Moist and Fluffy Coconut Cake

IMG_3132 Moist , Fluffy cake with whipped frosting. Does it get any better than that?!

I love coconut anything., so it’s no surprise that coconut cake is one of my favorite desserts. The cake is actually on of the most simple cakes to make. You basically make a white cake, then a whipped cream cheese frosting, and sprinkle sweetened coconut flakes all over the cake! This dessert is perfect for all holidays, and special occasions.  Because of the super creamy whipped cream cheese frosting, I highly recommend making this cake the day of serving!

Give this cake a try and tell me what you think.


Moist and Fluffy Coconut Cake


3 cups cake flour

2 1/4 cup granulated sugar

4 1/2 tsp baking powder

1/2 tsp salt

1 tbsp vanilla extract

5 large egg whites

1 1/2 cup milk

1 cup butter, room temperature

1 1/2 - 2 cups sweetened coconut flakes

*Coconut Cream Cheese Frosting

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

4 1/2 cup confectioners sugar

4 tbsp heavy cream

2 tsp vanilla extract


  1. Preheat the oven on 350 F.
  2. Sift the cake flour, salt, baking powder,and granulated sugar.
  3. In a separate bowl, add two sticks of butter, the egg whites, 1 tbsp vanilla extract, and butter. Mix.
  4. Combine the wet and dry ingredients together. Mix the batter until smooth, but do not over mix.
  5. Grease and line two 9 inch cake pans with parchment paper.
  6. Pour the cake batter into both cake pans.
  7. Bake for 30-35 minutes, or until done.
  8. Let the cakes cool completely.
  9. Sprinkle 1 1/2 cup sweetened coconut flakes on a dry cookie sheet
  10. Place in the oven for 4-5 minutes.
  11. * frosting*
  12. Cream the butter and cream cheese together.
  13. Pour in the heavy whipping cream, and mix.
  14. Add in the confectioners sugar, then add in 2 tsp vanilla extract.
  15. Mix until creamy.
  16. Frost the cake, and sprinkle the coconut flakes all over the cake.
  17. Serve, and enjoy.

Easy Homemade Jerk Marinade

IMG_2936Since I shared my Jamaican Beef Patties recipe, people have been pouring in the request. I’m sure you know what the most popular request was right? Jerk Chicken. Everyone seems to be stuck on jerk. In this post I really wanted to focus on how to make your own authentic jerk marinade. Once you get this Homemade Jerk Marinade down, you can make your own jerk chicken, pork, or even beef.

Here is a super easy recipe for MY homemade jerk marinade. All of these ingredients can be found at any grocery store! I replace the scotch pepper with easy to find habanero  peppers. I also add jalapeno peppers to my marinade. If you are not a fan of spicy food you may want to leave the hot peppers out. If you still want a mild jerk marinade, just use the jalapeno, and leave the habanero peppers out.

Check out the recipe

The Homemade Jerk Marinade


1 cup 100% pineapple juice

1/4 cup teriyaki sauce

3 tbsp lime juice

1 tbsp lime zest

3 small habenro peppers

1 large jalapeno peper

4 small sweet peppers

1 tbsp freshly grated ginger

1 tbsp minced garlic

1 tbsp allspice seasoning

1 medium sized onion

1/4 cup brown sugar


  1. Puree all of the ingredients together!
  2. Marinate chicken, beef, or pork for a minimum of 4 hours for BEST results.

The Ultimate Carrot Cake Recipe


Easter is right around the corner, and It wouldn’t be right if I didn’t share a recipe for my Ultimate Carrot Cake! I’m one of those people who love a nice slice of carrot cake with lots of cream cheese frosting. I’m also one of those carrot cake lovers that love my cake full loaded. What do I mean? I mean, I love it ALL in my carrot cake. Please don’t serve me a piece of cake with carrots, and spice and think it’s all nice. I need the pineapple, the raisins, and the coconut too! That’s just how “I” like it. If you’re one of those people who don’t like the extra ingredients, by all means, leave it out. However, I highly suggest that you don’t  try to substitute any of the other ingredients.

This recipe yields 2 9 inch round cakes!


The Ultimate Carrot Cake Recipe


2 cups shredded carrots

1 cup raisins

1 cup sweetened shredded coconut

1/3 cup crushed pineapple with juice

3 eggs

3/4 cup buttermilk

3/4 vegetable oil

1 tbsp vanilla

1 tbsp ground cinnamon

2 cups all purpose flour

1 1/2 cup granulated sugar

1 tsp baking powder

Cream Cheese Frosting

8 oz cream cheese

1/2 cup butter

4 cups confectioners sugar

1 tbsp vanilla extract


  1. Preheat the oven to 350.
  2. In a large bowl add the eggs, buttermilk,oil, and sugar. Mix the ingredients
  3. In a separate bowl, add the flour, salt, baking soda, and cinnamon. Sift the ingredients.
  4. Slowly add the flour mixture with the egg mixture, and mix.
  5. In a separate bowl add the shredded carrots, raisins, coconut, and pineapple. Mix.
  6. Add the carrot mixture into the cake batter, and fold in.
  7. Pour the batter into two 9 inch pan. Be sure to grease and flour them ( no need to flour a nonstick pan).
  8. Bake for 40 minutes on 350.
  9. Let the cakes cool for at least 20 minutes, then frost and decorate!
  10. Frosting
  11. Cream the cream cheese and butter together.
  12. Add the confectioners sugar, and vanilla.
  13. Mix until smooth

Blueberry Cheesecake Muffins

Moist and fluffy blueberry muffins filled with cheesecake pieces, and topped with yummy raw washed sugar. How good does that sound?


I don’t know why, but whenever spring hits I always have the urge to bake blueberry muffins. It could be because blueberries are always on sale this time of the year, or it could be me using spring as an excuse to eat lots of blueberry muffins. Today I decided to bake something wit blueberries, but I was torn by two different treats. I couldn’t decided if I wanted blueberry muffins, or a blueberry cheesecake. My chubby sense kicked in and I decided to combine the two, and voila – Blueberry Cheesecake Muffins! ( I knew that chubby sense would come in handy one day!)


This recipe makes 12 muffins!

Blueberry Cheesecake Muffin Recipe


1 & 3/4 cup all purpose flour, plus one TBSP

2 tsp baking powder

3/4 tsp salt

1/2 cup brown sugar

1/2 cup granulated sugar

8 oz cream cheese

1/4 cup butter( salted or unsalted), softened

1 large egg

1 cup milk

1 tsp vanilla extract

1 tsp lemon juice

1 cup blueberries

4 tbsp raw washed sugar


  1. Preheat your oven on 375 F.
  2. In large bowl lightly mix the cream cheese and butter. Add in the egg, milk, vanilla, and lemon juice. Lightly mix. ( Make sure the cream cheese is still in chunks)
  3. In a separate bowl sift 1 & 3/4 cup flour, baking powder, and salt. Add in the brown and granulated sugar then stir.
  4. Add the wet ingredients, with the dry and, stir until everything is well incorporated.
  5. In a separate bowl add the blueberries. Dry the blueberries as much as possible, then sprinkle 1 tbsp of all purpose flour over the berries. Lightly toss the berries, and ensure that all of the berries are coated with flour.
  6. Toss the berries into the muffin batter, and lightly fold in.
  7. Line a muffin pan with paper liners, then fill the with the batter.
  8. Sprinkle the raw washed sugar on top of each muffin cup.
  9. Place in the oven, and let bake for 25 minutes.
  10. Let cool for at least 15 minutes before serving.