My niece Sue turned seven last week and I got to help my sister throw her a Superhero Girl party! It was one of my favorite parties to date! The crafts and games around the theme were so fun! She considered a different theme, but once I showed her the SUPER cute Superhero Girl decorations and crafts on the Oriental Trading website, she was sold!
Trust me when I tell you that this Coconut Raspberry cake will take away your winter blues. It will transport you to springtime in one bite! It’s January and we are buried in snow. I made this cake for Easter last year and it was so delicious! I need something to give me the hope of Spring, so I made it again for a ladies night in we are having in my neighborhood to bid farewell to a friend/neighbor that is moving. The tangy raspberry paired with the luxurious coconut buttercream frosting topping the spongy french vanilla cake is the perfect combination.
Coconut Raspberry Cake
Betty Crocker French Vanilla Cake Mix
1 cup Water
1/2 cup Vegetable oil
1 box Raspberry Danish Dessert
1 12oz bag Frozen Raspberries
2 cups Water
2 sticks (1 cup) Butter – room temperature
4 cups Powdered Sugar
2 Tbsp Water
1/2 tsp Coconut Extract
1/2 tsp Vanilla Extract
3/4 cup Shredded Sweetened Coconut
Step 1: Bake the cake according to box directions
I used 2 – 9″ round pans and baked them for 25 minutes and then allowed them to cool on my stove before turning them out onto a cookie sheet to cool in the refrigerator. You can do this cake in a 9×13 pan or layer it the way I have done. Either way it is amazing. If you are doing the layer version, I recommend spraying your pan, adding a round of parchment paper and spraying it again with non-stick spray just to make sure they come out clean.
Step 2: Make the Raspberry Sauce
In a saucepan over Medium High heat whisk together the 2 cups of water and danish dessert powder. Bring to a boil and allow to boil for 1 minute stirring constantly. Remove from heat and add in the frozen raspberries. Use the whisk to mash them up and incorporate them into the sauce. Allow to cool completely and then refrigerate until you are ready to assemble the cake.
Step 3: Make the Coconut Buttercream
Using a hand mixer mix just the butter in a mixing bowl until fluffy. Add in 2 cups of powdered sugar, the vanilla, coconut and 1 Tbsp of water and mix thoroughly. Add the last 2 cups of powdered sugar and 1 Tbsp of water and mix until fully incorporated. Start slowly so the powdered sugar doesn’t fly everywhere and then you can increase the speed of the mixer to get it light and fluffy.
Step 4: Assemble the Cake
Use a long serrated knife to cut each round cake in half. Place the bottom layer on a cake board or plate and top with 1/3 – 1/2 cup (approximately) of the raspberry sauce. Use the back of a spoon to spread it over the cake in an even layer.
Place the top layer from the first cake on top of the raspberry sauce and then pipe 1/2 of the coconut buttercream frosting onto the cake. Use an offset spatula to spread over the cake evenly. Top evenly with 1/4 cup of the shredded coconut.
Add the bottom layer from the second cake and top with raspberry sauce, just like the first layer. You will have some leftover, which is a great thing! It is amazing on waffles!
Add the last layer and top with the remaining buttercream frosting. Finish it with the remaining 1/2 cup of shredded coconut, Chill cake in refrigerator for at least 1 hour,
When you serve the cake heat your knife by running it under hot water and hen drying it off, This will help it cut through the layers more cleanly.
Enjoy! I know you will!!
My son is so in love with the Peanuts Movie and LOVES Snoopy, so as his second birthday approached I knew I wanted to have a Peanuts birthday party. Hold on tight, I usually separate these posts since they are so photo heavy, but I’m combining all of the Peanuts birthday party ideas I used into one giant post today!
Peanuts Birthday Party Ideas
Peanuts Party Decorations
For my daughters 5th birthday she was so excited to have a My Little Pony Birthday party! I searched the internet for great My Little Pony party ideas and found so many that it made putting this party together super easy. Now, you know I love to get my DIY on when it comes to the decorations, but I’ve been really sick with my pregnancy so this party was all store-bought – and honestly, it turned out so great. My daughter kept saying, “ADORABLE!” as I was setting up the decorations the night before, so I knew I was on the right track!
Last Saturday I had the pleasure of helping host a Vintage Airplane Baby Shower for my beautiful niece Alix. I am so excited for her and it was so much fun to put this shower together for her and her sweet baby boy!
This Chinese Chicken Salad is always a BIG hit at any event I bring it to. It’s the perfect salad for a Ladies Lunch, Bridal Shower or Baby Shower. In fact, the first time I made this for a baby shower, me and two of the others hosting the shower each brought 2 salads to make a little salad buffet and this was the first salad to be gone because people LOVED IT!
Ah! The weather has started to warm up a bit and we have loved playing outside! I love walking around my yard to see my tulips peeking up through the dirt. I recently had a really fun day with my kids and 3 of my nieces and all of the things we did would make a really fun Nature Party! If your kids are fans of the new show on PBS – Nature Cat – this would make a really fun Nature Cat Birthday Party!
If you think Nutella is only for Valentine’s Day, you’re really missing out. I did happen to make these Nutella Wontons with macerated strawberries for our Valentine’s Day dinner but they are so delicious and SO easy to make, they shouldn’t be a once-a-year dessert!
I frequently purchase wonton wrappers for a salad we use them in and have left overs I’m not sure what to do with. Then one day I decided to stuff them with Nutella and fry them. It was a very good day indeed.
There are just a few steps and you’ll be on your way to being ready for your stretchy pants and a chick-flick.
I purchase the large square wonton wraps and cut them in half. Take one half and using a bit of water on your finger, wet the edges of the bottom half and across the middle where the fold will be.
Scoop a couple of teaspoons of Nutella into the center. I used a Small Cookie Scoop and it helped immensely! It has a release trigger to push the Nutella out of the scoop. Then, when you’re all done (and really, for the sake of your guests you should wait until you’re really all done), you can lick the entire scoop!
Fold one end over the other. Start pressing just around the ball of Nutella pushing out any air bubbles and sealing all of the edges. If you’re making this in advance (up to a full day), you can layer them in a plastic storage container and separate layers with a slightly damp paper towel.
Heat a few inches of vegetable oil in a sauce pan to 275 degrees and then gently place your filled wontons in one at a time. Cook for about 30-60 seconds per side until golden brown. Remove from hot oil and drain on a paper towel lined plate. Allow to cool for a few minutes. Dust generously with powdered sugar through a fine mesh strainer just before serving.
I cut up a pint of strawberries and added 2 tablespoons of powdered sugar, mixed it together and let it rest in my fridge for about an hour so the juices could mix together and make a delicious bowl of macerated strawberries to spoon over the top. The slight acidity in the strawberries really helps cut through the richness of the wontons.
I’ve seen some recipes put a banana or strawberry slice inside the wonton with the Nutella, but I really prefer the contrast of the crispy shell and hot, gooey chocolate to the cold fruit. I just think it pairs together perfectly!
Please tell me you won’t save this until Valentine’s Day! Celebrate today!