MOUNDS CAKE
1 box Swiss chocolate cake mix
–ICING A:–
1 c. sugar
1 c. Pet milk
24 lg. marshmallows
14 oz. pkg. coconut
–ICING B:–
2 c. sugar
1/2 c. Pet milk
1 tsp. vanilla
3 heaping tbsp. cocoa
1 stick butter
Mix cake mix as box directs and bake in oblong pan. When cool, spread on Icing A, then Icing B. ICING A: Cook sugar, milk and marshmallows together until marshmallows are melted. Stir in coconut and spread on cake. ICING B: Bring sugar, cocoa, milk and butter to a boil and cook 1 minute. Remove from heat, stir in vanilla. Beat until thick and creamy. Spread over first icing.
MOIST PINEAPPLE NUT CAKE
2 c. flour
2 eggs
1 can crushed pineapple (No. 2 size)
1 1/2 c. sugar
1 stick butter
1 1/3 c. sugar
2 tsp. soda
1 c. chopped nuts
1 can coconut
1 sm. can evaporated milk
Mix flour, 1 1/3 cups sugar, eggs and soda. Add pineapple and nuts. Pour into greased 13 x 9 x 2 inch pan and bake 20 to 30 minutes at 350 degrees. Mix remaining sugar, coconut, butter and evaporated milk in saucepan and boil 3 minutes. Pour over warm cake.
ITALIAN CREAM CAKE
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts
2 c. coconut
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes. –FROST WITH THE FOLLOWING:–
4 tbsp. margarine, softened
8 oz. cream cheese, softened
2 tbsp. canned milk (add a few drops
more if too thick)
3 1/2 c. confectioners’ sugar
2 c. coconut
This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.
WATERGATE CAKE
1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding,
instant
1/2 c. finely chopped nuts
1/2 c. coconut
–TOPPING:–
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts
Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.
LEMON CREAM CHEESE FILLED CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
–FILLING:–
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
–GLAZE:–
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.
MYSTERY CAKE
1 pkg. coconut or any other kind of
cake mix
1 pkg. instant coconut pudding & pie
filling
3/4 c. water
3/4 c. cooking oil
4 whole eggs
–ICING:–
1/2 stick butter or margarine
1/2 c. orange juice
Juice of 1 lemon
Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for about 1 hour. When done, remove from oven and pierce top for icing. Set cake aside and prepare icing. ICING: Melt butter or margarine and add the orange and lemon juices. Mix together well while heating on stove top. Dribble icing over cake while the syrup is still hot and the cake is in bundt pan. Let it stay a few minutes. Turn it over onto a cake plate and remove bundt pan.
COCONUT CAKE
1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip
Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and refrigerated.
UGLY DUCKLING CAKE
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. –FROSTING:–
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).
FRESH APPLE CAKE
1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes.
EARTHQUAKE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
CAKE
1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar
In bottom of 8 x 12 inch pan, spray real good with Baker’s Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.
SWEET SWEET-POTATOES
2 pounds sweet potatoes—peel and grated
1/3 cup brown sugar—packed good
1/4 cup butter—melted
1/4 cup coconut—flaked
1/4 cup broken pecans—toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
CROCKPOT APPLE COCONUT CRISPS
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
CANDIED BANANAS
* 6 green-tipped bananas, peeled
* 1/2 cup flaked coconut
* 1/2 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup dark corn syrup
* 1/4 cup butter or margarine, melted
* 2 tsp grated lemon peel
* 1/4 cup lemon juice
1.. Put bananas and coconut into large enough CP to fit in single layer. Sprinkle with cinnamon and salt.
2.. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over bananas.
3.. Cover and cook on Low 1 to 2 hours.
BAKED CUSTARD
2 cups Milk, scalded
3 Eggs, slightly beaten
1/3 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
Nutmeg or coconut
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in Crock Pot.
Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.
Makes 5 to 6 servings.
APPLE-COCONUT CRISP
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
Sweet Pongal
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k) and cook it seperately (in two different containers). Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones. After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Add jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.
Dilpasand korma
Ingredients
1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chilli powder
1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste
Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.
Fruit Kabobs
apple
pear
pineapple
grapes
strawberries
lemon juice
dressing
1 1/2 cups vanilla yogurt
1 1/2 teaspoons coconut
1 1/2 teaspoons orange marmalade
Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer.
Mix dressing ingredients.
East India Fish
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of coconut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprika and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.