Carrot Pineapple Coconut Cake



Carrot Pineapple Coconut Cake


Carrot Pineapple Coconut Cake
(made with no oil or butter – so good!)

Preheat Oven: 350’F
Grease and flour: 9 x 13 pan


2 eggs
1 1/2 cups white sugar


1 cup flour
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1 small cup apple sauce (100 g)
1 can crushed pineapple and juice
1 cup flour
2-9” carrots shredded
1 cup chopped walnuts
1 cup shredded coconut

Pout into prepared pan.
Bake 40 minutes at 350’F.

Cool and Ice with:

4 oz. Philadelphia Cream Cheese
Powdered Sugar
Milk, as needed
1 tsp vanilla

Fruit Fly Trap

1 C water
1 C cider vinegar
2 tsp. dishwashing liquid


Combine the water, vinegar and dishwashing liquid. Pour 1 oz. of the mixture into the trap (sold separately).

The vinegar attracts the flys and the soap prevents them from escaping.

7 Up Buscuits


4 cups Bisquick
1 C sour cream
1 C 7-up
1/2 C melted butter


Mix bisquick, sour cream and 7-up.

Melt butter in bottom of cookie sheet pan, and put shaped biscuits in.

Bake 425 until golden brown.



2 cups sugar

1 cup firmly packed brown sugar

1 cup Butter

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla


Butter a 9×13 pan (full batch) or 9×9 (half batch) and put pan in freezer.

This recipe can be halved.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

Reduce heat as low as you can so that it continues boiling. continue cooking 25-30+ minutes or until candy thermometer reaches 248°F (The longer this takes the better as that is what develops the deep flavor).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely – Refrigerate 1 hour should do the trick.

I pull the whole slab of caramel out of the pan onto wax-paper to cut it.

No-Nut Butter in Vitamix

2½ cup (330 ml) sunflower seeds, unsalted
½ cup (85 g) flaxseed
¼ cup (35 g) sesame seeds
½ cup (120 ml) sunflower oil
2 Tablespoons honey, or sugar
½ teaspoon salt

Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 1 minute 15 seconds, using the tamper to press the ingredients into the blades.
Yield: 2 1/2 cups

7-Up Biscuits


4 Cups Bisquick
1 Cup sour cream
1 can 7-up
1/2 Cup melted butter

Mix bisquick, sourcream and 7up. Melt butter in bottom of cookie sheet pan, and put shaped buicuits in, then bake at 425 until golden.

Cloud Bread



3 Eggs
3 Tbsp Cream Cheese, softened
1/4 tsp baking powder (or cream of tartar)

Whip in KA mixer:
3 egg whites
1/4 tsp baking powder (or cream of tartar)

Mix with BIG spoon in other bowl:*
3 egg yolks
3 Tbsp Cream Cheese, softened

Gently fold mixed yokes into whipped egg white mixture.
Scoop with BIG spoon onto parchment covered cookie sheet.
(Bake 300’ for 17 minutes) Makes 10

For Pizza Cloud Bread:*
1 Tbsp. Italian seasoning
2 Tbsp. Shredded mozzarella or grated Parmesan
2 tsp. Tomato paste

For Everything Bagel Cloud Bread:*
1/8 tsp. salt
1 tsp. poppy seeds
1 tsp. sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onion

For Ranch Cloud Bread:*
1 1/2 tsp ranch seasoning powder