immed baking tray. Line base and sides with parchment paper, extending
b>COCONUT AND
cup of the sugar and 1/3 cup water in
lour, coconut and sugar. Add butter, milk, eggs, passionfruit pulp and lime zest and mix
ven to 350\u00b0F. Grease and line two 8-inch square
FOR THE CAKE: Preheat oven to 350 degrees
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
Remove ice cream from the freezer and let stand at room temperature to soften slightly.
Spoon softened ice cream into a large bowl. Gently stir in coconut, lime peel and juice, and coconut extract.
Return ice cream to container. Freeze overnight until firm. Serve scoops sprinkled with lime peel.
Whisk together pineapple juice and lime cordial. Distribute between 12 popsicle molds or paper cups. Freeze until partially set. Insert popsicle sticks in the center of each popsicle. Freeze until set.
Combine yogurt and coconut milk. Pour on top of frozen lime layer. Freeze for 4 hours, or until set.
1) Mix cake mix, 1/3 cup of oil, and eggs together.
ven to 300\u00b0F. Grease and line an 8x5 inch loaf
Cream margarine and sugar.
Add well beaten eggs, flour, corn flour, Angostura aromatic B2itters, baking powder, the grated rind of the lime and coconut.
Mix well.
Bake at a moderate oven temperature for approximately 1/2 to 3/4 hour.
owl, mix together cream, vanilla, and coconut extract. With mixer on low
ake off the heat and stir in the coconut. Chill overnight.
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.
Combine sour cream, sugar, vanilla and 1 package of coconut in a bowl; mix well and chill.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooked layers to make 4 layers.
Spread sour cream mixture between layers and over top and sides of cake.
Sprinkle with remaining 1 package coconut.
Combine sour cream, sugar, vanilla and 1 package coconut in bowl; mix well.
Chill overnight.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooled layers to make 4 layers.
Spread sour cream mixture between layers and over top and side of cake.
Sprinkle with remaining 1 package coconut.
Chill for 2 days before serving.
Chilling for 2 days makes cake moister.
Yield:
12 servings.
curry paste, garlic, ginger, onion and egg white in a food
an. Season chicken with salt and pepper to taste. Cook the
akes, place crabmeat, mayonnaise, onions and parsley in a large bowl