Thursday, November 29, 2012

Pina Colada Cake and Chicken Pot Pie

Yesterday was a busy day. I baked a loaf of bread, baked a pina colada cake and made chicken pot pie for supper. Plus of course cleaning the floors, taking care of all the animals, editing photos, blogging and dishes.

Just a normal day :D

I was blessed to be chosen by Tropical Traditions to try their virgin coconut oil. I am using it to replace butter in my baking. I will be doing a full review and give away in the next few days. Be on the look out!




About a year and a half ago I created a pina colada cake that my husband and friends love. I decided to bake one yesterday and replace the butter with coconut oil. However, my original recipe calls for a box mix. So I totally revamped this recipe into scratch. I will give you both versions and you can use whichever one you choose.

Here is the original cake

Here is the new scratch version



Here are the two recipes:

Original recipe:
1 stick softened butter
4 eggs at room temperature
1 coconut supreme Duncan Hines cake mix
1 pkg coconut cream instant pudding
1 - 20 oz can crushed pineapple (Do not drain)
2-3 TBSP coconut juice (FOCO in a can)
1/4 cup coconut flakes

Glaze: 1 TBSP butter
1 1/2 cup powdered sugar
1/3 cup coconut
1-3 TBSP coconut juice

Preheat oven to 350 degrees. Spray your bundt cake pan with Bakers Joy baking spray.
Mix butter and eggs thoroughly. Add pudding and cake mix. Add pineapple and coconut juice and flakes. Mix thoroughly.
Pour into a bundt pan. Bake for 1 hour or until set. Cool in pan for 5 minutes and then onto a wire rack.
top with glaze and enjoy!

NEW recipe:
8 TBSP virgin coconut oil
4 eggs
1 tsp vanilla
2-3 TBSP almond milk
1 pkg banana cream instant pudding
1 can 20 oz crushed pineapple (Do not drain)
1/4 cup coconut flakes
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar

Preheat your oven to 350 degrees and spray the bundt pan.
Mix coconut oil, eggs, vanilla, almond milk, baking powder, baking soda, salt, sugar, blend well. Add the pineapple, pudding and flour. Last add the coconut flakes.
Pour into your pan and bake. Bake for 1 hour.
Cool in the pan for 5 minutes then invert onto a cake pan.
Mix glaze and pour over cake. Sprinkle with powdered sugar.

The cake recipe was shared at Foodie Friends Friday Link Party on 11/30/2012
and at
http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html 
After all of this, my chicken pot pie was an easy throw together.


Chicken pot pie (easy)
3 chicken thighs cooked, deboned and diced up
1 1/2 cups frozen mixed vegetables
1 can cream of chicken soup

Cook the veggies in the chicken broth. Drain and mix in the cream of chicken soup. This will make a thick mixture. Pour into a small casserole dish.
Top with 1 cup of shredded Colby cheese.
Mix 2 cups of Bisquick and 3/4 cup milk. Top the casserole and bake for 25 minutes at 350 degrees.
This is not a pretty pie but it is very tasty and easy.