Trader Joe’s Moist Chewy Coconut BonBons

On my last Trader Joe’s haul I finally picked up these Coconut BonBons I had seem them the last few times I went shopping and kept saying “You don’t need those.”  Well, since I figured I wouldn’t be hitting up Trader Joe’s for a few weeks I’d pick them up, putt hem in the closet and snack on them (and share of course) with whoever may like one.
Firstly, I will say if you have ever seen Married with Children, these would be Peg Bundy’s ultimate dream (incase you are not aware Peg Bundy was a bonbon aficionado).  Since I love coconut anything, I knew these had to be a dream waiting to happen and I was right.  The center reminds me of a gooey coconut macaroon.  The one thing I didn’t think was a homerun for me was the fact that these are coated in dark chocolate.  I admit I didn’t look at the ingredients to see it stated dark chocolate, but by looking at them in the container I assumed (incorrectly) that these were milk chocolate.  A milk chocolate variety would undoubtedly make these a smash hit for me!
Weight Watchers Points Plus wise a serving (2 pieces) is4 points plus, but 1 piece would be 2 points plus.
QUESTION:
What is your favorite Trader Joe’s snack?

Deliciousness: Strawberry, Pineapple & Coconut Cake!

I’ve been on this baking kick as of late I’ve been making cupcakes and muffins and enjoying it all. I’ve wanted to make a pineapple cake for a few weeks now but just hadn’t gotten around to it. I then saw a strawberry coconut cake on pinterest and then wanted to make that. So then I thought … why not just combine the two together? Pineapples and strawberries go perfectly well together and coconut could just be an added treat. Now if you follow some of my food posts, particularly my baking posts (particularly on LUUUX), you see that I like to use healthy alternatives in baking. That is primarily eliminating the use of eggs, oil and butter in my cooking. I do use those things in other ways but there are ways to make moist, delicious cakes/muffins, etc. without using them. I also wanted to test this recipe out because my boyfriends moms birthday is in a couple weeks and I’m pushing him into making her a cake (with my help of course).

So what did I use to make this cake? Simple! One box of white cake mix, 1 box of sugar free strawberry Jello, 1 can of crushed pineapple, 3/4c shredded sweet coconut and a tub of light Cool-whip. I mixed the cake mix, Jello, crushed pineapple and half the coconut mixture together with a mixer. When incorporated, I then equally placed the batter into two greased cake pans and baked according to the box directions. I let the cakes cool on top of the stove for a few hours and when completely cool to the touch, I removed one cake and put it into the center of my cake holder, smeared some whipped cream on top of the bottom layer, then added the second cake on top of it. I then frosted with the whipped cream all over and used my residual coconut to sprinkle over the top of the cake as a decoration.
Because of the Jello and coconut the cake has a little bit of a heavier texture. The pineapple gives it a wetter/moister texture when compared to regular cakes that use oil and eggs. The whipped cream is perfectly light to go along with it because the cake itself is sweet enough on its own. Overall a fabulous treat and one that I’ll be making again.

QUESTIONS:
Do you like baking at home?
Would you make a cake like this for yourself and your loved ones?
Have you ever incorporated healthier techniques into either your cooking or baking?

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