Tuesday, March 29, 2016

Daddy's Birthday Coconut Cake

My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake


  • 1 box White cake mix
  • 8 oz sour cream
  • ¼ c Vegetable oil
  • 3 eggs
  • 1 8 ½ oz can Cream of Coconut
  • 8 oz cream cheese
  • 2 T milk
  • 16 oz. Powdered Sugar
  • 1 tsp Vanilla
  • 2 bags Fresh Frozen Coconut


  1. Heat oven to 350°F
  2. Use 2 9” pans that have been greased and floured.
  3. Bake approximately 30 minutes at 350°F.
  4. Cool completely.
  1. Mix all ingredients in a mixer except fresh coconut.
  2. Frost cake.
  3. Press coconut into sides and top of cake.
  4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

Thanks for stopping by y'all and please come again soon!

Saturday, March 19, 2016

Gluten Free Fast and Easy Corn Casserole

Gluten Free Fast and Easy Corn Casserole 

1 cup frozen corn kernels
1 small package of fresh frozen cream corn (about 2 cups)
1 7-ounce pkg Martha White gf sweet yellow corn bread mix
3/4 cup butter, melted
1 cup sour cream

Preheat oven to 350 degrees. Mix all ingredients well and pour in a greased 9x9 pan. Bake for 1 hour. Casserole should be brown and firm. 

Thank you for stopping by y'all and please come again soon!