Briefs | Features Da Kine: Morsels, What’s Cooking By Star-Advertiser staff Feb. 11, 2015 Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story! COURTESY KAPIOLANI COMMUNITY COLLEGECoconut cake can be a snap when using a seasoning mix. Read more Mahalo for reading the Honolulu Star-Advertiser! You're reading a premium story. Read the full story with our Print & Digital Subscription. Subscribe Now Read this story for free: Watch an ad or complete a survey Log In Already a subscriber? Log in now to continue reading this story. Activate Digital Account Print subscriber but without online access? Activate your Digital Account now. MORSELS Papa John’s will deliver Valentine’s Day special Here is something for the truly last-minute romantic. Papa John’s Hawaii and Watanabe Floral have teamed up again to offer their annual Valentine’s Day special: a heart-shaped, one-topping pizza served with a brownie — and roses. The deal with a dozen red roses goes for $60; food plus one long-stemmed red rose is $22.99. As a bonus, if you order online and use the promo code MAWROSES, Papa John’s Hawaii will donate $5 to the local Make-a-Wish Foundation. Flowers are available while supplies last, and preorders are welcome. Call 979-PAPA (7272) or go online at papajohnshawaii.com. Cooking workshop pays homage to Julia Child Julia Child made French cooking accessible to American home cooks with her iconic cookbook, "Mastering the Art of French Cooking," and her cooking show "The French Chef," which aired in the 1960s. In "Ode to Julia: ‘If I can do it, anyone can,’" instructor Vikrant Bhasin will show newbie and experienced cooks how to prepare food like Child, 9:30 a.m. to 12:30 p.m. Feb. 21 at Lyon Arboretum. Cost is $40. To register, call 988-0456. The arboretum is at 3860 Manoa Road. Class teaches how to eat healthy gluten-free diet With more and more demand for gluten-free options, Castle Wellness Center will offer a "Hold the Gluten" cooking class Feb. 26. Amanda O’Neill and Mark McFarland will lead the class, which spotlights navigating gluten-free eating the healthful way. Participants will partake of samples and take home recipes of dishes served. The class runs 6 to 7:15 p.m. at the wellness center. Cost is $10 and must be paid by Feb. 24. To reserve a spot, call 263-5400 or go to castlemed.org. WHAT’S COOKING Powdered coconut milk makes recipe cakewalk Chef Grant Sato — host of "What’s Cooking Hawaii?" — will feature local dishes with NOH Foods seasoning mixes. In the lineup: kim chee fried rice topped with a fresh Portuguese sausage patty and egg, using the kim chee and Portuguese sausage seasoning mixes; and a coconut cake using an instant powdered coconut milk. The show airs 7 p.m. Wednesdays on KFVE and repeats 5:30 p.m. Saturdays. NOH FOODS COCONUT CAKE » 1/2 cup soft butter » 1/2 cup granulated sugar » 1 (2-ounce) package NOH brand instant coconut milk » 2-1/2 cups all-purpose flour » 1/2 teaspoon baking powder » 1 teaspoon baking soda » 1/4 cup granulated sugar » 1-1/2 teaspoons salt » 1 egg » 1/2 cup sour cream » 1/2 cup honey » 1 cup water Heat oven to 350 degrees. In large bowl with whisk, cream the butter and sugar; set aside. In another bowl, sift together instant coconut milk powder, flour, baking powder, baking soda, sugar and salt. Set aside. To creamed butter mixture, add egg and sour cream, and whisk until combined. In small bowl, mix honey and water; set aside. To creamed butter mixture, add half of sifted flour mixture and whisk until combined. Add in honey mixture and whisk until combined. Add in remaining flour mixture and whisk until no lumps remain. Pour batter into a 11-inch round or 9-by-13-inch prepared pan at least 2 inches deep. Bake 35 minutes or until a toothpick or skewer inserted in center of cake comes out clean. Cool cake 45 minutes, then cut and serve warm. Serve with ice cream, whipped cream or any type of sweet syrup such as maple or agave. Nutritional information unavailable. Previous Story Lost love letter returned to author, 25 years later Next Story Hawaii has starring role in ‘Aloha'