Coconut – you either love it or you hate it. I happen to love it (which is why I have a secret stash of Mounds bars hidden in the closet). I like it in cookies, in cakes, mixed with chocolate, mixed with oatmeal. I like the sweetened flaked kind, not the healthier (drier) version. So if you’re like me, read on. Here are some of my favorite recipes. And if you’re not, in the spirit of adventure, try some of these. Or wait for next week’s blog!
Coconut Pound Cake
1 cup margarine, softened
¾ cup shortening
3 cups sugar
3 cups flour
½ teaspoon baking powder
1 cup nondairy creamer
2 teaspoons coconut extract
½ cup flaked sweetened coconut (the best kind!)
Preheat oven to 325 degrees. Cream together shortening, margarine and sugar. Beat in eggs, one at a time. Combine dry ingredients and add to batter alternatively with the nondairy creamer, beginning and ending with the flour. Stir in extract and coconut. Pour into greased 10-inch Bundt pan and bake for 1 hour 25 minutes. Cool for 10 minutes in the pan, loosen sides and invert onto wire rack to finish cooling.
Seven Layer Magic Cookie Bars
This milchig dessert is the classic use of coconut. These are really good and need to be saved for special occasions – and when no one in the family is watching their weight!
1-1/2 cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips (I usually leave these out)
1 cup semisweet chocolate chips
1-1/3 cups coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool. Store in the refrigerator and take out a few minutes early to soften before serving.
Oatmeal Coconut Cookies
1 cup margarine, softened
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup old-fashioned oats
1 cup coconut
Preheat oven to 350 degrees. Cream together margarine and sugars. Beat in eggs, one at a time and mix in vanilla. On a low speed, beat in flour, baking soda and baking powder. Then add oats and coconut. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes. Cool on sheets for 3-5 minutes, then transfer to wire rack to cool completely.
Is the non-dairycreamer in the Coconut Pound Cakee, a liquid or a dry creamer?
Good question. Every time we mention non-dairy creamer in a recipe we mean the liquid version unless otherwise specified. This is a great cake; enjoy!
I love seven-layer bars, they are one of my favorites. They can be made parve using homemade parve condensed milk as well, if you want to serve them with a meat meal. The recipe is here
Is there a substitution for the condensed milk?
See previous comment!
Can we use soy milk or almond milk instead or the non-dairy creamer, or do you need the consistency of the creamer to make the recipe work?
I don’t know about almond milk (having never used it myself) but you can definitely substitute soy milk.