Coconut Lemon Cake
Perfect for your Valentine who’s into lemon. Typically a double layered cake but my guy likes a loaf cake he can whittle on all day. The batter is plentiful and for certain will overflow a standard loaf pan. Just make a couple of large cup cakes in addition. All this changes bake times. We are into the one layer of icing and love the look as it melts down the sides of the warm cake. It’s a homey comfort food recipe that leaves the kitchen smelling delicious, and palates pleasantly satisfied with the taste and flavor.
Next to chocolate, caramel is a family favorite for desserts. With the praises over my 
Chocolatey goodness recipe from Southern Lady Magazine. Simple 20 minute prep (includes frosting) with a 30 minute bake. Like chocolate cake or brownies? Like easy cake recipes? You’ll love this! Enjoy!
If you’re thinking this is just another pound cake you’re in for a surprise. The texture of this cake isn’t grainy or heavy … it’s perfect! Simple recipe with rich results. What more can you ask for in a cake recipe! Add glaze, berries and ice cream for a company presentation this 4th. It will be the biggest bang on Independence Day!
A request from my son-in-law. So, I looked through my cookbook library and pulled out one of my favorites, American Cake. (Thank you Ann, my daughter-in-law’s gift.) I enjoy reading the stories as much as looking over the recipes. After reviewing hummingbird cake recipes on-line this recipe looked best for my family. Oil instead of butter, no coconut (not liked by all), and the recipe was easy enough to toss together in record time.
With a few simple changes this kid lovin’ treat can be their & your Easter Favorite! Yep, we changed out the green food coloring for a carrot orange, added cut green licorice strips sprouting from the shoulder of the “carrots” and switched out the vanilla with 
From Mother’s recipe tin. A great little cake for a quick dessert fix. You probably have all the ingredients in your pantry. No pineapple? Then just add your favorite nuts to the top. I skipped the maraschino cherries you often see.
Amazing texture and moistness! Baked in an 8 inch cast iron pan, not recommended … the reason for the overflow edge around the cake. A 9-inch cast iron pan is recommended for the best results.