Jessica's Joyful Kitchen

Prep Time: 30 minutes Cook Time: 24 minutes Total Time: 1 hour 30 minutes (plus cooling and chilling) Servings: 12–16 Category: Dessert ⸻ Notes After Making Try  Preppy Kitchen cake batter ⸻ Ingredients Coconut Cake 2½ cups (285g) cake flour (or 249g all-purpose flour + 36g cornstarch) 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1⅔ cups (330g) granulated sugar 5 large egg whites, at room temperature ½ cup (120g) sour cream, at room temperature 2 teaspoons pure vanilla extract 1 teaspoon coconut extract 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature 1 cup (80g) sweetened shredded coconut Coconut Cream Cheese Buttercream ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 6 ounces (170g) full-fat brick cream cheese, softened to room temperature 3¾ cups (450g) confectioners’ sugar 1½ Tbsp (22.5ml) canned coconut milk or half-and-h...

Prep Time: 25 minutes Cook Time: 0 minutes Chill Time: 6 hours Total Time: 6 hours 25 minutes Servings: 12 Category: Dessert Notes After Making Variation:  Chocolate Cream Cheese Icebox Cake Ingredients 2 pounds fresh strawberries, hulled and sliced 2 sleeves graham crackers (about 18 sheets) Filling 8 ounces cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 small boxes (3.4 ounces each) cream cheese instant pudding mix 3 cups cold milk 2 teaspoons vanilla extract 2 cups heavy whipping cream, cold Instructions Prepare the Pan Line a 9×13-inch dish with a layer of graham crackers (about 9 full sheets), breaking them as needed to fit. Make the Filling In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined. Add the cream cheese instant pudding mix and 3 cups of cold milk. Beat until smooth and thickened. In a separate bowl, beat...

Prep Time: 10 minutes Cook Time: 2–3 minutes Total Time: 15 minutes Servings: 3 Category: Dessert ⸻ Notes After Making Add ⸻ Ingredients Mug Cakes 6 tablespoons unsalted butter 1½ ounces (42g) bittersweet chocolate, chopped 1½ ounces (42g) bittersweet chocolate, broken into 6 equal pieces ⅜ cup (6 tablespoons / 75g) granulated sugar 1½ tablespoons instant espresso powder (optional) 3 large eggs 3 tablespoons unsweetened cocoa powder 1½ teaspoons vanilla extract ¼ teaspoon + ⅛ teaspoon salt ⅜ cup (about 53g) all-purpose flour ¾ teaspoon baking powder Two Serving Option 4 tablespoons unsalted butter 1 ounce (28g) bittersweet chocolate, chopped 1 ounce (28g) bittersweet chocolate, broken into 4 equal pieces ¼ cup (50g) granulated sugar 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract ¼ teaspoon salt ¼ cup (35g) all-purpose flour ½ teaspoon baking powder ⸻ Instructions Microwave butter and chopped chocolate in a large microwave...

Prep Time: 10 minutes Cook Time: 2–3 minutes Total Time: 15 minutes Servings: 1 Category: Dessert Notes After Making Add Ingredients Filling ¾ cup rhubarb, chopped (fresh or frozen) ½ teaspoon vanilla extract 2 tablespoons granulated sugar 1 tablespoon brown sugar ¼ teaspoon orange zest ½ teaspoon cinnamon 1 tablespoon all-purpose flour Topping 3 tablespoons quick oats 1 tablespoon all-purpose flour 1 tablespoon brown sugar ½ tablespoon granulated sugar ½ teaspoon cinnamon 1 tablespoon unsalted butter, cold or frozen Instructions Prepare the Filling In a bowl, toss the rhubarb with the granulated sugar, brown sugar, orange zest, vanilla, cinnamon, and flour until evenly coated. Transfer the mixture to a microwave-safe mug or ramekin with at least 12–14 ounces of capacity. Prepare the Topping In a small bowl, stir together the oats, flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until coarse crumbs form. Cook S...