Coconut Poke Cake

Such a great cake! Rave reviews from everybody on this one. Make absolutely sure to use coconut CREAM, not coconut milk. It will be in the alcohol section. It also looks really pretty with some sliced, fresh strawberries on top. Enjoy!

"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth."

• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Cranberry Walnut Tea Bread

Makes 2 large loaves or 24 muffin sized loaves

1/2 pound light brown sugar
1/2 pound granulated sugar
4 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
4 eggs
1/2 pound melted butter
1 1/2 cups dried cranberries
1 1/2 cups walnut pieces

Mix brown sugar, granulated sugar, flour, baking powder and salt together in a mixing bowl. Mix milk, eggs and melted butter together in a separate bowl.

Make a well in the middle of the dry ingredients and add the wet ingredients and mix until combined thoroughly.

Stir in dried cranberries and walnuts (different flavorings may be substituted to make different breads).














































































































































































































































































































































































































































































































































































































































































































































































Bake in a pan coated with cooking spray at 350 degrees for about 25 minutes or until cake tester or toothpick comes out clean.

Peach Bread

This is absolutely wonderful...especially with ice cream and a few fresh peaches on top!

1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches -- 6-8 medium
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecans -- finely chopped

Cream sugar and shortening together.
Add eggs and mix thoroughly.
Add peach puree and dry ingredients, mix thoroughly.
Add vanilla and chopped pecans and stir until blended.
Pour into two loaf pans that have been well greased and floured.
Bake at 325 for 55 minutes to 1 hour.
Let bread cool a few minutes before removing from pan.

Serving Ideas : Great served warm with whipped cream or ice cream.