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.

2500 Recipes: Corn Chowder, Almost Mounds Bars, Bake 'N' Making Cookies, Jam Dandy Date Bars

The following recipes were submitted by readers like yourself and are now entered in the May 14 cookbook drawing for a chance to win the 2500 Recipes: Everyday to extraordinary Cookbook. Next drawing May 30, details coming.

Lynn White of Clarkston submitted this recipe. It was also a past contest winner in The Oakland Press. Prepare it for yourself and you’ll see why it’s a winner.

Almost Mounds Bars
Ingredients
1 box chocolate cake mix
2 sticks of butter, divided
24 large marshmallows
1/3 cup sugar
1 cup milk
12-oz pkg. of coconut
12-oz pkg. semi-sweet chocolate chips
Directions
Prepare chocolate cake mix according to directions on package, adding 1 stick of butter if the mix doesn’t already call for butter.
Pour batter into a prepared 11x15 jelly roll pan and bake at 350 degrees for 15-20 minutes. In medium saucepan, stir marshmallows, sugar and milk over medium heat until the marshmallows melt.
Add coconut and stir. Spread over cooked cake. In another pan, melt chocolate chips and remaining stick of butter over low heat. Spread over coconut layer and place in refrigerator.
Thank you for the recipe Lynn White of Clarkston.

Bonnie’s Michigan Corn Chowder
Ingredients
6 cups of corn, cut off the cob or frozen
2 cans evaporated milk
1 cup chopped onion
2 tbl dried parsley
4 cups cubed potatoes
1 quart cold water
1 quart chicken broth
1 cup chopped red & green sweet pepper
½ cup unsalted butter
½ tsp ground black pepper
1 cup chopped smoked ham
2 tsp corn starch
Directions
Peel and wash potatoes. Cover with water in large pot. Boil for 20 minutes. Add onions and sweet peppers, black pepper, corn and sea salt. Bring back to a boil. Turn to low and simmer 30 minutes more. Add evaporated milk, butter and parsley. Put corn starch into ½ cup cold water, beat with fork to get out all lumps. Stir into the soup pot. Simmer 20 minutes longer and serve.
Thank you for the recipe Bonnie Kedring of Waterford.

Jam Dandy Date Bars
Bonnie notes that you need to make the Date Jam first:
1-1/2 cups chopped pitted dates
¼ cup firmly packed brown sugar
½ cup water
1 Tbl Brandy (optional)
1 tsp vanilla extract
Directions
Combine all ingredients and bring to a boil. Reduce heat and simmer five minutes. Mixture should resemble a thick paste. Cool.
Ingredients (2)
1 cup all-purpose flour
1 cup firmly packed brown sugar
¼ tsp salt
1 cup rolled oats
½ cup chopped pecans
1-1/2 sticks butter
Directions
Preheat oven to 350F degrees
Combine flour, oats, sugar, nuts and salt in large mixing bowl. Cut in butter until mixture resembles coarse meal. Reserve 2 cups for topping and press remainder into bottom of greased 9x13 pan. Spread with cooled date jam and sprinkle with reserved crumb mixture. Bake 25-33 minutes, until golden. Cook completely, cut into bars.
Thank you for the recipe Bonnie Kedring of Waterford.

Easy Bake’N’ Making Cookies
Makes 6 dozen
Bake 12-15 minutes at 350 degrees
1 cup butter or oleo
½ cup peanut butter
1 cup sugar
½ cup packed brown sugar
1 egg
1/3 cup pancake syrup
1 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
Dash salt
1-13 cup quick rolled oats
1 cup coconut
Directions
Cream butter, sugars and peanut butter. Add egg, syrup and vanilla. Sift flour, baking powder and salt into cream mixture. Stir in oats and coconut. Bake on greased cookie sheet and enjoy!
Thank you for the recipe Bonnie Keding of Waterford.
Thank you for the recipe Janette White of Highland.

Want to be entered in the next drawing to win a cookbook, it's simple. Here's how:
To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The next drawing will be held on May 30.
Winners will be announced in The Oakland Press and online at www.theoaklandpress.com

2500 Recipes:Onion Cheese Puffs, Apple Delight, Pineapple Coconut Pecan Cake

Onion Cheese Puffs

1 cup water

1/3 cup margarine or butter

1 cup all purpose flour

1 tsp salt

¼ tsp garlic powder

4 eggs

¾ cup shredded Swiss cheese (3-oz.)

1 small onion chopped (1/4 cup)

Directions

Heat oven to 400 degrees

Lightly grease cookie sheet

Heat water and margarine or butter to rolling boil in 2-quart saucepan.

Stir in flour, salt and garlic powder. Stir vigorously over low heat about one minute or until mixture forms a ball. Remove from heat, beat in eggs all at once until smooth. Stir in cheese and onion.

Drop dough by scant teaspoonfuls about one inch apart onto cookie sheet. Bake 20 to 25 minutes or until puffed and golden.

Serve warm.

Thank you for sharing your recipe Peggy Macek of Clarkston

Apple Delight

1-1/2 cup chopped apples

1 cup sugar

1 cup flour

1 tsp vanilla

1 tsp soda

Dash of salt

3 tbl vegetable oil

1 egg

½-1 cup walnuts

Mix all ingredients as listed.

Spread into 8x8 pan.

Bake at 350 degrees for 30 minutes

Optional: Top with ice cream or whipped cream.

Thank you for sharing your recipe Robie Radford of White Lake

Roberta Blanchard says this is a delicious dessert and excellent for large gatherings.

Pineapple Coconut Pecan Cake

Ingredients

Cake

 ½ cup shortening

2 sticks butter

2-1/4 cups sugar

3 cups flour

¾ cup undrained crushed pineapple

1 cup chopped pecans or walnuts

1 7-oz bag flaked coconut

6 large eggs

1 tsp baking powder

1 tsp vanilla

¼ cup milk

1 cup candied cherries (red or green) or mixed

Glaze

Melt over heat. ½ stick butter, 1-1/2 cup confectioner sugar, 1 cup crushed pineapple with juice. Remove from heat and stir until smooth.

Directions

In large mixing bowl add shortening, butter and sugar. Cream until light in color and very fluffy (about 10 minutes.

Add eggs one at a time, beating well after each addition. Sift flour, then measure. Sift flour again with baking powder and add to creamed mixture. Add milk. Stir in pineapple with juice and vanilla. Fold in coconut, nuts and fruit.

Pour into greased 10-inch angel food cake pan. Place in cold oven and bake at 325 degrees for 1 hour and 10 minutes. Test for doneness.

Pour glaze over cake while cake is hot.

Thank you for your recipe Roberta Blanchard of Auburn Hills.