Top 20 Coconut recipes
ready in 1 to 4 hours
These delicious three layer bars are made with chocolate, peanut butter, coconut flakes, and puffed rice. They are perfect for breakfast or a tasty snack.
The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.
Not sure who names this cake, but all I can say this cake tastes absolutely delicious. It's moist, fluffy, and soft. The cream on top adds extra creaminess and richness, it's a decadent dessert that everyone will ask for second piece.
No-bake coconut oatmeal cookies with cocoa, rolled in minutes on the stovetop. Chewy, chocolatey drop cookies that set on wax paper with zero oven time.
Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.
Make this delicious and mouth-watering mounds cake for your family or pot-luck, nobody can resist this candy-like mounds cake .
Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.
The easiest cake you'll ever make: cherry pie filling and crushed pineapple topped with dry cake mix, melted butter, pecans, and coconut. Just dump, bake, and devour.
Pumpkin spice cheesecake with graham crust and broiled coconut-almond crunch topping. Impressive fall dessert that requires 4 hours of chilling before serving.
Three-layer coconut cake with a tangy lemon-lime curd filling and clouds of sweetened whipped cream frosting. A bakery-worthy showpiece with bright citrus contrast against tender vanilla layers.
Make this delicious coconut cake with fresh coconuts that makes the cake amazingly tasty and moist. Frost the cake with the fresh coconut meringue topping.
Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.
Sad cake, a chewy, gooey Bisquick cake of brown sugar, pecans and coconut that rises tall then sinks in the middle, exactly as it should. Dense and toffee-rich, it is irresistible warm with ice cream.
This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.
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.
Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.
I baked this for work. Everyone RAVED. It's October and it seemed like a holiday-ish dessert. I will have to make it again for the upcoming holidays.
A no-bake coconut cream pie with a sticky pecan praline layer on the bottom, fluffy vanilla pudding filling loaded with flaked coconut, all in a pre-baked pastry shell. Chill, slice, and swoon.
Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.
