ven to 350\u00b0F. Grease and line two 8-inch square
). Grease and flour two 9-inch round cake pans or one
b>COCONUT AND
1) Mix cake mix, 1/3 cup of oil, and eggs together.
owl.
Add the sugar and desiccated coconut and mix through with a
ven to 300\u00b0F. Grease and line an 8x5 inch loaf
Cut banana in half crosswise, then legthwise.
In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.
owl, mix together cream, vanilla, and coconut extract. With mixer on low
ake off the heat and stir in the coconut. Chill overnight.
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
Combine sour cream, sugar, vanilla and 1 package of coconut in a bowl; mix well and chill.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooked layers to make 4 layers.
Spread sour cream mixture between layers and over top and sides of cake.
Sprinkle with remaining 1 package coconut.
Combine sour cream, sugar, vanilla and 1 package coconut in bowl; mix well.
Chill overnight.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooled layers to make 4 layers.
Spread sour cream mixture between layers and over top and side of cake.
Sprinkle with remaining 1 package coconut.
Chill for 2 days before serving.
Chilling for 2 days makes cake moister.
Yield:
12 servings.
inutes.
Beat eggs, add coconut and sugar.
Bring milk to
In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
cup of the milk and the sugar in top of
Prepare and bake cake mix according to package
lace the heavy cream, sugar, and coconut cream in a heavy saucepan
>and sprinkle with flour.
For the batter, puree the coconut milk and
inch round cake pans with nonstick cooking spray and dust with