Strawberries and Cream filled Coconut Cake with Chocolate Ganache

I'm always experimenting with dessert recipes. Changing or adding this or that. Most times they turn out great, while other times not so good. But this time I think I have a winner. This is a very moist and somewhat dense cake, made with fresh juicy Driscoll's strawberries all folded up into rich layers of a sweet, cream cheese and white chocolate filling. Top it off with a creamy chocolate ganache and your holiday meal is complete.
I've also made this cake using fresh Driscoll's raspberries, which is the perfect ending for your family Thanksgiving or Christmas holiday meal. 
Now let's get started. 

Strawberries and Cream filled Coconut Cake with Chocolate Ganache

Ingredients
Cake
1 box white cake mix
1 tsp baking powder
4 eggs (use just the egg whites of 2 or all 4 eggs for a less dense cake)
3/4 of one can of coconut milk, mixed well
2 tsp McCormick's very vanilla extract
2 tsp coconut extract


Filling
8 oz cream cheese-room temperature
4 oz white chocolate-melted
1/2 cup heavy cream
1 tsp McCormick's very vanilla extract
2 tsp coconut extract
1 1/2 cups powdered sugar
2 cups fresh Driscoll strawberries, chopped

Fresh strawberries with special thanks to Driscoll's

1 cup fresh Driscoll strawberries, sliced for decorating
2/3 cup shredded coconut

Ganache
1 1/2 cup semi-sweet chocolate chips-melted
1 cup heavy cream

Frosting
1 12 oz tub Cool Whip, thawed

Directions
Cake
Preheat oven to 350 degrees. Prepare three 9" cake pans with cooking spray and flour and set aside.
Empty cake mix in large mixing bowl. Add baking powder and stir together. Open and stir coconut milk until smooth. Pour 3/4 of the can into cake mix and blend at medium speed with mixer for about 3 minutes or until smooth and completely mixed. Add eggs one at a time, mixing well after each egg. Mix in vanilla and coconut extracts.
Pour equal parts into each of the three 9" cake pans. Bake at 350 degrees for 35 minutes or until golden brown and top springs back when touched.
Set cake pans on wire racks to cool. Remove one cake layer from pan and place flat side down on cake plate. Using a knife, trim cake layer of any mound so that layer is flat on top. Remove remaining two cake layers from pans and level as well. (Be sure to eat the trimmings!)
Prepare strawberries
Clean and chop enough fresh Driscoll's strawberries to make 2 cups. Clean and slice a separate cup of fresh Driscoll strawberries to decorate top of cake. Set aside.
Prepare ganache
Pour one and a half cups of semi-sweet or milk chocolate chips into microwavable bowl. Add 1 cup of heavy whipping cream. Microwave for one minute and stir until smooth. Set aside and let cool to room temperature.

Prepare filling
Break up white chocolate into small pieces in microwavable bowl. Microwave at 30 second intervals until all chocolate is melted and smooth. Set aside, stirring periodically until cooled.
Blend cream cheese and extracts on med-high speed until fluffy. Pour in melted white chocolate and mix. Slowly add heavy cream and powdered sugar mixing at med-high speed. Continue to mix until filling thickens. Stir in chopped strawberries and optional 2/3 cup shredded coconut with large spoon or spatula. Place in refrigerator for about 15 minutes.
Remove from refrigerator and pour about half of filling onto center of prepared cake layer, spreading to half inch from edges. Place second cake layer, flat side down on filling and top with remaining filling. Place the last cake layer, flat side down on top. Frost entire cake with Cool Whip and refrigerate for 15 minutes.
Remove from refrigerator and pour ganache on top of cake directly in center, allowing to flow down sides. Decorate with fresh sliced strawberries and refrigerate at least one hour before serving.
Enjoy!

Visit Driscolls.com where you'll find recipes for pies, cakes and many other desserts to serve all your holiday needs.
Thanks to Driscoll's for suppling the farm fresh strawberries.

Go natural with truwhip this holiday season

It's natural, it's sweet, it's an untraditional whipped topping - it's truwhip! This holiday season go ahead and whip it up - truwhip that is. The natural, healthier way to indulge in your favorite dessert. The low calorie, no trans fat and all natural ingredients are just what you need to prepare a guilt-free holiday dessert.
No one wants to cut out the sweet goodness of a holiday dessert. truwhip can help you during the holidays and throughout the year to keep your family happy and healthier. Keep a tub of truwhip in the fridge year round. Add a dollop to your homemade pie or top your fresh strawberries and raspberries.
And truwhip isn't just for dessert. Try one of these delicious truwhip dishes.
One of my all-time favorite desserts is similar to this cake. The Candy Bar Cake has all the sweet, delicious indulgences but in a healthier, less sinful recipe.

Candy Bar Cake

Ingredients:

• One box of Duncan Hines Swiss Chocolate Cake
• Applesauce
• Egg Beaters
• 1 can Fat Free Sweetened Condensed Milk
• 1/2 bottle Smucker’s Fat Free Caramel Syrup
• 1 tub truwhip
• 1 individual Heath Bar - crumbled

Candy Bar Cake

 

 

Directions:

1. Bake cake as instructed on box, replacing oil with applesauce and egg beaters for eggs.
2. After cooled, poke holes in cake with end of fork or knife and pour milk into holes.
3. Pour ½ bottle of caramel syrup over top.
4. Spread with truwhip.
5. Sprinkle with Heath bar.

This is a great plan ahead meal for that warm Sunday family breakfast. Guest for the holidays? They'll remember this breakfast and will still be talking about it the next holiday.

Baked Caramel French Toast

Baked Caramel French Toas

Mary Marlowe L. from Columbia, SC was a Contest Finalist with this recipe using truwhip whipped topping

• 1 cup firmly packed light brown sugar
• 1 cup butter
• 2 tbsp light corn syrup
• 12 1” thick French bread slices
• 6 large eggs, beaten
• 3 cups truwhip
• 1 tsp pure vanilla extract
• ¼ tsp salt

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2” baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, truwhip, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350° F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with additional truwhip or whipped butter.

truwhip - the all natural whipped topping

• 100% natural
• 70% organic
• no GMOs
• no high fructose corn syrup
• no hydrogenated oils
• trans fat free
• gluten free
• no polysorbate 60

INGREDIENTS: Water, organic tapioca syrup, expeller - pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum. contains milk and soy.