Recipes

[doglover3]

thanks Nightowlz for the recipe, sounds very good and I did copy it and will try it.

Gooday, glad you like the one gulfcoastms posted and also glad you said where the cream of coconut can be found. I am sure that will help a lot. I always have to ask since we have no liquor section in our stores. We have to get liquor at the state stores here.

[mema67]

I have a wonderful make ahead coconut cake recipe. I use for upcoming events, church dinners, family reunions, I can make earlier in the week and it's already to go.

1 yellow cake mix (box) or make your own - 2 layers split into 4 layers

Icing

2 cups sour cream

2 cups sugar

2 12 oz. packages frozen coconut, thawed.

Make yellow cake as directed on box or make your own, cool, split into 4 layers.

Icing:

Mix sour cream, sugar and thawed coconut together and let sit overnight in refrigerator.

Ice between layers and top of cake. Do not ice sides. Makes a good amount of icing.

Let sit in sealed cake container for 4 or 5 days in refrigerator. Icing will be slightly liquid but will be absorbed by cake layers.

[svli_2000]

I have a healthy carrot coconut, no bake cake recipe. Its my summer go to cake. Its pretty light and sweetened naturally. It requires some cashew pre-soaking to activate the nutrient content and is best when chilled for a few hours. Other than that its a pretty simple recipe.

Raw Carrot Coconut Cream Pie

• CRUST:
• 1 cup shredded carrot
• 3/4 cup raisins or pitted dates
• 1 cup walnuts, small pieces
• 1/4 cup shredded unsweetened coconut
• FILLING:
• 1 1/2 cup cashews
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1 tbsp vanilla

• 1. Soak cashews in cold water with a tbsp on salt for at least 2-3 hours. Drain and let dry.
• 2. To make the crust, combine all ingredients until you reach the desired texture and the ingredients stick together when pressed down. You can use a food processor if smoother texture is desired. Using a spring form pan or a suitable alternative, evenly press crust into bottom of pan firmly.
• 3. To make the filling, combine all ingredients for filling into a blender or food processor. Blend until creamy. Pour on top of the prepared crust.
• 4. Place the pie in the freezer for a few hours to set, then once it is set you can keep it in the fridge.

http://paleontastic.com/recipe-items/raw-carrot-coconut-cream-pie/

[doglover3]

thank you copied both.

I wonder if you can put coconut into a box cake you make? We like coconut right in with the cake batter itself, like it in the cake not only on the icing so is why I always make my own cake.

[KatieB]

On 4/2/2015 doglover3 said:

shoekitty, know what you mean. DH loves my funny cake(his favorite) which is also very very old but my recipe makes 2 huge ones so I freeze one. This coconut cake also freezes very well. I cut each into individual slices and wrap in either saran or foil than put in a freezer baggie.

I am the same way it I can see it, lol. I love this coconut cake as well and would eat the whole thing in 2 days I do believe.

Don't get me wrong, also buy baked cakes when I want certain ones.

doglover, could you post the recipe for the funny cake. I don't think I've heard of that one...

Thanks,KatieB