Pepperidge Farm Coconut Cake Copycat Recipes

SUNNY'S EASY APPLE STUFFING LOAF

Sunny's Easy Apple Stuffing Loaf image

Provided by Sunny Anderson

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for the pan
4 tablespoons salted butteru00A0
1 cup chopped celeryu00A0
1 cup chopped onionsu00A0
2 tablespoons chopped fresh thymeu00A0
10 fresh sage leaves, finely choppedu00A0
2 scallions (white and green parts), finely chopped
Kosher salt and freshly ground black pepperu00A0
4 cloves garlic, finely choppedu00A0
One 12-ounce bag stuffing mix (or cubes), such as Pepperidge Farm (use original flavor)u00A0
1/2 cup walnuts, toasted and choppedu00A0
1/2 cup lightly packed chopped fresh parsleyu00A0
1/2 cup dried cranberriesu00A0
2 apples, diced (I like Honeycrisp)u00A0
2 1/2 to 3 cups turkey or chicken stocku00A0

Steps:

Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter.

COCONUT ICE BOX CAKE

Coconut Ice Box Cake image

Make and share this Coconut Ice Box Cake recipe from Food.com.

Provided by Ambassadress of Goo

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 (16 ounce) container whipped topping
1 (16 ounce) container sour cream
1 (12 ounce) package frozen coconut, thawed

Steps:

One day in advance, mix the filling.
Cover, and keep in the refrigerator overnight.
The next day bake cake mix according to directions on package.
When cool, slice cakes crosswise to make four layers.
Spread filling between layers.
(Be generous!).
Spread final layer on top of cake.
This should be kept in the refrigerator, and will keep up to a week.

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