Coconut Cakes and Cookies

⋄ Coconut Cookies
⋄ Coconut Cookies with Macadamia Nuts
⋄ Chocolate Chunk Walnut/Coconut Cookies
⋄ Snowball Cake with Coconut Icing
⋄ Fruit with Streusel Topping
⋄ Magic Cookie Bars
⋄ German Chocolate Cake with Coconut Pecan Filling and Frosting/Streusel Topping
⋄ Pineapple-Blueberry Compote
⋄ Pineapple Coffee Cake
⋄ Sour Cream Spice Cake with Coconut Topping

Coconut Cookies:
½ cup butter	1 egg
1 C. brown sugar	1 C. flaked coconut
1 C. quick oats	½  t. baking powder
1 C. chopped nuts or raisins	¼ t. salt
1 C. whole wheat flour	½ t. baking soda
Drop by teaspoonfuls onto greased cookie sheet, 2 or 3 inches apart. Bake 375° for 6 to 8 minutes. Burns easily.

Coconut Cookies with Macadamia Nuts:
2⁄3 C. butter	½ C. brown sugar
2⁄3 C. sugar	1 large egg
1 t. vanilla	1 ½ C. flour
3 bars (3 oz. each) Swiss dark chocolate in ½" pieces
1 ½ C. sweetened flaked coconut
1 jar (3 ½ oz.) macadamia nuts, chopped (¾ C.)
Heat oven 325°.Chill dough several hours. Lightly grease sheet. Bake 17 minutes on middle rack. Makes 26 (2 ½ lbs.) per cookie. 208 calories.
For White Chocolate Chunk Macadamia Nut Cookies: 2 bars (3 oz. each) white chocolate instead of dark chocolate - otherwise same as above. ½ C. sugar. 194 calories per cookie. Makes 22.
For Triple Chocolate Cookies: Use 1⁄3 C. brown sugar, 2 squares (1 oz. each) unsweetened chocolate melted, 1 ½ bars (3 oz. each) dark chocolate and 1 bar (3 oz.) white chocolate cut in ½" pieces. Makes 22 (2 lbs.). 181 calories.
For Oatmeal Cookies: Use only ¾ C. flour and 1 ¼ C. oatmeal, 1 C. raisins, 1 C. walnuts coarsely chopped. Makes 22 (2 lbs.) 173 calories.
For Mint Cookies: Use 1⁄3 C. brown sugar, 2 squares (1 oz. each) unsweetened chocolate, melted and 10 oz. mint chocolate chips. Makes 22 (2 lbs.). 197 calories per cookie.

Chocolate Chunk Walnut/Coconut Cookies:

½ C. butter, softened
½ C. sugar
1 egg
½ baking soda
1 pkg. Baker's Semi-Sweet Chocolate cut into ½ "
¾ chopped walnuts (opt.) or 1 ¹⁄₃ coconut chunks
¼ C. brown sugar
1 t. vanilla
1 C. flour
½ t. salt

Beat butter, sugars, vanilla and egg until fluffy. Mix flour with soda and salt, blend into butter mixture. Stir in chocolate chunks and nuts. Chill one hour. Drop 2 inches apart using heaping teaspoonfuls for each onto ungreased baking sheet. Bake 350° for 12 to 15 minutes, or until lightly brown (do not overbake) Cool 2 minutes, remove from sheets, cool on rack. Makes 2 dozen 3" cookies.

Snowball Cake with Coconut Icing:
1 package Yellow Cake Mix	3 large eggs
½ C. crystallized ginger	1⁄3 C. oil
¾ C. slivered almonds coarsely chopped	1 ¼ C. water
	1 t. almond extract
Filling:
8 oz. cream cheese	½ C. sour cream
3 T. confectioners' sugar	½ t. vanilla
Coconut Icing:
Creamy Vanilla Frosting	1 T. lemon juice
1 C. shredded coconut
Combine frosting with juice. Spread on cake. Sprinkle coconut over icing immediately.
Preheat oven to 350 °. Grease and flour 10" Bundt or tube pan. Combine mix, eggs, oil, water, and almond extract, blend 2 minutes. Fold coarsely chopped ginger and almonds into batter. Pour into pan. Bake 50 minutes. Cool in pan or rack 25 minutes. Remove from pan and cool 2 hours. Using a long serrated knife, slice cake horizontally into two layers, making the top layer 1⁄3 the height of the cake. Remove top and set aside. Hollow out center of bottom cake leaving a ¾" border of cake on bottom and sides. Spoon filling into tunnel. Replace the top layer.

Fruit with Streusel Topping:
2 oz. butter	4 oz. flour
2 oz. brown sugar	2 oz. coconut
Directions: Drain canned fruit salad and put into pan. Combine topping. Cover salad with topping. Bake at 350° until brown.

Magic Cookie Bars:
½ C. butter	3 ½ oz. can flaked coconut
14 oz. can Eagle Brand Sweetened Condensed Milk	1 ½ C. graham crackers, crumbs
6 oz. semi-sweet chocolate morsels	1 C. chopped nuts
Preheat oven to 350° (325° for glass dish). In 13 x 9" baking pan, melt butter. Sprinkle crumbs over butter; pour milk evenly over crumbs. Top evenly with rest of ingredients; Press down gently. Bake 25 to 30 minutes until lightly browned. Cool thoroughly before cutting. Store, loosely covered at room temperature.

German Chocolate Cake:
4 oz. Baker's German Sweet Chocolate	½ t. salt
2 1⁄3 C. cake flour, sifted	1 ½ C. sugar
1 t. baking soda	2⁄3 C. butter
½ t. baking powder	1 C. buttermilk
2 eggs	1 t. vanilla
Coconut-Pecan Filling and Frosting:
1 C. evaporated milk	1 t. vanilla
1 1⁄3 C. Baker's Angel Flake Coconut	1 C. chopped pecans
1 C. sugar	½ C. butter
3 eggs, yolks slightly beaten
Or
Streusel Topping:
2 T. sugar	2 T. brown sugar or cinnamon sugar
1⁄3 C. flour	1⁄3 C. oats
3 T. melted butter
Cake: Melt chocolate, cool. Sift flour, sugar, baking soda, baking powder, and salt. Stir butter in mixer bowl to soften. Add flour mixture, ¾ C. of the buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add melted chocolate, eggs, and remaining buttermilk. Beat 1 minute longer. Pour batter into three 8" layer pans lined on bottoms with paper. Bake 350° for 30-35 minutes, or until cake tester inserted into center comes out clean. Cool in pans 15 minutes; remove from pans and cool on racks. Spread filling on layers and stack. Frosting: Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally.

Pineapple-Blueberry Compote:
1 can (20 oz.) pineapple chunks in juice, drained	2 T. kirsch
1 C. fresh blueberries	¼ C. flaked coconut
Directions: Mix except coconut. Top with coconut. Makes 4 servings. 115 calories each.

Pineapple Coffee Cake:
1 ¼ C. flour	3 T. baking powder
½ C. sugar	¾ t. salt
1 egg beaten	½ C. milk
3 T. melted butter
Topping:
1⁄3 C. butter	1⁄3 C. honey
9 oz. can crushed pineapple, crushed	¼ C. shredded coconuts or nuts
Sift together dry ingredients. Combine egg, milk, and butter; add to dry ingredients and mix until smooth. Pour into greased 8 x 8" pan. Combine butter and honey. Spread pineapple over batter. Spread honey mixture over all. Sprinkle with coconuts or honey. Bake at 400° for 30 minutes. Serve hot. Serves 6.

Sour Cream Spice Cake with Coconut Topping:
½ C. butter	½ C. sugar
½ C. honey	1 egg
2 C. sifted flour	¼ t. baking soda
1 t. baking powder	¼ t. salt
1 t. cinnamon	½ t. cloves
¼ t. ginger	½ t. allspice
½ C. water	2⁄3 C. chopped nuts
1 ½ C. sour cream (or 1 C. sour milk and ½ C. butter)	¼ C. honey
Coconut Topping:
1⁄3 C. sugar	1 1⁄3 C. flaked coconut
⅛ t. salt	½ C. butter, melted
3 T. light cream	¾ C. honey
¾ t. vanilla
Or use Icing:
Confectioners' sugar	¼ C. butter
3 T. hot milk	a dash of salt
2 T. lemon juice
Cake: Cream butter, sugar, and honey. Add egg and beat. Sift dry ingredients and add alternately with the water, beating after each addition. Grease 8" layer cake pans and line. Bake 350° for 25 to 30 minutes. Cool, remove from pans and finish cooling. Spread remaining ingredients together (chopped nuts, sour cream, and honey) and smooth between and on top of cake.
Coconut Topping: Combine and mix thoroughly. Spread over baked hot cake in pan. Bake at 350° for 15 to 20 minutes or until bubbly and brown. Serve while warm. Makes enough for 13 x 9" cake.