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Eagle Harbor Clubhouse
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Tasty Treasures from Talons:
Recipe of the Month
Eagle Harbor Residents: Submit your recipe and it might be featured here!
Any category is fine - appetizers, desserts, casseroles or main dishes! You
may have the perfect recipe someone else has been wanting to try.
Don’t be bashful - send your recipes in today! You can email them to Diana at
dparsons@hamptongolfclubs.com or drop them off at Talon’s Restaurant.
If your recipe is published, you'll receive a FREE lunch from Talon's Restaurant - up to a $9 value!
For the month of September, here is a great, refreshing dessert from Eagle Harbor resident
Tisha Gibson. We’ve already tried it, and it’s another winner! Thanks, Tisha!
Tisha's Coconut Cream Cake
Ingredients:
1 package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 can cream of coconut
1 can sweetened condensed milk
1 cup heavy cream
1 Tablespoon white sugar
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees. Mix cake mix, eggs, vegetable oil, water and extract together for 2 minutes. Pour into a 9x13 pan and bake for 30 minutes.
In a medium bowl, mix together the cream of coconut and the sweetened condensed milk. Stir until smooth. Poke holes all over top of cake and pour this mixture over the entire cake. Allow the cake to soak up the mixture and refrigerate for several hours or overnight.
In a large bowl, mix the heavy cream until soft peaks form and add the tablespoon of sugar. Mix until stiff peaks form and spread over top of cake. Top with flaked coconut. Keep cake refrigerated and enjoy!
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