Alternately add flour mixture and coconut milk, beginning and ending with
ined Texas Muffin (or regular cupcake) tin, filling each one about
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
owl (metal would be the best) and a wire whisk (or
25 degrees F. Spread the coconut evenly onto a baking sheet
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
Mix first three ingredients.
Fold in Cool Whip.
Add as much coconut as you like.
Pour into a pie crust that has been baked and cooled.
Brown some coconut in oven and add to top of pie.
Cool in refrigerator before serving.
Sprinkle coconut into bottom of pie crust; spread coconut evenly.
Mix other ingredients and pour over coconut.
Bake at 350\u00b0 for 55 to 60 minutes.
Cook sugar and water 10 minutes. Add the flavoring.
Pour mixture over baked cake while it is still warm.
Let set until cool and turn out on cake plate. Frost with 7-Minute Frosting and sprinkle with coconut.
Preheat over to 350\u00b0. Grease and flour bundt pan well. Cream together 2 c. sugar, 1 c. oil and 4 whole eggs. Mix in flour, buttermilk, coconut flavoring and small bag of coconut; mix well. Pour in bundt pan and bake for 1 hour and 15 minutes. When cake is done and is cooling make glaze filling.
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
In a saucepan, scald milk.
Add sugar and cornstarch.
Cook until mixture is the thickness of cream.
Cool completely.
Add coconut milk.
Pour into container of ice cream freezer and freeze according to manufacturer's directions.
Heat oven to 325\u00b0.
Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well blended.
Drop from teaspoon onto lightly greased baking sheet. Bake for 20 to 25 minutes, or until edges of cookies are golden brown.
Remove from baking sheets immediately.
Makes about 18 macaroons.
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.