Ingredients:
2 salmon fillets
2 medium potatoes, halved
1 bunch of asparagus, tough ends removed
2 tablespoons olive oil
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon butter
Instructions:
Preheat the oven to 400°F (200°C).
Prepare the potatoes: Place the halved potatoes on a baking tray. Drizzle with half of the olive oil, sprinkle with salt and pepper, and roast in the oven for 15-20 minutes, or until they begin to soften and brown.
Season the salmon: While the potatoes are roasting, in a small bowl, mix the remaining olive oil, minced garlic, lemon juice, paprika, oregano, salt, and black pepper. Rub this mixture evenly over the salmon fillets.
Add asparagus and salmon: Remove the tray from the oven, push the potatoes to one side, and add the asparagus and salmon fillets to the tray. Dot the top of each salmon fillet with a small amount of butter.
Continue baking: Return the tray to the oven and bake for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
Serve: Plate the salmon with the roasted potatoes and asparagus. Optionally, drizzle with a bit more lemon juice or sprinkle with fresh herbs before serving.
Pineapple Coconut Dream Cake
Why You’ll Love This Recipe
Tropical Vibes : The combination of juicy pineapple and sweet coconut creates a refreshing, island-inspired flavor.
Three Layers of Texture : A soft cake base, creamy filling, and light, airy topping make every bite exciting.
Easy to Make : Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
Crowd-Pleasing : Always a hit at parties, barbecues, or holiday feasts.
Versatile : Serve it plain, dusted with powdered sugar, or paired with whipped cream or ice cream.
Ingredients You’ll Need
Serves 8–10
For the Cake:
1 box yellow cake mix (or homemade equivalent)
1/2 cup unsalted butter , melted
1 large egg
For the Pineapple Filling:
1 can (20 oz) crushed pineapple , undrained
1/2 cup granulated sugar
4 tbsp cornstarch
1 tsp vanilla extract
For the Coconut Topping:
1/2 cup unsalted butter , melted
1 cup granulated sugar
2 large eggs , lightly beaten
1 tsp vanilla extract
1 cup shredded sweetened coconut
1/2 cup chopped nuts (optional, such as pecans or walnuts)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the Cake Base
In a large mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until smooth and well combined.
Press the batter evenly into the bottom of the prepared baking pan.
Step 3: Prepare the Pineapple Filling
In a medium saucepan, whisk together the crushed pineapple (with juice), sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like (about 5–7 minutes ).
Remove from heat and stir in the vanilla extract. Spread the pineapple filling evenly over the cake base.
Step 4: Make the Coconut Topping
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in the shredded coconut and chopped nuts (if using).
Drop spoonfuls of the coconut mixture over the pineapple layer, then gently spread it out to cover as evenly as possible.
Step 5: Bake
Bake for 30–35 minutes , or until the topping is golden brown and the edges are bubbly.
Let the cake cool completely in the pan before slicing.
Step 6: Serve
Cut into squares and serve as-is or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Why This Recipe Works
Moist Cake Base : The melted butter ensures a tender, buttery texture.
Creamy Pineapple Layer : Cornstarch thickens the pineapple filling, creating a luscious, jammy layer.
Fluffy Coconut Topping : The combination of eggs, sugar, and coconut creates a light, airy crust that’s slightly crunchy on top.
Variations to Try
Gluten-Free Option : Use a gluten-free cake mix and ensure your cornstarch is GF-friendly.
Nut-Free Version : Skip the nuts for a nut-free alternative.
Add Citrus Zest : Stir lime or orange zest into the pineapple filling for an extra burst of tropical flavor.
Dark Chocolate Drizzle : Melt dark chocolate and drizzle it over the cooled cake for a decadent twist.
Cream Cheese Frosting : Top with a layer of cream cheese frosting for a rich, tangy finish.
Tips for Success
Use Fresh Pineapple : If using fresh pineapple, chop it finely and mix with a little water to mimic canned pineapple consistency.
Cool Completely : Let the cake cool fully before slicing to prevent the layers from sliding apart.
Storage : Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for longer storage.
Serving Suggestions
Romantic Touch : Garnish with edible flowers or microgreens for elegance.
Brunch Staple : Pair with coffee, tea, or fresh fruit for a complete meal.
Party Platter : Serve alongside other tropical treats like mango sorbet or coconut macaroons for variety.
Final Thoughts
This Pineapple Coconut Dream Cake is a celebration of bold flavors, creamy textures, and effortless indulgence, offering a dish that feels luxurious yet approachable. With its customizable options, endless charm, and ease of preparation, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your Turn! Have you ever made tropical cakes or experimented with pineapple and coconut recipes? Share your favorite variations or serving ideas below. 🍍
Stuffed Shells
Each jumbo pasta shell is generously stuffed with a creamy mix of ricotta, mozzarella, parmesan, sautéed spinach, and nestled into a skillet of rich marinara sauce. After a quick trip to the oven, the stuffed shells come out bubbling with melty cheese and fragrant marinara. Serve with homemade garlic dinner rolls.
Spinach and ricotta stuffed shells with marinara sauce topped with pine nuts in a cast iron pan.
The Ingredients
Fresh ingredients: You’ll need garlic, fresh spinach, an egg, lemon zest, lemon juice, and fresh basil for garnish.
Pantry: You’ll need jumbo pasta shells (Conchiglioni), olive oil, salt, pepper, and pine nuts.
Dairy: I use ricotta cheese, low-moisture mozzarella cheese, and parmesan cheese.
Tomato sauce: Use a high-quality store-bought marinara – I recommend Rao’s or Mezzetta brands.
Tip: the below photo depicts every single ingredient you need. Take a screenshot for your shopping list!
The photo of all ingredients you need to make spinach ricotta stuffed shells.
How To Make Stuffed Shells (step-by-step photos)
Note: This is a step-by-step overview. Find the full recipe with measurements in the recipe card below.
Preheat the oven to 375°F and cook the jumbo shells just shy of al dente—they’ll finish up in the oven. In a skillet, sauté garlic and spinach with a little salt and pepper until wilted (smashing it with a spatula speeds things up).
In a medium bowl, mix the spinach with ricotta, mozzarella, parm, an egg, lemon zest, lemon juice, and toasted pine nuts—because we’re fancy like that. Pour marinara into the same skillet.
Stuff those shells generously, and nestle them into the sauce. Cover, bake until bubbly, then uncover for the final golden touch. Finish with more parm, basil, and the rest of the pine nuts. Serve immediately!
Nestling stuffed jumbo shells into the marinara sauce in a cast iron skillet, then baking until golden and topping with more pine nuts.
Tips for Success
You are welcome to top the stuffed shells with more grated mozzarella if you like, but it can overwhelm the delicate texture and flavor of the spinach and ricotta if used in large quantities.
Make sure to cook the shells al dente! If you fully cook them before baking, you will overcook them in the final bake, making them mealy and dry.
If the ricotta is too wet, you can drain the excess moisture using cheese cloth or a strainer.
Try not to overfill the shells. If there’s a lot bulging out, scoop a little out.
If you can only find untoasted and unsalted pine nuts, toast them in a pan on medium heat with no oil. Make sure to stir every 30 seconds so they don’t burn. Once they’ve become a touch brown, sprinkle them with salt and remove them immediately to a flat tray or plate to cool before using them in the recipe…
