This Coconut Cloud Cake is a light and fluffy dessert with layers of moist cake, creamy coconut frosting, and a beautiful coating of sweetened shredded coconut. It has a tropical flair that makes it perfect for both everyday indulgence and special occasions.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between elegance and simplicity. The coconut flavor shines through in every bite, thanks to the use of coconut milk and extract. It’s the kind of cake that feels indulgent without being too heavy. Plus, the creamy frosting and soft crumb make every slice feel like a treat from a bakery, but I can whip it up right in my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• large eggs, room temperature
• vanilla extract
• coconut extract
• coconut milk

For the Frosting:

• cream cheese, softened
• unsalted butter, softened
• powdered sugar
• coconut milk
• coconut extract
• sweetened shredded coconut

Directions

1. I start by preheating the oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
2. In a medium bowl, I whisk together the flour, baking powder, and salt.
3. In a large bowl, I beat the butter and sugar until light and fluffy.
4. I add the eggs one at a time, beating well after each, then mix in the vanilla and coconut extracts.
5. I alternate adding the dry ingredients and the coconut milk, starting and ending with the flour mixture, and mix until just combined.
6. I divide the batter evenly between the prepared pans and smooth the tops.
7. I bake the cakes for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
8. After cooling the cakes in their pans for 10 minutes, I turn them out onto wire racks to cool completely.
9. For the frosting, I beat the cream cheese and butter together until smooth.
10. I gradually add the powdered sugar and beat until fluffy.
11. I mix in the coconut milk and coconut extract until well blended.
12. I place one cake layer on a serving plate and spread a generous layer of frosting on top.
13. I add the second cake layer and frost the top and sides of the cake.
14. I press sweetened shredded coconut onto the frosting to cover the entire cake.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Variations

• Lemon Coconut Cake: I sometimes add lemon zest to the batter and swap the coconut milk in the frosting for lemon juice for a citrusy lift.
• Chocolate Coconut Cake: I mix cocoa powder into the flour mixture for a chocolatey version that pairs beautifully with the coconut.
• Pineapple Coconut Cake: I fold crushed pineapple into the batter for an extra burst of tropical flavor.

Storage/Reheating

• Storage: I keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it to make it last up to a week.
• Freezing: I wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
• Reheating: I let frozen slices thaw at room temperature or microwave them briefly until just warm.

FAQs

How can I make this cake gluten-free?

I use a gluten-free all-purpose flour blend that contains xanthan gum. I also double-check all other ingredients to ensure they’re gluten-free.

Can I use canned coconut milk?

Yes, I use canned full-fat coconut milk for the richest flavor. I always shake the can well before measuring.

What if I don’t have coconut extract?

When I don’t have coconut extract, I simply use more vanilla extract. The coconut flavor won’t be as strong, but it’s still delicious.

Can I make this cake in advance?

Definitely. I like to bake the cake layers a day ahead and frost the cake just before serving to keep it fresh.

How do I toast shredded coconut?

I spread it on a baking sheet and toast it in a 325°F (165°C) oven for about 5 to 10 minutes, stirring once or twice, until golden brown.

Conclusion

This Coconut Cloud Cake has become one of my go-to desserts when I want something soft, flavorful, and impressive. Whether I’m baking for a party, a family gathering, or just for fun, it never fails to bring smiles. The combination of moist cake, creamy frosting, and coconut crunch is pure delight.

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Coconut Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Coconut Cloud Cake is a light and fluffy dessert layered with moist coconut-flavored cake, creamy coconut frosting, and coated in sweetened shredded coconut for a tropical flair.

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Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp coconut extract
• 2 cups sweetened shredded coconut

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring or lining them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts.
5. Alternately add the dry ingredients and coconut milk, starting and ending with the flour mixture, mixing until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.
9. To make the frosting, beat the cream cheese and butter together until smooth.
10. Gradually add the powdered sugar and beat until fluffy.
11. Mix in the coconut milk and coconut extract until well combined.
12. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
13. Add the second cake layer and frost the top and sides of the cake.
14. Press sweetened shredded coconut onto the frosting to cover the entire cake.

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Notes

• Use canned full-fat coconut milk for best flavor and texture.
• Shake the coconut milk can well before using.
• To toast coconut, spread it on a baking sheet and bake at 325°F for 5–10 minutes, stirring occasionally.
• The cake layers can be made a day in advance.

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Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 46g
• Sodium: 220mg
• Fat: 28g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Brownie Pecan Pie is a decadent fusion of two classic desserts: rich, fudgy brownies and gooey pecan pie. This indulgent treat combines the best of both worlds, offering a delightful contrast of textures and flavors in every bite. Perfect for holidays or any special occasion, it's a dessert that will impress and satisfy.

Why I Love This Recipe

I love how this recipe brings together the deep, chocolatey goodness of brownies with the sweet, nutty richness of pecan pie. The combination creates a harmonious balance that's both comforting and luxurious. It's a show-stopping dessert that's surprisingly easy to make, and it never fails to delight my guests.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

• ¾ cup unsalted butter (170 grams)
• 7 ounces bittersweet chocolate, chopped or chips (200 grams)
• 1 cup granulated sugar (200 grams)
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour (90 grams)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Pecan Pie Topping:

• ⅓ cup honey or light corn syrup (108 grams)
• ½ cup packed light or dark brown sugar (105 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter, melted and cooled slightly (56 grams)
• 2 cups pecans (225 grams)

Directions

1. Preheat the oven to 350°F (175°C). Line a deep 9-inch round or square baking pan with greased parchment paper.
2. In a medium saucepan over medium-low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and stir in the sugar.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring just until combined.
5. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20 minutes.
6. While the brownies are baking, prepare the pecan pie topping. In a bowl, whisk together the honey or corn syrup, brown sugar, eggs, and vanilla extract. Slowly add the melted butter, mixing until combined. Stir in the pecans until they're fully coated.
7. After 20 minutes, remove the brownies from the oven. Gently spoon the pecan mixture over the partially baked brownies, spreading it evenly.
8. Return the pan to the oven and bake for an additional 30-35 minutes, or until the pecan topping is set and golden.
9. Allow the brownies to cool completely in the pan. For best results, refrigerate for at least 2 hours before slicing.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 10 minutes

Variations

• Nut Alternatives: I sometimes substitute the pecans with walnuts or a mix of nuts for a different flavor profile.
• Chocolate Chips: Adding a handful of chocolate chips to the brownie batter enhances the chocolatey richness.
• Spiced Topping: Incorporating a pinch of cinnamon or nutmeg into the pecan topping adds a warm, spiced note.
• Bourbon Infusion: For an adult twist, I add a tablespoon of bourbon to the pecan mixture.

Storage/Reheating

• Storage: I store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: These brownies freeze well. I wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: To enjoy warm, I microwave a slice for about 15 seconds.

FAQs

How do I know when the pecan topping is set?

I look for a golden-brown color and a slight firmness to the touch. The center may jiggle slightly, but it will set as it cools.

Can I use store-bought brownie mix?

Yes, I often use a boxed brownie mix for convenience. I follow the package instructions and proceed with the pecan topping as described.

What's the best way to cut these brownies cleanly?

I refrigerate the brownies for a couple of hours to firm them up, then use a sharp knife, wiping it clean between cuts for neat slices.

Can I make this dessert ahead of time?

Absolutely. I often prepare it a day in advance and store it in the refrigerator. The flavors meld beautifully overnight.

Is it necessary to use a 9-inch pan?

While a 9-inch pan is ideal for even baking, I sometimes use an 8-inch pan for thicker brownies, adjusting the baking time accordingly.

Conclusion

Brownie Pecan Pie is a delightful dessert that marries the rich, fudgy texture of brownies with the sweet, nutty allure of pecan pie. It's a versatile treat that's perfect for holidays, gatherings, or simply indulging your sweet tooth. I find it easy to prepare, and it never fails to impress. Give it a try, and enjoy the best of both worlds in every bite.

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Brownie Pecan Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Brownie Pecan Pie is a decadent fusion of fudgy brownies and gooey pecan pie, perfect for special occasions and holidays.

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Ingredients

• ¾ cup unsalted butter (170 grams)
• 7 ounces bittersweet chocolate, chopped or chips (200 grams)
• 1 cup granulated sugar (200 grams)
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour (90 grams)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup honey or light corn syrup (108 grams)
• ½ cup packed light or dark brown sugar (105 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter, melted and cooled slightly (56 grams)
• 2 cups pecans (225 grams)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a deep 9-inch round or square baking pan with greased parchment paper.
2. In a medium saucepan over medium-low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and stir in the sugar.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring just until combined.
5. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20 minutes.
6. While the brownies are baking, prepare the pecan pie topping. In a bowl, whisk together the honey or corn syrup, brown sugar, eggs, and vanilla extract. Slowly add the melted butter, mixing until combined. Stir in the pecans until they're fully coated.
7. After 20 minutes, remove the brownies from the oven. Gently spoon the pecan mixture over the partially baked brownies, spreading it evenly.
8. Return the pan to the oven and bake for an additional 30-35 minutes, or until the pecan topping is set and golden.
9. Allow the brownies to cool completely in the pan. For best results, refrigerate for at least 2 hours before slicing.

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Notes

• Substitute pecans with walnuts or mixed nuts for variation.
• Add chocolate chips to the brownie batter for extra richness.
• Include a pinch of cinnamon or nutmeg in the topping for a spiced note.
• Add a tablespoon of bourbon to the topping for an adult twist.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze tightly wrapped slices for up to 2 months.
• Microwave slices for 15 seconds to reheat.

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Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 35g
• Sodium: 120mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 95mg

This Pineapple Strawberry Swirled Slushie is the ultimate refreshing treat on a hot day. I blend sweet strawberries and tropical pineapple into icy layers that not only look stunning but taste absolutely divine. It's naturally sweet, vibrant, and super easy to whip up in minutes using simple ingredients.

Why You’ll Love This Recipe

I love how this slushie brings together the perfect mix of tart strawberries and juicy pineapples in one gorgeous swirl. It’s hydrating, naturally sweet, and a healthier alternative to sugary frozen drinks. Whether I'm entertaining guests or just chilling solo, this layered slushie never fails to impress with its color and flavor combo.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen strawberries
• Frozen pineapple chunks
• Pineapple juice
• Honey or maple syrup (optional, depending on sweetness of fruit)
• Ice cubes
• Water (if needed to help blend)

directions

1. I start by making the strawberry layer. I blend the frozen strawberries with a splash of water or pineapple juice until smooth. If it's too thick, I add a bit more liquid. I set it aside.
2. Then I blend the frozen pineapple chunks with pineapple juice and ice cubes until I get a slushie consistency. Again, I adjust the liquid if needed.
3. In a clear glass, I alternate pouring the strawberry and pineapple mixtures to create beautiful swirls.
4. I serve it immediately with a spoon or straw and enjoy every refreshing sip.

Servings and timing

This recipe makes about 2 to 3 servings and takes roughly 10 minutes to prepare. It’s ideal for a quick cool-down treat without any hassle.

Variations

• I sometimes add a splash of coconut milk to the pineapple layer for a creamy tropical twist.
• A few mint leaves blended in add a cool herbal note that’s really refreshing.
• I like swapping the strawberries for raspberries or the pineapple for mangoes to mix things up.

storage/reheating

This slushie is best enjoyed right after blending, but if I have leftovers, I store them in the freezer in a sealed container. When I’m ready to enjoy it again, I let it sit at room temperature for a few minutes and then blend it again to restore that slushie texture. I don’t recommend reheating since it’s meant to be served frozen.

FAQs

Can I use fresh fruit instead of frozen?

Yes, but I make sure to add more ice to get that thick, slushie texture. Frozen fruit works best for a quick and consistent result.

Do I need a high-powered blender?

While a high-powered blender makes things smoother faster, I’ve managed fine with a standard blender too—it just takes a bit more time and liquid to blend fully.

Is this slushie kid-friendly?

Absolutely. It’s just fruit and juice, so it’s perfect for kids. I sometimes let them help swirl the layers—it’s fun!

Can I make this ahead of time?

I can prepare the layers ahead, freeze them separately, and blend them again right before serving. It’s a great make-ahead option for parties.

What if my fruit isn’t sweet enough?

If the fruit isn’t as sweet as I like, I just add a touch of honey or maple syrup to balance it out. Taste as I go and adjust to my preference.

Conclusion

This Pineapple Strawberry Swirled Slushie is a simple yet stunning drink that brings tropical refreshment in every sip. I love how easy it is to make and how customizable it can be. Whether I’m sipping it by the pool or serving it at a summer get-together, it’s always a hit.

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Pineapple Strawberry Swirled Slushies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 to 3 servings
• Category: Beverage
• Method: Blending
• Cuisine: American
• Diet: Vegan

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Description

A vibrant and refreshing Pineapple Strawberry Swirled Slushie made with frozen fruit, perfect for hot days. Naturally sweet and visually stunning, it's quick to make and totally customizable.

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Ingredients

• 1 cup frozen strawberries
• 1 cup frozen pineapple chunks
• ½ to ¾ cup pineapple juice, divided
• 1-2 tablespoons honey or maple syrup (optional, to taste)
• 1 cup ice cubes
• Water, as needed for blending

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Instructions

1. Blend frozen strawberries with a splash of water or pineapple juice until smooth. Add more liquid if needed. Set aside.
2. Blend frozen pineapple chunks with pineapple juice and ice cubes until a slushie texture forms. Adjust liquid as needed.
3. In clear glasses, alternate pouring the strawberry and pineapple mixtures to create swirls.
4. Serve immediately with a spoon or straw.

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Notes

• Use frozen fruit for best slushie consistency.
• Adjust sweetness with honey or maple syrup if desired.
• For a creamy twist, add a splash of coconut milk to the pineapple layer.
• Store leftovers in the freezer and reblend before serving.

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Nutrition

• Serving Size: 1 glass
• Calories: 90
• Sugar: 15g
• Sodium: 5mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

German chocolate cake is a rich, layered dessert known for its deep chocolate flavor and signature coconut-pecan frosting. Interestingly, it’s not German at all—it was named after Samuel German, an American baker who developed a type of dark-baking chocolate. I find that this cake is perfect for special occasions, from birthdays to holidays, and always manages to impress with its moist texture and nutty-sweet topping.

Why You’ll Love This Recipe

I love how each bite of this cake delivers a harmonious balance of chocolate, coconut, and pecans. The layers are fluffy yet rich, and the frosting has a luscious, almost caramel-like texture that clings beautifully to the cake. This recipe also feels nostalgic—it’s the kind of dessert that brings comfort and a sense of tradition. I also appreciate that it looks just as good as it tastes, making it a showstopper on any dessert table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• all-purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar
• large eggs
• vanilla extract
• buttermilk
• German sweet chocolate, melted and cooled

For the coconut-pecan frosting:

• evaporated milk
• granulated sugar
• large egg yolks
• unsalted butter
• vanilla extract
• shredded coconut
• chopped pecans

Directions

1. I start by preheating the oven to 350°F (175°C) and preparing three 9-inch round cake pans by greasing and flouring them.
2. In a bowl, I whisk together the flour, baking soda, and salt.
3. In a separate large bowl, I cream the butter and sugar until it’s light and fluffy.
4. I add the eggs one at a time, beating well after each, and stir in the vanilla.
5. I alternate adding the flour mixture and the buttermilk into the wet ingredients, mixing just until combined.
6. Then I fold in the melted German chocolate until the batter is smooth.
7. I divide the batter evenly into the pans and bake them for about 25–30 minutes, until a toothpick inserted in the center comes out clean.
8. While the cakes cool, I prepare the frosting by cooking evaporated milk, sugar, egg yolks, butter, and vanilla over medium heat, stirring constantly until thickened—usually about 12 minutes.
9. I remove it from the heat and stir in the coconut and pecans, then let it cool.
10. Once the cakes are completely cool, I frost between the layers and on top. I usually leave the sides bare to showcase the classic rustic look.

Servings and timing

This cake makes about 12 generous slices. It takes approximately 30 minutes to prep, 30 minutes to bake, and another 30 minutes for cooling and assembly—so I set aside around 1 hour and 30 minutes total.

Variations

• I sometimes substitute walnuts for pecans if that’s what I have on hand.
• For a chocolate overload, I add a layer of ganache between the cake layers.
• I’ve tried adding a bit of instant coffee to the batter to enhance the chocolate flavor—it really works.
• When I want a fruity twist, I spread a thin layer of raspberry jam before adding the frosting.
• Making it into cupcakes is also fun—just reduce the baking time to 18–20 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The cake stays moist, and the frosting holds up well. When I want to serve it again, I let the slice sit out at room temperature for about 20 minutes. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil, then thaw them in the fridge overnight.

FAQs

What makes German chocolate cake unique?

It’s the coconut-pecan frosting that truly defines this cake. The sweet, nutty topping adds texture and flavor that sets it apart from regular chocolate cakes.

Can I use regular chocolate instead of German sweet chocolate?

Yes, but I’ve found that German sweet chocolate has a mild sweetness and smoothness that’s just right for this cake. If I substitute, I use semi-sweet chocolate and add a touch more sugar.

How do I prevent the cake from drying out?

I make sure not to overbake and always check for doneness with a toothpick. I also keep the cake well covered in the fridge to maintain its moisture.

Is there a substitute for buttermilk?

When I’m out of buttermilk, I mix a tablespoon of vinegar or lemon juice with a cup of milk and let it sit for 5 minutes. It works in a pinch.

Can I make the frosting ahead of time?

Yes, I often make the frosting the night before. I let it cool completely and store it in the fridge, then bring it to room temperature before spreading.

Conclusion

German chocolate cake is a timeless dessert that always brings smiles. I love how the richness of the chocolate pairs with the sweet, nutty frosting, and I never get tired of baking it for loved ones. Whether it’s a holiday, celebration, or just a craving for something indulgent, this cake always delivers.

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German Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

German chocolate cake is a rich, layered chocolate cake known for its unique coconut-pecan frosting. It's perfect for special occasions and offers a nostalgic, indulgent dessert experience.

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Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk
• 4 oz German sweet chocolate, melted and cooled
• 1 cup evaporated milk
• 1 cup granulated sugar (for frosting)
• 3 large egg yolks
• ½ cup unsalted butter (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1 ⅓ cups shredded coconut
• 1 cup chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Alternate adding flour mixture and buttermilk to the wet ingredients, mixing just until combined.
6. Fold in melted German chocolate until batter is smooth.
7. Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
9. To make frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
10. Remove from heat and stir in coconut and pecans. Let cool before frosting the cake.
11. Frost between layers and on top of the cooled cakes. Leave sides unfrosted for a rustic look.

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Notes

• Use semi-sweet chocolate with added sugar if German chocolate is unavailable.
• Add a bit of instant coffee to enhance the chocolate flavor.
• Make the frosting a day in advance for convenience.
• Store cake in an airtight container in the fridge for up to 4 days.
• Freeze slices individually for longer storage.

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Nutrition

• Serving Size: 1 slice
• Calories: 640
• Sugar: 55g
• Sodium: 280mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 75g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg

This Hawaiian Carrot Pineapple Cake is a moist and flavorful twist on the classic carrot cake. Packed with crushed pineapple, shredded carrots, and a blend of warm spices, it's finished with a luscious cream cheese frosting that brings everything together. It's the perfect dessert for any gathering or just a sweet treat to brighten the day.

Why You’ll Love This Recipe

I love this cake because it's not only delicious but also incredibly moist thanks to the combination of carrots and pineapple. The tropical touch of pineapple adds a unique depth that pairs beautifully with the warm spices and creamy frosting. It's also simple to prepare and makes a great centerpiece for holidays, birthdays, or potlucks. I find it’s a great way to sneak in some fruits and veggies without compromising on indulgence.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt
• Eggs
• Vegetable oil
• Vanilla extract
• Crushed pineapple, drained
• Shredded carrots
• Chopped walnuts or pecans (optional)

For the cream cheese frosting:

• Cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, I whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, I beat the eggs, then mix in the oil and vanilla extract.
4. I stir the wet mixture into the dry ingredients until just combined.
5. Then I fold in the crushed pineapple, shredded carrots, and nuts if using.
6. I pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
7. After baking, I let the cake cool completely in the pan on a wire rack.
8. For the frosting, I beat the cream cheese and butter together until smooth. Then I gradually add the powdered sugar and vanilla extract until creamy.
9. Once the cake is cool, I spread the frosting evenly over the top before slicing and serving.

Servings and timing

This recipe makes about 12 to 15 servings. The prep time takes around 20 minutes, and the bake time is approximately 40 to 45 minutes. Including cooling and frosting, I usually allow about 1 hour and 30 minutes total before it’s ready to serve.

Variations

I sometimes swap out the nuts for shredded coconut to double down on the tropical flavor. If I want a lighter version, I reduce the oil slightly and add some applesauce. For a nut-free cake, I just skip the nuts entirely. Some days, I even bake it in two round pans to make a layered cake for a fancier presentation.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. If I need to make it ahead, I keep the unfrosted cake tightly wrapped at room temperature for a day, then frost it before serving. For longer storage, I freeze slices individually wrapped in plastic and foil, then thaw them in the fridge overnight. I don’t usually reheat it since this cake is best served chilled or at room temperature.

FAQs

How do I keep the cake moist?

I always make sure not to overbake the cake and to measure the ingredients properly. The pineapple and carrots naturally keep it moist, so I avoid squeezing out too much juice from the carrots.

Can I make this cake gluten-free?

Yes, I’ve had good results using a 1-to-1 gluten-free flour blend in place of regular flour.

Can I make this recipe into cupcakes?

Definitely. I just divide the batter evenly among cupcake liners and bake for about 20–25 minutes. It makes around 24 cupcakes.

Can I use fresh pineapple instead of canned?

I can, but I need to finely chop it and make sure it's well-drained. The texture might change slightly, but it still tastes great.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, I always store the cake in the fridge to keep it fresh and safe to eat.

Conclusion

This Hawaiian Carrot Pineapple Cake is one of those recipes that feels special every time I make it. It’s a comforting, flavorful dessert that never fails to please a crowd. The tropical flair makes it a standout from the usual carrot cake, and I find myself coming back to it again and again for both casual days and celebrations.

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Hawaiian Carrot Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 to 15 servings
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

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Description

A moist and flavorful Hawaiian Carrot Pineapple Cake made with shredded carrots, crushed pineapple, and warm spices, topped with a creamy cream cheese frosting.

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Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, drained
• 2 cups shredded carrots
• 1 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, then mix in oil and vanilla extract.
4. Stir the wet mixture into the dry ingredients until just combined.
5. Fold in the crushed pineapple, shredded carrots, and nuts if using.
6. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack.
8. To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract until creamy.
9. Spread the frosting evenly over the cooled cake before slicing and serving.

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Notes

• Do not overbake to keep the cake moist.
• You can substitute nuts with shredded coconut or omit entirely for nut-free version.
• Store frosted cake in the refrigerator for up to 5 days.
• Use a gluten-free flour blend to make this cake gluten-free.
• Bake as cupcakes for 20–25 minutes instead of a full cake.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Cannoli Filling is the heart of one of the most beloved Italian desserts – the Sicilian cannoli. This recipe brings together smooth ricotta cheese, zesty lemon, a touch of cinnamon, and sweet mini chocolate chips to create a light yet indulgent cream filling. It’s a simple, no-bake treat that delivers authentic Italian flavor right from my kitchen.

Why You’ll Love This Recipe

I love how easy and versatile this cannoli filling is. Whether I’m making a big batch of traditional cannoli for a celebration or just spooning it into mini shells for a quick treat, the filling is always the star. It’s rich yet light, sweet but not overpowering, and the lemon zest brings everything to life. It takes under an hour to make and holds well in the fridge, making it perfect for prepping ahead.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese, well-drained
• Heavy whipping cream
• Powdered sugar
• Lemon zest
• Ground cinnamon
• Mini chocolate chips

directions

1. Drain the Ricotta: I always start by draining the ricotta thoroughly. I place it in a sieve over a bowl and let it sit for at least 30 minutes. I sometimes press it lightly with a spoon to remove extra moisture. This step is key for a thick, creamy texture.
2. Whip the Cream: I chill my mixing bowl and beaters beforehand to make the whipped cream fluff up faster. Then, I whip the heavy cream with powdered sugar until stiff peaks form.
3. Mix the Filling: In a separate bowl, I stir the ricotta with lemon zest and a pinch of cinnamon. Once it’s smooth, I gently fold in the whipped cream, being careful not to deflate it.
4. Add Chocolate Chips: Finally, I fold in the mini chocolate chips. The filling is now ready to be piped into shells or stored in the fridge until serving.

Servings and timing

This recipe makes enough filling for about 12 standard-sized cannoli or 24 mini cannoli.
Prep time: 45 minutes
Chill time: 30 minutes
Total time: Around 1 hour and 15 minutes

Variations

I sometimes switch things up with a few variations:

• Lemon lovers: I add a bit of lemon juice or extract for more citrus punch.
• No chocolate chips? I drizzle melted chocolate over filled shells instead.
• Nuts for crunch: Crushed pistachios on the ends of the filled cannoli are a delicious and traditional touch.
• Cream cheese swap: If I want a denser, tangier filling, I substitute part of the ricotta with cream cheese, though it’s not traditional.

storage/reheating

I store leftover cannoli filling in a piping bag in the fridge for up to 3 days.
I never fill the shells in advance—cannoli should always be assembled just before serving to stay crisp. Once filled, they get soggy fast, so I only fill as many as I need and store the rest of the filling for later.

FAQs

What is cannoli filling made of?

Traditional cannoli filling is made from sweetened ricotta cheese. I add whipped cream for extra fluffiness, plus lemon zest, cinnamon, and mini chocolate chips to round out the flavor.

Can I make my own cannoli shells?

Yes, but I usually buy pre-made shells to save time. If I feel adventurous, I make my own using a simple shell recipe. Mini or large, homemade or store-bought – the creamy filling works with all of them.

What do Italians call cannoli?

“Cannoli” is actually the plural form. One is a “cannolo.” The name means “little tube” in Italian, a perfect fit for this dessert. In Sicily, they’re often called “cannoli Siciliani.”

Can I substitute cream cheese for ricotta in a cannoli filling?

I usually don’t, since cream cheese is thicker and tangier. But if I’m in the mood for something richer and less sweet, I swap in some cream cheese for a different twist.

Do I need special equipment to make cannoli filling?

Not really. I find a piping bag helpful for filling the shells neatly, but a spoon will do in a pinch. A hand mixer makes whipping cream easier, but it can be done by hand if needed.

Conclusion

This cannoli filling is one of my go-to dessert recipes when I want to impress without spending hours in the kitchen. It’s light, creamy, full of bright flavor, and dangerously easy to fall in love with. Whether I’m making a batch for a holiday table or sneaking a spoonful from the fridge, this classic Italian treat never lets me down.

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Cannoli Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: Fills 12 standard or 24 mini cannoli
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian
• Diet: Vegetarian

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Description

A creamy and flavorful cannoli filling made with ricotta, whipped cream, lemon zest, cinnamon, and mini chocolate chips—perfect for traditional Sicilian cannoli or mini dessert shells.

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Ingredients

• 2 cups ricotta cheese, well-drained
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp lemon zest
• ¼ tsp ground cinnamon
• ½ cup mini chocolate chips

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Instructions

1. Place the ricotta in a sieve over a bowl and let it drain for at least 30 minutes. Press lightly to remove excess moisture.
2. Chill a mixing bowl and beaters, then whip the heavy cream with powdered sugar until stiff peaks form.
3. In a separate bowl, mix the ricotta with lemon zest and cinnamon until smooth.
4. Gently fold the whipped cream into the ricotta mixture without deflating it.
5. Fold in the mini chocolate chips.
6. Use the filling immediately or refrigerate in a piping bag for up to 3 days. Pipe into cannoli shells just before serving.

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Notes

• Drain ricotta well for the best texture.
• Use a piping bag for neat filling.
• Do not fill shells in advance to avoid sogginess.
• Variations include adding lemon juice, using cream cheese, or topping with pistachios.

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Nutrition

• Serving Size: 1 filled standard cannoli
• Calories: 180
• Sugar: 10g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 35mg

This Strawberry Cheesecake Dump Cake is a simple yet incredibly indulgent dessert that blends the flavors of creamy cheesecake, juicy strawberries, and buttery cake. It comes together with just a few pantry staples and minimal effort, making it perfect for last-minute guests or a quick weeknight treat.

Why You’ll Love This Recipe

I love how effortless this recipe is—there’s no need for mixing bowls or complicated techniques. It’s a true dump-and-bake dessert. The sweet strawberry pie filling pairs beautifully with the tangy cream cheese, and the yellow cake mix creates a golden, slightly crisp topping. It’s a crowd-pleaser, whether I’m serving it warm with ice cream or chilled the next day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberry pie filling
• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Yellow cake mix
• Unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. I spread the strawberry pie filling evenly in the bottom of the dish.
3. In a bowl, I mix the softened cream cheese with sugar and vanilla until smooth, then drop spoonfuls over the strawberry filling.
4. I sprinkle the dry yellow cake mix evenly over the top.
5. I drizzle the melted butter over the cake mix, making sure to cover as much as possible.
6. I bake the cake for 45 to 50 minutes, or until the top is golden and the edges are bubbly.
7. I let it cool slightly before serving.

Servings and timing

This recipe makes about 12 servings and takes roughly 10 minutes to prepare, with a baking time of 45 to 50 minutes.

Variations

Sometimes I switch things up by using a different pie filling—blueberry or cherry work great. For a more decadent version, I add white chocolate chips or sliced almonds on top before baking. I’ve also used a spice cake mix for a twist during the fall season.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat, I just pop a portion in the microwave for about 30 seconds. It also tastes great cold, especially during warmer months.

FAQs

Can I use fresh strawberries instead of pie filling?

I prefer using strawberry pie filling because it adds sweetness and moisture, but fresh strawberries can work if I cook them down with sugar and a bit of cornstarch first.

Can I use a different cake mix?

Yes, I often use white or vanilla cake mix as a substitute. Any similar flavor will complement the cheesecake and strawberries.

Do I have to soften the cream cheese?

Yes, I always make sure it’s softened so it spreads more easily and melts into the cake evenly while baking.

Can I make this ahead of time?

Absolutely. I usually prepare it a day ahead and store it in the fridge. I reheat it just before serving or enjoy it chilled.

What’s the best way to serve this cake?

I like to serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence.

Conclusion

This Strawberry Cheesecake Dump Cake is a dessert I turn to again and again for its simplicity and incredible flavor. It’s rich, fruity, creamy, and just the right amount of sweet. Whether I’m feeding a crowd or just treating myself, it never disappoints.

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Strawberry Cheesecake Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Strawberry Cheesecake Dump Cake is an easy and indulgent dessert combining creamy cheesecake, sweet strawberry pie filling, and a buttery cake topping. Perfect for quick treats or entertaining guests.

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Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 package (8 oz) cream cheese, softened
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 box (15.25 oz) yellow cake mix
• ½ cup (1 stick) unsalted butter, melted

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Spread the strawberry pie filling evenly in the bottom of the prepared dish.
3. In a bowl, mix the softened cream cheese with sugar and vanilla extract until smooth.
4. Drop spoonfuls of the cream cheese mixture over the strawberry filling.
5. Sprinkle the dry yellow cake mix evenly over the top.
6. Drizzle the melted butter evenly over the cake mix, covering as much as possible.
7. Bake for 45 to 50 minutes, or until the top is golden and the edges are bubbly.
8. Let cool slightly before serving.

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Notes

• Try other pie fillings like cherry or blueberry for variety.
• Spice cake mix adds a fall flavor twist.
• Top with white chocolate chips or sliced almonds before baking for extra texture.
• Store in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave for 30 seconds, or enjoy chilled.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 310mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Chocolate Strawberry Yogurt Clusters are a refreshing, no-bake treat that went viral for all the right reasons. I love how they combine creamy Greek yogurt, juicy strawberries, and rich melted chocolate into one delicious bite. They’re not only easy to make, but they also feel like a healthier indulgence.

Why You’ll Love This Recipe

I like how this recipe only needs a handful of ingredients and minimal effort. The clusters come together quickly and feel like a dessert straight from a gourmet freezer aisle. They’re great for summer days or whenever I want something cold, creamy, and sweet without turning on the oven.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chopped strawberries
• plain Greek yogurt
• honey
• vanilla extract
• semi-sweet chocolate chips
• coconut oil

directions

1. I mix the chopped strawberries, Greek yogurt, honey, and vanilla extract in a bowl until everything’s evenly combined.
2. Then I scoop about 2 tablespoons of the mixture at a time onto a parchment-lined baking sheet to form clusters.
3. I freeze them for 1 to 2 hours until they’re firm.
4. While they’re freezing, I melt the chocolate chips with the coconut oil in the microwave in short bursts, stirring until smooth.
5. Once the clusters are solid, I dip each one in the melted chocolate to coat completely.
6. I place them back on the parchment paper and freeze again for a few minutes until the chocolate is set.

Servings and timing

• Servings: about 10 clusters
• Prep Time: 30 minutes
• Total Time: around 2 hours (including freeze time)

Variations

• I sometimes swap strawberries for blueberries, raspberries, or chopped mango.
• Flavored or dairy-free yogurt also works well if I want to switch up the base.
• Maple syrup or agave can replace the honey for a different sweetness.
• I like using dark or white chocolate depending on my mood.
• Sometimes I mix in chopped nuts or granola for added crunch.

storage/reheating

I store the clusters in an airtight container in the freezer. When I’m ready to eat, I let them sit out for a few minutes to soften slightly. I avoid refrigerating them because they lose that firm, frozen texture.

FAQs

How long do the yogurt clusters last in the freezer?

I keep them in the freezer for up to 2 weeks, though they usually don’t last that long.

Can I use frozen strawberries?

Yes, but I make sure to thaw and drain them well to avoid watering down the mixture.

What can I use instead of coconut oil?

I sometimes use another neutral oil, but coconut oil gives the best texture for the chocolate coating.

Are these clusters dairy-free?

They can be if I use plant-based yogurt and dairy-free chocolate chips.

Can I make them sweeter?

Absolutely. I just add more honey or use a sweetened yogurt if I want a sweeter bite.

Conclusion

Chocolate Strawberry Yogurt Clusters are a simple, satisfying treat I keep coming back to. They’re creamy, fruity, chocolatey, and endlessly customizable. Whether I want a quick snack or a light dessert, these clusters always hit the spot.

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Chocolate Strawberry Yogurt Clusters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours
• Yield: 10 clusters
• Category: Dessert
• Method: Freezing
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Strawberry Yogurt Clusters are a no-bake, freezer-friendly treat made with creamy Greek yogurt, fresh strawberries, and a rich chocolate coating. They're easy to prepare, refreshing, and customizable.

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Ingredients

• 1 cup chopped strawberries
• 1 cup plain Greek yogurt
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil

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Instructions

1. In a bowl, mix the chopped strawberries, Greek yogurt, honey, and vanilla extract until well combined.
2. Scoop about 2 tablespoons of the mixture onto a parchment-lined baking sheet to form clusters.
3. Freeze the clusters for 1 to 2 hours, or until firm.
4. While freezing, melt the chocolate chips and coconut oil in the microwave in short bursts, stirring until smooth.
5. Dip the frozen clusters into the melted chocolate, coating them completely.
6. Return the coated clusters to the parchment paper and freeze again until the chocolate sets.

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Notes

• You can swap strawberries for other fruits like blueberries or mango.
• Use flavored or dairy-free yogurt for variety.
• Maple syrup or agave can be used instead of honey.
• Dark or white chocolate can be substituted based on preference.
• Add chopped nuts or granola for extra crunch.

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Nutrition

• Serving Size: 1 cluster
• Calories: 120
• Sugar: 10g
• Sodium: 20mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 2mg

Sweet Strawberry Shortcake Cheesecake Rolls bring together the comforting flavors of strawberry shortcake and the creamy richness of cheesecake. These delightful rolls feature a tender shortcake dough filled with a luscious cheesecake mixture and topped with juicy, macerated strawberries. Whether served for breakfast, dessert, or a special treat, they offer a delightful fusion of textures and flavors that's sure to impress.

Why You’ll Love This Recipe

I love how these rolls combine the best of two classic desserts into one irresistible treat. The flaky shortcake dough provides a perfect base for the smooth, tangy cheesecake filling, while the fresh strawberries add a burst of sweetness and color. They're surprisingly easy to make, yet they look and taste like a bakery-quality indulgence. Perfect for gatherings, brunches, or simply satisfying a sweet craving.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup heavy cream
• 1 teaspoon vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup heavy cream

For the strawberry topping:

• 1 ½ cups fresh strawberries, chopped
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually pour in the heavy cream and vanilla extract, mixing just until the dough comes together.
3. Roll out the dough: Turn the dough onto a lightly floured surface and roll it into a rectangle about ½ inch thick.
4. Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Slowly add the heavy cream and continue to beat until the mixture thickens and becomes fluffy.
5. Assemble the rolls: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges. Roll the dough up tightly from the long side and slice it into 8-10 equal pieces. Place the rolls on the prepared baking sheet.
6. Bake the rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the filling is set.
7. Prepare the strawberry topping: While the rolls are baking, mix the chopped strawberries with granulated sugar and lemon juice in a bowl. Let them sit for 10-15 minutes to release their juices.
8. Serve: Once the rolls have cooled slightly, top them with the macerated strawberries. Serve immediately and enjoy!

Servings and Timing

• Servings: Makes 8-10 rolls
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: Approximately 45 minutes

Variations

• Berry Medley: I sometimes substitute or mix in other berries like blueberries or raspberries for a different flavor profile.
• Chocolate Drizzle: For a richer dessert, I drizzle melted chocolate over the top before serving.
• Nutty Crunch: Adding chopped nuts, such as pecans or almonds, to the filling or topping provides an extra crunch.
• Gluten-Free: I use a gluten-free all-purpose flour blend to make this recipe suitable for gluten-sensitive guests.

Storage/Reheating

• Storage: I store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days.
• Reheating: To reheat, I place the rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. This helps restore their soft texture.

FAQs

What can I use if I don't have heavy cream?

I find that whole milk or half-and-half can be used as a substitute, though the filling may be slightly less rich and creamy.

Can I make these rolls ahead of time?

Yes, I often prepare the dough and filling a day in advance. I assemble and bake the rolls when ready to serve for the freshest taste.

How do I prevent the rolls from becoming too dry?

To keep the rolls moist, I ensure not to overbake them and store any leftovers properly in an airtight container.

Can I freeze the unbaked rolls?

Absolutely. I freeze the assembled, unbaked rolls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, I add a few extra minutes to the baking time.

What if my cheesecake filling is too runny?

If the filling is too soft, I chill it in the refrigerator for 10-15 minutes before spreading it on the dough. This helps it firm up and makes assembly easier.

Conclusion

Sweet Strawberry Shortcake Cheesecake Rolls are a delightful fusion of two beloved desserts, offering a perfect balance of textures and flavors. I enjoy making them for special occasions or simply to treat myself. Their impressive appearance and delectable taste make them a favorite in my recipe collection. Give them a try, and I believe they'll become a favorite in yours as well.

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Sweet Strawberry Shortcake Cheesecake Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8-10 rolls
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Sweet Strawberry Shortcake Cheesecake Rolls combine the tender texture of shortcake with creamy cheesecake filling and juicy strawberries, making them a delightful treat for any time of day.

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Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract (for filling)
• ½ cup heavy cream (for filling)
• 1 ½ cups fresh strawberries, chopped
• 1 tablespoon granulated sugar (for topping)
• 1 teaspoon lemon juice

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add heavy cream and vanilla extract, mixing until the dough comes together.
4. Roll the dough out on a floured surface into a rectangle about ½ inch thick.
5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream and beat until fluffy.
6. Spread the cheesecake filling over the dough, leaving a small border. Roll tightly and slice into 8-10 pieces.
7. Place the rolls on the baking sheet and bake for 20-25 minutes until golden brown and the filling is set.
8. While baking, combine strawberries with sugar and lemon juice. Let sit for 10-15 minutes.
9. Once rolls have slightly cooled, top with macerated strawberries and serve.

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Notes

• Use gluten-free flour to make this recipe suitable for gluten-sensitive guests.
• Store leftover rolls in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
• Reheat in a 350°F oven for 5-10 minutes for best texture.
• You can freeze unbaked rolls and bake from frozen with a few extra minutes added to baking time.
• Chill cheesecake filling if too soft to spread.

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Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 18g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg