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Ingredients

• ✓ flake coconut
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• vegetable shortening
• vanilla extract
• salt
• egg white
• vanilla frosting
• red food coloring
• graham cracker
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk flour, sugar, baking powder, and baking soda together in a large bowl until well combined. Beat in buttermilk, vegetable shortening, vanilla, and salt until thoroughly combined. Beat in egg whites until incorporated. Pour batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Cool.
4. 4 Frost cupcakes with 1 frosting container; sprinkle tops with coconut.
5. 5 Place ½ remaining frosting package in a bowl; tint with red food coloring until pink. Set aside remaining ½ package white frosting for decorating.
6. 6 Break graham crackers into 48 individual cookies; cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with reserved white frosting; frost inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each cupcake for a nose.

By thepurplebaker

Ingredients

• ✓ flake coconut
• pecan
• vanilla extract
• margarine
• egg yolk
• sugar
• evaporated milk
• buttermilk
• salt
• baking soda
• all purpose flour
• vanilla extract
• egg
• white sugar
• margarine
• water
• sweet baking chocolate

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
2. 2 To make the chocolate cake: Stir chocolate into boiling water until melted; set aside to cool.
3. 3 Beat 1 cup of softened butter with 2 cups of sugar in a large bowl with an electric mixer until lighter in color and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition.
4. 4 Beat in 1 teaspoon of vanilla extract and cooled chocolate mixture until thoroughly blended.
5. 5 Sift flour, baking soda, and salt into a bowl; mix into chocolate cake batter, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
6. 6 Beat egg whites in a metal or glass bowl until stiff peaks form when the beaters are lifted straight up; gently fold into chocolate cake batter, keeping as much volume as possible.
7. 7 Pour batter into prepared cake pans.
8. 8 Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before turning out onto wire racks to cool completely.
9. 9 To make the pecan coconut frosting: Pour evaporated milk into a large saucepan. Mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.
10. 10 Remove from heat, and mix in coconut and pecans, beating until frosting has cooled and is spreadable.
11. 11 Spread frosting between each layer and on top of the cake. Enjoy!

By Kelly MacDonald

Ingredients

• ✓ flake coconut
• egg white
• white sugar
• salt
• lime juice
• cocoa powder

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
3. 3 Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

By wiley

Ingredients

• ✓ flake coconut
• all-purpose flour
• baking powder
• salt
• blueberry
• vegetable shortening
• sugar
• egg
• milk
• white sugar
• all-purpose flour
• cinnamon
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
2. 2 Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
3. 3 Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
4. 4 To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Amanda

Ingredients

• ✓ flake coconut
• ✓ flake coconut
• butter
• walnut
• date
• brown sugar
• walnut
• date
• vanilla extract
• egg
• banana
• sour cream
• butter
• brown sugar
• salt
• cinnamon
• baking soda
• all-purpose flour
• oat
• whole wheat flour
• cinnamon
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 4 loaf pans, 7x3-inch size. Combine 1 tablespoon white sugar with 2 teaspoons cinnamon in a small bowl. Dust the insides of the greased loaf pans with the cinnamon sugar.
2. 2 Stir whole wheat flour, oats, all-purpose flour, baking soda, 1 1/2 teaspoon cinnamon, and salt in a bowl. Beat 2 cups brown sugar with 3/4 cup butter in a separate mixing bowl until creamy. Beat in sour cream, bananas, eggs, and vanilla extract until smooth. Stir the dry ingredients into the banana mixture and fold in 2 cups dates, 1 cup walnuts, and 1/2 cup toasted coconut.
3. 3 Spoon the batter into the prepared loaf pans. Sprinkle tops of each loaf with about 1 tablespoon of dark brown sugar and 1 1/2 teaspoons each of dates, walnuts, and coconut. Brush each loaf with melted butter for a shiny glaze.
4. 4 Bake loaves in the preheated oven until browned and a toothpick inserted into the center of a loaf comes out clean, about 1 hour.

By Amna Kazmi