Enter coconut heaven with our myriad of recipes all centered around this irresistible ingredient. Whether sprinkled on a sandwich or mixed into a crust, the goodness of coconut cannot be denied.
Flavored with coconut extract, topped with silky whipped cream and studded with sweetened coconut flakes, this coconut pan cake is the perfect ending to any meal. The coconut lover in your life is about to become your biggest fan.
Skoleboller, or school sandwiches, got their name from the Norwegian tradition of including them in children’s school lunch boxes as treats.
The funny name for these large twisted donuts supposedly comes from their resemblance to the zigzag pattern created by the big cat’s swinging tail. If you want to keep the donut smooth and have the coconut flavor only come through the glaze, you can use all whole milk and vanilla extract in the dough.
This cake is not French at all. In fact, it originated in U.S. port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, where it likely got its name.
Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.
Combining a traditional Southern classic, cloud-like coconut cake, with blush stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes adds a pop of color to the signature snow-white appearance.
