Rate this recipe
4/5
(2 Votes)
Ingredients
- 1 (14 oz) Eagle sweetened condensed milk
- 1 Duncan Hines Butter cake mix
- 2 (12 oz) shredded cocounut
- 1 (16 oz) cool whip
- 1 1/2 cups sour cream
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Bake cake according to box directions. Slice in halves.
Step 2
Mix condensed milk, sour cream, and 1 bag of coconut.
Step 3
Spread mixture in the middle of cake. Spread cool whip on the outside of cake. Sprinkle 2nd back of coconut on the outside.
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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