MAKES 8-10 SERVINGS

INGREDIENTS:

3 1/2 cups cake flour, sifted twice
2 teaspoons vanilla
4 teaspoons baking powder
1/2 teaspoon coconut extract
1/2 teaspoon salt
10 egg whites
16 tablespoons butter, unsalted
5 tablespoons cold water
3 1/2 cups sugar, granulated
1/2 teaspoon cream of tartar
1 cup milk
1 1/2 teaspoons corn syrup, light
2 cups Snowflake Coconut

Have all ingredients at room temp. Position rack in center of oven and preheat to 350 degrees F. Butter and flour two 9” round cake pans. Sift together flour, baking powder, and salt. In a large bowl beat butter on high speed until creamy, 4-5 min. Gradually add 2 cups sugar and continue beating, scraping down sides of bowl, until light and fluffy, 4-5 min more. Reduce speed to low. Fold flour mixture into butter in three parts, alternating with milk, until smooth; fold in 1 tsp vanilla and coconut extract. In a clean bowl, beat 8 egg whites with a whisk to stiff peaks. Fold 1/2 cup egg whites into batter until blended, then fold in remaining egg whites. Divide batter among pans; bake until golden, 30-35 min.

In a heatproof bowl, combine remaining 2 egg whites, 1 1/2 cups sugar, water, cream of tartar and corn syrup. Set bowl over simmering water, but not touching water, beat mixture until thick, shiny and double in volume, about 7 min. Remove from heat; add 1 tsp vanilla and beat until thick enough to spread, 2-3 min.

In a small bowl, combine 1 cup icing and 1 1/2 cups coconut; stir to mix. Set one cake on a plate, spread icing evenly over top and set other cake on top. Working from top to bottom, spread remaining plain icing. Pat remaining coconut evenly onto sides and top.

Print

MAKES 6 SERVINGS

INGREDIENTS:

1/2 cup canola oil
1 cup sunflower seeds
1/2 cup honey
1 cup raisins
1 teaspoon vanilla
3/4 cup sesame seeds
2 cups quick or old fashioned oatmeal, uncooked
1/2 cup walnuts, chopped
1/2 cup Snowflake Coconut
2 cups wheat flakes

Preheat oven to 350 degrees F. Combine all dry ingredients and mix well (do not break up the wheat flakes).

Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix in the other ingredients. Stir until everything is coated well. Spread in a 13 x 9 inch baking pan and bake for 15 to 20 minutes or until golden brown. Allow to cool before removing from pan. Store in air tight container.

Print

MAKES 8-12 SERVINGS

STREUSEL TOPPING:

1/2 cup unsalted butter, melted, plus more for coating
1/2 cup unbleached all-purpose flour, plus more for coating.
3/4 cup packed light brown sugar
1 cup unsweetened flaked coconut
1 teaspoon ground cardamon
1 teaspoon coarsely ground black pepper
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

YOGURT CAKE:

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups packed light brown sugar
1/2 cup unsalted butter, at room temperature
1 cup whole milk plain yogurt (or sour cream) at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract

FOR THE STREUSEL:

Heat the oven to 350 degrees F and arrange a rack in the middle. Coat a 9 inch spring form pan with butter and flour and set aside.

Combine the streusel ingredients in a small bowl and mix until will incorporated and clumped. Refrigerated until read to use.

FOR THE STREUSEL:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl until aerated and lumps are broken up; set aside.

Put the brown sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat over medium speed until light in color and airy. Add the yogurt (or sour cream) and mix well. Add the eggs and vanilla and mix until evenly combined. Remove the bowl from the mixture and stir in the flour mixture until just moistened through.

Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel over the top and press in to adhere. Bake until a toothpick inserted in the center comes out clean and just a few crumbs remain, 50-55 minutes.

Transfer to a rack and cool at least 20 minutes before unmolding & serving.

Print

MAKES 2 LOAVES

INGREDIENTS:

3 cups A/P flour
1 teaspoon cinammon
2 cups sugar, granulated
1 cup vegetable oil
1 teaspoon baking powder
3 eggs, beaten
1 teaspoon baking soda
1 cup Snowflake Coconut
1 teaspoon salt
2 cups zucchini (raw, unpeeled grated)
2 teaspoons vanilla

Preheat oven to 325 degrees F. Grease 2 loaf pans. Combine all ingredients in mixing bowl. Mixture will be very thick. Pour equal amounts of batter into the pans. Bake 1 hour and 15 minutes or until done.

Serve with flavored whipped cream cheese.

Print

MAKES 4 SERVINGS

INGREDIENTS:

1/3 cup extra-virgin olive oil
1/2 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari or soy sauce
3 1/2 cups shredded lacinato kale (ribs removed)
1 1/2 cups unsweetened large flake coconut
2 cups cooked brown rice

Preheat oven to 350 degrees F. In a small bowl, whisk together the oils with the shoyu. In a large bowl, toss the kale and coconut with abou two-thirds of the dressing.

Spread the kale evenly across two baking sheets and bake until the coconut is nice and golden and the kale is wilted, tossing once or twice along the way about 12-18 minutes.

Remove from oven and transfer the kale mixture to a medium bowl. Take a taste of the mixture and if it needs more dressing add some and toss. Place the brown rice on a serving platter and top with the tossed kale. Serve them.

Print

MAKES 2 DOZEN

INGREDIENTS:

2/3 cup sugar, granulated
1/2 teaspoon almond extract
6 tablespoons A/P flour
1 pkg semi-sweet baking chocolate, melted
1/4 teaspoon salt
4 egg whites
5 1/2 cups Snowflake Coconut

Preheat oven to 325 degrees F. Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract. Blend well. Drop of tablespoonfuls onto greased and floured cookie sheet. Bake for 20 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool completely.

Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate for 30 minutes until chocolate is firm. Store in tightly covered container up to 1 week.

Print