Coconut Bundt Cake

Coconut Bundt Cake (this cake is absolutely incredible!!!)


Cake –
1½ cups butter, softened
1 cup white granulated sugar
1 cup light brown sugar
4 eggs
1 cup light sour cream
1 tsp baking powder
2 tsps coconut extract
1¾ cups flour
2 cups flaked coconut, chopped

Coconut Glaze:
1 cup powdered sugar
¼ cup heavy cream
1 tsp coconut extract
½ cup flaked coconut, toasted (optional)


  1. Preheat oven to 325 degrees. Generously grease a bundt pan.
  2. In a medium bowl, mix flour and flaked coconut. Set aside.
  3. In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy.
  4. Add sour cream, baking powder and coconut extract. Mix well.
  5. Add half of the flour mixture to creamed mixture, mix well.
  6. Add the remaining flour mixture and mix until well combined.
  7. Let cake batter rest for 5 minutes.
  8. Pour into prepared pan. Bake for for 60 – 70 minutes or until a toothpick comes out clean.
  9. Cool 25 minutes.
  10. Invert onto serving plate. Frost with coconut glaze.
  11. For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake.
  12. Top with toasted coconut, if desired.

*To toast coconut – spread out coconut on baking sheet. Cook for 3-4 min, pull pan out of oven and shake to rotate the coconut. Put back in the oven for another 2-3 min, or until coconut slightly browns on edges.


Easy Skillet Huevos Rancheros

Easy Skillet Huevos Rancheros

Mexican food is my favorite food – and huevos rancheros is the best way to make sure you can get your fix for breakfast, lunch & dinner 😉


2 small (7-9 inch) round cast iron pans
1/2 tbsp olive oil
1 14 oz can peeled tomatoes
1/2 cup diced onion
1 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried oregano
salt and pepper to taste
2 cooked chorizo sausage links – chopped
1/4 cup black beans
1/2 ripe avocado
pickled jalapeno slices (depending on your preference)
4-6 eggs


  1. Preheat oven to 350 degrees F and grease your cast iron pans
  2. In a pot heat olive oil over medium heat add onions once olive oil coats pan (1-2 min)
  3. Cook onions until almost translucent
  4. Add canned tomatoes, cooking and breaking tomatoes apart until it becomes more of a sauce
  5. Add spices and cover, letting simmer for 10-12 minutes
  6. Once tomatoes are broken down into a chunky sauce, divide into your cast iron pans
  7. Crack 2-3 eggs over tomato mixture and season with salt and pepper
  8. Sprinkle black beans and jalapeños as you choose
  9. Bake for 10-12 minutes (or until eggs are cooked to your liking)
  10. Top with avocado and chorizo
  11. Serve warm with bread or tortilla chips!