giving it a sweet little crunch.  Paradise in your mouth.

Adios summer!  See ya in nine months.

Pina Colada Cakes

Serves 4

1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon coconut extract
1/3 cup plain yogurt
1/3 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pineapple
4 teaspoons raw sugar

Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in pineapple.

Spray 4 ramekins with non-stick spray and pour batter into them equally.  Sprinkle each with 1 teaspoon raw sugar.  Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean.

Idea adapted from How Sweet It Is.

Junk Food Cookies

There's cookie batter underneath all that goodness.

And yes those are chips in there.  Salt and vinegar chips.  No lie.

I'm sure potato chips would work just fine, but you know you secretly want to invest in a bag of the S&V goodness.  If not just for these cookies, to casually eat the entire bag in one sitting. 

What is it with salt and vinegar chips?  I remember when I was younger my mom would occasionally purchase a bag and I swear, they were the most addicting chip on the planet.  I could not stop eating those things.  COULD NOT STOP.  Open the bag and -poof!- all gone. 

But then I grew up, I moved on, and I matured into a Doritos fan.  During college I couldn't live without them.  A new flavor would come out and I'd buy it and text everyone I knew that "holy crap there's a new doritos flavor!!"  So after eating these insanely incredible soft and chewy chock-full-of-goodness cookies, I'm envisioning a version involving doritos.  The nacho cheese ones of course. 

And while you're reading all of this crazy talk and thinking I'm out of my mind I will have you know that someone else is on the cheese and cookies bandwagon as well, so ha!

Junk Food Cookies

Makes 16 cookies

6 tablespoons of unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed salt and vinegar potato chips
1/4 cup chocolate chips
1/4 cup crushed salted pretzels
2 tablespoons graham cracker crumbs
2 tablespoons flaked coconut
3 tablespoons butterscotch chips
2 tablespoons assorted sprinkles

Preheat oven to 325 degrees. In a bowl, mix together flour, baking soda and salt, then set aside.

In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until mixed.  Fold in all of your add-in’s.

Scoop into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.

Adapted from How Sweet It Is.

Seven Layer Bars

When I was in grade school and middle school, my next door neighbor and I constantly kept ourselves busy being entrepreneurs (with lemonade stands, selling little loaves of bread door-to-door, organizing a neighborhood day camp, convincing our parents to have garage sales, playing teacher, grocery store, restaurant and acting the role of an interior designer, etc.  I could go on but you get the point).  One thing we created [multiple times] was a club (Kids Club we called it).  Several girls from our neighborhood would come to my house after school where we would have a snack and then some sort of activity such as a game or craft. 

Each week a different girl would be assigned to bring the snack.  Alas, this is where I first met these bars.  I can remember eating three or four of them that afternoon, then going to church that evening and when I came back home I ate a couple more.  They were incredible!  Like nothing I had ever tasted! 

Over a decade later, these bars are still as awesome as ever- graham cracker crumbs, coconut, chocolate, and pecans...all drizzled with sweetened condensed milk...how can you go wrong?

Seven Layer Bars

Makes one 9x13-inch pan

1/2 cup butter

2 cups graham cracker crumbs

1 cup flaked coconut

1 cup semi-sweet chocolate chips

1 cup chopped pecans

1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees F. 

Melt the butter or margarine in microwave. Pour into 9x13-inch baking pan, tilting to completely cover the bottom of pan.  Sprinkle the graham cracker crumbs evenly over the melted butter.  Layer the chocolate chips, coconut, and pecans over the graham cracker crust. Pour the condensed milk over the layers.

Bake for 20 to 25 minutes. Cool and cut into bars.

**I do realize that these bars do not have seven layers but that is what I have always known them as :)

Adapted from AllRecipes.

White Chocolate Coconut Brownies

Consider this my week of confessions as I have another one:  I think I like white chocolate more than chocolate.  I know it sounds crazy but after that insanely delicious clif bar and now these brownies I may have to consider myself a convert from the brown counterpart.  (And the fact that I have been eyeing the white chocolate reese's peanut butter eggs at the grocery store the past couple of weeks). 

I decided at the last minute to whip these up the other night and boy am I glad I did!  These are the epitome of gooey.  The edges just slightly crispened while the center was so soft if almost felt like eating batter (and who doesn't love brownie batter??)  The coconut peeks through all this gooey-ness to make it a very sweet treat and ups the flavor ante even more.

P.S. On a side note (but related to white chocolate), how cute are these!!


White Chocolate Coconut Brownies

Makes one 8x8-inch pan

3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup white chocolate chips (or 5.5 ounces)
1/2 cup unsalted butter, cut into 1-inch pieces
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup shredded coconut

Preheat the oven to 350 degrees . Butter the sides and bottom of an 8x8-inch glass or light-colored baking pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour and salt together.  Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 1 egg to the white chocolate mixture and whisk until combined. Add the remaining egg and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 25-30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Adapted from Brown Eyed Baker.