Recipe Sifter

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.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.

No-bake coconut candy with a secret ingredient: mashed potatoes bind coconut and powdered sugar into tiny haystacks, then get dipped in dark chocolate. Old-fashioned and surprisingly addictive.

Easter nests candy: shredded coconut bound in melted white chocolate and green coating, shaped into little nests, and filled with jelly beans. A four-ingredient no-bake project kids love.

Oversized peanut butter pizza cookies topped with chocolate frosting, cashews, candy pieces, coconut, gumdrops, and a white chocolate drizzle. A fun decorating project for kids.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Classic no-bake oatmeal cookies with cocoa, peanut butter, and coconut. Drop, cool, eat: a stovetop drop cookie with chewy oats and chocolate-peanut butter flavor.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.