STRAWBERRY SHORTBREAD PIE

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STRAWBERRY SHORTBREAD PIE
 
OH MY!!!! This one is absolutely AMAZING!!!
Ingredients
  • *For the Crust :
  • 1¼ c. flour
  • ¼ c. sugar
  • pinch of salt
  • ½ c. butter (room temperature..very important)
  • *For the cream cheese whippy layer:
  • 1 c. heavy whipping cream
  • 8oz of cream cheese.. (room temp.)
  • 1¼ c. powdered sugar
  • 1 tsp vanilla
  • *For the strawberry topping:
  • 3 cups of sliced strawberries
  • ½ c. powdered sugar
  • 2 tsp. cornstarch
  • 3 drops red food coloring
Instructions
  1. To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl...
  2. cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely
  3. To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1¼ cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate.
  4. To make the strawberry topping... mix the sliced strawberries and ½ cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need ⅓ cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries..
  5. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy....

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★ TEXAS SHEET CAKE ★

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★ TEXAS SHEET CAKE ★
 
There will not be any leftovers...Guaranteed!!
Ingredients
  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 2 sticks Butter (real butter NOT margarine)
  • ¼ teaspoon Salt
  • 4 heaping tablespoons baking cocoa
  • 1 cup Boiling Water
  • ½ cup Buttermilk
  • 2 large Eggs, lightly beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla extract
  • _____
  • FOR FROSTING:
  • ½ cup Finely Chopped Pecans or Walnuts (optional)
  • plus pecans or walnut halves for top
  • 1-3/4 stick Butter (real butter NOT margarine)
  • 4 heaping tablespoons baking cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 3 cups powdered sugar
Instructions
  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, cinnamon, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  5. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  6. Cut into squares.
Notes
Note: I use an 18x13 sheet cake pan.

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AMISH APPLE BUTTER PIE

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AMISH APPLE BUTTER PIE
 
Serve with whipped cream!
Ingredients
  • 1½ cups apple butter
  • ½ cup packed dark brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 large eggs, slightly beaten
  • 1 cup evaporated milk
  • Whipped cream
  • 9-inch unbaked pie crust
Instructions
  1. In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.
  2. Pour mixture into prepared pie crust. Bake in a 350 degrees oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean.
  3. Let cool completely on a wire rack.
  4. If you like, serve with whipped cream.

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Isn’t this a great idea!!!!

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Put the chocolate chip cookie dough on the outside of a cupcake pan lined with a cupcake liner and make cookie bowls. Make sure you don’t put too much cookie dough on, or it will spread out. Just enough to cover the cupcake liner.
Bake at 350 F till golden, about 12 minutes. Let cool before removing from pan. Once they are baked… you can put Ice Cream inside of them and top off with your favorite toppings!!!

 

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Best Ever Chocolate Chip Cookies

Today is National Chocolate Chip Cookie Day

August4_NationalChocolateChipCookieDay

Best Ever Chocolate Chip Cookies
 
Ingredients
  • 1 cup brown sugar
  • 1 cup sugar
  • ½ cup butter
  • ½ cup oil
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 cups milk chocolate chips
Instructions
  1. Cream butter, oil and sugars.
  2. Add eggs and beat until fluffy.
  3. Add remaining ingredients.
  4. Bake at 350 for 10-12 minutes.

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SMALL BATCH CUPCAKES

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I have had some asking how to make only 6 cupcakes at a time.
Well here ya go!!

SMALL BATCH CUPCAKES

How to make only Six Cupcakes :
3/4 cup ANY Cake Mix
2 tablespoons butter, melted
1/4 cup milk
1 egg
HEAT oven to 350°F. Line 6 muffin cups with paper baking cups.
.
Blend 3/4 cup of the cake mix and 2 T. melted butter in small mixing bowl on medium speed until well blended. Add 1/4 cup milk and 1 egg. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups.
.
BAKE 19 to 23 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan; cool completely.
Frost cupcakes with your favorite frosting.
Note: Reserve rest of the cake mix in a jar or air tight bag for future when you want to make more cupcakes!

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Banana Taffy Roll

Banana Taffy Roll

Banana Taffy Roll
 
Ingredients
  • For the Roll:
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¾ cup granulated Swerve, Truvia or Stevia, divided
  • 2 mashed bananas
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice concentrate
  • 3 egg whites
  • Confectioner's sugar (approximately 2 Tablespoons)
  • For the Filling:
  • 4 ounces light cream cheese
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Cool Whip topping
  • 1 Tablespoon Confectioner's sugar
Instructions
  1. Using coconut oil, grease a 15" x 10" x 1"-inch jelly roll pan (or large cookie sheet), line with parchment paper that is cut about 2 inches larger than the pan itself. Make sure to push out all air bubbles from under the paper and then use more coconut oil to grease the parchment paper, making certain to get the corners and sides as well. Set aside.
  2. Combine the flour, baking soda, baking powder, and salt in a small bowl.
  3. In a large bowl, using an electric mixer, beat the eggs for 5 minutes. Add ½ cup of the sweetener, banana, vanilla and lemon concentrate. Mix well. Wash off beater bars & dry them. Heat oven to 375 degrees F.
  4. In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sweetener until stiff peaks form.
  5. Gently fold the flour mixture into the banana mixture, just until combined. Fold in egg whites.
  6. Spread evenly into the prepared pan. Bake for 10 to 12 minutes until cake is golden brown and springs back when lightly touched.
  7. Cool in pan for 5 minutes. Lay out a clean dish towel on a flat surface and dust it with Confectioner's sugar. Invert cake (including the parchment paper) onto the towel. Gently peel off the parchment paper. Starting at the short side, roll up the cake with the towel (jelly roll style). Place seam side down on a wire rack to completely cool.
  8. Filling:
  9. In a small mixing bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla and fold in Cool Whip.
  10. Unroll the cake and spread filling evenly over the cake to within a quarter inch of the edges. Re-roll, place seam-side down on a serving platter. If serving immediately, dust with Confectioner's sugar, cut and enjoy!
Notes
Store leftovers (if any), in the refrigerator. Can also drizzle with caramel or chocolate sauce, fresh berries and ice cream. Very rich!!!

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COCONUT PISTACHIO PIE

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COCONUT PISTACHIO PIE
Serves: 8
 
Ingredients
  • 2-1/2 cups flaked coconut, lightly toasted
  • ⅓ cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup whipped topping
  • 2 tablespoons chopped pistachios, optional
Instructions
  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
  3. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Notes
Adapted from Taste of Home Magazine

 

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PEACH POCKETS

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PEACH POCKETS
 
Delicious treat without a lot of sugar!!
Ingredients
  • 1 ½ cups Fresh (or can; in natural juice) Peaches
  • 1 8oz. pack of Crescent rolls
  • 1 egg white
  • ¼ cup light brown sugar
Instructions
  1. In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white)
  2. Place crescent rolls flat on cookie sheet
  3. Add 2-3 peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal.
  4. With a basting brush lightly brush top of each crescent with egg white
  5. Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)

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The Ultimate Brownie

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The Ultimate Brownie
 
Ingredients
  • **For the Brownie:
  • 1½ C. Flour
  • 2¼ C. Sugar
  • 1¼ C. Cocoa Powder
  • ½ Tsp. Salt
  • 1 Tsp. Baking Powder
  • ¾ C. Butter, softened
  • 2 Tsp. Vanilla Extract
  • 4 Egg Whites
  • 3 Tbsp. Vegetable Oil
  • 3 Tbsp. Evaporated Milk
  • 1 C. Chocolate Chips
  • 2 C. Mini-Marshmallows
  • **For the Frosting:
  • ¼ C. Cocoa Powder
  • 4 Tbsp. Butter, melted
  • ¼ C. Evaporated Milk
  • 1 C. Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 9x13 clear baking dish and set aside.
  3. In a large bowl, mix flour, sugar, cocoa powder, salt, and baking powder. Mix in butter, vanilla extract, egg whites, vegetable oil, and evaporated milk with a electric mixer. Once fully mixed, fold in chocolate chips.
  4. Pour into baking dish and cook for 27-33 minutes, until an inserted toothpick comes out clear.
  5. Top brownies with marshmallows and place back into oven for approximately 5 minutes to melt marshmallows.
  6. With a knife, lightly spread marshmallows around top of brownie. Set aside.
  7. In a medium bowl, mix all of the frosting ingredients until smooth. our on top of marshmallows. Allow to cool before serving.

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Mound’s Cake

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Mound's Cake
 
Ingredients
  • 1 Devil's Food Cake Mix
  • 2 cups sugar (divided)
  • 24 large marshmallows
  • 1½ cups milk (divided)
  • 14 oz pkg. coconut
  • 1 stick of butter
  • 1½ cups of chocolate chips
Instructions
  1. Mix and bake cake according to package directions.
  2. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
  3. Mix butter 1 cup sugar and ½ cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
  4. Also Good refrigerated!
  5. Enjoy~

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Mrs. Carter’s Skillet Apple Pie

Mrs. Carter's Skillet Apple Pie

Mrs. Carter's Skillet Apple Pie
 
Kims father-in-law, James made his first pie and she said it was delicious. He saw Trisha Yearwood making it on TV and decided to give it a try and I am so glad he did!!
Ingredients
  • 1 cup firmly packed light brown sugar
  • ½ cup (1 stick) salted butter, plus 1 tablespoon melted for crust
  • 2 refrigerated rolled pie crusts (I like Pillsbury)
  • 1 (21-ounce) can apple pie filling
  • 2 tablespoons cinnamon sugar
  • Vanilla ice cream optional
  • For the cinnamon whipped cream:
  • Cinnamon Whipped Cream:
  • 2 cups whipping cream, chilled
  • 1 teaspoon ground cinnamon
  • 4 tablespoons sugar
Instructions
  1. Cooking Directions
  2. Preheat the oven to 400 degrees F.
  3. Melt the brown sugar and ½ cup of butter in a 9-inch cast-iron skillet over medium heat. Remove the pan from the heat, and cover with one pie crust.
  4. Pour the apple pie filling on top of the crust, sprinkle with 1 tablespoon of the cinnamon sugar, and cover with the second crust.
  5. Brush with the 1 tablespoon of melted butter and sprinkle with the remaining cinnamon sugar.
  6. Bake for 30 minutes, or until golden brown.
  7. Serve hot, topped with a generous dollop of vanilla ice cream or cinnamon whipped cream.
  8. For the cinnamon whipped cream:
  9. Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes.
  10. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon.
  11. Don't overbeat or it will be like sweetened butter!
Notes
Recipe from Trisha Yearwood's new cookbook

 

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Dark Chocolate Yogurt Cake

Dark Chocolate Yogurt Cake

Dark Chocolate Yogurt Cake
 
Ingredients
  • 6 T. butter (softened)
  • 1½ C. sugar
  • 2 eggs
  • 1½ C flour
  • 1 C. unsweetened cocoa powder
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1½ C. plain Greek yogurt
  • ½ C. milk
  • 1 T. vanilla extract
  • For the Glaze
  • 4 oz bittersweet chocolate
  • 3 T. butter (softened)
  • ¼ C. milk
  • ½ C powder sugar
  • ¼ C chopped nuts (optional)
Instructions
  1. Preheat oven to 350*.
  2. Grease or spray with non-stick cooking spray a Bundt pan.
  3. Cream together butter and sugar until creamy.
  4. Add eggs and mix well.
  5. Add flour, cocoa, baking powder, soda, and salt. Mix well until well incorporated.
  6. Add yogurt milk, and vanilla.
  7. Spread batter into Bundt pan.
  8. Bake 35-40 minutes. Let cool completely in pan and then flip out onto a plate.
  9. To make the glaze....
  10. Combine bittersweet chocolate, butter, and milk in a sauce pan over medium heat until chocolate is melted while stirring.
  11. Add powder sugar and continue to stir until glaze is smooth. Pour over cake and add nuts.

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Auntie Anne’s Style Soft Pretzels

Auntie Anne's Style Soft Pretzels

Auntie Anne's Style Soft Pretzels
 
Nichole used to work at Auntie Anne's and have been making these pretzels for our family for years! They taste just like the real deal
Ingredients
  • 1 Bag of Kroger Brand Frozen dough - use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
  • 1 stick of salted butter
  • 1 Cup of Cinnamon & Sugar Mixture
  • Pretzel salt or Large Kosher Sea Salt
  • 1 large Large Cookie Sheet
  • ½ cup of Baking Soda
  • 2 cups of Hot Water
Instructions
  1. Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
  2. Preheat oven to 400 and spray baking sheeting with pam
  3. Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
  4. You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
  5. HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about ½ cup of baking soda. Keep a whisk handy to stir as the baking soda will settle to the bottom.
  6. After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
  7. Bake 8 minutes and turn the pan and bake for another 5 minutes.
  8. Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
  9. After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
  10. For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, etc.

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Cherry OH Cherry Bars

Cherry Bars

Cherry OH Cherry Bars
 
Holly says...*Note This is Not a Diet Recipe... Just wanted to Spoil the hubby a bit *
Ingredients
  • 1 cup of butter softened
  • 2 cups of sugar
  • 4 eggs
  • 1tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all purpose flour
  • 1 tsp . salt
  • 2 cans of cherry pie filling
  • Glaze:
  • 1 cup of powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 tbs milk
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cream your butter and sugar. Add eggs and extract.. beat well
  3. Add your flour and Salt..Mix well
  4. Spread Approx 3 cups into a greased 13 x 9.. use a bigger one if you want them to be thinner...
  5. Spread Pie Filling over the batter
  6. Then randomly drop tablespoons of batter over the pie filling
  7. Bake for 35 min or until your toothpick comes out clean
  8. Enjoy~

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Paradise Bears

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Paradise Bears
 
OH MY Gosh!!!! How cute are these? What a cute Idea for any summertime get together!!!!
Ingredients
  • 1 box of Nilla Wafers ( Any Vanilla cookie will do)
  • 1 box Vanilla Pudding ( with 12 drops blue food coloring)
  • or you can use blue Jello.
  • Teddy Grahams bears
  • Air heads Xtremes (for the towel)
  • Drink Umbrellas
Instructions
  1. Make pudding according to package and while mixing add drops of food coloring to desired color for "water". let chill.
  2. top with crushed vanilla wafers .
  3. Add Air head Xtremes (towel)
  4. Top with teddy graham and add umbrella!!!
  5. (This recipe made 6 cups with the pudding .... there is plenty of all other ingredients to double recipe to 12 cups)
  6. ENJOY!!!
Notes
**Healthier alternative!!!!
Use plain Greek yogurt (colored) topped with Granola!!!!

 

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No Bake Raspberry Icebox Cake

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No Bake Raspberry Icebox Cake
 
A new twist on an old favorite!...
Ingredients
  • 3, 6 ounce pkgs. fresh raspberries, washed
  • 3¼ cups whipping cream, divided
  • ⅓ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 20 whole Chocolate graham crackers
  • 2 ounces dark chocolate, finely chopped
Instructions
  1. Take out 32 of the best-looking Raspberries and set them aside for the garnish.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla and whip to combine.
  3. Spread a heaping spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down 5 chocolate graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of raspberries; I did 8 rows of four. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Top with remaining Raspberries.
  4. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Top with remaining 32 raspberries.
  6. Enjoy~

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Butterfinger Cheesecake Pie

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Butterfinger Cheesecake Pie
 
**So easy**
Ingredients
  • 1 graham cracker pie crust (or chocolate)
  • 8 oz cream cheese, softened
  • 12 oz cool whip, thawed
  • 7 (2.1 oz) Butterfinger candy bars, crushed
Instructions
  1. Combine softened cream cheese, cool whip and 6 crushed Butterfingers.
  2. Spoon into prepared graham cracker crust.
  3. Top with remaining crushed Butterfinger.
  4. Chill at least 4 hours.

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Italian No Bake Cake

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Italian No Bake Cake
 
This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients
  • 1 Box of Vanilla Wafers
  • 1 Can of Crushed Pineapples with Juice
  • ¼ cup Lemon Juice
  • 1 can sweetened condensed milk
  • 1 package of coconut
  • 1 (8oz) Container Cool Whip
  • 1 small jar of cherries
  • 1 cup of pecans (optional)
Instructions
  1. Layer the bottom of dish with Vanilla Wafers.
  2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish.
  3. Add another layer of the Vanilla Wafers on top of the pineapple mix.
  4. Then top with cool whip, and coconut and cherries.
  5. Refrigerate overnight. Serve and Enjoy!
  6. Note: You can replace coconut with pecans if you'd like.

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Italian Cream Cake

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Italian Cream Cake
 
Italian Cream Cake recipes are basically the same, and true to form. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. Take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It's a special cake for a special occasion.
Ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup 2 sticks salted butter, softened
  • 1½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 5 large eggs
  • 1 cup whole buttermilk
  • 14 oz package sweetened flaked coconut, divided
  • 1½ cup pecan pieces toasted, divided
  • Frosting:
  • 2 8 oz cream cheese, softened
  • 1 cup 2 sticks butter, softened
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • reserved coconut, toasted
  • ½ cup reserved toasted pecans
Instructions
  1. Preheat the oven to 350°F. Butter and flour 3 9 inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extract. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition.
  2. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  3. Mix in ½ of the coconut and 1 cup of toasted pecans by hand.
  4. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  5. To make the frosting:
  6. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
  7. Line the edge of the cake plate with wax paper strips. Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
  8. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled. Yield: 12 pieces

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