does anybody have a recipe for coconut?

Question

i have about 6 pounds of coconut,does anybody have any recipes for coconut,any recipe,i just have so much coconut

Answer 1

COCONUT CREAM CAKE

INGREDIENTS
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
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COCONUT GUMDROP COOKIES

INGREDIENTS
1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup flaked coconut
2 cups rolled oats
1 cup chopped pecans
1 cup gumdrops, chopped

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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CHEWY COCONUT COOKIES

INGREDIENTS
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Answer 2

1

Answer 3

Coconut Macaroons

Ingredients:
3 cup shredded coconut
1 teaspoon almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tarter

Directions:
Preheat oven to 350 degrees. Combine coconut, extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

Yield: 20 1-inch cookies
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen

Answer 4

Coconut Shrimp. Find a recipe for a good batter...mix in the coconut and fry those shrimp up. Awesome with any sauce you make.

Answer 5

German Sweet Chocolate Cake with Coconut-Pecan Frosting
4 ounce bar of Baker's German Sweet Chocolate
1 cup margarine
1/2 cup boiling water
4 egg yolks
2 cups sugar
2 1/2 cups cake flour
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 egg whites, stiffly beaten
1 cup buttermilk
Melt chocolate in boiling water. Cool. Cream margarine and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 greased and floured 8-inch layer cake pans.
Bake at 350 F. For 30 to 34 minutes. Cool.

Coconut-Pecan Frosting
Combine:
1 1/3 cups evaporated milk
1 1/3 cups of sugar
3 slightly beaten egg yolks
3/4 cup margarine
1 teaspoon vanilla
Cook and stir over medium heat until thick, about 12 minutes.
Add:
2 cups coconut
1 cup chopped pecans
Cool until thick enough to spread. First top and then sides of cake. Garnish with pecans on top.

Talkin' Trail Mix
1 bag (6 ounces) slivered almonds
1/2 cup shelled pumpkin seeds
1/2 cup shredded sweetened coconut
1/2 cup dried cranberries (Ocean Spray Craisins)
1/2 cup milk chocolate chips
Preheat oven to 350 degrees F. On a foil lined baking sheet, combine almonds, pumpkin seeds, and coconut. Bake for 10 to 12 minutes or until coconut is golden brown. Remove from oven and let cool thoroughly. Combine toasted coconut mixture with dried cranberries and chocolate chips.

Answer 6

If i-s is coconut powder any Insian can help you . If it is whole coconut u hv to break it and grate it and then take assistance of any Indian (preferably from any Southern state)

Answer 7

My mum used to make coconut haystacks or something like that, they were gorgeous, rung her but shes not in. Sorry that really wasn't any help at all.lol

Answer 8

*COCONUT CLOUD CAKE

1/2 cup butter
1 1/2 cups sugar
3 eggs, separated
2 1/2 cups sifted flour
4 tsp. of baking powder
1/4 teaspoon salt
1 tsp. lemon or almond extract

Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.
In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.

Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.

When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut.


*
PINA COLADA COCONUT CAKE

18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated

Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.

Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.


*CHOCOLATE DIPPED COCONUT BALLS

1 box or 1 lb. powdered sugar
1/2 can Eagle Brand sweetened condensed milk
1/8 lb. butter
1/2 tsp. vanilla
1/16 lb. paraffin (parawax)
8 oz. chocolate chips
1/2 lg. box coconut

Place powdered sugar in large bowl. Make a well in center. Pour in the milk, softened butter and vanilla. Blend until a soft paste is formed. Work in all sugar; add coconut. Mix well and refrigerate. Now, with hands, make small balls of the paste; refrigerate again. The balls must be cold when dipped.
Put chocolate chips and shredded wax in top of double boiler. When melted, dip each ball into the mixture. Roll until coated. Dip out with a fork; place on waxed paper. Keep the chocolate over the hot water all the time. With a little practice, your chocolate can be swirled on top of the ball for a professional look.


*COCONUT CREAM PIE

1 (10 inch) baked pie shell
6 oz. Coco Casa cream of coconut
1/4 c. milk
10 oz. mini marshmallows
3 c. heavy cream, whipped stiff
2 c. shredded coconut, fresh or canned

Mix cream of coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate one hour or until starts to set. Beat with an electric mixer until frothy. Carefully fold in whipped cream. Add 1 cup coconut by hand. Pour into pie shell and sprinkle remaining coconut over top (toast if desired). Refrigerate at least 6 hours before serving.


*Hope one of these helps! =]

Answer 9

Beef Panang.
It´s easier i you see the video recipe:
http://www.weshow.com/us/p/2379/beef_panang

bon apetit

Answer 10

coconut shrimp or go to COOKS.COM