Coconut Bundt Cake

I am really getting into making a cake on Sunday and then taking it to work on Monday to share. Today I made a coconut cake because Kirby loves coconut and I will leave him a piece before I take the rest to work with me in the morning.

• 1 pkg coconut cake mix
• 1 small pkg vanilla pudding
• 4 eggs
• 1 C. water
• 1/3 C. salad oil
• 1 C. flaked coconut
• 1/2 cup vanilla frosting
• additional coconut for decoration

1. Preheat the oven to 350 degrees F. Grease and flour a 10-in. bundt pan or use Pam spray on a stick proof pan.
2. Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in the coconut. Pour into prepared pan.
3. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate.
4. Place frosting in microwave save bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over the cake. Sprinkle with the additional coconut.

Kahlua Cake

My sister gave me this recipe with just the ingredients, the oven temp and the baking time. I thought that was strange until I tried it. It is just so simple, you don't need any instructions!

• 1 Box Swiss Chocolate Cake Mix
• 1 Small Box Instant Vanilla Pudding Mix
• 2 Cups Sour Cream
• 3/4 Cup Kahlua (or any coffee flavored liquor)
• 4 Eggs
• 6 oz Chocolate Chips

1. Mix all ingredients except the chocolate chips in a mixing bowl and using an electric mixer, mix for about 2 minutes on medium speed after all the ingredients are combined.
2. Gently stir in the chocolate chips.
3. Pour into a greased bundt pan and bake at 350 degrees for 1 hour.
4. Cool for 10 minutes and remove from pan. Place on a plate and dust the top with powdered sugar while still warm.

Ginger-Lime Beef Stir Fry

This is another recipe from Cooking Light Fresh Food Fast. I just tried this tonight and It Is a Keeper!! If you like spicy, you will love this. And it is quick and easy. I served it with fluffy basmati rice and fresh broccoli.

• 1 T. Sugar
• 1 T. Grated peeled fresh ginger
• 2 T. Fresh lime juice (about 1 lime)
• 1 1/2 Tsp. Soy Sauce
• 1/4 Tsp. crushed red pepper
• 1 T canola oil
• 12 oz boneless sirloin steak, cut into thin strips (I used a large rib eye steak)
• 1/2 C. green onions, sliced diagonally

1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a large nonstick skillet over medium-high heat.
   
3. Add steak; cook 4 minutes or until browned, stirring frequently.
   
4. Remove from heat: drizzle evenly with the ginger-lime mixture.
5. Garnish with onions.

Serves 3