Coconut Surprise Recipes

COCONUT SURPRISE BUNDT CAKE

Steps:

• Pre-heat oven according to package directions.
• Make cake mix according to the package directions.
• After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
• Bake according to package directions.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

COCONUT CHERRY SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place drained cherries on a paper towel.
• Grind slivered almonds in a food processor. Transfer to a bowl.
• Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
• Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
• Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
• Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

COCONUT SURPRISE

Steps:

• Cream flour and butter together.
• mash in bottom of 9 x 13 inch pan 1/4 inch thick.
• sprinkle chopped nuts over mixture.
• bake 20 minutes at 350 f.
• cool.
• beat cream cheese, 8 ounces cool whip, and powdered sugar together.
• spread over pastry.
• sprinkle coconut over this mixture.
• mix pudding and milk.
• spread on top of coconut.
• spread remaining cool whip on top.
• sprinkle with more coconut.
• keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).