Summer Pineapple Coconut Pie

 

INGREDIENTS:

1 16 OZ CONTAINER FROZEN WHIPPED TOPPING

1 20 OZ CAN CRUSHED PINEAPPLE, DRAINED

1 CUP FLAKED COCONUT SWEETENED

1/4 CUP LEMON JUICE

1 14 OZ CAN SWEETENED CONDENSED MILK

1 CUP PECANS, CHOPPED (OPTIONAL)

2 GRAHAM CRACKERS CRUST

DIRECTIONS:

COMBINE ALL INGREDIENTS TOGETHER IN A LARGE BOWL. MIX UNTIL COMBINED. SPOON INTO GRAHAM CRACKER PIE CRUST UNTIL READY TO SERVE. MAKES 2 PIES

Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.

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Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR

1/2 teaspoon(s) BAKING SODA

1/2 teaspoon(s) BAKING POWDER

1/2 teaspoon(s) SALT

3 EGGS

1 cup(s) SUGAR

2 tablespoon(s) BUTTER; Softened.

1 teaspoon(s) VANILLA

1 teaspoon(s) LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL (recommend coconut oil)

LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK; I Used 2%.

1/2 teaspoon(s) LEMON EXTRACT

Instructions

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.