How you doin’? When working in Fiji several years ago we decided to take a few days off and visit the Jacques Cousteau beachside resort. The environment was pretty spectacular. It was the perfect place to have wonderful island food and long walks on endless, unspoiled beaches.
 
One might fantasize about one of Burt Lancaster’s movies, His Majesty O'Keefe, about a sea captain looking to make a fortune with copra (coconut) on South Pacific islands. And don’t forget about the beautiful island women… okay, a guy can dream, can’t he?
 
Okay, while you can’t dream about yourself in that movie, how about dreaming about a delicious piece of Pacific Island Coconut Cake? Do you have dreams about food? I must confess that I do, and this is one of my recurring dreams (that and kissing an island princess).
 
I want to share the secret of what has become one of my favorite cake recipes. Because it’s one of my recipes, you might have thought I was making the recipe from scratch. But there is no measuring the flour or sugar into mixing bowls… I made this showstopping cake from boxed cake mix—yes, a boxed cake mix!
 
To make it mine, I add toasted coconut to the cake and frost it with a luscious layer of tangy cream cheese frosting. No one ever guessed it was from a mix! When time is of the essence, doctoring up a boxed cake mix and covering them with homemade buttercream frosting is the answer.
 
Cake mixes can be delicious alternative and, in some cases, better than homemade if you know how to upgrade your cake mix. I have found the Duncan Hines Super Moist White Cake Mix is my boxed mix of choice.
 
My cake recipe works with the addition of full-fat canned coconut milk—no substitutes. Adding a high-fat liquid in place of water helps to shorten the cake, or prevent gluten strands from forming, leaving you with an irresistibly tender crumb.
 
The addition of a little extra vanilla extract and a sprinkle of lime zest brightens the rich coconut milk, giving you the feeling of the tropical islands. If you want, you can add 1/4 teaspoon coconut extract to the batter for extra coconut flavor.
 
My classic Pacific Island Coconut Cake needs homemade cream cheese frosting. I added some candied ginger, a little lime zest and a splash of coconut liqueur for some extra tropical notes.
 
Prep time:  15 minutes
Bake time:  30 minutes
Cool time:  allow 1 hour
Yield:  1 (9x13-inch) cake / 12 servings
 
Ingredients
For the cake
Nonstick cooking spray
1 cup sweetened coconut flakes, divided
1 (15.25-ounce) boxed white cake mix (I prefer Ducan Hines Super Moist baked cake)
3 large eggs
1 cup canned full-fat coconut milk
1/4 cup melted unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
1/2 teaspoon ground candied ginger
1/4 teaspoon coconut extract (optional)
 
For the frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 to 3 cups powdered sugar, as needed
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
Ground candied ginger (optional)
 
Directions 
To make the cake

1. Preheat the oven to 350° F.
2. Spray a 9 X 13-inch baking pan with cooking spray.
3. On a large baking sheet, spread the coconut flakes into an even layer.
4. Bake the coconut in the preheated oven, stirring halfway through, until the coconut is golden brown and toasted, 5 to 8 minutes. Keep a close eye on the coconut as it can burn quickly.
5. Let the coconut cool on the baking sheet (as it cools, it will continue to toast from the residual heat from below).
6. In a large bowl, combine the cake mix, eggs, coconut milk, melted butter, vanilla extract, lime zest and ginger.
7. Mix with a rubber spatula until completely combined.
8. Fold 3/4 cup of the toasted coconut into the batter.
9. Pour the batter into the greased baking pan.
10. Bake according to the package directions (Duncan Hine knows best) until lightly golden and a cake tester comes out clean, 20 to 28 minutes.
11. Let the cake cool in the baking pan on a rack.

To make the frosting

1. Using an electric mixer, beat together the softened cream cheese and butter on medium speed until smooth, 3 to 4 minutes. Use a rubber spatula to scrape down the sides.
2. On the lowest speed, carefully add 2 cups of powdered sugar, vanilla extract and lime zest. If desired, you can include additional candied ginger.
3. Scrape the sides of the bowl down to fully incorporate.
4. Mix the frosting until creamy, adding more sugar as needed, a little at a time, to get your desired sweetness and thickness.
5. Use an offset spatula to spread the frosting on top of the cooled cake.
6. Sprinkle with the remaining 1/4 cup toasted coconut flakes.

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Store:  Pacific Island Coconut Cake can sit in a room-temperature kitchen for up to one day. This cake is rich in dairy. To store longer than one day, cover the cake with plastic wrap and refrigerate for up to 4 days. It is best to remove the cake from the refrigerator 30 minutes before serving to bring to room temperature to let the flavors blossom.

ChefSecret:  Here’s a thought out of left field—instead of using white cake mix— change it up with Duncan Hines Super Moist Chocolate Cake Mix. It’s like eating a Mounds Bar.

Quip of the Day:  Q. What did the cocoa bean say to the chef?  A. “I’m coco for coconut!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #CoconutCake #DuncanHines #CreamCheeseFrosting #ToastedCoconut #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Whenever I see a sweet bar recipe that has dates and oats as major ingredients, I believe I am eating healthier. With all the flour, granulated and brown sugar in the recipe… this idea is debatable. That said, my Date-Oatmeal Cookie Bars are great, and the bars taste just like oatmeal cookies. It’s easier to make cookies in bar form and all you have to do is cut them after they are baked. I love them all—bars or cookies.
 
You might ask where Date-Oatmeal Cookie Bars originated. It is a Canadian dessert (don’t worry, there’s no tariff for this recipe) made of cooked dates with an oatmeal crumb topping.
 
Oatmeal cookies originated from Scottish oatcakes and transitioned from porridge to baked goods in Victorian times. The first recorded oatmeal cookie recipes appeared in the late 1800s, with Fannie Merritt Farmer popularizing the oatmeal raisin cookie. The raisins, nuts and spices commonly found in today's oatmeal cookies date back to the Middle Ages. Oats were introduced to the Americas by European explorers in the 17th century, and in 19th century America, oats were considered health foods.
 
Ingredients 
2-1/2 cups dates, pitted and chopped
2/3 cup water
3/4 cup granulated sugar
2 tablespoons lemon juice
1-1/2 cups sifted all-purpose flour
1 cup packed brown sugar
1-1/2 cups quick cooking oats
1/2 teaspoon salt
3/4 cup softened butter
 
Directions

1. Preheat an oven to 400° F.
2. Grease a 9 X 13-inch pan.
3. Start by making the filling in a saucepan over low heat by combining the dates, water, granulated sugar and lemon juice.
4. Cook for about 8 minutes, or until thick. Set aside to cool.
5. To make the pastry, combine flour, brown sugar, oats and salt in a large bowl. Mix until well blended.
6. Add the butter until mixture forms into coarse crumbs.
7. Press half of pastry mix into the prepared pan.
8. Cover with the date mixture and spread remaining pastry mixture over the top.
9. Bake the bars for 20 to 25 minutes until golden brown.
10. Let the pan cool on wire rack before cutting.

ChefSecret:  The original Canadian recipe was made with white shortening. My partner, Joan is from Wisconsin (the dairy state), so I changed it to butter for a more well-rounded buttery flavor and to keep the family happy.

Quip of the Day:  An elderly but hearty dairy farmer from Wisconsin once told a young female neighbor that if she wanted to live a long life, the secret was to sprinkle a pinch of gunpowder on her oatmeal each morning. She did this religiously and lived to the age of 103. She left behind 14 children, 30 grandchildren, 21 great-grandchildren, five great-great-grandchildren and a 40 foot hole where the crematorium used to be.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #NationalOatmealCookieDay #Date-OatmealCookie Bars #Dates #Oatmeal #OatmealCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I love all bacon, but not all bacon is created equal. We’ve seen coated bacon slices sell for 3 times what they were just 4 short years ago. So,  here is an inflation beater that everyone will go nuts about. I can eat this bacon all day long and this might very well be the original Man Candy.
 
Sweet & Spicy Bacon, also known as Millionaire’s Bacon, is a caramelized bacon that originated at San Francisco’s Sweet Maple restaurant. It is coated in a mixture of brown sugar, cayenne pepper and other spices before being baked. My sweet and spicy treat is a fabulous addition to any party.
 
Eating just one slice will make you feel like you won the lottery.
 
Prep time:  10 minutes
Cook time:  25 minutes
Cool time:  20 minutes
Yield:  4 to 6 servings
 
Ingredients 
1/2 cup packed dark brown sugar
1-1/2 teaspoons freshly ground black pepper
1 teaspoon smoked paprika
3/4 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 pound thick-cut bacon, center cut preferred
3 tablespoons maple syrup
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line a large rimmed sheet pan with parchment paper.
3. To make the seasoned sugar use a shallow dish wide enough to fit the bacon, whisk the brown sugar, pepper, paprika, red pepper flakes, cayenne and ginger until well blended.
4. Brush one piece of bacon with maple syrup on both sides.
5. Press one side of the bacon into the brown sugar mixture, then flip it over to coat the other side.
6. Transfer the coated bacon to the parchment-lined baking sheet.
7. Repeat brushing and dipping with the remaining bacon slices. Try not to let the bacon slices touch or overlap on the baking sheet or they will stick together.
8. Bake the coated bacon for 15 minutes.
9. Remove the baking sheet from the oven, flip the bacon over, and return it to the oven.
10. Bake until the bacon starts to caramelize on the edges, 15 to 20 minutes.
11. While the bacon is cooking, line another sheet pan with parchment paper.
12.  While the bacon is still hot from the oven, use tongs to carefully transfer each piece of bacon to the clean parchment paper. Do not put the bacon on paper towels; it will stick to it.
13. Serve once the bacon has cooled and hardened on the clean parchment paper.

ChefSecret:  Don’t stress if the sugar on the parchment paper looks black and burnt, but keep an eye on the bacon itself, as it will go from caramelized brown to burnt black fairly fast.

Quip of the Day:  Q. What color is the best cooked Sweet & Spicy Bacon?
A. Ma-hog-any.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Bacon #CaramelizedBacon #Snacks #Sweet-SpicyBacon #PorkBelly #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that today is National Pecan Day?
 
While working on Pecan Praline recipes I made a few mistakes. Some of my best recipes came out of goofs. I first made this cake while chopping pecans and not watching was in the oven. I had been working on a walnut and brandy cake that had the most engaging flavor. It got away from me, but since I had a lot of chopped Pecans, I tried this simple recipe, so all was not lost.
 
It’s another one of my magical recipes that only required eggs, ground Georgia pecans and sugar to make this delicate and delicious cake. I’ll admit I was skeptical as I mixed the simple batter, but when I felt the knife slice into the crackled crust and moist center, I knew this recipe was special.
 
This remains one of my favorite cake recipes. It's great for beginner bakers and though simple, it’s elegant. Try it once and you'll keep returning to it, like I did.
 
Here are the ingredients you’ll need for one of the most magical cakes you’ll ever make—sugar, pecans and eggs
 
Ingredients 
12 ounces pecans (or blanched almonds work as well)
4 large eggs
1 cup granulated sugar
Confectioner’s sugar for serving
 
Directions

1. Preheat the oven to 350°F.
2. Line an 8 X 8-inch baking pan with parchment paper, letting some of it hang over two sides so that you can use it to lift the cake out of the pan after it's baked.
3. Process the pecans in a food processor until they’re coarsely ground and set them aside.
4. Separate the egg whites and yolks.
5. Add about half the sugar (1/2 cup) to the egg whites and beat to stiff peaks with an electric mixer. Set aside.
6. In a separate bowl, add the remaining sugar (1/2 cup) to the yolks and use the same electric mixer to beat until pale and doubled in size. When you lift the beaters, the mixture should drizzle down slowly and hold its shape for a few seconds.
7. Using a rubber spatula, gently fold the ground nuts into the egg yolk mixture until fully combined.
8. Then gently fold in half the egg whites until you can't see any white streaks.
9. Gently fold in the remaining egg whites. Try not to mix it for too long—just until you no longer see the egg whites.
10. Transfer the batter to the prepared baking pan and bake for 35 minutes, until a knife inserted into the center of the cake comes out clean.
11. Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan.
12. Use the parchment to lift the cake out of the pan and onto a wire rack.
13. Let the cake cool completely before dusting it with powdered sugar to serve.
14.  Wrapped tightly in plastic wrap, this cake will keep at room temperature for up to five days.

ChefSecret:  This is a simple cake recipe, but it’s not necessarily easy. Here are some tips that will help you get the perfect cake you deserve:

• Use blanched nuts—without their peel. The skin tends to get bitter when exposed to heat. I’ve made this recipe with unblanched, unpeeled nuts, and sometimes you can taste some bitterness in the cake.
• Don’t overprocess the nuts. They should not start to form a paste but be ground just long enough to produce a coarse texture—this only takes about 10 seconds.
• Make the batter airy. The air that's whipped into the egg whites and yolks is the key to getting a light cake. The egg whites are beaten until stiff—they should hold their shape when you lift the mixture up with the mixer. And the egg yolks should be thick, glossy, yet airy.

Quip of the Day:  A Blonde was down on her luck. In order to raise some money, she decided to kidnap a kid and hold him for ransom. She went to the playground, grabbed a kid, took him behind a tree, and told him, "I've kidnapped you."

She then wrote a note saying, "I've kidnapped your kid. Tomorrow morning put $10,000 in a paper bag and put it under the pecan tree next to the slide on the Northside of the playground. Signed, A Blonde."

The Blonde then pinned the note to the kid's shirt and sent him home to show it to his parents.
The next morning the blonde checked, and sure enough, a paper bag was sitting beneath the pecan tree.
The Blonde opened up the bag and found the $10,000 with a note that said, "How could you do this to a fellow Blonde?"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #GeorgeStatePecanCake #Pecans #Cake #NationalPecanDay #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I love coconut. My two favorite candy bars are Mounds and Almond Joy (basically a Mounds bar with several almonds on top).
 
When I was a kid, I discovered Manischewitz Coconut Macaroons that came sealed in a canister. They could stay fresh forever left in the can. I learned this was a macaroon usually served for Passover every year around March and April because it was baked without leavening in compliance with Jewish dietary laws for the holiday. This year, Passover begins at sundown on April 12th.
 
Coconut macaroons (along with Almond Macaroons) are a quintessential Passover dessert, but they really can be enjoyed by anyone, any time of the year. They also happen to be very, very easy and quick to make on your own. There’s no need for store-bought when it only takes half hour from start to enjoying some freshly baked, homemade macaroons.
 
Not only are Coconut Macaroons easy to make, they’re naturally free of many allergens. Being gluten-free, grain-free, dairy-free and tree nut-free, nearly everyone can enjoy them. Coconut used to be classified as a tree nut prior to 2025, but FDA no longer considers coconut a major food allergen.
 
The ingredient list for macaroons is a short one—you only need sweetened coconut, granulated sugar and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.
 
It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
 
Prep time:  15 minutes
Bake time:  20 to 22 minutes
Yield: 24 coconut macaroons
 
Ingredients 
4 large egg whites
1/2 cup granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 (14-ounce) bag sweetened shredded coconut (which is about 5 1/3 cups)
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a stand mixer beat the egg whites and sugar at medium speed until they are white and glossy, 3 to 5 minutes. It should be the consistency of thick paste.
4. Add the vanilla extract, salt and shredded coconut and stir just until evenly combined.
5. Use a medium (1-1/2 tablespoon) scoop to portion the macaroons onto the lined baking sheet at least 1/2 an inch apart. There’s no need to be delicate with it. The more densely packed your macaroons are, the less likely they are to fall apart when you transfer them off the baking sheet.
6. Bake, rotating the baking sheet halfway through cooking, until light golden brown on top and around the edges, 20 to 22 minutes.
7. Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
8. Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.

Note:  If refrigerated or frozen, allow the macaroons to come up to room temperature before serving.

ChefSecret:  If you must have chocolate in your desserts (I know many people who fall into this  category, including me), either add 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder to the dough or get fancy with it and dip the bottoms of the macaroons in 10 ounces of melted chocolate chips.

Quip of the Day:  What’s a macaroon’s favorite genre of music? Anything but meringue-ue!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #Coconut #PassoverCoconutMacaroon #Passover #Macaroon #Manischewitz #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Back in January of 2023, dear reader, I introduced you to Miss Swander, the “Cafeteria Lady” from Beverly Hills High. She made a mean casserole, and she was a hell of a baker, too. She turned out this coffee cake twice a week.
 
Nothing is better than getting a slab of this coffee cake at a morning break… except maybe her cinnamon rolls that she made the other 3 days of the week.
 
You could always grab a slab of this style coffee cake at the Original Farmer’s Market on Fairfax or at Royal Bakery on La Cienega Boulevard where it was sold by the pound. Miss Swander claimed that this was her grandmother’s secret recipe that she made every Sunday for breakfast.
 
While my recipe is reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can whip up this easy and affordable morning cake without having to make a special trip to the bakery.

Today's is National Coffee Cake Day... whip this up to celebrate!
 
Prep time:  25 minutes
Bake time:  40 minutes
Additional time:  30 minutes
Yield:  12 serving / 1 9 X 13-inch coffee cake
 
Ingredients 
For the cinnamon layer
3/4 cup dark brown sugar
1/3 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
 
For the streusel topping
1 cup dark brown sugar
1 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
1/2 cup softened unsalted butter (not melted)
 
For the cake
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups granulated (white) sugar 
1 cup softened unsalted butter
3 large eggs
3/4 cup whole milk
8 ounces sour cream
2 teaspoons pure vanilla extract
 
Directions
1.      Preheat the oven to 350° F.
2.      Lightly grease a 9 X 13-inch baking dish; set aside.
To make the cinnamon layer
3.      Stir the brown sugar, flour and cinnamon together in a small bowl until well combined; set aside.
To make the streusel topping
4.      Combine the brown sugar, flour, cinnamon and salt in a small bowl.
5.      Add the butter and almond extract; stir with a fork until mixture is crumbly; set aside.
To make the cake
6.      Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
7.      Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl.
8.      Turn the mixer on low speed and beat in the eggs until well blended.
9.      Gradually mix in the flour mixture and milk.
10. Add sour cream and vanilla and beat for 30 seconds.
11. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top.
12.  Spread the chunky streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
13. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
14. Remove from the oven and let cool completely before serving, about 30 minutes.

ChefSecret:  Coffee cake is so called not because it has coffee as an ingredient, but because it is intended to be enjoyed with coffee.

Quip of the Day:  Why did the coffee cake kill himself? Because his life was so crumby!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #NationalCoffeeCakeDay #CoffeeCake #Streusel #Breakfast #Brunch #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Soft drinks or flavored sodas gained in popularity in America in the late 1800s. The undeniable hero was Coca-Cola. Aside from being a damn good beverage it had many uses… cleaning toilet bowls and chrome bumpers, being two of its most iconic uses.
 
Coca-Cola Company has been based in Atlanta for years, so it makes good sense that this cake has become a true Southern classic. It’s also a beloved dessert at Disneyland California Pavilion since we added to the menu in the late 1980’s
 
There is no great alternative to a chocolate Coca-Cola cake because Coke and chocolate are a match made in cake heaven. The result is a moist and tender cake with rich cocoa flavors topped with a thin chocolate frosting. The Coke complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake raising it to great heights. The shiny, crackly glaze, also flavored with another hit of Coke, is the perfect contrast to the fudgy, moist dark interior.
 
A couple of things to consider when making Coca-Cola Cake: only use natural cocoa (Hershey’s or Guittard) in this recipe, not Dutch-processed. Natural cocoa is more acidic than Dutch-processed and is needed to react with the baking soda to create the best rise.
 
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-decadent treat.
 
Prep time:  20 minutes
Bake time:  60 minutes
Yield:  12 servings / 1 (9x13-inch) cake
 
Ingredients 
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (not Zero or Diet)
2-sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup room temperature sour cream
2 large room temperature eggs
1-1/2 teaspoons vanilla extract
 
For the icing
1 (12-ounce) can Coca-Cola
1 stick (4 ounces) cubed unsalted butter
1/4 cup unsweetened natural cocoa powder
4 cups confectioners’ sugar
1/4 teaspoon kosher salt
 
Directions
To make the cake

1. Preheat an oven to 350° F.
2. Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.
3. To bloom the Coke and cocoa powder in a medium saucepan, combine the Coke, butter and cocoa. Bring to a boil over medium-high heat and cook, stirring often to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes.
4. Remove the pan from the heat and let it cool for 5 minutes.
5. In a large heatproof bowl, whisk together the flour, sugar, baking soda and salt.
6. Pour the warm Coke mixture into the flour mixture and whisk until no dry streaks remain.
7. Whisk in the sour cream, eggs, and vanilla until combined.
8. Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake the cake until the edges pull away from the sides of the pan and a cake tester inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
9. Remove from the oven and let it cool in the baking pan on a wire rack while preparing the frosting.

To make the icing

1. In a large saucepan, bring the Coke to a boil over medium-high heat. Boil, undisturbed, until the Coke has reduced to 1/3 cup, about 15 minutes.
2. Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted, and the cocoa is thoroughly combined, about 30 seconds.
3. Add the powdered sugar and salt and whisk until smooth.
4. Immediately pour the frosting over the warm cake, spreading it into an even layer.
5. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 2 hours.
6. Slice and serve.

ChefSecret: Spreading frosting over a hot cake may seem a bit unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen. Store leftovers in an airtight container at room temperature for up to 4 days.

Quip of the Day:  A man comes home from the grocery store with a 12 pack of Coca Cola and throws a can at his friend.
Friend: What the hell? What was that for?!
Man: Relax… it’s only a soft drink.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cake #RetroCocaColaCake #ChocolateCake #CocaCola #Guittard #Hershey #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tomorrow is the start of the Jewish holiday of Purim, and Monday is St. Patrick’s Day. Here’s a dessert that works for both… an apple tartlet and a Purim hamantaschen. This super easy economical apple dessert is perfect for a quick finish to a meal. Sweet, crispy, moist and kid-friendly. It’s a bit on the ugly side but the taste more than makes up for that.
 


My Apple Duff Dessert is delicious, hot or cold and even great for lunch boxes. It can baked ahead of time and be popped into the oven when you take the dinner out. Serve it with ice cream, yoghurt or just plain naked. It really doesn’t get any easier than this Apple Duff Dessert.
Give it a try, it’s the easiest home baked apple pastry dessert you can make.
 
Prep time:  15 minutes
Bake time:  15 to 20 minutes
Yield:  2 Apple Duffs
 
Ingredients 
1 crisp sour apple
5 teaspoons light brown sugar
1/4 teaspoon cinnamon
2-1/4 tablespoons raisins or sultanas
1-1/2 tablespoons unsalted butter
1 sheet of puff pastry (I prefer Pepperidge Farms)
1 large egg yolk
2 tablespoons of water
2 small scoops of ice cream as a topping
 
Directions

1. Preheat the oven to 475° F.
2. Peel and core an apple.
3. Cut the apple in half around the middle.
4. Mix the sugar, cinnamon, raisins and butter.
5. Stuff the sugar mixture into the cored holes in the apples pressing in firmly.
6. Cut pastry sheets in half and place an apple half on each half of pastry.
7. Gather the edges of pastry up and squash the edges enclosing the apple.
8. Give the stuffed pastry a good squeeze all over to expel air and ensure a good seal.
9. Whisk the egg yolk and water to make an egg wash.
10. Brush the tops of the filled pastry with egg wash.
11. Bake 15-20 minutes in 475°F degree oven until crispy brown all over.
12. Serve with custard, cream, ice cream, yoghurt or just plain naked.

ChefSecret:  I prefer to use tart green apples… after all it is St. Patrick’s Day.

Quip of the Day:  What do you get when two leprechauns have a conversation? A lot of small talk.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #StPaddysDay #StPatricksDays #Purim #Apples #AppleDuff #PepperidgeFarms #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025