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Posts Tagged ‘coconut’

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I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.

Ingredients

1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries

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Ingredients

1 Yellow cake mix
2 eggs
1 cup crushed pineapple
1 can pineapple rings (reserve 1/4 cup juice)
1 cup shredded coconut
1/4 cup butter
1/4 cup brown sugar
maraschino cherries

Large cast iron skillet pan

Preheat oven to 325.  Place butter in cast iron skillet and let melt while oven is heating up.  Meanwhile, in large bowl, mix with wooden spoon the dry cake mix, 2 eggs, 1 cup crushed pineapple and 1/4 c pineapple juice until well mixed. (no need to beat it)

Remove pan with melted butter from oven.  Sprinkle brown sugar over melted butter.  Sprinkle coconut on top of that.  Place pineapple rings on perimeter and one in center.  Place maraschino cherries in center of rings.  Carefully spread cake batter evenly over top.  Bake 30-40 minutes or until warm brown on top.

While cooking, prepare glaze:  1/4 cup butter, 1/4 cup sugar and 1/4 cup evaporated milk.  Blend and let boil 1 minute.  Remove from heat.  Add 1 tsp vanilla.

Remove cake from oven.  Use sharp knife to circle around sides to make sure it isn’t sticking.  Carefully invert onto display platter/pan (I used a round pizza pan).

Drizzle glaze over cake.

It is a dense, moist sweet cake that is a family favorite.

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lemon coconut bars

 

Ingredients
1 yellow cake mix, separate one cup
1 stick butter, melted
1 teaspoon vanilla extract
4 eggs
2 lemons for juice and zesting (Plus one Tbsp lemon juice)
3 Tbsp sugar
1 cup of shredded coconut
Powdered sugar to garnish
Preheat the oven to 350 degrees F. Mix yellow cake mix (minus one cup set aside) with melted butter and press into 15×10-inch baking pan. Bake until the crust browns slightly (approx 15 minutes).

While the crust is baking, mix lemon filling. First remove the zest from the lemons using a zester or the fine end of a cheese grater. Squeeze the juice from the lemons, make sure you remove any seeds.

Beat the eggs in a separate bowl. Add the remaining cup of dry cake mix, sugar, lemon zest mix, vanilla extract and shredded coconut. Mix it all together thoroughly.

Place back in oven and back until the filling hardens (approx 20-25 minutes). Remove from heat and sprinkle powdered sugar.  Let cool slightly before serving.

 

The cake mix in this recipe makes it super easy to prepare.

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 Ingredients:

1 (4oz.) pkg. German chocolate
1/4 cup butter (1/2 stick)
1 can sweetened condensed milk
3 Tbsp cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp vanilla
1  1/2 cups flaked coconut, divided
1 cup chopped pecans, divided
1 deep dish pie shell

Instructions:
Melt chocolate with butter over low heat.  Remove from heat and stir in sweetened condensed milk In a separate bowl, combine cornstarch, salt and eggs.   Add the egg mixture to the melted chocolate.

Stir in 1 cup of the coconut and 1/2 cup of the chopped pecans and the vanilla.   Pour into the pie shell that has been placed on a cookie sheet. 

Sprinkle the top of the filling with the remaining 1/2 cup coconut and remaining 1/2 cup of pecans.
 
Place in a 350 degree oven and bake for 50-55 minutes or until the top puffs and just starts to brown and crack a little.  

Allow to cool for at least 3 hours before serving.

 

This has the consistency of a brownie.

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coconut roll slice

If you like coconut, you’ll like this cake.

Ingredients:

1 Box Angel Food cake mix
1 1/4 c coconut milk

Preheat oven to 350 degrees. Whisk the angel food cake mix and coconut milk together (the coconut milk will replace the water as listed on the box instructions). In cookie sheet pan, line with parchment paper. Spread cake mix evenly onto sheet.
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Bake at 350 for 20-25 minutes or until it looks a bit browned. While it is cooking, prepare your filling. There are two of them.

1 – Coconut cream mousse. Prepare 1 box coconut cream pudding with 1 c coconut milk. Let set. Fold in 1/2 c thawed cool whip. Chill.

2 – 8 oz whipped mixed berry cream cheese spread. You can buy this at any store in cream cheese section. It is primarily used for bagels.

Fruit Compote- fold together.

1 quart sliced strawberries
3 sliced kiwis
2 c prepared glaze

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By now, your cake should be done.  Remove from oven and turn onto a powdered sugar dusted dish towel.  Roll while still warm.  Let cool for about 10 minutes.

Time to build!  There are seven steps but don’t be intimidated.  It is as easy as pie…er…cake!

1.   Carefully unroll.

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2.  With spatula, spread the cream cheese filling evenly on bottom.

3.  With spatula, spread coconut cream mousse on top of cream cheese filling.

4.  Carefully roll from one end to the other.  Don’t press too hard or you will press all of your filling out.

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5.  Let Chill in fridge.

6.  Toast a cup of coconut and a 1/2 cup chopped almonds in the oven (325 for five minutes) or on the stovetop, which is a bit faster and you get more uniform toasting.

7.  Prior to serving, use remaining cool whip to cover the top, sprinkle with the nuts and coconut.  Dollop fruit compote.  This looks beautiful on a platter.

coconut roll

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Pineapple Cake

2 eggs
1 ¼ c sugar
2 c flour
1 ½ tsp baking soda
1 large can crushed pineapple, juice and all

Preheat oven to 375 degrees.  Mix all ingredients and pour into pan.  Let set for about five minutes so the soda will activate and mixture will start to bubble.  Pour into greased/floured pan. 

Mix together  ½ c coconut and ¼ c brown sugar.  Sprinkle on top of batter.  Bake 30-40 minutes until golden brown on top. 

 Icing

½ c sugar
½ c french vanilla creamer
1 cube butter

Stir until boiling.  Boil under low-medium heat for 2 ½ minutes.  Remove from heat and add ½ c coconut and ¾ tsp vanilla.  May also add sliced almonds.   Top cake.  Serve warm with a dollop of whipped cream if desired.

 

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Seven Layer Bars

This is an incredibly easy and tasty dessert.

1 1/2 c sweetened flaked coconut
1 stick unsalted butter
2 c crushed graham crackers
1/2 c finely chopped walnuts
1 c semisweet chocolate chips
1/2 c white chocolate chips
1/2 c butterscotch chips
1 (14 oz) can sweetened condensed milk

Preheat oven to 350 and make sure your rack is in the lower middle position.  In 9×13 pan line with either foil or parchment paper, making sure end sides are covered. 

On cookie sheet, place coconut on one side , spread out, and the walnuts on the other side, spread out so it will toast evenly.  Cook 4-5 minutes until edges of coconut turn brown.  Remove from heat. 

Melt butter and mix with graham cracker crumbs until well mixed.  Spread the liner with a nonstick spray, including the sides.  Press crumbs into the bottom of the pan.

Layer the following by evenly sprinking:  toasted walnuts, white chocolate, butterscotch, chocolate chips, and then the coconut over the top.  

Pour sweetened condensed milk in a bowl and microwave for 30 seconds, just to thin it out a bit.  Drizzle over the top of the coconut until it is evenly covered.

Bake approximately 25 minutes, the top will be a golden brown.  Remove from oven and place in freezer for about 20 minutes.  Lift the bars out by the liner sides and carefully remove the liner from the sides.  Cut into bars.

Keep in an air-tight container if not serving immediately.

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