Mile-High Coconut Cake

Nothing says spring like this tall beauty bursting with coconut flavor and a hint of lemon. Make sure you invite your friends over to share because this recipe will make lots of scrumptious cake.

Besides the ingredients needed for the cake and frosting, you will also need 1 1/3 cups lemon curd. You can make this from scratch, but I find the purchased kind from a bottle is just as tasty. You will also need 2 cups sweetened, flaked coconut.

Cake:

5 1/4 cup all purpose flour

1 tbsp + 2 tsp baking powder

1 1/2 cups butter, softened

3 cups sugar

9 eggs

1 cup light coconut milk

1 tsp coconut extract*

Heat oven to 350 degrees. Grease and flour three 9 inch baking pans. In a medium bowl, sift together flour and baking powder. Set aside. In an electric mixer, beat butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating after each addition. Beat in coconut extract. On low speed, beat flour mixture alternating with coconut milk into butter mixture. Do not over beat. Spread the thick batter into prepared pans. Bake for 30-35 minutes.

Frosting:

1 1/2 package (12 ounces total) cream cheese, softened

3/4 cups butter, softened

24 ounces confectioner's sugar

1 1/2 tsp coconut extract

1 1/2 tsp fresh lemon juice

Beat cream cheese and butter until smooth. Beat in confectioner's sugar with extract and lemon juice. Add a few drop of milk if necessary to make a smooth (but still thick) spreading consistency.

Assemble cake by placing one layer of cake on plate or cake stand. Carefully spread 2/3 cup lemon curd on top. Place second cake layer over this and spread remaining 2/3 cup lemon curd over top. Place remaining third cake layer on top and frost sides and top generously with cream cheese frosting. Using clean hands, gently press coconut onto frosted sides and top of cake. Serve for "oohs and ahhs" and store remaining cake loosely covered.

*Target sells their Market Pantry brand of pure coconut extract which has an amazing flavor. It's pricier than imitation extract, but well worth the extra couple of dollars.

Pasta with Pesto

Wearin' o' the green is just around the corner! I love St. Patrick's Day. Ok, I love almost all holidays. I'm not a huge fan of corned beef and cabbage but one tradition we've always had is a green dinner. Every dish served that evening is green. One of my most favorite green dishes is pasta with pesto sauce. Mmmm. There is nothing more glorious than fresh basil. I've been making the ethereal concoction for years and have learned that while the authentic stuff is divine, the alternative, less-pricey (and slightly less fat) concoction is just as satisfying. So give this tweaked recipe a try. Pasta with pesto can be a stand alone dish or you may add sauteed shrimp, chicken or a variety of vegetables to the dish. The sauce is also heavenly on sliced baguettes or on grilled fish or chicken breasts.



2 cups fresh basil leaves, rinsed and patted dry
1 cup fresh baby spinach leaves, rinsed and patted dry
1 1/2 cups chopped walnuts
2 garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
12 oz. hot, cooked spaghetti or other desired pasta

In a food processor*, pulse basil, spinach, walnuts, garlic and Parmesan cheese together. While food processor is going, slowly pour in olive oil until well combined. The sauce will be thick. Season with salt and pepper. Combine pesto sauce with pasta. Top with additional grated Parmesan cheese if desired. The sauce by itself stores nicely in the freezer.








*A food processor is the preferred method for a perfect consistency, but a blender may be used.

Roasting Vegetables

-Did you know few techniques do as much as roasting to build big, intense flavors with so little effort? Roasting in at least a 400 degree oven, vegetables will release moisture and become naturally sweetened and their flavors intensified.

-For best results, coat vegetables with a little bit of oil or melted butter, toss with seasonings, place in a hot oven and roast for approximately 30 minutes; stirring occasionally. My favorite combination is fresh green beans, new (red) potatoes and carrots. As far as the seasonings go with this - I just toss them with sea salt, fresh ground pepper and garlic. After they come out of the oven, I drizzle them with fresh lemon juice.

-Using a heavy pan works best and will keep the vegetables from burning.

-Spread the vegetables out in a single layer so they will cook evenly.

-For easy cleanup, use a nonstick pan or line your pan with foil coated with non-stick cooking spray.

Spring Greens with Strawberries and Feta

I have been on a strawberry kick and thank goodness they are finally getting in season. Yum! Try this salad with tongue-tingling tastes or even add grilled, sliced chicken breasts for a light meal. You won't be disappointed.

1 cup slivered almonds

1 clove garlic, minced

1 tsp honey

1 tsp Dijon mustard

1/4 cup apple cider vinegar

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 cup canola oil

1 package spring greens salad mix

1 cup crumbled feta cheese

1 cup sliced fresh strawberries

In a small skillet, cook almonds over medium-high heat, stirring constantly until lightly toasted. Remove from heat and set aside.

In a medium bowl, mix together garlic, honey, mustard, vinegars and brown sugar. While whisking briskly, slowly add oil. This will allow the oil to emulsify.

Toss together spring greens, cooled almonds, feta cheese and strawberries. Drizzle dressing over salad and serve.