Posts Tagged ‘coconut’

Moist Lazy Daisy Cake

Moist Lazy Daisy Cake

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter

3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup flaked coconut

In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes.

Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined.

Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin).

Pour into a greased 9-in. square baking pan.

Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly.

For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned. Yield: 9 servings.

Recipe found here: Moist Lazy Daisy Cake

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Cherry Macaroons

Cherry Macaroons

1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.

Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.

Recipe found here: Cherry Macaroons

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Two Minute Hawaiian Pie

1 can(s) crushed pineapples, undrained (20oz)
1 bx instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9 inch graham cracker crust
1 can(s) (8oz) pineapple slices
8 maraschino cherries
1/2 c sweetened flaked, coconut
1 sm container of cool whip for piping

1 In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.

Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.

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1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Recipe found here: Pina Colada recipe

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Coconut Macaroons

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut

Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Preparation Time
10 minutes

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Recipe found here: Macaroon Kisses

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Coconut Cream Torte


1 package (18-1/2 ounces) butter recipe golden cake mix
2 cups (16 ounces) sour cream
1 package (10 ounces) flaked coconut
1 cup chopped pecans, toasted
1/2 cup sugar


Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

In a large bowl, combine the sour cream, coconut, pecans and sugar.

Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Coconut Cream Torte

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hawaiian chicken salad

Hawaiian Chicken Salad

3 whole chicken breasts – skinned and boned
1 1/2 c Sour cream
1/2 c Chutney, finely chopped
1 t Curry powder (more to taste)
1/4 ts Ground ginger
1/4 c Toasted shredded coconut
3 Cantaloupes
Small honeydew melons
Large papayas
Pineapple Chunks or other fruit (optional)
4 c Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Recipe found here: Hawaiian Chicken Salad

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