coconut – We Aren't Chefs

Coconut Layer Cake

Kristin W. — Mon, 11 Apr 2011 15:54:12 +0000

This recipe can be used to make any type of cake or cupcake that you want, you don’t have to layer it.

Easy Yellow Cake Recipe

Prepare the cakes and put in two 8″ round pans. Remove from pan and let cool completely on racks.

Ingredients

2 cups flaked coconut
4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 cup sifted confectioners' sugar

Directions

Melt 2 tablespoons butter in skillet.
Add coconut; stir constantly over low heat until golden brown.
Spread coconut on absorbent paper to cool.
Cream 2 teaspoons butter with cream cheese.
Add milk and sugar alternately, beating well.
Add vanilla; stir in 1 3/4 cups of coconut.
Spread on tops and sides of cake layers.
Sprinkle with remaining coconut.

Viola!

Photos

Magic Bars

Kristin W. — Sun, 21 Feb 2010 11:04:36 +0000

While I make these mostly around the holidays, they are a perfect treat anytime.

Ingredients

1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

If you do not have graham cracker crumbs handy, just take about a packfge and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Bake for 25-30 minute on 325 degrees for glass pans, all others 350 degrees.

Photos

Coconut Shrimp

Kristin W. — Sun, 22 Nov 2009 13:46:16 +0000

This was our first attempt at making coconut shrimp at the house and I’m quite impressed how well they turned out. We made two different sauces for dipping and those were also first-timers and while I liked both, I was more partial to the plum sauce.

Directions

Spread the coconut out on a plate or a pie pan.
Whisk all ingredients except coconut together.
Dip shrimp into batter and then dredge in coconut, coating it completely.
Press gently to adhere coconut to shrimp.
Heat oil in large pan on stove.
Place eight shrimp at a time in the oil and turn after minute, cook until gone olden brown (about one minute each side).

Pull out and place on towel to remove any excess grease. Serve with fresh fried rice and veggies. For a dipping sauce, use Sweet Death Plum Sauce or as on the plate, a Dijon Ginger Sauce.