Hawaiian Wedding Cake

Karen Miracle Shown

HAWAIIAN WEDDING CAKE
So moist, and as Hawaiian as your creative juices will allow.

2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan. Bake at 350 F degrees for 40-45 minutes. Cool.

HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting

Princess Pie (Coconut Cream Pie)

Melanie Rowland Poynter

Princess Pie (Coconut Cream Pie)
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Homemade Samoas Bars

Jessica Hall Zielinski

Homemade Samoas Bars--- when you run out if Girl Scout Cookies!!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.
from ChefThisUp

Almond Joy Brownie Bites

Heavenly Recipes

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

No Bake Cream Cheese Coconut Snowballs

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.