In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well.
Pour into pastry shell. Drizzle with butter. Bake at 350\u00b0 for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack. Chill before cutting.
Store in the refrigerator. Yield: 6 to 8 servings.
Beat eggs.
Add sugar, flour, coconut, pineapple and melted butter; mix well.
Add vanilla.
Pour into unbaked pie crust. Bake at 350\u00b0 until well set.
Mix cabbage, coconut, pineapple and mayonnaise. Add salt. Toss lightly. Nuts may be added, if desired.
Add pineapple juice if mixture is dry. Yield: 6 servings.
In a bowl, combine sugar and flour.
Add the corn syrup, coconut, pineapple, eggs and vanilla.
Mix together well.
Pour into pastry shell.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until knife inserted near center comes out clean.
(If top seems to brown too quickly, cover lightly with foil.)
Cool pie on wire rack.
Cool before cutting.
In a bowl combine sugar and flour.
Add corn syrup, coconut, pineapple, eggs and vanilla.
Mix well.
Pour into pastry shell. Drizzle with butter.
Bake at 350 degree for 50 min. or until a knife inserted near the center comes out clean.
Cover loosely with foil if it browns too quickly.
Cool.
Chill before cutting. Store in Refrigerator.
Yields 6-8 servings.
inutes. Blend in 1 cup coconut flakes.
Pour into prepared
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.
aper liners.
Spread the coconut rather thinly on a baking
Peel, core and thinly slice fresh pineapple. Divide among serving plates.
Drizzle with passionfruit pulp, Malibu and coconut.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and 1 1/2 cups coconut; mix well.
Stir in flour mixture.
Pour into prepared pan.
Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on wire rack.
Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.
owls and drizzle with coconut milk. Serve topped with coconut, pineapple and mint.
op and bottom off the pineapple, stand it on end, and
Remove from oven.
Spread pineapple evenly over crust.
Add
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix coconut milk and pineapple preserves in a bowl with
beat cake mix, eggs, and coconut milk with mixer on low
1/4 cup butter, and coconut flakes in a microwave-safe
Drain pineapple, measuring juice.
Add water
Bake cake mix in a 13 x 9 x 2-inch pan. Cool.
Drain pineapple and spread over top of cake.
Prepare
instant pudding according to directions.
Pour over layer of pineapple. Sprinkle part of coconut and nuts on top of pudding.
Spread on Cool Whip. Sprinkle with more coconut and nuts.
owl; blend well.
Add pineapple and coconut, and then fold in