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.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
ddition.
Fold in flour, coconut and buttermilk. Lightly mix in
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.
fork, stir flour with coconut,baking powder and salt.
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.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
Heat oven to 350\u00b0.
Cream shortening and confectioners sugar. Blend in flour.
Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches).
Bake 12 to 15 minutes.
Mix remaining ingredients; spread over hot, baked layer.
Bake 20 minutes longer.
While warm, spread with Orange-Lemon Icing.
Cool.
Cut into bars about 3 x 1-inch.
Makes 32 bars.
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.
ool.
To make the icing, combine powdered sugar, butter, 1
Heat oven to 350\u00b0.
Cream shortening and confectioners sugar. Blend in flour.
Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches).
Bake 12 to 15 minutes.
Mix remaining ingredients; spread over hot, baked layer.
Bake 20 minutes longer.
While warm, spread with Orange-Lemon Icing.
Cool.
Cut into bars about 3 x 1-inch.
Makes 32 bars.
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Preheat oven to 425\u00b0.
Lightly grease a 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle about 1/4-inch thick.
Sprinkle evenly over dough.
Roll up, jelly roll fashion, beginning with long side.
Slice into 1/2-inch slices. Place slices into prepared pan.
Bake 18 to 20 minutes.
Drizzle with icing.
Grease and flour a bundt pan. Mix cake mix, oil, water and eggs for 2 minutes. Add the rest of the ingredients. Bake at 350\u00b0 for 45 to 60 minutes. When cool, dust with powdered sugar.
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.
Bake cake by package direction.
Put Pet milk, sugar and margarine in pan, heat to melt sugar, but don't boil.
Add coconut flavoring.
Pour over baked cake while still hot.
Punch holes in cake with fork so it will soak up milk and sugar mixture.
Mix coconut into sour cream frosting and ice cake.
Cool completely before icing with the Easy Buttercream Icing #425083.
For
n wire rack.
Make Icing: Combine egg whites, sugar, water
Mix and refrigerate overnight.
Crush cookies into a bowl.
Add coconut an sugar, mix well.
Stir in rum.
Mix in condensed milk until dough is sticky.
Roll into 1 inch balls, then coat with desired garnish (my favorite is chocolate sprinkles) place on a cookie sheet.
Chill in refrigerator for 2 hours before transferring into air tight storage containers.
These treats can be eaten right away but taste better as time passes.