coconut

[katlanta]

Hello i have a question. I have this coconut i brought from the store 4 months ago thinking that iam going to do something with it. Any one have idea what cani make witha fresh coconut. thank you

[RunnerKim]

How about the Jamaican Banana Bread recipe - it was the Back to the Best recipe for April 2000. I think the recipe might be in the archives or let me know and I can post it. It only takes about 6 tbl so don't know if that's enough.

[TraceyK]

Do you like bananas? These are yummy!

Banana Pops



2 medium bananas, peeled and halved crosswise
1/4 cup crisp rice cereal
1 tablespoon toasted chopped coconut
1 tablespoon finely chopped peanuts
1/4 teaspoon ground nutmeg, ground cinnamon, or apple
spice
2 teaspoons maple-flavored syrup

Insert a wooden craft stick into the cut end of each
banana half. Place on a baking sheet. Freeze 1 hour or
until bananas are firm.

Meanwhile, in a shallow dish mix cereal, coconut, peanuts,
and nutmeg. Brush frozen bananas with syrup, then roll in
cereal mixture to coat.

Wrap each pop individually in plastic wrap; return to freezer.
Freeze 2 hours more or until completely frozen. Store in freezer
up to 2 days. Makes 4 servings.


Nutrition facts per serving: 93 calories, 2 g total fat, 0 mg
cholesterol, 23 mg sodium, 19 g carbohydrate, 1 g protein., 16% iron.

[Natasha]

I believe there was a recipe for a scrumptious-looking coconut cake in Cooking Light a couple of years ago (around March 1998)? If you would like the recipe posted, just ask.

[Pat]

Natasha, please post that coconut cake recipe. I love coconut.

[Natasha]

Hi Pat,
Here you go. Enjoy!
You know something interesting? The cake recipe is actually identical to the White Triple-Layer Cake on the facing page of the magazine. The only difference is the filling/icing and the topping!

Coconut Triple-Layer Cake
Cake:
Cooking spray
1 tablespoon cake flour
3-1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups sugar
1/4 cup butter or stick margarine, softened
1-1/2 tablespoons vegetable oil
2 large egg whites
1-2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2-1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy White Frosting
2/3 cup flaked sweetened coconut
1. Preheat oven to 350 degrees.
2. Coat 3 (8-inch) round cake pans with cooking spray; dust pans with 1
tablespoon flour.
3. Lightly spoon sifted flour into dry measuring cups, and level with a knife.
Combine sifted flour, baking powder, salt, and baking soda. Combine sugar,
butter, and oil in a large bowl, and beat at medium speed of a mixer until
well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well
after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed
mixture alternately with the milk mixture, beginning and ending with flour
mixture. Stir in extracts.
4. Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on wire racks, and
remove from pans. Cool completely on wire racks.
5. Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Yield: 16 servings

Fluffy Coconut Frosting:
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

1. Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160 degrees. Add extracts; beat until blended. Yield: 4 cups.

Per serving: 298 cals (18% from fat); 5.8g fat; 4.4g protein; 57.3g carb; 195mg sodium

[This message has been edited by Natasha (edited 07-31-2000).]

[Pat]

Thanks, Natasha. I want to make this soon, but I can't make it this week. I made the Mocha Fudge Pie for the first time yesterday and it is as good as everyone says!

It remind me of coffee ice cream in a way and that is a favorite.

[This message has been edited by Pat (edited 08-01-2000).]