Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2013, Baking, Blog, Healthy Recipes, National Nutrition Month, Registered Dietitian

Birthday Party!!

Happy Birthday — To ME!   Well, late birthday anyway 🙂  It was wonderful and my husband truly made me feel like a queen — I am a lucky lady!:)  I even took the whole day off from it all – Social Media included (well kind of – insert embarrassed face).  We went to St. Pete Beach for the night and relaxed and enjoyed the dreary day — Haha yes, it was a very unlikely March day in Tampa but that’s okay 🙂

I brought my own sunshine!  IMG_4093

Although, they totally had me with Champers at Check-In! Huge thank you to the Don Cesar 🙂IMG_4524

It was quite beautiful without the sun!!IMG_4518

Feet in the sand – not a care in the world… I’ll work on that:)IMG_4519

It's like 70 degrees and I'm FREEZING here! Ha

It’s like 70 degrees and I’m FREEZING here! Ha

And my family was so thoughtful, I had presents sent with love from the West Coast! XOXO

But here is the real point to this post…


Coconut Cake

This is one of my all time favorite cakes to make! Granted it’s not all natural and I didn’t make it from scratch but it is a healthier option that does NOT taste like it at all! For the past year or so I’ve been making this to RAVE reviews! I found this on Dashing Dish – Definitely check this girl out!! She has a great message AND delicious recipes!!  Thank you again for all the heart felt birthday wishes!! They mean so much!! <3

Lightened Up Coconut Cake – Recipe from Dashing Dish 

Serves 12 delicious slices!

Cake: IMG_4349

  • 1 Box Vanilla Cake Mix (Can use Gluten Free, Organic, Sugar Free – It works everytime:))
  • 1 Tablespoon Coconut Extract
  • 1 (20 oz) Can no sugar added crushed pineapple, (do not drain)

Whipped Coconut Frosting: 

  • 1 Cup Cold Skim Milk (or milk of choice)
  • 1 (1oz) Vanilla Sugar Free Pudding Mix
  • 1 Tablespoon Coconut Extract
  • 1 Tub Light Cool Whip
  • Optional: Shredded Coconut for garnishing


  1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside.  In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.
  2. Meanwhile, whisk together pudding mix , coconut extract, and milk in a medium bowl until there are no lumps left.  (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding)Fold in cool whip. Refrigerate frosting until ready to frost cakes.
  3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.

Amazing!! The frosting is so light and delicious! Again, not the most natural recipe I’ve ever posted but it is very tasty and a great lighter option for celebrations! 🙂  Enjoy!!!

Question of the Day!

What is your favorite recipe or dish to make??  Post it on my Facebook Page!!! 🙂

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