Irresistible Desserts For The Holidays II : Strawberry Pound Cake, Coconut Pie x2, Greek Honey Pie, Ginger Cake 🌞

Last edited Thu Nov 20, 2025, 12:03 PM - Edit history (1)

Strawberry Cream Cheese Pound Cake Recipe

This strawberry and cream cheese pound cake is perfectly
textured. As a bonus, it uses less sugar than other recipes,
due to the addition of fresh strawberries.


Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 12
Yield:1 Bundt cake

Ingredients


2 cups white sugar
1 cup unsalted butter, softened
2 teaspoons unsalted butter, softened
8 ounces nonfat cream cheese, softened
2 teaspoons vanilla
1 teaspoon salt
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
2 cups strawberries, muddled
1 teaspoon vanilla sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a
fluted tube pan (such as Bundt).

Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese
in a mixing bowl until light and fluffy, about 3 minutes. Mix in
vanilla and salt until well combined. Add eggs, one at a time,
beating thoroughly after each addition.

Gradually add flour, one cup at a time, beating until just
incorporated. Fold in muddled strawberries. Pour batter into the
prepared pan, then lightly sprinkle vanilla sugar over top.

Bake in the preheated oven until a toothpick inserted into the
center comes out clean, about 1 hour.

Remove from the oven and set on a wire rack to cool for 5 to 10
minutes. Invert carefully onto a serving plate or cooling rack and
let cool completely.

Tips

I muddle my strawberries so they are mostly puréed with some chunks.
You can leave them chunkier or purée them completely if desired.

https://www.allrecipes.com/recipe/264876/strawberry-cream-cheese-pound-cake/


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COCONUT CREAM PIE

Makes one 9-inch (23-cm) pie

If you want pure, nutty coconut flavor, organic unsweeted shredded
coconut is superior to the sweetened shredded coconut you typically
find in the baking aisle of the grocery store. However, due to its lack
of moisture, it needs to be reconstituted somewhat before it’s used in
this filling. To do that, as well as to add even more coconut flavor, I
use coconut water. The resulting pie has the rich dairy flavor that I
look for in a cream pie, but with plenty of nutty coconut flavor. It can
be topped with Vanilla Whipped Cream as shown here for a quick
and easy topping, or for a more elegant approach try the Vanilla Sea
Salt Meringue. For the crust, use the Coconut Crust variation of
either the Butter Pastry Dough or Gluten-Free Pastry Dough.

½ cup (45 g) unsweetened shredded coconut
¼ cup (60 ml) coconut water
⅔ cup (135 g) sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 egg
3 egg yolks
⅔ cup (165 ml) heavy cream
⅔ cup (165 ml) whole milk
½ teaspoon vanilla
**Vanilla Whipped Cream
***Vanilla Sea Salt Meringue
¼ cup (20 g) coconut flakes


In a small container with a watertight lid, combine the shredded
coconut and coconut water. Tighten the lid and shake the container
to moisten the shredded coconut.

In a medium saucepan, whisk together the sugar, cornstarch, and
salt. Whisk in the egg and egg yolks to form a paste. Gradually whisk
in the cream, then whisk in the milk. Cook over medium heat,
whisking constantly, until you feel the pudding start to thicken on the
bottom of the pan, about 10 minutes. Reduce the heat to low and
trade your whisk for a rubber spatula. Continue stirring with the
spatula, scraping the sides and bottom of the pan to prevent burning.

Cook for 10 to 15 minutes more, or until the pudding has bubbled for
about 2 minutes and has thickened. Remove from the heat and stir
in the vanilla and moistened coconut until the coconut water is
completely incorporated into the pudding.

Pour the hot filling into the blind-baked crust, making sure to scrape
the entire contents from the sides of the pan into the pie. Use the
spatula to ease the pudding up the sides of the shell, leaving about
½ inch (12 mm) of the crust exposed on the outer edge. This helps
the crust stay intact when slicing.

If topping with meringue:

Dip a spoon in hot water. Pile the meringue on top of the pudding,
using the back of the hot, wet spoon to create a wavy texture with
peaks and valleys. Sprinkle the coconut flakes over the meringue.
Set the oven rack so that when the pie is on it, the very top of the pie
is 3 to 5 inches (7.5 to 12 cm) from the heating element.

Turn the broiler on high. When the heat is in full effect, place the pie
under the broiler and set a timer for 1 minute. Broiler heat varies
wildly from oven to oven, so keep a close eye on the pie for the
entire time it is under the broiler. Heat until the peaks and coconut
flakes turn golden brown, anywhere from 1 to 3 minutes, depending
on your oven.Allow the pie to cool at room temperature for 30 minutes, then
transfer the pie to the fridge for about 4 hours. To serve, slice with a
hot, wet knife in order to avoid dragging the meringue.

If topping with whipped cream:

Chill the pie in the fridge for 1 hour, or until the surface of the
pudding is cool to the touch.
While the pie cools, toast the coconut flakes: In a pan on low heat,
stir the coconut flakes constantly to prevent burning, until the
coconut is fragrant and the edges are a deep golden color. Set aside
to cool to room temperature.
Transfer the whipped cream to a pastry bag with a round tip and pipe
dollops onto the pudding, starting at the outer edge and working your
way to the center. Sprinkle with the toasted coconut flakes.

Refrigerate for 3 hours before serving.

The pie is best eaten the same day, but it will keep for up to 3 days,
covered, in the fridge.


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**VANILLA SEA SALT MERINGUE
Makes 5 cups (1.2 L)

This Italian meringue is a little bit more labor-intensive than an
ordinary meringue, but it is silky smooth and versatile. Not only can it
be used to top lemon or key lime pies, it is beautiful on chocolate
and coconut cream pies as well. Since the egg whites are cooked by
the hot sugar syrup, this meringue can be enjoyed by the spoonful
on top of a slice in place of whipped cream, without any further
cooking.
Halve the recipe to use it as a topping.
½ cup (120 ml) egg whites (equivalent of 3 large egg whites), at room
temperature
½ teaspoon cream of tartar
1 cup (200 g) sugar½ teaspoon vanilla
¼ teaspoon sea salt

Make sure the egg whites are completely free of any yolk and that
your bowl and mixer attachments are completely clean and
nongreasy. Otherwise, the egg whites will not whip properly.
In the bowl of a stand mixer with the whisk attachment or in a large
bowl with a hand-held mixer, beat the egg whites and cream of tartar
on high until they are white and foamy and hold soft peaks.
Meanwhile, in a saucepan, stir ¼ cup (60 ml) water and the sugar
over high heat until the sugar has dissolved and the syrup reaches a
strong boil. The temperature on a candy thermometer should read
240°F (116°C). Remove from the heat.

With the mixer running, pour the hot sugar syrup in a thin stream into
the foamy egg whites. Continue beating until the meringue holds the
pattern of the whisk or beater as it spins. The texture should be
voluminous but still silky.

Add the vanilla and salt and beat just until combined.
Use the meringue immediately to assemble a meringue pie
according to the instructions in the recipe, or use as a pie sundae
topping.

LEMON POPPYSEED MERINGUE VARIATION

Fold 2 tablespoons poppyseeds into the meringue before topping the
pie. They add an elusive earthiness and charming aesthetic.

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***VANILLA WHIPPED CREAM

Makes 2½ cups (600 ml)This whipped cream is made with just enough
confectioners’ sugar to have a nice, solid structure that allows it to
hold up on top of a pie, but not enough to become too sweet. A touch
of salt and nice dose of vanilla extract round out the flavor. It’s great
on any of the cream pies, if you want to forgo meringue.

1½ cups (360 ml) heavy cream
½ teaspoon vanilla
Pinch of salt
⅓ cup (40 g) confectioners’ sugar
In a large bowl or the bowl of a stand mixer, combine the cream,
vanilla, and salt. Sift in the confectioners’ sugar. Using a hand-held
mixer or the whisk attachment, beat on high until the cream is
voluminous and still holds its shape but is smooth.


From "Pie For Everyone"
https://www.goodreads.com/en/book/show/51075411-pie-for-everyone

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Greek Honey Pie (Melopita)

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Greek honey pie, or Melopita, is a traditional dessert from the island of Sifnos. Made with creamy ricotta or mizithra cheese and naturally sweetened with honey, this light and crustless pie has a delicate texture and a bright hint of lemon zest. Baked until golden and drizzled with extra honey, it is a simple yet unforgettable Mediterranean treat perfect for celebrations or cozy family gatherings.

A Story Steeped in Tradition

In Greek culture, honey has long been treasured as a symbol of prosperity, health, and even divine blessing. Cheese, especially fresh cheese made from sheep or goat milk, has been a household staple in Greek island communities for centuries. On Sifnos, families learned to combine these simple, wholesome ingredients into Melopita, a sweet treat that celebrates life’s blessings.

Traditionally served during Easter and festive gatherings, Melopita did not need fancy decoration or complicated techniques. It was baked with love, using what was on hand, and shared generously with family and friends. Even today, it remains a proud symbol of Greek hospitality and heritage.

Ingredients

400 grams (about 1 ¾ cups) ricotta or mizithra cheese
3 large eggs
120 grams (about ½ cup) honey, plus extra for serving
Zest of 1 lemon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
Pinch of salt

Hands Free Mode:

Instructions

Preheat your oven to 350°F (180°C). Lightly grease a 9-inch baking dish

In a large bowl, whisk together the ricotta or mizithra, eggs, honey, lemon zest, vanilla, and a pinch of salt until smooth

Pour the mixture into the prepared baking dish. If you like, sprinkle cinnamon on top for extra flavor.

Bake for about 45 minutes, until the pie is golden and set, with lightly caramelized edges.

Let the pie cool for 10 minutes before slicing. Drizzle extra honey on top before serving if desired

Notes

Greek thyme honey is especially delicious here, but any good-quality honey will work

You can serve Melopita warm or at room temperature

A dollop of Greek yogurt pairs beautifully on the side


https://www.recipesbyabbie.com/greek-honey-pie-melopita/


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Fresh Ginger Cake
Recipe from David Lebovitz

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time. —Amanda Hesser

Featured in: BY THE BOOK; Simple and Sweet From a Master Baker

Ingredients

Yield:10 servings

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Preparation

Step 1
Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.

Step 2
In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.

Step 3
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.

Step 4
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.

Step 5
Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.

https://cooking.nytimes.com/recipes/1019168-fresh-ginger-cake

Outstanding!! People will leave room for your dessert!!

More to come!!