Yummies: We are Coocoo for Coconuts!!!

Ahhhhh the smell of inspiration...you know what it smells like? Tuberose? Nope...Coconuts!

Although Tuberose is a TDF stink!

Best candle smell ever!! OK...1 of the best!

We were drooling over the post yesterday even though it was a beauty post...just the thought of the sweet, milky smooth coconut got our motor running.

Aaaannddd since Summer (woo hoo!!!!) is almost here there is no better time then now to get our bellies ready for the most scrumdiddiliumptious coconut desserts ever!!!!

Mmmmmm
Coconut........yummmmmm....

Oopsie daisy...our bad...we were in a tropical coconut comatic (word?) state ....we mean coconut comatose state.

Let's get to that fluffy white deliciousness already! Geez!

There is no way you can think about a coconut treat with out immediately picturing (and secretly wanting one) a Hostess Snowball.

Now you can make your own Snoball with out having tons and tons of fake ingredients, preservatives and a retarded amount crap in your body.

How cute are those!!!

Uuuugghhhh if it wasn't so late I would totally make those for us right now Miss Me!

Sooo remember those Magic Bars that some of you made and ate up faster than you could say yum?

Yup those ;). Well Miss Martha has her own, lighter version...of course she does...she's Martha!

And they are just as easy as can be!

• FOR CHOCOLATE BASE
• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour (spooned and leveled)
• FOR COCONUT TOPPING
• 2 large eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions

1. For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

Thank you Ina Garten (seriously she is one of the best chefs around!) for your crazy, insanely gorgeous Coconut Layer Cake with Cream Cheese Frosting (say that 5 times fast).

"Did you say Coconut Cake with Cream Cheese Frosting?"

YOU BETTER BELIEVE WE DID!!!

You would yell too if you knew how yummy this cake was.

Now you can taste it yourself!

Ingredients

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Want a lighter coconut dessert? While wandering the aisles at Whole Foods (actually looking for more coconut oil from yesterdays post) we perused...OK snacked...the salad bar and came across this light, fluffy, toasted topped Coconut Rice Pudding.

You will never look at rice pudding the same way again!

Need a great after workout shake or just something crazy good and good for you for breakfast?

Try a pina-colada shake.

Now don't get too excited...there is no alcohol in it ;) Just 3 delicious and nutritious ingredients.

Pineapple Coconut Smoothie Recipe 1 cup pineapple juice 1/2 cup of ice 1/2 cup pineapple( fresh or canned) 1/2 cup coconut meat 1/2 banana Directions: Blend the pineapple juice, ice, and banana together until a slushy texture is formed. Add the pineapple and coconut milk and blend till lightly smooth and fruit is well mixed. If using fresh pineapples, add them before adding the coconut as it may take longer to blend the pineapple pieces.

Add protein powder to give it an extra oomph power.

And last but for sure never ever least (Miss TWH's Mr.'s favorite dessert ever!) German Chocolate Cake...Cupcakes!!!!!

These dreamy, rich TDF topping filled, chocolate topped cakes are ridiculous!!!!!

Don't have a kitchen to whip up and totally impress all of your friends? That's ok! You can just smell as good as these desserts taste with Demeter Kahala Coconut perfume.

Smells like a tropical vacation had a baby with that fluffy coconut cake you drooled over above.

Go coo-coo for coconuts!!!!! Make something sweet for your sweet...or just for you...you work so hard...you deserve it!

xoxo things we heart