lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Creme Bruelee With Toasted Nuts and Maple Whipped Cream
Ingredients:
- 2 sugar
- 3 pure maple syrup
- 6 vanilla
- 1/3 salt
- 1 sugar
- 1 1/2 hazelnuts
- 1/4 pure maple syrup
- 1/4 pure vanilla extract
- 1/2
- 1/4
- 1
Instructions:
1. Creme Brulee:
2. Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups or ramekins* with cooking spray. Place custard cups in a 3-quart rectangular baking dish; set aside. In a heavy small saucepan, combine whipping cream and the 3 tablespoons sugar; heat over medium heat just until bubbly, stirring occasionally. Remove from heat; set aside.
3. Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk hot whipping cream mixture into the egg yolk mixture.
4. Divide mixture among prepared custard cups. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the custard cups.
5. Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool. Cover and chill for at least 1 hour or up to 24 hours.
6. Before serving, let custard cups stand at room temperature for 20 minutes.
7. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts. Serve immediately.
8. Whipped Cream:
9. Put cream in a cold bowl with syrup, vanilla and cinnamon if using, mix slightly and taste. Add more cinnamon if desired. Whipped cream will usually come out slightly less sweet once it is fully whipped than when you tasted it unwhipped.
10. Whip until soft peaks or a little more if you want firmer cream - do not over beat unless you want sweet maple butter!
Title: Devil's Food Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 6 unsalted butter
- 6 sugar
- 1 eggs
- 2 vanilla extract
- 1/2 sour cream
- 1/2 milk
- 2
Instructions:
1. In a small bowl, mix flour, baking powder, baking soda and cocoa powder. Set aside.
2. In a separate medium bowl, cream butter and sugar.
3. Add egg yolks and vanilla to the butter-sugar mixture and beat well.
4. Thin the sour cream with the milk.
5. Alternately add the flour mixture and the sour cream mixture to the butter-sugar-egg yolk-vanilla mixture, beating well after each addition. Batter will be stiff, so scrape the bowl sides often.
6. In yet another bowl, whip the egg whites to form stiff peaks.
7. Gently fold the egg whites into the batter.
8. Line a muffin pan with cupcake liners and fill them 2/3rds full, using your spoon the level the tops. Bake and repeat as needed.
9. Bake at 350 degrees F for 15 to 18 minutes, or until cake springs back when lightly touched or toothpick inserted comes out clean.
10. Remove from pan when cool enough to do so and cool completely on wire racks. Frost and/or decorate as desired.
Title: Watermelon Wedges With Lime and Honey
Ingredients:
- 1/2 lime juice
- 3 honey
- 4 watermelon
Instructions:
1. Whisk together lime juice and honey until honey dissolves.
2. Arrange watermelon on a platter and drizzle with the lime-honey dressing.
Title: Neapolitan Cake
Ingredients:
- 4 eggs
- 8 cream cheese
- 1 1/4 milk
- 19 1/4 vanilla extract
- 3/4 margarine
- 2 powdered sugar
- 3/4 milk
- 3/4
- 1/4
- 16
- 8
Instructions:
1. Add eggs 1 at a time to cream cheese in a large bowl, beating well after each addition.
2. Combine whipped topping mix and cake mix in a bowl.
3. Add cream cheese mixture and milk alternately, beating well after each addition.
4. Blend in vanilla.
5. Divide batter into 3 portions.
6. Stir strawberry drink mix into 1 portion and chocolate drink mix into another portion.
7. Layer strawberry, vanilla and chocolate batters in greased and floured 9x13 pan.
8. Bake at 350* for 45 minutes.
9. Pour BUTTER GLAZE over top of warm cake.
10. Cool before serving.
11. BUTTER GLAZE.
12. Combine margarine and powdered sugar in bowl, blend well.
13. Add enough milk gradually to make of desired consistency.Mix well.
Title: Almond Cookies
Ingredients:
- 2 Splenda granular
- 1/2 butter
- 1/2 salt
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 300°F.
2. Combine all ingredients.
3. Form dough in to walnut sized balls and place onto greased cookie sheet.
4. Bake for 5 minutes.
5. Press down lightly with fork, then continue to bake for another 15 minutes.
6. Let cool.
Title: Berry-Good Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 fresh strawberries
- 3 icing sugar
- 1/4 granulated sugar
- 1/3
- 4
- 1/4
Instructions:
1. GARNISH: Fresh strawberries, hulled In saucepan, sprinkle gelatin over orange juice. Let stand 5 minutes to soften.
2. Warm over low heat until gelatin has dissolved.
3. Meanwhile, hull strawberries and place in food processor or blender.
4. Add icing sugar and process just until pureed.
5. Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency of raw egg whites.
6. Whip cream (if using) and set aside. In large bowl, beat egg whites until soft peaks form.
7. Whisk about < of beaten egg whites into strawberry mixture. Fold strawberry mixture and whipped cream into remaining beaten egg whites.
8. Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days.
9. Garnish with fresh strawberries.
Title: Double Mango Pudding
Ingredients:
- 3 mangoes
- 2 1/4 water
- 1/2 sugar
- 1 unflavored gelatin
- 1/4
Instructions:
1. Coarsely chop 2 mangoes. Dice the remaining mango.
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.
Title: Gluten-Free Coconut Prune Cookies
Ingredients:
- 1 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/8 nutmeg
- 1/8 clove
- 1/4 butter
- 2/3 brown sugar
- 1/8 egg
- 1/3 honey
- 1
- 1/2
- 1/4
Instructions:
1. Stir together the dry ingredients (flour through cloves) to combine thoroughly.
2. Add prunes, stirring well to coat with flour.
3. Cream together butter and sugar, then beat in egg until fluffy.
4. Gradually blened in flour mixture.
5. Shape into 24 cookies and place on a parchment paper lined cookie sheet.
6. Press coconut into the top of each cookie.
7. Bake in a preheatedd 325* oven for 15-20 minutes until golden.
8. Drizzle cookies with warm honey and let cool.
9. Enjoy!
Title: Grandma's Chewy Molasses Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1/4 wheat germ
- 1/2 salt
- 1/2 cinnamon
- 1/2 clove
- 1/4 nutmeg
- 1/4 ginger
- 1 baking soda
Instructions:
1. Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
2. While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
3. Refrigerate 1 hour (which makes it easier to roll into balls).
4. Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
5. Bake 350 degrees for 12-13 minutes (for 20 large cookies).
6. Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).
Title: Chocolate-Walnut Mandlebrot (Jewish Biscotti)
Ingredients:
- 2 unbleached flour
- 1 baking powder
- 1 chocolate chips
- 1 walnuts
- 1 eggs
- 3 vanilla extract
- 2 cinnamon
- 1
- 4
- 1
Instructions:
1. Preheat oven to 325°F.
2. Coat a large cookie sheet with nonstick cooking spray.
3. In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
4. In a separate bowl, blend eggs with vanilla and almond extracts.
5. Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
6. Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
7. Bake 35 minutes, until golden brown on the bottom. Remove from oven.
8. Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
9. Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
10. Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
11. Sprinkle topping (cinnamon and sugar), if using, on both sides.
Title: Candied Apples
Ingredients:
- 2 granulated sugar
- 2 corn syrup
- 1/3 water
- 1 cinnamon
- 3/4 vanilla
- 1/2 clove
- 1/4 apples
- 3/4
- 6
Instructions:
1. Remove stems from apples, wash, and pat dry.
2. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
3. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
4. Cook until candies dissolve, stirring constantly.
5. Be careful not to boil.
6. Add cinnamon, vanilla, cloves, and food coloring.
7. Mix thoroughly.
8. Boil mixture to 300 degrees using a candy thermometer without stirring.
9. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.
10. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.
11. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.
12. Let apples reach room temperature before eating.
Title: "Blue Ribbon" Butter Tarts
Ingredients:
- 2 eggs
- 2 brown sugar
- 2 white vinegar
- 1 vanilla
- 1/2 butter
- 1 1/3 figs
Instructions:
1. Preheat oven to 450'.
2. Make your favourite pastry, (if making for a"special occasion", I have used"sweet pastry" and made them as"mini" tarts, ther-by changing the"yield", and also CUTS the baking time to about HALF that of a regular-sized tart) Beat eggs ONLY until whites and yolks are well blended.
3. Beat in sugar.
4. Add vinegar and vanilla.
5. Stir in melted BUTTER.
6. Add mixed"fruit", if adding to syrup mixture.
7. Line tarts tins with your favourite pastry.
8. Fill each"tart" 1/2 to 2/3 full, with syrup.
9. Bake in hot oven for the first 10 minutes.
10. Reduce temperature to 350'.
11. Bake for 20-25 minutes more, or until filling is firm.
12. Watch them!
Title: Sugar Encrusted Pear Dumplings
Ingredients:
- 4 pears
- 1/2 pecans
- 1 honey
- 1 lemon peel
- 1 milk
- 2
- 1/4
Instructions:
1. In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
2. Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
3. You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
4. Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
5. If desired, drizzle with extra honey just before serving. Serve warm.
Title: Gluten-Free Sponge
Ingredients:
- 3 eggs
- 100 caster sugar
- 110 cornflour
Instructions:
1. Beat eggs in small bowl with electric mixer until thick and creamy.
2. Add sugar bit by bit, beating at each addition until sugar dissolves.
3. Sift cornflour and fold into the egg mixture.
4. Bake in oven for around 20 minutes 160/180°C or until slightly browned.
Title: Low Carb, Light Sponge Cake
Ingredients:
- 3 eggs
- 1/8 salt
- 1/2 Splenda sugar substitute
- 1/2 cornstarch
- 2 flour
- 1 baking powder
Instructions:
1. Separate eggs. Beat egg whites and salt until stiff.
2. Add Splenda gradually and beat until stiff and Splenda is dissolved.
3. Add egg yolks. Beat until well blended.
4. Sift together cornstarch, flour and baking powder and fold into the mixture.
5. Pour into two 8 inch greased and lined cake pans.
6. Bake at 350 degrees F. for 15 to 20 minutes or until cake springs back when lightly touched.
7. Leave in cake pan for 10 minutes before turning out onto a wire rack to cool.
8. You can serve this with sliced strawberries (sprinkled with Splenda) or some sugar free raspberry jam spread inbetween the two layers and topped with (no sugar added) whipped cream.
Title: Fresh Strawberries and Blueberries in Chocolate Cups
Ingredients:
- 4 strawberries
- 4 blueberries
- 1 sugar-free vanilla pudding mix
- 1 1/4 nonfat milk
- 3/4 cocoa powder
- 8
Instructions:
1. Prepare the pudding using 1 1/4 cups of the milk.
2. With a rubber spatula, fold in the whipped topping.
3. Spoon the cream filling into the chocolate cups.
4. Add equal amounts of berries to each cup.
5. Sprinkle with cocoa powder.
Title: Cinnamon Nutella Cake
Ingredients:
- 6 butter
- 6 caster sugar
- 3 fine sugar
- 4 eggs
- 8 milk
- 1 self-rising flour
- 2 baking powder
- 6 ground cinnamon
- 2 hazelnuts
Instructions:
1. Preheat the oven to 185°C.
2. Grease and line the base of an 8" round cake pan.
3. Put butter, sugar, eggs, flour, baking-powder, cinnamon and milk into a bowl.
4. Beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes until light and fluffy.
5. Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four blobs.
6. Top with the remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella.
7. Sprinkle with the nuts.
8. Bake for 1 hour to 1 hour 10 minutes.
9. ,until risen, nicely browned and springs back when lightly pressed (cover with foil if it starts to brown too quickly) Cool in the pan for 10 minutes, then turn out, peel off the paper and cool on a wire rack.
10. Wrap tightly in double-thick foil to keep fresh for up to a week.
Title: Chocolate Butterscotch Pudding Cake
Ingredients:
- 1 flour
- 1 brown sugar
- 1/2 instant coffee
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 vanilla
- 1/2 hot water
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease an 8 inh round cake pan.
3. In medium bowl,thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa,coffee, baking powder and salt.
4. Stir in the butterscotch chips.
5. In small bowl, blend the milk, oil, and vanilla.
6. Add the wet ingredients to the dry and stir until blended.
7. Spread batter evenly in prepared pan.
8. Blend together the remaining 1/2 cup brown sugar and the 1/4 cup cocoa.
9. Sprinkle this mixture on top of the cake batter.
10. Pour the hot water evenly over the surface of the batter.
11. Bake for 35-40 minutes until the top looks cake like.
12. Serve with whipped cream if desired.
13. *Canuse other kinds of baking chips for variation,milk chocolate,peanut butter,mint etc.
Title: Blackstone Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 1/2 flour
- 1/2 baking powder
- 1 milk
- 2 vanilla
- 1 nutmeg
Instructions:
1. Preheat oven to 300 degrees.
2. Cream butter and shortening with sugar.
3. Add eggs; one at a time beating well after each addition.
4. Sift dry ingredients together. Add to creamed mixture alternately with milk.
5. Add vanilla and nutmeg.
6. Pour into greased and floured bundt pan.
7. Bake for 90 minutes.
8. Cook for about 25 minutes then invert onto serving plate.
Title: Peppermint Cookie Pops
Ingredients:
- 2/3 butter
- 2/3 shortening
- 1 1/2 sugar
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1/4 all-purpose flour
- 4 butter
- 1/2 sugar
- 1/2 half-and-half
- 1/2 all-purpose flour
- 1/4
- 2
- 24
Instructions:
1. In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well comined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
2. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
3. Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring pastel pink or green suggested). Set aside.
4. On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
5. Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
6. Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefuly transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.
Title: Candy Corn Cookies (Cookie Mix)
Ingredients:
- 1 butter
- 1/3 egg
- 1
- 2
Instructions:
1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Title: Ugly Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 miniature marshmallows
- 1/2 brown sugar
- 2 water
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F Lightly grease a 9"X13" baking pan.
2. Stir together the cake mix, eggs, water, and oil until combined.
3. Set aside.
4. Combine marshmallows and brown sugar.
5. In another bowl, combine cocoa and 2 cups hot water.
6. Now combine marshmallow and cocoa mixtures and pour into the greased 9"X13" pan.
7. Spoon prepared cake mix evenly over all.
8. DO NOT MIX TOGETHER.
9. Bake at 350F for 45 minutes.
10. Cool completely in pan.
11. Flip onto a platter.
12. Your cake will have a wonderfully rich layer of chocolate sauce on top.
Title: Applesauce Bread Pudding
Ingredients:
- 4 milk
- 2 butter
- 3 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/4 raisins
- 1/2 egg
- 2 applesauce
- 1 maple syrup
- 2/3 brown sugar
- 1/4
- 3/4
Instructions:
1. Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes).
2. In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!).
3. Once butter is melted, remove from heat. Add brown sugar.
4. In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy.
5. Whisk egg mixture into milk mixture.
6. Pour mixture over the first layer of bread cubes, making sure to soak them through.
7. Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins.
8. Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins.
9. Sprinkle with brown sugar (optional) and/or drizzle with a little maple syrup.
10. Bake on 350 degrees for about 20-35 minutes or until the center is set.
Title: Sugar-Free Strawberry Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 Splenda granular
- 1 egg
- 1 vanilla
- 1/8 all-purpose flour
- 3/4 salt
- 1/2 walnuts
Instructions:
1. Place the oven rack in the center of your oven, and preheat to 350.
2. Line cookie sheets with parchment paper, or spray with non-stick spray.
3. Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
4. Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
5. In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
6. In a small bowl, beat the egg white until frothy.
7. Place the nuts on a small plate or shallow dish or bowl.
8. Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
9. With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
10. Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
11. Wait a few moments, then remove to a rack to cool completely.
12. NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.
Title: Coconut Cream Cake
Ingredients:
- 1 water
- 2/3 butter
- 1/2 eggs
- 3 cream of coconut
- 1 cream cheese
- 8
- 12
- 1
Instructions:
1. When cake is done, punch holes all over the top.
2. Pour cream of coconut over the entire cake and let cake cool completely.
3. Beat together the cream cheese and whipped topping.
4. Spread over cake and sprinkle with coconut.
5. Refrigerate until ready to serve.