MY MOM’S COCONUT CAKE RECIPE
My family loves my mom’s amazing coconut cake recipe! It’s a staple in our house every holiday season. This cake recipe is super easy to make, but it’s important to let the cake sit in the fridge for 2 days before slicing. The coconut flavor really enhances over time.

salt n sprinkles
Cinnamon Pull Apart Bread
- Can of biscuits - 3/4 cup sugar - 1 tbsp cinnamon - 1/2 stick of butter melted. Instructions: - Open the biscuits, and split in half so there are now 16 biscuit portions. - mix the sugar, and cinnamon in a shallow bowl, and melt the butter into another bowl. - Dip each piece of biscuit in the butter, and then the cinnamon sugar until full coated. - Stack the biscuits on top of each other, and place sideways into a loaf pan. - Bake at 350 for 35-40 mins until baked through.
Cinnamon Roll Blondies
All your favorite flavors of a cinnamon roll in these easy, buttery, and chewy cinnamon roll blondies drizzled with a classic cream cheese frosting! Made in just one bowl with just eye ingredients this chewy cinnamon blondies recipe is the only one you’ll ever need! FOR THE BLONDIES 1/2 cup unsalted butter, melted and cooled slightly 1 cup packed light brown sugar 1 large egg + 1 large egg yolk, at room temperature 1 tablespoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt FOR THE CINNAMON SUGAR 1 tablespoon cinnamon 1/4 cup white sugar FOR THE ICING 1 tablespoon cream cheese 1 tablespoon heavy cream 3/4 cup powdered sugar 1 teaspoon vanilla extract pinch of salt

Sarah Fennel | Broma Bakery