https://www.youtube.com/watch?v=gR0QFLrLk2I

Ingredients

• 2 cups self rising flour
• 250 grams (8 ounces ) margarine or butter, softened (not too soft)
• 1 cup sugar
• 1/3 cup buttermilk/ coconut milk
• 4 eggs
• 3/4 tablespoon vanilla extract
• 1/4 tablespoon coconut extract
• 1/4 cup shredded coconut
• 1/4 cup cherry
• 1/2 teaspoon lime juice (optional)

Instructions

• preheat oven to 350 degrees
• in a mixing bowl, add butter and sugar and cream until light and fluffy.
• add in eggs, one at a time mixing well after each addition. next go in with the vanilla and coconut extracts.
• mix. gently fold in the flour until just combined. add in the cherries and the coconut and fold in gently.
• place batter in prepared pan (i used 4 inch cake molds) and place in oven to bake until a skewer inserted comes out clean (30-35 minutes)
• allow to cool completely in the molds before removing.
• cut and enjoy!

https://www.youtube.com/watch?v=gR0QFLrLk2I

Now that you have tried this delicious Cherry Coconut Cake recipe? here are some similar ones to try.

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The post Cherry Coconut Cake appeared first on Spice Island Cooking.

https://www.youtube.com/watch?v=C9K9uVTCVYk

Ingredients

• 1 tin sweetened condensed milk (as shown in video)
• 1 tin evaporated milk
• 1/2 cup water
• 2 heaping tablespoons peanut butter (more can be added if desired)
• 1/4 teaspoon nutmeg
• a pinch of ground clove (1/8 teaspoon)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla essence
• a pinch of salt
• small or medium sized plastic bags

Instructions

• in a medium sized pot on medium high heat, add evaporated milk, peanut butter, and salt. stir until peanut butter is melted .
• remove from heat, add condensed milk, water and essence. mix thoroughly and allow to cool completely
• once cooled, place mixture into bags (1/4 cup at a time or more if desiring of a bigger snow ice). place in freezer preferably overnight or at least 8 hours before enjoying.
• have fun!

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The post Grenadian Peanut Butter Snow Ice appeared first on Spice Island Cooking.

https://youtu.be/eHdPzeDD_pU

Ingredients for the jam

• 2 cups of sorrel pulp
• 2 cups sorrel concentrate (may use less)
• 1 1/2 – 2 cups of sugar (sweetness based on preference)
• a pinch of salt to balance to flavour

Instructions

• in a ninja or high powered blender, add pulp and some of the sorrel concentrate a little a time and pulse until a smooth think paste is formed.
• place a large skillet on medium low heat and add paste, sugar and salt. stir until dissolved.
• allow past to simmer for roughly 20 minutes then remove from heat and allow to cool before transferring to a jar.

Ingredients for jelly

• 4 cups of sorrel concentrate
• 2 – 2 1/2 cups sugar
• a pinch of salt

Instructions

• in a large skillet, add concentrate, sugar and salt. give it a good stir. allow to boil until it has reduced to by half. lower the heat and be sure to keep a close eye on the jelly. once you start the feel the pull of the jelly it’s ready.
• remove from heat and allow to cool before transferring to a jar.

N.B This can be stored in your fridge for months without going bad once closed tightly.

Refrigerate to keep it nice and fresh. the longer it sits the more flavourful it becomes.

https://youtu.be/eHdPzeDD_pU

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The post Sorrel Jam and Jelly appeared first on Spice Island Cooking.