Lumberjack Cake

I saw this recipe in a magazine a couple of years ago and I ripped it out and have magically held onto it all this time. (If you know how many places I've lived, you know that this is a miracle.)

I have tried to figure out why they call it Lumberjack Cake. No one in the world seems to know. No one. So I'm just going to assume that its called Lumberjack Cake because lumberjacks really like delicious foods and this cake is a heavenly piece of gooey perfection. Richard is, apparently, not a lumberjack. He thought this cake was a little too gooey. But I think if you love German Chocolate cake, then you'll love this. Coconutty, gooey tastiness.

A disclaimer: I was not trying to be all Betty Crocker by grating fresh coconut. I would have gone straight for the bagged, shredded coconut but the store was out. However, a very helpful clerk told me "Why don't you grate it yourself? We got fresh coconut." As if that's just something you do every day. 

1 cup chopped, pitted dates
1 tsp baking soda
1 1/4 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla extract (I substituted coffee liquer and it was great!)
1 apple, peeled, cored, diced
1/2 cup shredded coconut


Preheat oven to 350 degrees. Grease a 9 inch springform pan; line the bottom with parchment paper.


In a small saucepan bring dates and 1 cup of water to a boil. Stir in baking soda; set aside and allow to cool.


In a small bowl, stir together flour, baking powder, salt.

In a large bowl or standing mixer, beat butter, sugar, egg and vanilla on medium speed . Slowly beat in date mixture until combined. Add flour mixture gradually until just combined.

Gently fold in apple and coconut.

Spread mixture evenly into prepared pan. Bake for 45-50 minutes or until wooden toothpick inserted in center comes out clean.

Cool on wire rack. Gently remove sides of pan and then parchment paper.

Your Midweek Dinner Menu

I'm on a big peanut butter kick right now. I have always loved peanut butter, but this week I'm really feeling the PB love. So I've put together a meal menu using peanut butter in every course. You might think this could be peanut butter overload. But it's not! It's the perfect showcase of how versatile this pantry staple can be.

Salad Course

NourishingFlourishing.com is the genius behind this delicious peanut salad dressing. If you are a big fan of Thai food, you're going to love this! Pair it with crisp romaine, grated carrot, sliced cucumber and chopped nuts.

Main Course

Over at Kitchen Confidante, Liren is busy putting together recipes that are definitely drool-worthy. This Indonesian Pork Tenderloin is just one of them. Serve it with some grilled veggies and rice for a perfect meal.

Dessert Course

Fresh & Simple Kitchen is killing me with these super simple and fantastic peanut butter coconut truffles. They only have three ingredients and almost no prep time. Just don't eat them all before dinner starts!

Midweek Morsels: Key Lime Pie with Coconut Shortbread Crust

Hello fellow food lovers! Welcome to the first installment of our newest feature: Midweek Morsels. After our recent poll, y'all voted for one of my favorite recipes Key Lime Pie.

Although typically associated with the Florida Keys, the Key Lime originated in Southeast Asia and was brought to Florida by the Spanish. It is smaller, seedier, has a higher acidity, a stronger aroma, and a thinner rind than that of the Persian lime. And the flavor profile of a key lime is much more tart and bitter than other limes. Most Key Lime Pie recipes utilize large quantities of cream and/or eggs which pair beautifully with the Key Lime's flavor.

Most grocery stores carry key lime juice in the fruit juice section. Don't cheat and use regular lime juice! It will not taste the same. I promise.

Key Lime Pie with Coconut Shortbread Crust



Coconut Shortbread Crust

Ingredients
1 1/4 cup shortbread cookie crumbs
1 cup sweetened, flaked coconut
6 tbsp butter, melted

Preheat oven to 350 degrees. In a large bowl, combine coconut and shortbread crumbs. Add butter and combine well. Turn mixture out into a 9 inch pie pan and press into pan evenly throughout. Bake for 8-10 minutes. Remove crust from oven and allow to cool.

Leave oven on for baking the pie.

Key Lime Pie

Ingredients
4 egg yolks
1 14 ounce can sweetened condensed milk
4 ounces key lime juice


In a stand mixer or with a whisk, blend egg yolks and milk until well combined. Slowly mix in lime juice and stir until smooth and creamy.

Pour mixture into cooled pie shell and bake for 10 - 15 minutes at 350 degrees. Allow to cool before refrigerating. Refrigerate for at least 2 hours before serving.

*Disclaimer - The photo above is a stockphoto. 99% of the time I post pictures of my food. But SOMEONE forgot to take a picture of the pie before it got eaten....ahem...Richard.