irections, substituting 1/2 cup coconut oil for butter. Divide batter
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.
he food processor, place the coconut and pulse for 1-second
Blend margarine and brown sugar.
Add Rice Krispies, coconut and chopped nuts.
Put 1/2 of mixture into bottom of 9 x 13-inch pan.
Spread ice cream over bottom layer; top with remaining mixture.
Freeze.
Spoon cream on plate.
Place drained peach halves (hollow side down) on cream.
Sprinkle with coconut, nutmeg or ginger.
Grease a 19cm x 29cm slice pan and line with baking paper.
Sift flour into a large bowl; stir in sugar and coconut.
Make a well in the centre.
Add combined butter, eggs and milk; mix well.
Pour into prepared pan.
Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
Stand slice in pan for 5 mins; cool on wire rack.
Serve slice warm or cold, cut into squares.
Dust with extra icing sugar.
Decorate with berries if you wish.
Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
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.
Prepare cake according to directions on box. While cake is still hot, punch holes in cake. Mix milk and cream of coconut and pour over cake. Layer with coconut. When cooled, put Cool Whip on top of coconut. Garnish top with rest of coconut.
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
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.
Bake cake mix as directed on box.
While still warm, poke holes in cake.
Pour cream of coconut in holes; cool.
Prepare frosting (Cool Whip with a cup of coconut mixed in).
Now frost your cake and sprinkle remaining coconut on top.
Makes a beautiful cake.
Very moist.
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
Pour into a greased 9X13 pan.
Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
Cool completely.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Spread over the cake.
Spread with whipped topping.
Sprinkle with coconut.
8x8 ish).
Melt the coconut oil so that it is
Spread oil
in\t13
x
9-inch
pan.
Mix cake mix, oil, water and eggs
with
fork in pan.
Bake at 350\u00b0.
While still warm, mix 1
cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves.
Take fork, punch holes in cake and pour mixture over cake.
Spread Cool Whip on cake and sprinkle coconut on top.
Refrigerate.
Mix cake mix according to package directions.
Bake in two layers.
When cool, split layers to make four layers.
Mix coconut, sour cream and sugar.
Set aside 1 1/2 cups of mixture and spread the rest over the cake layers.
Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.\tUse Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.
Mix coconut and butter; press into pie pan.
Brown in oven at 350\u00b0 for about 10 minutes.
Prepare coconut cream pudding; sit in refrigerator until set, then mix with Cool Whip.
Turn into prepared pie pan.
Chill pie.
Cook cake according to package directions in 9x13-inch baking pan.
Let cake cool for 5 minutes.
Mix cream of coconut & sweetened condensed milk together.
Pour over cake.
Let cake cool completely.
Use cool whip for icing.
Sprinkle with as much coconut as desired.