Last week I mentioned a cake that a friend of one of my sisters had told her about enjoying so much. I described it as a cake made from a German chocolate cake mix with a can of coconut-pecan frosting ...

Instructions: Arrange two oven racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. Scatter the pecans on a small rimmed baking sheet and bake on the lower rack, shaking ...

These rich cupcakes are packed with coconut flavor and aroma from coconut milk, coconut extract, and sweetened flaked coconut. When using canned coconut milk, be sure to shake the can several times ...

Chocolate continues to reign supreme on the list of favorite dessert flavors. It is hard to find anyone who doesn’t like chocolate. Some prefer dark chocolate, but my favorite is milk chocolate. You ...

No mixer necessary for this fall-inspired recipe. Fresh apple chunks are baked into a lightly spiced cake, then draped with a brown-butter icing and topped with toasted pecans with minimal time and ...

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Whisk together the flours, baking soda, baking powder, salt and spices. In a stand mixer with whisk attachment (or by hand with a whisk), mix in the caster sugar and oil. Add the vanilla and the eggs, ...

White as a Sunday glove, coconut is the doyenne of Southern layer cakes, a masterpiece of home cookery that has crowned dining room sideboards for more than a hundred years. This towering four-layer ...

Preheat your oven to 180°C and line a 9-inch round tin with baking parchment. A springform or loose-based tin works best. Beat the softened butter and the sugar attachment until it is light and fluffy ...