Coconut recipe collection

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Microwave coconut-graham pie crust with toasted sweetened coconut, crushed graham crackers, butter, and sugar. A no-bake crust ready in 20 minutes without heating up the oven.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

A sweet and scrumptious side dish made with sweet potatoes, coconut and pecans.

Coconut-pineapple whole wheat bread machine recipe with crushed pineapple, shredded coconut, and brown sugar. A tropical twist on homemade wheat bread.

Cake mix cookies with just 3 ingredients: boxed cake mix, eggs, and oil. Soft, chewy, and ready in 30 minutes. Add raisins, nuts, or coconut for extra texture.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Homemade Cracker Jacks with toasted peanuts, pecans, almonds, coconut, and seeds tossed in raw honey-coated popcorn. A wholesome nutty snack ready in 15 minutes.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

Slice-and-bake coconut refrigerator cookies with a coconut-crusted exterior and a pecan half on top. Crispy, buttery, and freezer-friendly for up to three months of fresh-baked cookies on demand.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.