irections, substituting 1/2 cup coconut oil for butter. Divide batter
owl (metal would be the best) and a wire whisk (or
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.
Mix crackers with 1 stick of butter and 1 tablespoon of butter. Spread in bottom of 9 x 13-inch pan. Mix pudding with milk and coconut. Add ice cream. Top with Cool Whip; sprinkle coconut on top. Keep cool.
side.
Place the grated coconut, the cold milk and the
1st Layer:
Melt margarine in 9 x 13-inch pan; dump in flour and coconut and spread mixture in bottom of pan.
Bake for 15 minutes at 350\u00b0.
Cool completely.
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and
8x8 ish).
Melt the coconut oil so that it is
Mix all ingredients together except for half of the shredded coconut and cook until thick (like a custard), stirring slowly. Pour into Bundt pan with sauce on the bottom.
Put it in the refrigerator after it is cooled.
Remove from pan and sprinkle remaining shredded coconut on top.
Refrigerate.
Preheat oven to 350\u00b0F.
Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
Spread dry cake mix evenly over coconut and pour butter over all.
Bake for 20 to 25 minutes or until lightly browned.
Serve with whipped cream.
Preheat oven to 400f degrees.
In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
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.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
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.
Combine the cake mix and margarine, beating well.
Reserve 1/2 cup.
Press remaining mixture into 13 x 9-inch baking dish.
Spread cherry pie filling over crust and sprinkle coconut over this. Sprinkle reserved cake mix over coconut and bake at 350\u00b0 until light brown.
Cool and cut into squares.
Combine first 3 ingredients.
Press in 13 x 9-inch pan and bake at 350\u00b0 for 18 to 20 minutes.
Cool completely.
Melt 1/2 cup butter, add coconut and 1/2 cup pecans and cook over low heat until golden brown.
Cool completely.
Combine cream cheese and condensed milk.
Beat on medium speed until smooth.
Fold in Cool Whip.
Layer cheese mixture, caramel sauce and coconut mixture over crust.
Cover and freeze until firm.
Then transfer to refrigerator and keep in refrigerator until gone.
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.
Combine crumbs and margarine.
Press firmly into bottom of 9-inch pan.
Beat egg yolks in large bowl until thick.
Stir in milk, lemon juice and rind and blend.
Fold in 1 2/3 cups of coconut and Cool Whip.
Beat egg whites until stiff, but not dry. Fold into the lemon mixture.
Spoon over crust.
Sprinkle with remaining coconut.
Freeze until firm, about 5 hours.
Makes 9 servings.