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.

Creating healthy meals is easy with these "Seasonal Seven"

More and more, moms are looking for healthier ways to prepare meals for their families. The smallest changes in preparing a meal can make the healthiest differences. McCormick encourages everyone to join the movement of "Generation Fresh." The mindset of creating healthier meals at home by adding more herbs and spices while gradually cutting back on sugar and sodium.
This holiday season and as the Fall season winds down and we head into winter, McCormick wants to help bring some warmth and sweet aroma to your family kitchen. The "Seasonal Seven" says McCormick are at the heart of most holiday dishes. Sage, Cinnamon, Poultry Seasoning, Ginger, Nutmeg, Vanilla Extract, and Peppermint Extract make up these spices, herbs and extracts. You can find recipes using the "Seasonal Seven" such as: Roasted Harvest Vegetables, Orange-glazed Turkey Meatballs, Roasted Sweet Potatoes with Cinnamon Pecan Crunch and decadent Vanilla Pecan Pie and other wholesome, healthy recipes at McCormick.com.

You'll find recipes like this Chicken Chili with Black Beans and Corn.

Chicken Chili with Black Beans and Corn

Chicken Chili with Black Bean and Corn

Makes 8 (1-cup) servings | Prep Time: 15 minutes | Cook Time: 30 minutes
INGREDIENTS
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Crushed Red Pepper
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn
DIRECTIONS
1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion;
cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano,
cumin, garlic powder and red pepper; mix well.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Enjoy a healthier way to fried chicken.

Oven-Fried Chicken

Oven-Fried Chicken

Makes 5 servings | Prep Time: 5 minutes | Cook Time: 20 minutes
INGREDIENTS
1/4 cup flour
1 1/2 teaspoons Lawry’s® Seasoned Salt
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Ground Black Pepper
1 1/4 pounds boneless skinless chicken breast halves or thighs
1/4 cup milk
1 tablespoon butter, melted

DIRECTIONS
1. Preheat oven to 425°F. Spray 15x10x1-inch baking pan with no stick cooking spray.
2. Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter.
3. Bake 15 to 20 minutes or until chicken is cooked through.
Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.
Flavor Variation: Use 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.

Using one of the "Seasonal Seven," Pure Vanilla Extract has this Vanilla Pecan Pie bursting with sweet, vanilla flavor.

Makes 10 servings.

Vanilla Pecan Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

1 refrigerated pie crust (from 15-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted

1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.