​Cherries and almonds, two of my favorite things.  When combined in this cake the flavors are incredible.  I am not the baker in this family, as a matter of fact, baking stresses me!  All that measuring and timing and testing, ugh!  But I do like sweets so I needed to expand my cooking techniques to include baking.  What I have learned so  far in baking is, I usually have to make something twice to get it perfect.  I am hoping the more I bake, the more I can get it right the first time :)  Although eating my mistakes doesn't seem to be a problem.  

​This cake is perfect.  It is moist and delicious.  I purposely made an enormous amount of frosting for it so that it goes on really thick!  The frosting is also not too sweet so that the flavor of the cream cheese comes through, the cherries then provide that extra sweetness.  Oh and did I mention how pretty this cake is, well you will see that for yourself.  I hope you enjoy!

​Ingredients:
For the cake:
3/4 cup softened butter
3/4 cup milk
1 1/4 cups sugar
3 eggs (lightly beaten)
1 teaspoon almond extract
1 tablespoon Kirsch cherry liquor (or any brand of cherry liquor) - optional
1 cup flour
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 ½ cups fresh cherries halved and pitted
 
For the Cream Cheese Frosting:
8 tablespoons butter (room temperature)
1 ½ cup powdered sugar
16 oz cream cheese (room temperature)
1 teaspoon vanilla extract
1 tablespoon milk
 
For the Topping:
¼ cup sliced almonds, broken into smaller pieces with your hand
1 cup fresh cherries, roughly chopped
Sprinkle of powdered sugar (optional)
 
Instructions:
To make the Cake:
Preheat the oven to 350° F
Grease an 8 in square cake tin and line the base with baking parchment.
 
Cream the butter and sugar together until mixed well. Beat in the eggs until well blended. Be sure to scrape down the sides of the bowl.  In a separate bowl, thoroughly combine the flour, almond flour, salt and baking powder. Add half of this to the egg mixture, along with the almond extract, Kirsch and half of the milk, mix until combined. Then repeat with the remaining half of the flour mixture and then remaining milk. Mix until all the flour is combined.
 
Lightly coat the cherries with a tablespoon of flour and fold into the cake batter.  Pour the batter into the prepared cake pan and smooth the top with the back of a spoon.
 
Bake for 35 minutes, or until the cake is golden-brown. Remove from oven. Let cool for five minutes, then remove from pan and transfer to a wire rack.  After my cake cooled I returned it to the pan, the pan keeps it moist and it was pretty :)
 
To make the Frosting:
Add the butter, cream cheese, powdered sugar, and vanilla extract to a bowl and beat until combined.  Then add the milk and beat until smooth.
 
Spread the frosting over the cake once the cake has completely cooled.
 
Then add the Topping:
Sprinkle the almond slices and chopped cherries on top of the frosting. Add a dusting of powdered sugar for extra pizzazz!

​Store the leftover cake in the refrigerator and take it out at least a half an hour before serving.  I hope you and yours enjoy this cake as much as we did!  As always, Mangialicious.  

​This made from scratch simple coconut pineapple cake recipe is one that must be added to your list of quick, easy desserts. It’s light, tender and full of flavor. It is a perfect cake for all occasions.  

Today Tonia was out painting the fence, the kids were doing their own thing and I was bored!  I was looking for something sweet in the house and we had nothing, just some nuts and seeds.  No ice cream, no cookies, not even a piece of chocolate.  So . . . I figured I would make something.  I am not a baker but I did have ingredients for a cake.  That is why I tell you, this recipe is simple and simply delicious.  A few steps and you'll have your cake and be eating it too!

​INGREDIENTS
For the cake
1 8 oz can crushed pineapple drained
1 1/2 tablespoons sugar
1/2 cup walnut halves broke up
1 stick plus 6 tablespoons softened butter
1 cup sugar
4 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup coconut milk
2 1/2 tablespoons, packed, shredded coconut
 
For the top
1/3 cup shredded coconut
1/4 cup powdered sugar
 
For the whipped cream
1 pint whipping cream
1 tablespoon powdered sugar
1/2 teaspoon fresh thyme (optional)
 
Coconut oil (to grease pan)
 
INSTRUCTIONS
For the whipped cream
Using your stand mixer or hand beaters, pour the cream into a metal or glass bowl.  Whip on medium speed, while mixing add the powdered sugar  and fresh thyme.  Whip to medium peaks.  Place in refrigerator until needed.
 
For the cake
Heat oven to 325° F. Grease a 10" round cake pan.  I used coconut oil but you can use spray or Crisco if you prefer.  Grease the bottom and sides of the pan.
 
Spread the drained pineapple on the bottom of the pan, then sprinkle the walnuts over the pineapple.  Finally drizzle the sugar evenly over the pineapple and walnuts.  Set aside.
 
In your stand mixer, cream the butter and sugar until light in color and well blended.  If you do not have a stand mixer you can use hand beaters or a wooden spoon.   Add in the 2 1/2 tablespoons of shredded coconut.
 
With the mixer running add in the eggs slowly, adding about half of the flour alternately.   Then gradually add the coconut milk, mixing (or stirring) all the time.  Add the remaining flour and gently mix to incorporate everything.
 
Spoon the batter over the pineapples and spread it out evenly.
 
Place in the oven for 35 – 38 minutes. Test if it’s ready by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.   Rest for 10 minutes then turn upside down on to a serving plate. Mix the powdered sugar and coconut together.  Sprinkle over the cake.
 
Slice the cake and top with a dollop of whipped cream, then enjoy!!!

​It was supposed to be a Pineapple Upside Down cake but I may have got carried away with a few extra ingredients. Also, I guess I don't quite get the concept of pineapple rings on the bottom, I want pineapple all over the top of my cake!  So this is why it is a Coconut Pineapple almost Upside Down Cake.  You can change this up a little by stirring mandarin oranges to the whipped cream, or maybe some cut up strawberries.  

​My Sicilian Grandmother used to make these cookies with us every Easter for as long as I can remember.  As we got older, along with my grandma getting older, the tradition seemed to have stopped for a while.  When I had children, a long time ago, I started the tradition again.  Now, I make them with my family every year.  We plan a day and make a big batch.  We bake and eat and talk all day long in the kitchen.  I mean really, is there another room in the house?!  My grandma and my mom always used shortening in their cookies so I stay with that tradition, although I do use organic shortening instead of Crisco.  I also use a half cup of butter, it gives them a little bit of a buttery flavor.  I use vanilla extract in my cookies and then add anise for the last batch of cutouts and hide those for my morning coffee :)
 
If you have more than 6 grandchildren or children, or just family members that like the baskets, then make more hard-boiled Easter eggs and shape more baskets.

Preheat the oven to 350°
 
Cookies
10 cups flour
2 cups shortening
1/2 cup butter softened
2 1/2 cups sugar
3 tbsp baking powder
9 eggs
1 tbsp vanilla or anise extract
1 tsp salt
 
6 hard boiled colored Easter eggs
 
Icing
4 cups powdered sugar
1 tsp vanilla
Milk as necessary
Food coloring
 
Cookies
In a stand mixer or with hand beaters, beat the shortening and the butter together.  Add the sugar, beat 1  minute then add the eggs and extract. 
 
In a separate bowl, mix the dry ingredients together.  Remove the shortening bowl from the mixer and stir in the dry ingredients one cup at a time.  I use a wooden spoon to start with, by the time I get to the 6 cup I use my hand to mix it.  It is the best kitchen utensil I have. 
 
Stir until all the flour is blended in. 
 
Here is where you get creative.  I like to make mine look like baskets with the egg in the middle.  I even put a handle on my basket.  My daughter-in-law made a large bunny face and used the egg as a nose.  I am not sure what my granddaughter made but she was very happy about it!! 
 
Shape the cookies and put them on a cookie sheet.  I use a silpat because my sheets are a little dark but you do not need to.  Bake them for 10 minutes, depending on the thickness of your baskets.  They will remain a light color, you do not want them to brown. 
 
After you make as many baskets as you want, shape the rest of the cookies into any Easter shape you like.  We did bunnies, eggs and flowers. 
 
When the cookies are completely cooled, frost them with the icing (recipe below) and any type of sprinkles you would like.  We used a variety of what we had at home.
 
Icing
Place the sugar in a large bowl, add the vanilla and then add the milk 1 tablespoon at a time.  Stir until combined and smooth.  Tint with food coloring.  We made 6 colors to decorate with.

Tonia, Rachel and Sophia worked really hard shaping all these cookies.  

We used 6 colors for icing!!  It made for very beautiful cookies :)

Ganon was very excited waiting for a cookie, although he didn't realize he had no teeth yet!

 I hope you enjoy making these and the memories of spending time together with family ♥