Pineapple & Coconut Banana Bread

Nothing's better than banana bread, except maybe for banana bread laced with sweet crushed pineapple and flakey coconut. Cozy, tropical and easy to make—this is a recipe you'll want to save! 

Dreamy Coconut Rice Pudding! The Best Gluten-Free Dessert for Gluten-Free Dessert Haters xo

I'm not a calorie counter nor a carb-restrictor nor a don't-eat-dairy gal. I believe in balance and lots of exercise but there are more and more people in my life who do need to watch what they eat and I try to dream up delicious treats with them in mind.

Super Chic No-Cook Dessert: Coconut-Mango Macaroon Cakelettes!

Oh hey! We've been cooking our buns off in the test kitchen, so my after-work baking sessions have waned. It's sad—sniff!—but don't fret! I've been dreaming up easy no-cook desserts as a result, like this coconut macaroon ice cream cakelette. There's something so delicious and sneaky about a chic treat you can (quickly) whip up at home in time for a family meal or impromptu dinner party. It's what gives savvy hostesses that je ne said quoi! 

Coconut macaroons are the secret ingredient for these cakes. They're just soft and sticky enough to mold into any shape you'd like! I pressed them into a muffin tin to make these cakelettes but you can also go large-format by using a tart pan (like I did here for this Chocolate Macaroon Tart). I decided to fill my cakelettes with mango sorbet and shaved dark chocolate—a macaron flavor combination that was super popular when I was living in Paris—but feel free to swap in any ice cream or sorbet flavor you'd like. Here's how you make em...

COCONUT-MANGO MACAROON ICE CREAM CAKELETTES

SERVES: 4

1 (8-ounce) container coconut macaroons 

1 pint mango sorbet

Shaved dark chocolate, for garnish (optional)

1. For each cake, press about 8 coconut macaroons into the bottom and up the sides of an ungreased muffin tin cup, pressing and smoothing the macaroons together to form a solid base. Use a pairing knife to gently release the shell (or flip the cupcake pan upside down and tap to release). Repeat to make 4 shells. 

2. Fill each shell with 1 scoop mango sorbet and garnish with shaved dark chocolate. 

How To Make: A Super Easy Coconut Cake, Mmm!

Good morning, lovely friends! We're shaking the sand out of our swimsuits and packin' our things to head back to Brooklyn. In the meantime, here's a recipe for the simple coconut cake I threw together for an impromptu birthday party this week. It's decadent, coconut-y and perfectly toasty (kind of like boyfriend's cheeks right now). I hope you enjoy it as much as we did :) See you back here tomorrow! xo

 
EASY COCONUT CAKE
SERVES: 8 

FOR THE CAKE
1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda 
1/4 teaspoon salt
1/4 cup milk
1/4 cup coconut milk
2 teaspoons vanilla extract
1/4 to 1/2 cup sweetened shredded coconut

FOR THE FROSTING
1 (8-ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
2 to 3 cups confectioners' sugar
2 to 3 tablespoons milk
1/2 cup sweetened shredded coconut, plus toasted coconut for coating

1. Make the cake: Preheat oven to 350˚. Spray a 9-inch round cake pan with cooking spray. Line with parchment paper; spray with cooking spray and dust with flour, tapping out the excess. 
2. Beat butter and granulated sugar in a bowl with a mixer on medium-high speed until fluffy. Beat in eggs, one at a time, until combined. 
3. Whisk the flour, baking powder, baking soda and salt together in a bowl. In another bowl, whisk the milk, coconut milk and vanilla. Alternate adding the flour mixture and milk mixture to the butter in 5 additions, starting and ending with the flour mixture, beating until just combined. Fold in the coconut using a spatula. 
4. Spoon batter into prepared pan. Bake until a toothpick comes out clean, about 50 minutes. Let cool in the pan 10 minutes, then invert onto a wire rack and cool completely. 
5. Make the frosting: Best the cream cheese and butter until smooth. Add the vanilla and salt and beat until combined. Alternate adding the confectioners' sugar and milk until you reach your desired consistency and sweetness. Fold in the coconut. 
6. Slice the cake, horizontally, into 2 layers (if desired). Fill and frost. Press on toasted coconut, if you're in the mood.