Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.

Norma, I went to a few other recipe sites and someone had the Just Desserts cookbook. Here is the recipe: SWEET BABY CARROT CAKE Cake 2 c. self-rising flour 2 tsp. ground cinnamon 2 (4 oz.) jars strained baby carrot food 4 eggs 2 c. sugar 1 1/2 c. vegetable oil Frosting 1/4 c. (1/2 stick) butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) box powdered sugar 1 tsp. pure vanilla extract Preheat oven to 325*. Grease & flour three (3) 8" or 9" cake pans. Mix all cake ingredients together & blend with a hand-held mixer. Pour batter into prepared cake pans. Bake 25-30 minutes, or until golden brown. Allow to cool in pans for 5 minutes. Invert onto lint-free dishcloth, or waxed paper and allow to cool completely. For frosting, mix all ingredients with a hand-held mixer & blend until smooth and creamy. Frost layers, top, and sides of cooled cake. Serves 16.

Mine has no apples....but it's very yummy! I suppose you could substitute dried apples for the raisins...but it's pretty good as it is. Carrot cake 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

were you able to find Sara Lee Cheesecake bites? I could not find there anywhere. Do they still make them? Any ideas what I can use instead? Thanks