Banana Yogurt Snack Cake

This post is in partnership with Stonyfield and Barlean's.  As always, all opinions
are 100% my own.  Thank you for supporting brands that make Me and My Pink
Mixer possible.

So I was at my parents house the other day and my mom had four very ripe bananas
sitting on her kitchen counter.  I said "do you have plans for those bananas?" She
said "no, I'll probably just give them to the cows." Sorry cows, but those bananas
came home with me :)

Thanks to mom, my recipe today is for a banana yogurt snack cake.  You could totally
turn this recipe banana bread if you like, but I decided on a snack cake because one,
it bakes faster in a square baking dish and two, cake sounds better than bread :)

Quinoa Coconut Pancakes

Happy Monday friends!
How was your weekend?
Mine was great - thanks for asking :)
The weather was beautiful here in VA, so we did a lot of yard work.
I have a blister from so much raking to prove it!

Sunday was a little more low key, so I decided to switch things up and I made
pancakes for breakfast.
I haven't made them foreverrrrrrrrrrr!

Easy Peasy Coconut Cake

Memorial weekend is almost here.
Time for cookouts, swim parties and picnics!

Easy Peasy Coconut Cake is a perfect dessert for picnics and potlucks because you can
make it ahead of time and keep it in the fridge until you are ready to serve it.
That way you can spend more time by the pool :)

I made the cake in two 8 x 8 pans instead of a 9 x 13.
One cake for us and one to giveaway :)

I decided this was the perfect opportunity for me to try out the new stand mixer that the
super nice people at Hamilton Beach sent to me.

As I took it out of the box I noticed immediately that was much lighter than the stand mixer I normally use,
but it still had heavy duty mixing action!
The non-stick feet on the bottom of the mixer kept it in place, which I really liked.
The Hamilton Beach stand mixer came with three mixing attachments, the flat beater, dough hook and whisk.
It has 6 speeds and a fold setting for maximum flexibility.
Overall I was very happy with the mixer and it will be great to have another mixer around for large baking
projects like wedding cupcakes!


Hamilton Beach also sent me their Soft Scrape Hand Mixer.
The soft scrape beaters won't scratch bowls or non-stick pans, which is a great feature!
I love the snap on storage case to keep all of the attachments in one place.
No more searching around for that one lost beater :)
Hamilton Beach thinks of everything!

Now back to the cake.
You don't have to toast the coconut topping, but why wouldn't you?!
Toasted coconut is the bomb!
It makes your house smell amazing, so make extra because you will totally
eat it by the spoonful right out of the oven too.
So good!


P.S.  Be sure to stop back by here again soon, because Hamilton Beach and I are going to give you the opportunity to win your own set of fabulous mixers!!
Woo Hoo!
Now go make some cake!

Easy Peasy Coconut Cake

Yellow cake mix, prepared according to box directions
16 oz. container whipped topping
14 oz. can sweetened condensed milk
15 oz. can cream of coconut (I used Coco Lopez)
1 1/2 cups sweetened flaked coconut, toasted

Preheat oven to 350 degrees.
Grease and flour a 9 x13 inch baking pan (or use two 8 x8 pans like I did).
Prepare cake mix as directed on the package.
While cake is baking, whisk the cream of coconut and sweetened condensed milk in a medium bowl.
Remove baked cake from oven and immediately poke holes all over the cake with a fork.
Pour the milk and coconut over the hot cake.
Allow the cake to cool on a wire rack and the refrigerate until cold.
Top with whipped cream and toasted coconut.  Refigerate until ready to serve.

To toast coconut - spread coconut out on a cookie sheet and place it in a 350 degree oven for about 10 minutes.  Stir it often to prevent burning.  Remove from oven when the coconut is light brown.

Angel Flake Coconut Cupcakes with Pudding Frosting

Hi friends!
Sorry for the sporadic posts, but life happens and I haven't had too much time in the kitchen lately.
I did manage to make some cupcakes for another co-workers birthday, so I thought I would share them with you.
I post more often on Instagram, so follow along if you like.
You can find me @meandmypinkmixer.

 

I am really loving the addition of pudding in the last few cupcake recipes I have made.

I used it last in my Pistachio cupcakes and was really impressed with the results.

It may become a staple in my future cupcakes recipes :)

 

This time I even used pudding in the frosting!

Overall I was really pleased with how these coconut cupcakes turned out.

I don't bake with coconut very often, so they were a nice change of pace.

Hope you enjoy them too!

Classic Angel Flake Coconut Cupcakes

Cupcakes:
1 pkg. yellow cake mix
1/3 C canola oil
1 cup water
3 eggs
2/3 C Angel Flake coconut
1/4 C milk
1 (3.4 oz.) pkg. coconut cream instant pudding

Preheat oven to 350 degrees and line cupcake pans with paper liners.
Prepare cake as directed on box with eggs, oil and water, adding 2/3 cup coconut, 1/4 cup milk and dry coconut cream pudding mix.  Using a large cookie scoop, fill cupcake liners.
Bake for 18-20 minutes or until tops spring back when lightly touched.
Cool on a wire rack.

Pudding Frosting:

1 (3.4oz) pkg. vanilla instant pudding
1/4 C powdered sugar
1 C milk
1 tub (8 oz.) whipped topping, thawed
2 cups Angel Flake coconut

With a wire whisk, beat vanilla pudding mix, powdered sugar and milk for about 2 minutes.
Fold in whipped cream.  Refrigerate until ready to frost cupcakes.

To frost cupcakes, I spooned the cold pudding frosting into a piping bag with a round tip.
Pipe frosting onto cooled cupcakes and sprinkle heavily with coconut.
Refrigerate 1 hour before serving. 
Top with a fresh raspberry or other fruit.
Store leftover cupcakes in the refrigerator.

Recipe from Jello.com