This is an invention of necessity. I often make a Coconut Custard Tart for my cooking classes, but Adam harassed me for months to try the salted coconut from my Coconut Crisps so that the coconut would not go to waste if we had too much left over to eat. This is my answer to his harassment and thus the birth of the Salted Coconut and Maple Custard Tarts. The Pastry... ½ Cup sugar ½ Cup butter 1 ½ Cup flour Use a pastry blender to blend the pastry into a coarse meal and then p

Notes: Brownies are not technically West Indian, but I have included them because they are made with chocolate and we are in the Cocoa...

I was looking for a reason to make this cake and finally did it! It looked so decadent… and it is! I got the original recipe from Just a Pinch and used it in one of my old “Lunch with the Girls” Facebook episodes. A special “Thank you!” to Beth for choosing this recipe for the show. The Cake: 1 ½ Cups butter 2 Cups light brown sugar 1 Cup sugar 3 Cups all purpose flour 5 Large eggs 1 Teaspoon baking powder ½ Teaspoon salt 1 Cup milk 1 8 oz bag toffee chips 1 Cup pecan, choppe