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Coconut Recipes

Fresh Coconut Cake

3 C. Cake Flour
3 Eggs
3 t. Baking Powder
1 t. Vanilla
3/4 t. Salt
1/8 t. Almond Extract
3/4 C. Butter
1 C. Coconut Milk
2 C. Sugar
Preheat oven to 350 degrees.
Butter and line with wax paper three, 8-inch cake pans.
Sift flour, baking powder, and salt. Cream butter, sugar until light and fluffy.
Add eggs one at a time beating well after each addition.
Divide batter between the three baking pans.
Bake 25 minutes or until brown and cake begins to pull away from the sides of the pan. Frost with cream frosting.

Cream Frosting

1/4 C. Butter
2 T. Cream
3 1/2 C. Powdered Sugar
1 t. Vanilla
1/4 t. Salt
3 C. Grated Cocount
Cream butter, powdered sugar, and salt.
Add cream, vanilla, and grated coconut.
Spread between layers and on sides and top of fresh coconut cake.

Haupia - Sweet Coconut Pudding

9 C. Fresh Grated Coconut
Coconut Water plus Water to make a total of 3 C.
1/2 C plus 1 T. Cornstarch
1/3 C. Sugar

Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 C. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This pudding is traditionally served at luaus. It is attractive served on ti leaves.

Quick Coconut Bread

3 C. Flour
1 C. Sugar
1 T. Baking Powder
1 Egg
1/2 t. Salt
1 t. Vanilla
1 1/2 C Milk
1 C. Toasted Grated Coconut
Preheat oven to 350 degrees.
Butter and flour a loaf pan.
Sift flour, baking powder, and salt together. Stir in coconut.
Beat egg until foamy. Add milk and vanilla to egg. Stir into dry ingredients. Mix well without beating.
Pour into loaf pan and bake 1 hour. Terrific breakfast treat sliced and toasted.

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