Today is National Banana Bread Day!

Celebrate the day with warm Banana Bread or Banana Muffins.… always a special treat… so go ahead … surprise the family or your friends… and impress them with this bit of National Food Day trivia!






Check out these great Banana Bread recipes:

Banana Bread

Banana Nut Muffins

And yesterday’s post…. Banana Sour Cream Muffins with Mascarpone Frosting

Recipe: Banana Sour Cream Muffins with Mascarpone Frosting

We had bananas I had to use up again… I have a really good Banana Muffin recipe… but this time I wanted to try something a bit different….

So I decided to add a little more spice (cinnamon and nutmeg) and I wanted to try adding sour cream to the batter…

This recipe for Banana Sour Cream Muffins is good on its own… but if you want to take it a step further…. frost it with Mascarpone Frosting.

I came across a banana muffin recipe from Giada DeLaurentiis that frosted banana muffins with Mascarpone Frosting… so I decided to make my Banana Sour Cream Muffins and frost them with her frosting recipe…. I did adapt her recipe slightly…. the result was divine…. I couldn’t have asked for a better result.

TIPS

I used paper liners for the muffins…. I think they’re easier to get the muffins out of the pan with them.

I use very ripe bananas… almost totally black… they’re very soft and the banana flavor is strong… they’re so easy to work with… just mash them with a fork.

I melt my butter in a measuring cup in the microwave. I cut the butter into one tablespoon chunks… it will melt more evenly if you do this.

This recipe made 14 muffins.

I used a little more cream cheese than Giada’s recipe…. I made hers but decided that it was off a little…. and needed more tang…. the honey is very sweet…. so I used 4 ounces (or half an 8 ounce package) of cream cheese.

Use an ice cream scoop to fill the muffin tin… it fills the exact amount you need.

My butter and cream cheese were at room temperature… it made for a very soft frosting… after making your frosting, you may want to put it in the fridge for about 10 minutes to set it up a bit better.

I list the nuts as optional… they certainly add to the flavor in the muffin and the look of the frosted muffin… but you can leave them out if you prefer.

The recipe calls for 3 tablespoons of honey… this becomes a very sweet frosting… if you prefer more tang in your cream cheese/mascarpone frosting… start with two tablespoons and taste it before adding more.

For instructions on how to toast walnuts see my post.

I hope you try this… it was simply delicious!







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Recipe: Banana Sour Cream Muffins with Mascarpone Frosting

All you need:

For the Muffins:


3 very ripe bananas, mashed
6 tablespoons butter, melted
1 cup sugar
1 large egg, beaten
1 teaspoon vanilla
Pinch of salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup sour cream
1 teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups flour
1 cup chopped walnuts (optional)
Mascarpone Frosting (optional)

For the Mascarpone Frosting:


4 ounces ( ½ of an 8 ounce pkg) cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1/3 cup mascarpone cheese, at room temperature
3 tablespoons honey
½ cup toasted walnuts






All you need to do:

Preheat the oven to 350 degrees F.





Line a muffin tin with paper liners.







In a large mixing bowl, mash the bananas with a fork until fairly smooth.







Add the melted butter and stir completely with a fork.








Add the sugar, egg, vanilla, cinnamon, nutmeg and salt…. mix completely.







Add the sour cream… mix completely.





Sprinkle the baking soda and baking powder over the batter and stir…. Mix completely.




Add the flour and mix until the flour is completely mixed into the batter.




Optional Step…. Add the walnuts and mix completely.















Scoop out the batter into the paper liners in the muffin tin, filling 2/3 full.


Bake for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Cool on a rack for 5 minutes then turn out the muffins out of the muffin tin and cool on rack.

If frosting the muffins,cool completely before frosting.

To Make the Mascarpone Frosting:

In a large bowl, using an electric mixer, beat the cream cheese and butter until light and fluffy.

Beat in the mascarpone cheese and then beat in the honey.

Frost the muffins and sprinkle with the walnuts.

Recipe: Toasted Coconut Pineapple Cream Cheese Spread

I love to make cream cheese spreads…. all different flavors…. I started making them in the early 90’s …. In upstate New York… well actually all over New York…. bagels reign supreme… especially on weekends…. there’s nothing better than warm bagels for a weekend breakfast.

The bagel shops sell flavored cream cheese spreads… all delicious… one better than the next… the problem is they tend to be expensive… so I experimented making them myself.

I would work at it until I duplicated their flavors… and made it for a fraction of the cost of buying it at the bagel shop. After doing it for a while… I started making my own flavor combinations… and trust me.. the only limitation is the limitation of your imagination. I have many savory combinations, as well as, sweet ones.

This recipe for Toasted Coconut Pineapple Cream Cheese Spread is one of those recipes… it’s just one that I made because I love the flavor combination… it’s terrific on toast, English muffins… and of course bagels…. I love to toast a bagel and spread it on the warm bagel… just delicious!

TIPS

For instructions for toasting coconut see my Tip about How to Toast Coconut.
Reserve the pineapple juice from the can of crushed pineapple… you can use it to thin the cream cheese spread if desired or for other uses.

You can also use it as a stuffing for French toast…. then drizzle (okay …smother) some thawed frozen strawberries in light syrup over the French toast… and you’ll swear you’re on a tropical island enjoying a fabulous breakfast.

It’s easy and quick to make…. everyone will think you’re an absolute genius for making it… only you’ll know you got the recipe here and how easy it was to make.








Recipe: Toasted Coconut Pineapple Cream Cheese Spread

All you need:

1 pkg. (8 ounce) Philadelphia cream Cheese
About ½ can (8 ounce) crushed pineapple (to taste)
2-4 tablespoons toasted coconut (to taste)

All you need to do:

Cut the cream cheese into small pieces and put them in a food processor (you can use a mini chopper for this).

Add a ½ can drained crushed pineapple to the cream cheese. Start with a ½ cup and taste after processing… if you like more pineapple taste… add more … a tablespoon at a time. (I add a little more than ½ a can)

Add two tablespoons toasted coconut to the cream cheese… start with this and add more to your tastes.

Pulse until well mixed.

Scrape the spread out of the processor bowl into a ramekin and sprinkle top with more toasted coconut.

How to Toast Coconut Flakes

Toasted coconut adds flavor to many foods such as spreads and Asian dishes, as well as, making an attractive topping for many desserts. Toasting coconut flakes is easy…. just follow these simple steps…






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Recipe: How To Toast Coconut Flakes

All you need:

Desired amount of coconut flakes

All you need to do:

Preheat the oven to 350 degrees F.

Spread the desired amount of coconut flakes on a cookie sheet or metal baking pan.

Heat flakes for 3-5 minutes…. watch the flakes closely… they can burn quickly…. you want them just a light golden brown.

Remove from the oven and allow to cool…. and use as directed in recipes or as a topping.

Recipe: Cheese Lover’s White Pizza with Onions and Roasted Red Peppers

I’ve wanted to make a white pizza for some time now …. I haven’t had a white pizza or a “specialty” pizza for quite awhile… living here in Georgia… there just doesn’t seem to be good pizzeria that makes specialty pizzas…. actually there aren’t many … or come to think of it… any besides the chain pizzerias.

I must admit coming from New York… and that’s upstate New York, mind you… I am somewhat spoiled. I’m used to the typical pizzerias owned by Italian immigrants or at least third generation Italian pizzerias that make all kinds of pizzas. Foods seem to be far less inventive here in this smaller city in southern Georgia.


There is this pizzeria in upstate New York….... Pizza King... very much like the “Soup Nazi’s Store” in New York City (remember the Seinfeld episode about the Soup Nazi….a long counter of many different soups… stand in line to order… you best know what you want when you get to the counter otherwise the gruff owner shouts…”No Soup for You!” and banishes you….) …

Well this pizzeria has all kinds of specialty pizzas….... and you best know what you want when it’s your turn to order lest be told order or leave… and leave quickly… just kidding...sort of...but you have to understand after all the line behind you at lunch time is a line full of hungry workers on a lunch hour… and this is the pizza place to be.


What kinds of specialty pizzas?… you might ask…. 30 different kinds... Everything you might expect… and everything you would never think of…. white pizzas with ricotta and broccoli.... and Chicken Scampi pizza… Eggplant Parmigiano pizza … Philly Cheese Steak and Hawaiian with Bacon...to name a few….and yes …they really put that stuff on a pizza…. of course he has the typical topping pizzas too…. but why get typical pizza when you can get extraordinay.. I miss them... I so wish I had their recipes! (their photos are by Isaiah Mays)

I wanted pizza … but not the usual chain pizzeria pizza with all the typical toppings… the beauty of making your own pizza… you can put whatever you want on it…. so hunting for recipes with different toppings I went.

Recipes for white pizza were either based with a garlicy cream sauce… or ricotta with mozzarella or provolone… so I had to decide that first… garlicy cream sauce or ricotta… I decided on ricotta… because Warren loves Baked Ziti and I’d have a better shot of him liking this that way.

I found a recipe by Rachael Ray…. I read the reviews… people either loved it or hated it… the negative reviews all were the same… too bland… which after looking at the ingredients… I had to agree…. So I continued hunting for ideas to spice up the ricotta….

I wanted to try something different with it… I found a recipe somewhere… unfortunately I didn’t save the web address… and for the life of me can’t find again… that used a five ounce container of garlic and herb boursin cheese mixed in the ricotta… It intrigued me and I had a container in the fridge… so I decided on that… which by the way …. was a great choice… I even used a light version.

The rest of the recipe… well… is a mix of what I normally put in my ricotta mixture for baked ziti and the two toppings … thinly sliced onions and chopped roasted red peppers… were just two things I thought sounded good with the white pizza… and they were…

The bad news is… Warren didn’t like it… he liked the onion and roasted red pepper part but wasn’t crazy about the ricotta… he isn’t a cheese lover…. sometimes I don’t know why I try converting him… I love cheese and if you’re cheese lover like me.. you will like this pizza… otherwise make the pizza with a garlicy cream sauce and add the onions and red peppers.

TIPS

See my Pizza recipe for steps on how to make the pizza dough.

When rolling out the dough… don’t make it too thin… the pizza is a little heavier than the normal tomato sauced pizza…. I wouldn’t make it too thick either…

You will need to trim the dough after rolling it out… you will have about a handful of dough left over.




Cut the onion in half and then slice it very thin.




I chopped fresh parsley, a few sprigs with stems removed, and the cloves of garlic together in my mini chopper… this way the garlic is finely chopped and totally incorporated with the parsley.

When spreading the cheese mixture… spread it evenly but make sure you have a decent size crust rolled at the edge to keep it in the pizza and not run off into your oven. If you use a smaller than 16 inch pizza size… don’t use it all.

Make sure you bake this at 400 degrees F… I baked mine at 450 degrees because that’s the temperature Rachael Ray’s recipe uses…. I shouldn’t have done that… my pizza recipes, using my dough recipe, is at 400 degrees F….. which is better… at 450 degrees it comes out way too crispy.

Since I reduced the temperature in the recipe… you pizza will probably come out a little lighter in color than the top picture… it will be creamier… which is what you want.



I forgot to take a picture before putting it in the oven... this picture was after being in the oven about 10 minutes.

If you don’t like onions or roasted red peppers… be inventive try different toppings… spinach or sliced tomato would be great on this too.






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Recipe: Cheese Lover’s White Pizza with Onions and Roasted Red Peppers

All you need:

Pizza dough for a 16 inch pizza (store bought or homemade)
1 container (15 ounce) part-skim ricotta cheese
1 container (5 ounce) boursin cheese
A few sprigs of parsley, stems removed, finely chopped (about 2 tablespoons)
2 cloves garlic, finely chopped
1 tablespoon Italian Seasoning
¼ cup grated parmesan cheese
About ½ cup jarred roasted red peppers, chopped
1 large sweet onion, finely sliced
2 cups shredded mozzarella
Olive oil cooking spray

All you need to do:

Preheat the oven to 400 degrees F.

Lightly spray the pizza pan with olive oil cooking spray. Set aside.

In a bowl, combine the ricotta, boursin cheese, parsley, garlic, parmesan and Italian seasoning. Mix well.

Roll out the pizza dough and lay over the 16 inch pizza pan.

Let it hang over the sides a bit… leaving about an inch… trim excess.

Gently push the dough around the sides to fit into pan.

Using a fork poke holes randomly around dough.

Lightly spray with cooking oil spray.




Spread the ricotta evenly over the crust. *See tips in post.








Spread the onions over the crust.








Spread the roasted red peppers over the onions.






Sprinkle the mozzarella over the entire pizza.

Roll the dough “over-hang” to form a crust around the pizza.


Bake at 400 degrees F. for 25 minutes or until cheese has melted and crust is brown.

Recipe: Grilled Apple Tuna Melts

A couple of days ago I posted my recipe for Tuna Salad… one of my fellow bloggers and regular reader… Dave from Year on the Grill… commented he liked apple in his tuna salad…. I had some tuna salad leftover and thought the suggestion was a terrific one and decided to try it out….

I decided to add a Granny Smith apple diced into my tuna salad… then I had to decide on the cheese… I make my tuna melts with all kinds of different cheeses… all of them good… for this one … I decided on cheddar cheese… it always pairs well with apples.

Now to decide on the cooking method… when I was doing research … I came across dozens of recipes for tuna melts… all kinds of ingredients… and to my surprise… all kinds of cooking methods.

I always had made them with English muffins… open face sandwiches with cheese over the tuna salad and then put under the broiler to melt the cheese. I was surprised to see so many that grilled them as sandwiches… so I decided grilled apple tuna melts it was. Since I was going to try a new method (for me anyway)… I’d now have to choose a bread as well… I decided a fresh sliced rye bread it would be…

And so I made my Grilled Apple Tuna melts….

TIP

I would recommend one Granny Smith apple per can of tuna used.

Many thanks to Dave for making the suggestion….it was totally delicious!.... Although he said I’d never go back to tuna salad without apples… I will… but I now have a variation I will use from time to time… the apples give the salad a really refreshing taste…. you really need to try it!








Recipe: Grilled Apple Tuna Melts

All you need:

For the Basic Tuna Salad:

2 cans of solid white tuna in water, well drained and flaked
2 hard-boiled eggs, finely chopped
1 tablespoon fresh parsley, chopped
1 celery stalk, finely diced
2 small or 1 large shallot, finely chopped
3-5 tablespoons Hellman’s Real Mayonnaise
Salt to taste
Freshly ground pepper to taste

For the Tuna Salad with Apple Added:


2 Granny Smith apples, small dice

For the Tuna Melt:

Bread (your favorite kind)
Margarine or Butter
Cheese (your favorite kind)

All you need to do:

To Make the Tuna Salad:

Combine all ingredients, including the diced apple, in a bowl until well mixed.

To Make the Tuna Melt:


Generously spread margarine on one side of the slices of bread.

Put a small amount of shredded cheese or a slice of cheese on the on the dry side of one piece of bread….margarine side down.

Put a generous helping of Apple Tuna Salad on top of the cheese.

Put a layer of shredded cheese or a slice of cheese on top of the tuna.



Place on a hot grill pan …







Put the second piece of bread over the cheese … dry side down…. margarine side up.

Grill over medium high heat until the bottom is golden brown.




Carefully flip the sandwich and grill the other side until is also golden and cheese has melted.

Gently press the sandwich with a spatula.


Serve immediately.

Recipe: Oven Fried Pork Chops

I’m always on the lookout for a quick and easy weeknight dinner… we simply don’t have the time to make elaborate meals during the week… and Warren does complain when I make chicken or pasta too much….so I try to make some really simple meals that are quick to make and tasty too.

I keep Savory Herbs Stuffing from Stove Top on hand… it’s the base for my Crab Stuffed Mushroom recipe… which only uses part of the box… I simply seal it up and put it in a Ziploc bag so I also use it for other things… put it in the mini chopper and chop away… and you have a terrific tasting breading for pork chops.

TIPS

The recipe calls for one cup of Savory Herbs Stuffing mix crushed or ground…. That’s one cup after it’s crushed or ground….




I highly recommend you put it in the mini chopper to get it to the consistency of bread crumbs… if the pieces are too large they don’t adhere well to the meat.





Process about a ½ cup at a time… otherwise you end up with big pieces on top and dust on the bottom of the processor.



I don’t have salt on the ingredient list because the stuffing has enough salt in it.

If you need to make more chops… say 6-8….you probably can get away with using the same amount of egg, milk and flour… you will need more bread crumbs though… it was just enough for me and I made 5 chops.

Bake boneless thin chops for 20 minutes and thick ones for about 30 minutes.

This is very easy!








Recipe: Oven Fried Pork Chops


All you need:

4-5 thin boneless pork chops
1 egg
2 tablespoons milk
¼ cup flour
5-6 turns on the pepper mill
1 cup Savory Herbs Stuffing mix, made into bread crumbs
Olive oil cooking spray

All you have to do:

Preheat the oven to 400 degrees F.


Place four in a shallow bowl… add freshly ground pepper and mix. Set aside.

Beat the egg with the milk in a small bowl and set aside.

Place bread crumbs in a shallow bowl and set aside.

Dredge the pork chops in the flour and shake off excess.

Dip them in the egg, coating them completely.

Dredge them in the bread crumbs to coat completely.

Line a baking pan with non-stick foil.



Lay the coated pieces on the foil.

Lightly spray the tops with olive oil cooking spray.

Turn them over and spray the other side.



Bake at 400 degrees F. for 20 minutes.

Recipe: Tuna Salad

Tuna salad is an American staple…. What kid hasn’t brought a tuna salad sandwich to school in their lunch box… next to peanut butter and jelly…. I think tuna salad is the most common. Growing up we’d compare lunches… and I learned early on… as many as there are lunch boxes filled with tuna salad sandwiches… there are different ways of making it.

Chunk light… solid white…With celery… without celery… with egg … without egg… with onion… without onion… made with mayo… made with salad dressing… made with a little lemon juice….. the list goes on and on… tons of variations…

My Mother liked to put onion in hers… I liked it a lot… but found the onion taste was a bit overpowering… I began using shallots a number of years ago… I love the onion flavor… but it’s a mild onion flavor… I think a much better choice …. She also diced a hard-boiled egg in it… and again… I think this adds to the flavor of the salad…

So here’s my version of a tuna salad…

TIPS

I always use solid white tuna in water… I don’t care for the oily tuna that you get when it’s canned in oil… and for tuna salad I like the solid white kind… the chunk light tuna has a stronger tuna flavor that I don’t care for in salad…

Use fresh parsley… I never use dried parsley… there just is no comparison … once you’ve used fresh parsley.. there’s no going back to dried parsley… dried parsley has virtually no flavor.

I have a tip I posted a while back about how to make hard-boiled eggs without that gray ring around the yolk…

I chopped the egg, shallot and parsley in the mini chopper (each separately)… it’s quick and easy… just pulse until you get the desired consistency.

The mayonnaise quantity in this recipe is a range of 3-5 tablespoons… amount depends on how much you like in your salad… I used 4 tablespoons.

Hellman’s Mayonnaise is the best… at least in my opinion… I imagine it’s whatever you’re used to… but if you haven’t tried Hellman’s … you should give it a try.

I hope you enjoy this recipe.








Recipe: Tuna Salad

All you need:

2 cans of solid white tuna in water, well drained and flaked
2 hard-boiled eggs, finely chopped
1 tablespoon fresh parsley, chopped
1 celery stalk, finely diced
2 small or 1 large shallot, finely chopped
3-5 tablespoons Hellman’s Real Mayonnaise
Salt to taste
Freshly ground pepper to taste

All you have to do:

Combine all ingredients in a bowl until well mixed.

Recipe: White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting

This cake is for white chocolate lovers…. It started out as a White Chocolate Cake with a Raspberry Jam Filling and Frosted with a Cream Cheese and White Chocolate Frosting… it was at the last minute I decided to add coconut to the frosting…. So if you’re not a coconut lover… you can just leave it off… but if you are..... you will love this cake… it is to die for!

This cake is put together pretty quickly … the frosting takes the longest and that isn’t too bad either.

This recipe uses a cake mix… (I can hear the blog snob now… a boxed mix!...) … not everybody has the time or inclination to spend hours making meals and desserts….. I fully realize my readers don’t always want to make things totally from scratch… so I think it’s important to have some recipes like this one… ones that use shortcuts….besides no one will know it wasn’t totally from scratch unless you tell them.

This recipe is very similar to the recipe I posted lasted year for Coconut Cupcakes with White Chocolate and Cream Cheese Frosting. The cupcake in that recipe is flavored with coconut… this cake is not… this cake is flavored only with vanilla and white chocolate.

TIPS

When melting my butter in the microwave, I cut it into “pats” of 1 tablespoon in size… this helps the melting process.

Make sure you even out the layers if they are a little higher in the middle… otherwise you will have the filling slide off the sides.

Make sure the cake is completely cooled before frosting.

If the frosting is a little too thin put it in the fridge for about 15 minutes and it will be easier to work with.

When putting a layer of frosting in the middle… make a ring (easiest to do this with a pastry bag) around the edge of the layer… this will help keep the raspberry jam from seeping out.

Put the raspberry jam in a small bowl and stir vigorously with a spoon until smooth… this will make it easier to spread on the frosting… but it will also make it runnier… so when you put the layer of jam on … put a generous amount in the middle of the cake and work outward spreading it gently toward the edge. Stop about ¼ - ½ inch before you get to the edge

If you decide to cover the frosting with coconut… put a layer of frosting all over the cake, then take handfuls of the sweetened coconut flakes and sprinkle the entire cake with them…. then gently press the coconut into the frosting… put the cake in the fridge for about 10-15 minutes… bring it out and fill in any spots that don’t have enough coconut… then return to the fridge.

Make sure you refrigerate the cake at least a couple of hours before serving to be sure the frosting has set otherwise when you cut it the layers can slide….

This looks much harder than it is… you just need to take it a step at a time…. it makes a spectacular presentation and is absolutely delicious!








Recipe: White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting

All you need:


1 package white cake mix
10 squares (1 ounce each) white baking chocolate, divided
2 sticks of butter (1 cup), softened and divided
1 cup whole milk
3 eggs
1 ½ teaspoons vanilla, divided
1 pkg. (8 ounces) cream cheese
Pinch of salt
2 cups powdered sugar
½ cup seedless raspberry jam
1 ½ - 2 cups shredded sweetened coconut

All you need to do:

To make the Cake:

Preheat the oven to 350 degrees F.

Grease and flour two 9 inch cake pans. Set aside.


Put 6 squares of white baking chocolate and 1 stick butter in a microwavable bowl and cover with waxed paper (to catch any splatters should they occur. Microwave on medium high (70%) for 1 ½ minutes or until all the chocolate and butter is melted. Time will depend on the microwave. Stir after each 30 second interval. Allow to cool for 5 minutes.




In a large mixing bowl combine the cake mix, milk, eggs, ¾ teaspoon vanilla and the white chocolate mixture by beating at low speed for 1 minute. Then beat the mixture for high speed for 2 minutes.









Pour the cake batter into the prepared cake pans, dividing evenly.


Bake for 25 minutes at 350 degrees F. or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes… then turn out of the pans and onto a cooling rack.
Cool completely before frosting.

To make the Frosting:

Melt the remaining 4 squares of white chocolate in the microwave. Stir after every 30 second interval until all the chocolate has melted and is smooth. Allow to cool for about 5 minutes.



Beat the remaining softened butter (1/2 cup or 1 stick) and cream cheese in a mixing bowl. Make sure the butter has softened but is not runny. Beat until they are well blended.




Add the remaining ¾ teaspoon vanilla, salt and the melted white chocolate and beat until well blended.

Add the powdered sugar in at least two increments and beat on low to combine. (You should add the sugar slowly to keep the powdered from going everywhere otherwise you’ll be snorting powdered sugar). Beat on medium speed until light and well blended.

To Assemble the Cake:

Cut about three 4 inch wide waxed paper strips and place them on the cake serving plate so the all the sides are covered with waxed paper.

Place one layer in the middle of the serving platter and on the waxed paper. Make sure all the sides of the cake are on waxed paper.

Top with frosting… make a ring on the edge of the cake with icing (a little icing “wall”) so the jam won’t run out when you put it on.

Spread the jam over the frosting … stop about ¼ - ½ inch away from the edge … so the jam won’t seep out the sides of your cake.

Put the second layer on top of the bottom layer.

Frost the cake completely.

Take handfuls of the sweetened shredded coconut and press it into the cake frosting...don't worry about the mess... and it will be messy... the waxed paper catches everything... well most everything... expect some on the counter too.

Put the cake in the fridge for about 10 minutes… remove the cake and fill in any bare spots with coconut…

Remove the waxed paper.

Refrigerate before serving.

** I strongly recommend you read the TIPS section in the post.