I use a lot of coconut flakes. Friends and friends of my friends just go gaga over my wonderful coconut macaroons. But I also toast these coconut flakes and use them as garnish or toppings for sapin-sapin (steamed layered multi-colored rice cakes) or biko (another rice cake). And my hubby just always requests for no-bake coconut pie, so he doesn’t mind running back to the stores to buy packs of coconut flakes.
from: Baker’s Corner
Product: Sweetened and Flaked Coconut
BOB RECIPE: Coconut Squares
Crust:
1 box Yellow Cake Mix
1 stick (1/2 cup) butter, softened
1 egg
1 tablespoon water
Filling:
1 cup sweetened and flaked coconut
8 oz cream cheese, softened
1 lb powdered sugar
3 eggs, lightly beaten
1 teaspoon vanilla
Preheat oven to 350 F.
Mix cake mix, butter, egg and water. Mold with hands into 9 x 13 inch baking pan. Sprinkle coconut over cake mixture. Set aside.
Cream together cream cheese, powdered sugar, eggs and vanilla. Pour over coconut crust.
Bake for 40-45 minutes. Cool before cutting into squares.
Celebr-EAT-y by Sarah Lee 