nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Melt butter over low heat;then remove.
Add 2 c sugar. Beat.
Add eggs an vailla. Blend.
Add flour;cocoa;and salt. Mix.
Stir in coconut.
Pour into greased 13 by 9\" pan.
Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
The coconut in this recipe makes them nice and moist.
Enjoy! You'll get lots of compliments on this one. I hope you love these!
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
Beat eggs, sugar and margarine.
Add flour, milk, vanilla and coconut.
Pour into greased pie pan.
Bake at 375\u00b0 for 30 minutes.
Combine flour, baking soda and salt. Mix well. Set aside. Combine oil, eggs, sugar and vanilla. Beat at medium speed of electric mixer for 2 minutes. Add flour mixture. Mix at low speed just until blended. Fold in pecans, apples and coconut. (Batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. Bake at 350\u00b0 for 1 hour and 20 minutes or until cake tests done. Cool cake about 30 minutes. Remove from pan and immediately drizzle glaze over cake. Yield: one 10-inch cake. Will serve about 20, as it is quite rich.
inutes.
Mix the syrup, coconut, double cream, grated lemon and
Combine butter, sugar, milk and coconut.
Let chill for 30 to 40 minutes.
Form into small balls and chill.
Melt chocolate chips and wax over hot water in pan.
Dip balls in chocolate mixture with toothpicks.
Take out and put on wax paper; cool.
>recipe in half, use one.
7 ounce package of flaked coconut
uttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in
br>Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together
Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl; add the carrots, walnut, coconut and apple and mix together.
In a small bowl, beat together the eggs, oil and vanilla; add the egg mixture to the large bowl and stir until just combined.
Bake in muffin tins greased or lined with paper liners, in a 350 degrees F oven for about 25 to 30 minutes, until a wood pick inserted in the center comes out clean.
eat and stir in the coconut milk. For an extra creamy
Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.