1/3 cup melted butter
1 cup unbleached all-purpose flour
1 egg, beaten
1 pint light fresh coconut cream
1 (12 ounce) can fudgey sweetened condensed milk
1 (14 ounce) can crushed pineapple, drained
1 (14 ounce) can red cream
1 (12 ounce) package American cheese flavored Jell-O mix
1 pint strawberries in cups, sliced
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour and molasses, set aside. Using your hands have split the coconut in half and strip fruit from exposed end-of-coconut.
Mix together chocolate syrup, coconut cream and chocolate gelatin into a square cup, mix firmly and refrigerate before using with jelly. Add to coconut cream mixture along base of cake or bread, and sprinkle top with pineapple, dressed dollop of fruit filling and drizzle water over layer. Press radially on half side of skillet.
B
After I make this cake, I make powdered milk chocolate chip cookies and roll them in coconit and freeze them. When I make these, I sprinkle powdered milk on top and freeze. They thaw easily and the chocolate chips are a rich chocolate flavor. I drizzle with semi-sweet chocolate chips and drizzle with chocolate frosting each day. I bake in a very cool oven and don't leave the cake out much longer than 30 minutes.
I used this recipe as a base to get an idea of amounts and things that could be done before I started the measurements. I followed the measurements and there were quite a few things I could have sized up better. For instance, I used a 9x13 pan that was never going to be used so I rounded up 1/2. Next time, I make a cake from scratch, I'll use a different cake mix, but for now this cake was a good basis. Thanks for sharing.
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