More Luscious Summer Desserts + Bayou Boogie

With guests coming for dinner, last night, I wanted to make a special dessert and decided on this luscious, decadent Pina Colada Cake. I got the recipe from an old friend at a recent birthday gathering and believe me when I tell you that this cake is over-the-top, delicious and is so easy to make! If you like Pina Coladas, then you will love this cake! Enjoy!

Pina Colada Bundt Cake

1 box white cake mix

1 small pkg. instant cream of coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup light rum

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut

Spray a bundt pan or a 13x9 inch baking pan  with Baker's Joy. In large bowl, mix together with electric mixer, pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and fold in coconut.

Bake in a preheated 350 degree oven for 25 to 35 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes and then transfer to a cake plate. Poke holes in cake with a fork and drizzle glaze over cake. Garnish with flaked coconut if desired. Divine! Bon appetit!

Glaze

1/3 cup butter, melted

2 cups powdered sugar

1/4 cup pineapple juice

1/4 cup coconut milk

2 tbs.'s light rum

Flaked coconut to garnish, if desired

Whisk all ingredients together and drizzle over cake.

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Another scrumptious dessert that I like to serve in the summertime is this delectable Frozen Lemon Cream Pie. It is also very easy to make and just heavenly on a hot day. My Dad says that this pie is so good that it should be declared a sin and be against the law! Sinfully delicious!

Frozen Lemon Cream Pie

Crust

2 cups finely crushed graham cracker crumbs        

1/3 cup sugar

1/4 tsp. salt

6 tbs.'s butter, melted

 In medium bowl, combine the graham crackers, sugar, and salt. Stir in the butter and mix well. Transfer to a 9 inch pie pan and press evenly across bottom and sides to make a crust. Bake in a preheated 350 oven for 10 to 12 minutes. Cool completely.

Filling

1 14 oz. can sweetened condensed milk

4 egg yolks

1/3 cup sugar

2 tbs.'s finely grated lemon zest

3/4 cup fresh lemon juice

In a large bowl, combine the condensed milk, egg yolks, sugar, lemon zest, and juice. Whisk until well blended. Pour the filling into the crust and freeze for 2 hours. Top with whipped cream before serving. Cool and refreshing! Fab!

Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes) 

I'll be sharing these at:

It's a Hodgepodge Friday ~ Fun With Food Friday
Show and Tell Friday

Strut Your Stuff Saturday ~ Sweets for a Saturday 
Saturday Night Special 

Sweet Indulgences Sunday ~ Sunday Showcase Party 
Amaze Me Monday

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Bayou Boogie

T.G.I.F., after a hot and stressful work week! Whiskey River Landing is now open, after "the flood that never happened"! They re-opened on July 3rd and will be hosting a Sunday afternoon dance on Sunday, July 10th, featuring Horace Trahan and the New Ossun Express. Here's a little clip that I took of the crowd dancin' at Whiskey River, before "the flood that never happened". Grab yourself a cold drink, crank it up, and let the good times roll, cher!

Wishing you all a fab and fun weekend! Merci beaucoup for coming by!