Tag Archives: coconut

Desserts

Almond Joy Cake

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Almond Joy Cake

 

Almond Joy Cake

To make this super delicious Almond Joy Cake, you will need:

1 dark chocolate cake mix, made with 2 eggs, 1/4 cup coffee, 1 1/4 cup water, 1/2 cup oil

Bake in a greased 9 x 13 glass baking dish according to the directions on box.

When cake is done, remove from oven and cool on a wire rack.  After 10 minutes, use the handle of a wooden spoon to poke holes in cake – at 2 inches apart.

In a mixing bowl, mix together a 5.1 oz box of vanilla pudding, 1/2 teaspoon coconut extract and 1 7 oz jar of marshmallow fluff.  Pour half over the top of the cake, spreading over the holes so the pudding goes down all the holes and covers the entire cake;  Mix into the other half of the pudding, 4 oz softened cream cheese and 8 oz. softened cool whip.  

Spread this over the top of the cake.  Sprinkle with shredded coconut and slivered almonds. Chill for 2 hours before serving.

Enjoy this delicious Almond Joy Cake!  I thought it was awesome, hope you do too!

Sharon Springfield

Sharon SPringfield

 

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Almond Joy Cake

Main Dish

Creamy Coconut Shrimp

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Creamy Coconut Shrimp

 

Creamy Coconut Shrimp

This recipe for Creamy Coconut Shrimp (Chinese buffet style) is adapted from a recipe I found somewhere online.  As usual, I modified it so much that I feel I can call it my own version.  You can serve this over rice or noodles.

Creamy Coconut Shrimp Recipe:

1 pound medium or large shrimp
1/2 cup coconut cream
2 tablespoons heavy cream or whole milk
1 tablespoon vanilla extract
2 tablespoons butter
1 tablespoon rum
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweetened condensed milk

Shell & devein shrimp – rinse – pat dry.  Season with salt.
In measuring cup, combine coconut cream, cream (or milk), and vanilla extract.

Melt butter in a sauté’ pan over medium heat.  Add shrimp and sauté’ until both sides are golden brown, about 2 minutes each side.  Splash in some rum and cook the shrimp for another minute.  Set aside.

In a separate pan, add the coconut cream mixture and cook over low heat.  Add condensed milk and stir in to mix.  When coconut mixture begins to bubble, add additional sugar to taste.  Simmer 3 minutes until reduced by one third.  Add cornstarch combined with a few tablespoons of water to thicken sauce.  Pour sauce over shrimp.

*optional – Mix in 1/2 bag of coleslaw (shredded cabbage & carrots) Heat through.

Serve over steamed rice or cooked noodles.

Creamy Coconut Shrimp

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Sharon Springfield

Sharon Springfield

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Appetizers, Main Dish, Seafood

Coconut Shrimp

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Coconut Shrimp

1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 – 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving.

Serve with marmalade sauce.

coconut_shrimp

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Coconut Shrimp

Coconut Shrimp

Ingredients

1 cup beer , flat

1 cup self-rising flour

2 cups coconut flakes, (1 - 7oz. package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

dash paprika

MARMALADE DIPPING SAUCE

Instructions

For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.

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