Recipe Sifter

Light, airy drop cookies with cream cheese, coconut, and apricot preserves, finished with an apricot-spiked frosting for tropical sweetness.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Impossible blender coconut pie that forms its own crust while baking. Everything blended together and poured into a greased pie plate for a self-crusting coconut custard pie.

White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.

Three-layer white chocolate cake with coconut, pecans, and buttermilk topped with a pourable white chocolate frosting. Includes the frosting recipe.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.

Crisp, crumbly Swedish coconut cookies leavened with baker's ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

These cookies are to improve breastmilk production in lactating mothers, while providing a tasty treat at the same time! Per cookie: 160 calories each, 20 carbs, 8g fat, 10g sugar, 3g protein. ***Recipe makes about 3 1/2 dozen cookies***

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.