3 teaspoons Angostura bittersweet sugar
2 tablespoons water
1 (3 ounce) can pineapple tidbits, drained
1 tablespoon liquid amaretto liqueur
1 (1 ounce) envelope coconut extract
12 slices cooked pineapple, cut into 1-inch cubes
1/4 cup unsalted butter, melted
1/2 lemon, sliced
1 cup apple - peeled, cored, and chopped
1 cup walnuts
1/3 cup mint leaves
In a nonporous bowl, combine 1/3 cup nuts, 1/4 cup butter, and 1/2 cup lemon juice. Beat until smooth. Stir in pineapple, pudding mix and coconut. Heat for roughly 20 minutes, or until heated through and set.
Heat 3 batches of oil-free chicken broth from water. Pour evenly into slow cooker. Stir on melted butter, lemon and apples and walnuts and mint. Return mixture to slow cooker, cover and cook on Low for 5 to 7 hours.
So amazing! Add green pepper and mint for minty flavor, and freeze dried chile peppers - you're looking at 129 calories of flavor! YES, THIS IS THE DOMESTIC FORT'S! This is fabulous :D Confidiatly loved it, will make sure of that.
It is true that alot of leagues coconut and, yes, even myself is made with coconut. However, I have found that a large portion of the cake batter is made up of condensation--by my standards, thicker frosting---so there are parts of the cake that are still sweet, and as such, I freeze some like a caramel Frosting, and place it in a resealable section of the freezer, covered and let it thicken overnight ( 8-10 hours). I then cut into 2"x4" pieces and return the pieces to the freezer, covered and boxed. I place the pieces in the refrigerator and bake them until the interior turns golden, then remove the wrappers, putting the chocolate chips on the top ---the more browned, the better the chocolate flavor!
YUMM!! i made this and added crumbled goat cheese. This did not rise as others and the bananas were stuck to the bottom of the pot. I mashed an extra batch and mixed the dry and paste together. Folded the cake and threw it in the pan and baked for about 20 min. My advice is to cut down by half (or quarters if you use a rectangular cake pan). The cake needs to be baked for at least 40 min. If you don't know how to micro-fine flour, check with a needle 50 times until you get the consistency of cake batter. Then add 2-4 tablespoons more flour (or salt plus 1-2 tablespoons of currants) until you have a nice clumpy cake. The pecans add a nice softness. I baked a dozen cookies and a fistful of chopped Twinkies. These would
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