Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.
Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.
Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.
Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.
Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.
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