Tropicalhoneymooncake Recipes

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TROPICAL HONEYMOON CUPCAKES



Tropical Honeymoon Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup cream of coconut, stirred before measuring
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
2 egg whites, lightly beaten
1 egg
1 cup all-purpose flour
3/4 cup sweetened shredded coconut, coarsely ground in a food processor
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened and cut into tablespoons
1 1/4 cups thick mango juice
2 egg yolks
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon granulated sugar
Pinch kosher salt
Orange Cream Cheese Icing:
One 8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
2 to 3 cups confectioners' sugar
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
12 thin squares fresh pineapple
Granulated sugar, for sprinkling
3/4 cup sweetened flaked coconut

Steps:

  • For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined.
  • Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds.
  • Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting.
  • For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups.
  • For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups.
  • For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes.
  • Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes.
  • To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.

LUSCIOUS TROPICAL DREAM CAKE



Luscious Tropical Dream Cake image

Have a little slice of vacation in a Luscious Tropical Dream Cake. Our tropical dream cake with pineapple is less expensive than a trip to the Caribbean!

Provided by My Food and Family

Categories     Home

Time 1h8m

Yield 24 servings

Number Of Ingredients 7

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped pecans

Steps:

  • Heat oven to 350ºF.
  • Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
  • Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6983 g, Sugar 0 g, Protein 1 g

TROPICAL CREPE CAKE RECIPE BY TASTY



Tropical Crepe Cake Recipe by Tasty image

Layers of passion fruit, lime, and strawberry-flavored whipped cream are stacked between vibrant layers of red-, orange-, and green-colored crepes for a dessert that's almost too pretty to eat.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

2 ¼ cups all purpose flour
7 tablespoons sugar
6 large eggs
3 cups whole milk, warm
¾ stick unsalted butter, melted
¼ teaspoon red food coloring
¼ teaspoon orange food coloring
¼ teaspoon green food coloring
7 cups whipped cream, divided
¼ cup strawberry puree
2 tablespoons freeze-dried strawberry, crushed, divided, plus 1 teaspoon
4 tablespoons passion fruit juice, strained, divided
2 tablespoons lime juice
3 tablespoons lime zest, divided
3 strawberries, halved lengthwise

Steps:

  • Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
  • Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
  • Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2-3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15-20 minutes.
  • Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
  • To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
  • Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 391 calories, Carbohydrate 47 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, Sugar 18 grams

TROPICAL CHEESECAKE



Tropical Cheesecake image

Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons grated lime peel
1/4 cup reserved cake mix
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup canned cream of coconut (not coconut milk)
1/2 teaspoon rum extract, if desired
3 eggs
1 large mango, seed removed, peeled and chopped (about 1 1/2 cups)
3 kiwifruit, peeled, chopped (about 1 1/2 cups)
1/4 cup shredded coconut, toasted*

Steps:

  • Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
  • In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
  • Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
  • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
  • To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

HAWAIIAN HONEYMOON CAKE



Hawaiian Honeymoon Cake image

This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer.

Provided by Vino Girl

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix with pudding
1 (11 ounce) can mandarin oranges, divided
1 (20 ounce) can pineapple chunks, divided
1 1/2 cups shredded sweetened coconut, divided
1/2 cup vegetable oil
4 eggs
2 cups Cool Whip, more if desired
1 (3 1/2 ounce) box instant pudding mix, cheesecake flavor
2 ounces cream cheese, softened
1 teaspoon unflavored gelatin

Steps:

  • CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
  • Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
  • Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
  • Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
  • Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
  • Cool thoroughly.
  • FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
  • Gently stir in Cool Whip until well-incorporated but do not overmix.
  • Spread frosting on cooled cake and sprinkle with remaining coconut.
  • Chill well before serving and store the cake in the refrigerator.

Nutrition Facts : Calories 369.4, Fat 18.4, SaturatedFat 7.4, Cholesterol 60.6, Sodium 383.8, Carbohydrate 48.5, Fiber 1.2, Sugar 34.6, Protein 4.2

TROPICAL DREAM CAKE



Tropical Dream Cake image

Well, you'd better kick off your shoes, grab a straw hat, your sunglasses and a Mai Tai with the frilly toothpick because you'll be off to the islands, mon! The name tells all! Wonderful cake for outdoors get-togethers, pool parties, pot lucks, and everything in-between. Rich with pineapple and a kiss of rum, this is a great cake. Decorate it with coconut, cherries, (frilly toothpicks) or anything else you can think of. I'd suggest a cream cheese frosting for this, as well as coconut.I have dyed the coconut to pastel colors for different occasions, holidays, etc. and it looks so pretty! If using frosting, make sure that the cake has been cooled to room temperature.

Provided by FLUFFSTER

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup margarine (two sticks)
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pineapple flavoring
1 teaspoon rum flavoring, can use rum
1 cup buttermilk
1 cup crushed pineapple, drained

Steps:

  • Preheat oven to 350°.
  • Grease and flour 3 9-inch cake pans.
  • In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
  • In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
  • Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.

TROPICAL PARADISE PANCAKES



Tropical Paradise Pancakes image

Light and fluffy pancakes that have an extra citrus twist!

Provided by JulieN

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 cups buttermilk pancake mix
1 ½ cups orange juice
1 (8 ounce) can crushed pineapple, drained
1 large banana, sliced
¼ cup chopped pecans
¼ cup flaked coconut

Steps:

  • Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 75.9 g, Cholesterol 13.6 mg, Fat 9.7 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 2.3 g, Sodium 804.8 mg, Sugar 22 g

HONEYED PISTACHIO MOONCAKES



Honeyed Pistachio Mooncakes image

Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season. Traditionally, they showcased the best ingredients of a region, like sweet lotus seed paste in Guangdong, China, melon seeds in Hainan or pork in Yunnan, but you can stuff mooncakes with whatever you'd like, as long as the fillings are encased in dough and the exterior is aesthetically pleasing. In her forthcoming cookbook, "Mooncakes and Milkbread," the Chinese-American baker Kristina Cho has channeled that spirit by stuffing her mooncakes with blitzed pistachios and honey, a combination commonly found in baklava. The blend is enveloped in a classic Cantonese crust that uses lye water to bump up the pH of the dough, giving it a gentle amber hue, and golden syrup, which lends the cake a chewy, soft bite.

Provided by Clarissa Wei

Categories     cakes, project, dessert

Time 2h

Yield 12 small mooncakes

Number Of Ingredients 10

2 1/2 cups/300 grams all-purpose flour, plus more for dusting
1/2 cup/110 grams canola oil
1/2 cup/160 grams golden syrup (such as Lyle's Golden Syrup)
1 teaspoon lye water, sometimes known as kansui (see Tip)
1 large egg
1 1/2 cups/200 grams roasted unsalted shelled pistachios
1/4 cup/80 grams honey
2 tablespoons coconut oil
1 tablespoon cornstarch
1 teaspoon kosher salt (Diamond Crystal)

Steps:

  • Make the dough: In a large mixing bowl, combine the flour, oil, syrup and lye water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disk, wrap in plastic and let rest at room temperature for 45 minutes.
  • Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
  • Make the filling: In a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch and salt, and pulse a few more times until the filling is a little crumbly but sticks together when pressed. Avoid overprocessing: You don't want to end up with pistachio butter. Divide the filling into 12 equal portions (each about 1 rounded tablespoon) and roll each piece into a ball.
  • Divide the disk of dough into 12 equal pieces. Roll each piece into a smooth ball. Working with one ball at a time and keeping the rest covered with plastic wrap, flatten a dough ball with your palm. Using a lightly floured rolling pin, roll into a 4-inch round (about 3/16-inch/ 1/2-centimeter thick), lightly dusting with flour if sticking. Gently lift the dough with a bench scraper or spatula, and center a ball of filling on the round. Bring the edges of the dough up around the filling. If the dough doesn't initially cover all filling, just pinch it together until it completely encases the filling. If there is excess, pinch it off. Pinch together any cracks that form and roll each round into a smooth ball.
  • As you form the balls, arrange them on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust a 1.7-ounce/50-gram mooncake mold with flour. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 12 mooncakes. If you don't have a mooncake mold, skip this step and bake the mooncakes as balls.
  • Bake until the edges are light golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and 2 tablespoons water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until darker golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and allow the mooncakes to cool completely on the sheet. Before serving, store mooncakes in an airtight container or a resealable bag at room temperature for 1 to 2 days. This step is optional, but the extra time allows the crust to soften and become a little chewier. Mooncakes can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.

TROPICAL CHEESECAKE



Tropical Cheesecake image

Take a walk on the exotic side with a luscious cheesecake topped with an extravaganza of fruit-including kiwi, chopped mango and toasted coconut flakes.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
  • Add whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
  • Refrigerate 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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From eatingwell.com


TROPICAL DUMP CAKE RECIPE | MYRECIPES
Step 7. 1 cup coconut flakes. Step 8. Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix.
From myrecipes.com


TROPICAL PARADISE COFFEE CAKE - FLY-LOCAL
Mix pineapple, coconut and peels into the batter. Spoon into an 8 x 8-inch greased pan. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake in a preheated 350°F oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 to 20 minutes.
From fleischmannsyeast.com


ROBINHOOD | TROPICAL TREAT CAKE
Preheat oven to 350°F (180°C). Grease a 9" (23 cm) square cake pan and line with parchment paper overlapping two sides for easy removal. Cut unpeeled orange into pieces; remove seeds. Combine orange, banana and raisins in food processor until coarsely chopped. Combine flour, baking soda, cinnamon and salt. Cream shortening, sugar and eggs in ...
From robinhood.ca


LIGHT AND DELICIOUS TROPICAL DUMP CAKE
2020-07-15 1.Start by preheating the oven to 350 degrees and grease your dish. 2.Take and pour the crushed pineapple and fruit cocktail plus the juices into the dish. 3.Take your dry cake mix and put it on top of the fruit, covering it all the way. 4.Once that is done, take and spoon the melted butter over the cake mix.
From 3boysandadog.com


TROPICAL CHEESECAKE RECIPE | MYRECIPES
Step 4. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour. Step 5. Combine juice concentrate and 1/2 cup water in a …
From myrecipes.com


RECIPE: QUICK TROPICAL CAKE | DUNCAN HINES CANADA®
Combine banana, pineapple and coconut flakes together, set aside. In a large bowl combine cake mix, eggs, oil and yogurt. Mix well. Fold in the banana, pineapple mixture until well blended. Top with chopped pecans. Bake in 350 degree oven, until knife inserted in centre comes out clean. Let cool completely before serving.
From duncanhines.ca


BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH
2022-04-29 Directions. Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together …
From delish.com


TROPICAL HUMMINGBIRD CAKE - COUNTRY CLEAVER
2012-05-07 Directions: Preheat oven to 325 degrees. Spray and flour three 9-inch round cake pans, tapping out excess flour. Set aside. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, crushed mango, crushed pineapple, shredded coconut, vanilla, cinnamon, and eggs.
From countrycleaver.com


HOT MILK SPONGE CAKE WITH TROPICAL TOPPER | BETTER HOMES
Step 3. In small saucepan over low heat stir milk and butter until butter is melted; add to batter, beat to combine. Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack . To serve, cut cake in wedges; top with Lime Syrup with Tropical Fruit.
From bhg.com


WHAT TO COOK WITH POTATOES BEST RECIPES
What are the best recipes to make with potatoes? Get the Creamy One-Pot Mashed Potatoes recipe. Coriander seeds, fennel seeds, and salt help flavor the crispy skin on these oven-baked potatoes. Get the Salt Baked New Potatoes recipe. Making homemade doughnuts is easier than you think. Get the Potato Doughnuts recipe.
From recipesforweb.com


TROPICAL SUNSHINE CAKE - CARNATION®
Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. Sprinkle with almonds. Step 3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Step 4. Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
From verybestbaking.com


TROPICAL FISH CAKE | BETTER HOMES & GARDENS - BHG.COM
Directions. Instructions Checklist. Step 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan (s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside. Advertisement. Step 2.
From bhg.com


15 HONEY CAKE RECIPES TO SATISFY YOUR SWEET TOOTH
2021-05-13 View Recipe. this link opens in a new tab. You can make this light and fluffy angel food cake with just seven easy-to-find ingredients: egg whites, salt, cream of tartar, honey, cake flour, sugar, and vanilla extract. 13 of 16. View All.
From allrecipes.com


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