Recipe: Recipes Using Coconut (15)
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03-14-2000 -15 Recipes Using Coconut
Becky,LA (09:40:13) :
WALNUT MUFFINS
Recipe By : BECKY (MRS. LUCILLE'S RECIPE)
2 cups brown sugar -- not packed
2 cups walnuts -- chopped
4 eggs
1/2 teaspoon salt
1/2 cup flour
2 tablespoons vanilla
4 tablespoons butter -- melted
1/2 cup coconut
Mix all ingredients.
Bake in small muffin tin 15-30 minutes.
Becky,LA (09:35:19) :
GERMAN CHOCOLATE UPSIDEDOWN CAKE
Recipe By : DANA AND MOM
1 box German chocolate cake mix
1 pound powdered sugar
1 cup pecans -- chopped
1 1/2 sticks margarine
1 cup coconut
1 8 oz package cream cheese
Mix together cream cheese, one stick margarine and powdered sugar.
Set aside. Mix cake according to directions on box. Set aside.
Melt 1/2 stick margarine in a 9x13 pan.
Sprinkle coconut and pecans in pan.
Pour cake batter over nuts and coconut.
Dot cream cheese mixture evenly over batter.
Bake at 325-350 degrees for 50-55 minutes.
KellyWA (08:27:15) : IRISH POTATOES
1/2 lb. butter
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. coconut
1 1/3 tsp. vanilla
2 (1 lb.) boxed confectioners
sugar
cinnamon
Cream butter and cheese well. Add vanilla. Fold in coconut. Knead in sugar, half at a time. Refrigerate several hours or overnight, covered. Shape into small balls and roll
in cinnamon to coat. Store in the refrigerator.
MED/TN (07:56:37) : Upside-Down Chip Cake
This was the $400 winner in the Better Homes and Gardens magazine April 2000 recipe contest.
3 Tbsp. butter
1/2 cup packed brown sugar
4 tsp. water
1/2 cup coconut
1/2 cup coarsely chopped pecans
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp. baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup miniature semisweet chocolate pieces
Preheat oven to 350. Melt the 3 Tbsp. butter in a 9x1 1/2 in. round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set pan aside.
In med. bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar and the baking powder. Add milk, the 1/4 cup butter, the eggs and vanilla. Beat with elec. mixer on low speed until combined. Beat on medium speed for 1 min. By hand, stir in 1/2 cup of the chocolate pieces. Spread batter into the prepared pan. Bake for 40-45 min. or until cake feels firm in center when lightly touched. Cool on wire rack for 5 min. Loosen sides, invert onto plate. Immediately sprinkle remaining choc. pieces over topping; let stand about 1/2 hour before slicing. Serve warm. YIELD: 8 servings
chiqui,.new.orleans (05:32:39) : COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST
Recipe courtesy Gale Gand
3 ounces semisweet chocolate
1 (9-inch) plain pie crust, prebaked and cooled
3 1/2 cups milk (not skim)
1/2 cup canned cream of coconut, such as Coco Lopez
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut
Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.
(02:45:13) : Creole Christmas Trifle
(From Emeril's Creole Christmas)
For the Macaroons (Makes 6 dozen)
10 2/3 cups sweetened flaked coconut (two 14-ounce bags)
4 teaspoons pure vanilla extract
2 14-ounce cans sweetened condensed milk
For the Filling (Makes 8 cups)
1 quart milk
2 cups granulated sugar
1 teaspoon pure vanilla extract
10 large egg yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter
To Assemble the Trifle
1 quart heavy cream
1/4 cup granulated sugar
1 cup Grand Marnier or other orange-flavored liqueur
6 pints fresh raspberries, rinsed and patted dry
STOCKING TIP: Make the macaroons in advance, as they have to sit out for about 12 hours to dry.
1. Preheat the oven to 350 degrees F.
For the Macaroons
2. Thoroughly combine the coconut, vanilla and condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon, onto parchment- or waxed-paper-lined baking sheets about 1/2 inch apart. Bake until lightly toasted and golden, about 15 minutes.
3. Remove the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
For the Filling
4. Combine the milk, sugar and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a gentle boil or simmer after about 5 minutes, take 1 cup of the milk-and-sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk-and-sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
5. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about two minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes.
6. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.
To Assemble the Trifle
7. Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.
8. Beat the coconut cream with a wire whisk until it is smooth. Set aside.
9. Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper.
10. Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top the cream filling with 8 to 10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top.
11. Serve immediately or keep chilled until ready to serve.
Yield: 10 servings
KellyWA (02:36:18) : Coconut Cake
Makes one 2 layer, 9-inch cake,
serving 10 to 12
For the Cake:
Shortening and flour for cake pans
2 3/4 cups unsifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (3.5 ounces) coconut pudding mix, optional
* NOTE: If you can't find the coconut pudding mix, then
simply increase the unsifted cake flour from 23/4 cups to 3
cups and increase the granulated sugar from 11/4 cups to 11/2
cups.
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
1 cup unsweetened coconut milk
5 egg whites
For the Icing:
1 quart heavy cream
1/2 cup confectioners' sugar
1 package (10 ounces) shredded sweetened coconut1. Preheat the oven to 350 F. Butter and flour two round 9-x-2-inch cake pans and set aside. In a mixing bowl, sift the cake flour with the baking powder. Add the salt and the coconut pudding mix and mix well with a fork or whisk to combine.
2. In a large mixing bowl, with an electric mixer, cream the shortening and
sugar for 2 minutes or until light and airy. In alternating batches add the sifted flour and coconut milk mixture to the shortening-sugar mixture,
beginning and ending with the flour. When the ingredients are mixed, with the electric mixer beat the batter for 30 seconds. In a clean mixing bowl, whip the egg whites with a pinch of salt until stiff and glossy. In three batches, fold the egg whites into the batter and transfer the batter to the prepared pans.
3. Bake for 50 to 55 minutes or until a wooden toothpick or bamboo skewer, when inserted in the middle of the cake, comes out dry. Cool the pans on a cake rack for 20 minutes, then turn them out of the pans to cool
completely.
4. TO ICE THE CAKES: With an electric mixer, whip the heavy cream with the sugar until stiff. Spread a half- inch layer of the sweetened whipped cream over one layer and sprinkle 1 cup of coconut on top. Top this layer with the second layer, then spread the whipped cream on the top and sides of the cake. Pat the remaining coconut over the sides and top of the cake, making sure to press the coconut into the whipped cream so it stays anchored. Refrigerate until serving time.
KellyWA (02:30:40) : Coconut Milk Ice Cream
1 cup sugar
2 large eggs
4 cups coconut milk (canned or preferably fresh)
1. In a bowl beat together the sugar and eggs until pale in color, about 5 minutes. Beat in the coconut milk.
2. Freeze in an ice cream maker according to the manufacturer's instructions. Serve right away or store in the freezer.
TIPS: You may need to allow extra time for hardening in the freezer if your ice cream maker turns out a soft ice cream.
You can substitute any good-quality ice cream if you don't have the time and equipment to make the ice creams called for.
Zoe,PA (01:53:09) : Coconut Custard Pie
1 large graham cracker pie shell (Keebler's is good)
1 and 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1/2 cup brown sugar
2 cups sweetened coconut
In a mixing bowl combine cream, milk, white sugar, egg yolks, and vanilla. Whisk by hand until well-blended, then stir in coconut.
Sprinkle the brown sugar in the pie shell and pour the custard mixture on top. Bake at 350 degrees approximately 45 minutes or until almost set in the center.
NOTE: I usually sprinkle additional coconut on top of the pie about 30 minutes after it goes in the oven. This way it stays on top and toasts nicely.
Enjoy!!
Donna-Gaylord,.MI (12:09:35) : CHOCOLATE SEVEN LAYER BARS
1 and 1/2 Cup finely crushed thin pretzels
3/4 Cup butter or margarine, melted
1 can sweetened condensed milk (not evaporated milk)
4 bars (4ozs.) Unsweetened baking chocolate, broken into pieces
2 Cups miniature Marshmallows
1 Cup Sweetened coconut flakes
1 Cup coarsely chopped pecans
4 bars (4ozs) semi-sweet Baking Chocolate, broken into pieces
1 TBS shortening
Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl: press into 13x9 inch baking pan
Place sweetened condensed milk and unsweetened chocolate pieces in small micro-wave safe bowl Microwave at HIGH 1 to 1 and 1/2 minutes or until mixture is melted and smooth when stirred; pour over pretzel layer in pan. Top with marshmallows, coconut, and pecans, press firmly down on chocolate layer
Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave bowl at high until melted when stirred. Drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars....and enjoy
Gina,.Fla (10:17:00) : LEMON COCONUT LAYER CAKE
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups sifted cake flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
Lemon Filling
Lemon-Butter Frosting
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake. Yield: 1 (4-layer) cake.
Lemon-Butter Frosting:
6 tablespoons butter or margarine, softened
3 cups sifted powdered sugar, divided
1/4 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat in remaining sugar until blended; beat to spreading consistency. Yield: about 3 cups.
Lemon Filling:
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks, beaten
Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture thickens and boils. Remove from heat; chill. Yield: about 4 cups.
To Make A Sheet Cake with a Lattice Top:
The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting
Lattice Design:
To make the lattice design on the sheet cake, double the recipe for Lemon-Butter Frosting, and bake the cakes as directed for 13- x 9-inch pans.
Frost the sides of each cake with Lemon-Butter Frosting and coat with coconut. Spread Lemon Filling on top of each cake.
Spoon frosting into a decorating bag fitted with a large tip; pipe diagonal lines of frosting across the cake in one direction. Pipe diagonally in the opposite direction to make the lattice.
Gina,.Fla (10:11:11) : Coconut Beer Batter Shrimp
Seasoning Mix:
1 T. cayenne pepper
1 1/2 t. paprika
1 1/2 t. black pepper
1 1/4 t. garlic powder
2 t. salt
1/2 t. onion powder
1/2 t. dried thyme
1/2 t. dried oregano
Combine all ingredients and set aside.
Flour Mix:
1/2 c. flour
1 1/2 t. seasoning mix
Batter:
2 eggs
2 t. seasoning mix
1 1/2 c. flour
1 c. beer
1 T. baking powder
4 doz medium or 2 dozen Jumbo Shrimp (2 lbs)
3 c. grated coconut (6 oz)
Sweet and Sour Sauce:
1 18 oz. jar orange marmalade
3-4 T. Dijon mustard
2-3 T. horseradish
Mix all together and set aside till ready to use.
In a medium bowl, combine 1/2 c. flour and 1 1/2 t. seasoning mix. Set aside. In another bowl, combine all batter ingred., mix well and set aside.
Peel and devein the shrimp. Sprinkle both sides with remaining seasoning mix. Dredge each one in flour mixture, then dip into batter except for the tail. Allow excess to drip off. Coat generously with coconut. Set aside.
In a deep fryer, heat oil to 350. Fry shrimp till golden about 1 minute on each side. Drain and serve with sauce.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
Gina,.Fla (10:02:44) : Cabana Banana Bread
A real winner!!!
1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. Swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut
Oven at 350
Cream butter and sugar till light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between two greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.
chiqui,.new.orleans (09:34:37) : Simple Coconut Macaroons
2 small bags shredded coconut
1 small can sweetened condensed milk
1 cup finely chopped or ground pecans
1/2 teasp. vanilla extract
Mix all ingredients well. Drop by rounded tablespoons onto a greased cookie sheet. Bake at 350* until lightly browned. About 20-25 min. Allow to cool 10 min. in pan and remove to a wire rack to continue to cool.
03-14-2000 -15 Recipes Using Coconut
Becky,LA (09:40:13) :
WALNUT MUFFINS
Recipe By : BECKY (MRS. LUCILLE'S RECIPE)
2 cups brown sugar -- not packed
2 cups walnuts -- chopped
4 eggs
1/2 teaspoon salt
1/2 cup flour
2 tablespoons vanilla
4 tablespoons butter -- melted
1/2 cup coconut
Mix all ingredients.
Bake in small muffin tin 15-30 minutes.
Becky,LA (09:35:19) :
GERMAN CHOCOLATE UPSIDEDOWN CAKE
Recipe By : DANA AND MOM
1 box German chocolate cake mix
1 pound powdered sugar
1 cup pecans -- chopped
1 1/2 sticks margarine
1 cup coconut
1 8 oz package cream cheese
Mix together cream cheese, one stick margarine and powdered sugar.
Set aside. Mix cake according to directions on box. Set aside.
Melt 1/2 stick margarine in a 9x13 pan.
Sprinkle coconut and pecans in pan.
Pour cake batter over nuts and coconut.
Dot cream cheese mixture evenly over batter.
Bake at 325-350 degrees for 50-55 minutes.
KellyWA (08:27:15) : IRISH POTATOES
1/2 lb. butter
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. coconut
1 1/3 tsp. vanilla
2 (1 lb.) boxed confectioners
sugar
cinnamon
Cream butter and cheese well. Add vanilla. Fold in coconut. Knead in sugar, half at a time. Refrigerate several hours or overnight, covered. Shape into small balls and roll
in cinnamon to coat. Store in the refrigerator.
MED/TN (07:56:37) : Upside-Down Chip Cake
This was the $400 winner in the Better Homes and Gardens magazine April 2000 recipe contest.
3 Tbsp. butter
1/2 cup packed brown sugar
4 tsp. water
1/2 cup coconut
1/2 cup coarsely chopped pecans
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp. baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup miniature semisweet chocolate pieces
Preheat oven to 350. Melt the 3 Tbsp. butter in a 9x1 1/2 in. round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set pan aside.
In med. bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar and the baking powder. Add milk, the 1/4 cup butter, the eggs and vanilla. Beat with elec. mixer on low speed until combined. Beat on medium speed for 1 min. By hand, stir in 1/2 cup of the chocolate pieces. Spread batter into the prepared pan. Bake for 40-45 min. or until cake feels firm in center when lightly touched. Cool on wire rack for 5 min. Loosen sides, invert onto plate. Immediately sprinkle remaining choc. pieces over topping; let stand about 1/2 hour before slicing. Serve warm. YIELD: 8 servings
chiqui,.new.orleans (05:32:39) : COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST
Recipe courtesy Gale Gand
3 ounces semisweet chocolate
1 (9-inch) plain pie crust, prebaked and cooled
3 1/2 cups milk (not skim)
1/2 cup canned cream of coconut, such as Coco Lopez
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut
Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.
(02:45:13) : Creole Christmas Trifle
(From Emeril's Creole Christmas)
For the Macaroons (Makes 6 dozen)
10 2/3 cups sweetened flaked coconut (two 14-ounce bags)
4 teaspoons pure vanilla extract
2 14-ounce cans sweetened condensed milk
For the Filling (Makes 8 cups)
1 quart milk
2 cups granulated sugar
1 teaspoon pure vanilla extract
10 large egg yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter
To Assemble the Trifle
1 quart heavy cream
1/4 cup granulated sugar
1 cup Grand Marnier or other orange-flavored liqueur
6 pints fresh raspberries, rinsed and patted dry
STOCKING TIP: Make the macaroons in advance, as they have to sit out for about 12 hours to dry.
1. Preheat the oven to 350 degrees F.
For the Macaroons
2. Thoroughly combine the coconut, vanilla and condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon, onto parchment- or waxed-paper-lined baking sheets about 1/2 inch apart. Bake until lightly toasted and golden, about 15 minutes.
3. Remove the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
For the Filling
4. Combine the milk, sugar and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a gentle boil or simmer after about 5 minutes, take 1 cup of the milk-and-sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk-and-sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
5. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about two minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes.
6. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.
To Assemble the Trifle
7. Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.
8. Beat the coconut cream with a wire whisk until it is smooth. Set aside.
9. Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper.
10. Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top the cream filling with 8 to 10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top.
11. Serve immediately or keep chilled until ready to serve.
Yield: 10 servings
KellyWA (02:36:18) : Coconut Cake
Makes one 2 layer, 9-inch cake,
serving 10 to 12
For the Cake:
Shortening and flour for cake pans
2 3/4 cups unsifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (3.5 ounces) coconut pudding mix, optional
* NOTE: If you can't find the coconut pudding mix, then
simply increase the unsifted cake flour from 23/4 cups to 3
cups and increase the granulated sugar from 11/4 cups to 11/2
cups.
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
1 cup unsweetened coconut milk
5 egg whites
For the Icing:
1 quart heavy cream
1/2 cup confectioners' sugar
1 package (10 ounces) shredded sweetened coconut1. Preheat the oven to 350 F. Butter and flour two round 9-x-2-inch cake pans and set aside. In a mixing bowl, sift the cake flour with the baking powder. Add the salt and the coconut pudding mix and mix well with a fork or whisk to combine.
2. In a large mixing bowl, with an electric mixer, cream the shortening and
sugar for 2 minutes or until light and airy. In alternating batches add the sifted flour and coconut milk mixture to the shortening-sugar mixture,
beginning and ending with the flour. When the ingredients are mixed, with the electric mixer beat the batter for 30 seconds. In a clean mixing bowl, whip the egg whites with a pinch of salt until stiff and glossy. In three batches, fold the egg whites into the batter and transfer the batter to the prepared pans.
3. Bake for 50 to 55 minutes or until a wooden toothpick or bamboo skewer, when inserted in the middle of the cake, comes out dry. Cool the pans on a cake rack for 20 minutes, then turn them out of the pans to cool
completely.
4. TO ICE THE CAKES: With an electric mixer, whip the heavy cream with the sugar until stiff. Spread a half- inch layer of the sweetened whipped cream over one layer and sprinkle 1 cup of coconut on top. Top this layer with the second layer, then spread the whipped cream on the top and sides of the cake. Pat the remaining coconut over the sides and top of the cake, making sure to press the coconut into the whipped cream so it stays anchored. Refrigerate until serving time.
KellyWA (02:30:40) : Coconut Milk Ice Cream
1 cup sugar
2 large eggs
4 cups coconut milk (canned or preferably fresh)
1. In a bowl beat together the sugar and eggs until pale in color, about 5 minutes. Beat in the coconut milk.
2. Freeze in an ice cream maker according to the manufacturer's instructions. Serve right away or store in the freezer.
TIPS: You may need to allow extra time for hardening in the freezer if your ice cream maker turns out a soft ice cream.
You can substitute any good-quality ice cream if you don't have the time and equipment to make the ice creams called for.
Zoe,PA (01:53:09) : Coconut Custard Pie
1 large graham cracker pie shell (Keebler's is good)
1 and 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1/2 cup brown sugar
2 cups sweetened coconut
In a mixing bowl combine cream, milk, white sugar, egg yolks, and vanilla. Whisk by hand until well-blended, then stir in coconut.
Sprinkle the brown sugar in the pie shell and pour the custard mixture on top. Bake at 350 degrees approximately 45 minutes or until almost set in the center.
NOTE: I usually sprinkle additional coconut on top of the pie about 30 minutes after it goes in the oven. This way it stays on top and toasts nicely.
Enjoy!!
Donna-Gaylord,.MI (12:09:35) : CHOCOLATE SEVEN LAYER BARS
1 and 1/2 Cup finely crushed thin pretzels
3/4 Cup butter or margarine, melted
1 can sweetened condensed milk (not evaporated milk)
4 bars (4ozs.) Unsweetened baking chocolate, broken into pieces
2 Cups miniature Marshmallows
1 Cup Sweetened coconut flakes
1 Cup coarsely chopped pecans
4 bars (4ozs) semi-sweet Baking Chocolate, broken into pieces
1 TBS shortening
Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl: press into 13x9 inch baking pan
Place sweetened condensed milk and unsweetened chocolate pieces in small micro-wave safe bowl Microwave at HIGH 1 to 1 and 1/2 minutes or until mixture is melted and smooth when stirred; pour over pretzel layer in pan. Top with marshmallows, coconut, and pecans, press firmly down on chocolate layer
Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave bowl at high until melted when stirred. Drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars....and enjoy
Gina,.Fla (10:17:00) : LEMON COCONUT LAYER CAKE
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups sifted cake flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
Lemon Filling
Lemon-Butter Frosting
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake. Yield: 1 (4-layer) cake.
Lemon-Butter Frosting:
6 tablespoons butter or margarine, softened
3 cups sifted powdered sugar, divided
1/4 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat in remaining sugar until blended; beat to spreading consistency. Yield: about 3 cups.
Lemon Filling:
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks, beaten
Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture thickens and boils. Remove from heat; chill. Yield: about 4 cups.
To Make A Sheet Cake with a Lattice Top:
The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting
Lattice Design:
To make the lattice design on the sheet cake, double the recipe for Lemon-Butter Frosting, and bake the cakes as directed for 13- x 9-inch pans.
Frost the sides of each cake with Lemon-Butter Frosting and coat with coconut. Spread Lemon Filling on top of each cake.
Spoon frosting into a decorating bag fitted with a large tip; pipe diagonal lines of frosting across the cake in one direction. Pipe diagonally in the opposite direction to make the lattice.
Gina,.Fla (10:11:11) : Coconut Beer Batter Shrimp
Seasoning Mix:
1 T. cayenne pepper
1 1/2 t. paprika
1 1/2 t. black pepper
1 1/4 t. garlic powder
2 t. salt
1/2 t. onion powder
1/2 t. dried thyme
1/2 t. dried oregano
Combine all ingredients and set aside.
Flour Mix:
1/2 c. flour
1 1/2 t. seasoning mix
Batter:
2 eggs
2 t. seasoning mix
1 1/2 c. flour
1 c. beer
1 T. baking powder
4 doz medium or 2 dozen Jumbo Shrimp (2 lbs)
3 c. grated coconut (6 oz)
Sweet and Sour Sauce:
1 18 oz. jar orange marmalade
3-4 T. Dijon mustard
2-3 T. horseradish
Mix all together and set aside till ready to use.
In a medium bowl, combine 1/2 c. flour and 1 1/2 t. seasoning mix. Set aside. In another bowl, combine all batter ingred., mix well and set aside.
Peel and devein the shrimp. Sprinkle both sides with remaining seasoning mix. Dredge each one in flour mixture, then dip into batter except for the tail. Allow excess to drip off. Coat generously with coconut. Set aside.
In a deep fryer, heat oil to 350. Fry shrimp till golden about 1 minute on each side. Drain and serve with sauce.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
Gina,.Fla (10:02:44) : Cabana Banana Bread
A real winner!!!
1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. Swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut
Oven at 350
Cream butter and sugar till light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between two greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.
chiqui,.new.orleans (09:34:37) : Simple Coconut Macaroons
2 small bags shredded coconut
1 small can sweetened condensed milk
1 cup finely chopped or ground pecans
1/2 teasp. vanilla extract
Mix all ingredients well. Drop by rounded tablespoons onto a greased cookie sheet. Bake at 350* until lightly browned. About 20-25 min. Allow to cool 10 min. in pan and remove to a wire rack to continue to cool.
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