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Cream of Coconut Cake

Submitted by: Corinne

A wonderfully moist coconut cake.

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You 'll need a double boiler for this ethereal dessert, because you 'll want the egg custard to cook slowly and beautifully. When the custard is thick and creamy, a sweetened, foamy egg-white mixture is folded in, and then brandy whipped cream is folded into that. This luscious filling is then poured into a pastry shell that has been brushed with apricot glaze, and then the pie is sprinkled with toasted coconut.

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Coconut Cream Cake I

Submitted by: GPAIN

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

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Coconut Cream Pie VII

Submitted by: BUCHKO

This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.

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Coconut Rum Balls

Submitted by: Tauna

These are incredibly sweet and wonderfully crunchy. Make them ahead. They taste even better after a few days.

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Coconut Cream Pie III

Submitted by: Pat

Freezing seems to do something magical to the coconut before it 's stirred into the cream filling and baked. In any case, this pie is certainly rich and delicious.

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