Strawberry Coconut Cake

Summer Strawberry Coconut Cake 1 (18.5 ounce) box white cake mix 4 T. strawberry gelatin powder 2 T. all-purpose flour 1 t. baking powder 2 T. granulated sugar 3/4 cup vegetable oil 4 eggs 1/4 c. water 1/2 c. pureed strawberries 1 t. vanilla 1/2 t. coconut extract 1/2 cup fresh strawberries, finely diced 1 c. coconut, finely shredded in food processor several strawberries to fill cake and garnish Preheat the oven to 350 degrees F. Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans. Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing. Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake. The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one. Cream Cheese Frosting 8 ounces cream cheese, softened 2 sticks (1 cup) butter, softened 2 16-oz. boxes powdered sugar 1 teaspoon vanilla extract Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

Grilled Pineapple Upside Down Cake Sandwich 1/2 cup Butter 1/2 cup Brown Sugar 1/2 cup Unsweetened Pineapple Juice 1 cup Mascarpone Cheese Combine butter, brown sugar and pineapple juice in a pot. Bring to a boil, then reduce to a simmer for 2 minutes. Reserve half for brushing on fresh pineapple. Mix the other half into mascarpone cheese. 1 fresh Pineapple (peeled and cored and sliced) 10 slices Pound Cake or Challah Bread Heat grill to medium heat. Place pineapple rings on grill. Grill both sides for 1 minute each or until warmed through, then brush with brown sugar mixture. Grill quickly on each side. Clean grill, then quickly grill cake. Brush each piece with sweetened mascarpone and place grilled pineapple in the middle.