Grease 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Blend cake mix with eggs and sour cream.
Spread 1/2 batter in pan.
Spread 1 box of dry coconut and pecan frosting mix.
Add remaining batter. Spread the other box of dry coconut and pecan frosting mix over batter.
Dot with stick of oleo.
Bake.
Bake cake as directed on box.
Puncture cake with fork.
Pour coconut cream over cake.
Spread on Cool Whip.
Sprinkle with dry coconut.
Refrigerate.
1.Take a microwave bowl and add grated coconut and ghee and mix it well.
2.Cook the mixture on high temp for 2 mins stirring eqaully after 1 minute.
3.Add milk, sugar and cinnamon and cook again for 2 mins stirring equally
4.Grease the plate with Ghee and spread the cooked coconut mixture equally.
5.Allow the mixture to set for an hour and then cut into squares and serve(u can also refrigerate to make the mixture set).
Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
25 degrees F. Spread the coconut evenly onto a baking sheet
aper liners.
Spread the coconut rather thinly on a baking
an.
3. Combine the dry ingredients (oatmeal through sugar) in
baking soda, salt and ground coconut in a mixing bowl and
Mix sugar and eggs, then add milk, butter, vanilla and coconut.
Pour into prepared 9-inch pie crust.
Bake at 350\u00b0 for 30 minutes.
This recipe makes 2 (9-inch) pies.
oasted chana dal powder and dry coconut powder and chili powder.
ugar, salt and flour. Add coconut, orange juice and melted butter
f cornflour.
Add the Coconut powder.
Raise the heat
Alternately add flour mixture and coconut milk, beginning and ending with
wo or three batches.
Dry roast the cumin seeds in
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.
in a flat dish spread coconut powder & microwave for 2 minutes to dry roast the coconut.
add milkmaid. mix well. divide into two parts. to one part add pink colour.
spread white part and top with white part.
decorate with silver sheet. refrigerate for 1 hour. cut into pieces for serving.
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.
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.
o pan.
Stir in coconut milk and heat through without