#238 - Hawaiian Bread

(by Shirley McNevich)

1 - 12.5 oz. can Dole crushed pineapple (undrained)
1 - 10oz. Baker's angelflake coconut
4 eggs, beaten
1 1/2 cups white sugar
4 cups flour
2 tsp. salt
2 tsp. baking soda

In a large bowl, combine pineapple, coconut, beaten eggs, sugar, flour, salt and baking soda. Mix thoroughly. Put batter into a greased loaf pan and bake at 325 degrees for 1 hour. Remove from oven, allow to cool for 15 minutes, then remove from pan. Slice.

#226 - Cookie Bars

(by Lynn [Moyer] Simington - friend)

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
1 cup chopped English walnuts
1 cup Nestle's chocolate bits
1 1/3 cups Baker's angelflake coconut
1 - 15oz. can Eagle brand condensed milk

Pour melted on to bottom of a 9 x 13 x 2 cake pan. Sprinkle graham cracker crumbs evenly over the butter. Sprinkle chopped nuts evenly over the top of the graham cracker crumbs. Scatter chocolate bits over the chopped nuts. Sprinkle the coconut evenly over the chocolate bits. Pour the can of milk evenly over the top of everything. Bake at 350 degrees for 25 minutes until top is lightly browned. Remove from oven--allow to cool for 15 minutes. Cut into bars.

#225 - Earthquake Cake

(by Shirley McNevich)

1 cup chopped pecans
7oz. Baker's angelflake coconut
1 box Betty Crocker German chocolate cake mix
1 stick butter
1 - 8oz. Philly cream cheese
1 lb. Domino's powdered sugar

Grease a 9 x 13 x 2 cake pan. Cover the bottom of the pan with the pecans and the coconut. Prepare the German chocolate cake mix according to box directions. Pour cake batter over coconut and pecans. Melt the butter together with the cream cheese in a saucepan. Stir in the powdered sugar and stir while cooking--this mixture scorches easily so use low heat. Pour this mixture on top of the cake batter. Bake at 350 degrees for 45-60 minutes. Test with a toothpick for doneness. When you remove it from the oven it will have a large crack in the middle--that's why it's called Earthquake Cake.

#202 - White Cake

(by Aunt Grace [Herman] Knouse)

3 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1 cup white sugar
1 egg
1 cup milk
1/4 cup melted butter
1 tsp. vanilla
Optional--Baker's coconut & sliced bananas

Sift the baking powder, flour, sugar and salt into a small bowl and set aside. In a mixer, combine egg, butter, vanilla and milk. Slowly add the sifted ingredients that you set aside. Mix until smooth. Pour in a 9 x 13 x 2 greased cake pan OR two greased layer cake pans. Bake at 375 degrees for 20-25 minutes or until inserted toothpick comes out clean. Use our icing recipe #2 to frost the cakes. If you make it as a layer cake, you can place sliced bananas between the layers before frosting. If making one 9 x 13 x 2 cake, frost the cake and sprinkle Baker's coconut over the top.

#159 - Pineapple Dream Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 packages Jell-O instant coconut cream pudding
7 oz. Baker's angel flake coconut
4 1/2 cups milk
2 cups Dole crushed pineapple (drained)
1 - 8oz. package Philly cream cheese
1 - 8oz. container Cool Whip

Mix yellow cake batter according to directions on box. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Cool cake completely. Spread the crushed pineapple (drained) evenly over the top. In a mixer, combine pudding mix, cream cheese, and milk. Beat until thick. Spread this mixture over the top of the pineapple. Spread the Cool Whip on next. Sprinkle the coconut over the top of the cake. Refrigerate overnight before serving. Keep refrigerated.

#154 - Ambrosia Cake

(by Shirley McNevich)

1 - 18.5oz. box Duncan Hines yellow or butter cake mix
1 - 16oz. jar maraschino cherries (drained, chopped and patted dry)
2 - 8oz. cans Dole crushed pineapple (including juice)
1/3 cup white sugar
1 cup Baker's angel flake coconut
2 - 8oz. containers Cool Whip (thawed in refrigerator)

Preheat oven to 350 degrees. Spray Pam on the inside of a 9 x 13 x 2 cake pan. Prepare box cake mix batter according to package directions. Pour the batter into the cake pan. Drain and chop the cherries into small pieces, then pat the pieces with a paper towel to remove all of the juice. Sprinkle cherries evenly over the top of the cake batter. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. While the cake is baking, in a 1 qt. saucepan combine the pineapple and juice with the sugar. Stir and bring to a boil, then immediately remove from heat and allow to sit on an unheated burner until the cake is done baking. Remove cake from oven and immediately use a toothpick to poke holes all the way down through the cake--makes LOTS of holes. Spread the pineapple mixture over the top of the cake. Cool cake completely. Spread the Cool Whip over the top of the cake. Spread the coconut on a cookie sheet and toast in the oven until the flakes are light brown. Let the coconut cool completely and sprinkle the coconut evenly over the top of the cake.

#150 - Watergate Salad

(by June Brosius - cousin)

2 - 3oz. packages Jell-O pistachio instant pudding
1 - 20oz. can Dole crushed pineapple
1 cup miniature marshmallows
1/2 cup chopped nuts OR 1/2 cup Baker's angel flake coconut
1 - 8oz. container Cool Whip

Mix by hand in a large bowl. Add pudding mix, crushed pineapple including juice and stir. Add marshmallows and nuts OR coconut. Stir in Cool Whip. Keep refrigerated.

#134 - Coconut Washboard Cookies

(by Aunt Hazel [Haupt] Herman)

2 cups dark brown Domino's sugar
1 cup Crisco OR Parkay margarine
1/4 cup warm water
1 tsp. vanilla
4 cups sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Baker's angelflake coconut

In a mixer, combine brown sugar and Crisco (OR Parkay). Add the warm water, vanilla, baking powder, baking soda, salt and blend well. Add flour a little at a time--if it gets too stiff for the mixer continue mixing by hand with a spoon. Add the coconut and stir. Take out teaspoonsful and roll each into a walnut-sized ball. Place balls on a greased cookie sheet. Dip a fork in flour and flatten each ball into an oblong shape. Bake at 400 degrees for 8-10 minutes.

#111 - Amazing Coconut Pie

(by Shirley McNevich)

2 cups milk
3/4 cup white sugar
1/2 cup Bisquick mix
4 eggs
1/4 cup butter or margarine
1 1/2 tsp. vanilla
1 cup Baker's angelflake coconut

In a blender, combine milk, sugar, Bisquick, eggs, butter, and vanilla. Cover and blend on low speed for 3 minutes. Pour into a greased 9" pie pan. Let stand for 5 minutes. Sprinkle the coconut over the top. Bake at 350 degrees for 40 minutes. You can serve it warm or refrigerate and serve it cold.

#92 - Magic Cookie Bars

(by Lois [Pennypacker] Minnich)

1 1/2 cups graham cracker crumbs
1 stick Parkay margarine
1/3 cup Baker's coconut
1 cup Nestle's chocolate bits
1 cup chopped nuts (optional)
1 cup Borden's condensed milk

Melt the margarine in the microwave. In a small bowl, add the graham cracker crumbs and the melted margarine. Stir well, then use the mixture to cover the bottom of a buttered 9 x 13 x 2 cake pan. Top with a layer of coconut, then a layer of chocolate bits, then a layer of nuts if desired. Pour the cup of condensed milk evenly over the whole top. Bake at 350 degrees for 30 minutes. Let it cool before cutting into squares.

#76 - Pineapple Coconut Cookies

(by Aunt Betty [Herman] Arnold)

1 cup Parkay margarine (2 sticks)
1 cup white sugar
1 cup dark brown sugar
1 cup Dole crushed pineapple (do not drain)
2 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional--use pecans or walnuts)
1 - 7oz. bag Baker's coconut

In a mixer, blend Parkay, white sugar, brown sugar, eggs and beat until creamy. Add pineapple including the juice, baking soda, salt, and vanilla. Beat until smooth and add coconut and nuts (optional). Blend in flour a cup at a time. If it gets too stiff for the mixer, mix the batter by hand. Drop teaspoonsful on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.

#74 - Snowball Cake

(by Aunt Betty [Herman] Arnold)

1 - 6oz. package strawberry Jell-O
1 cup boiling water
1 cup white sugar
2 - 10 oz. packages frozen strawberries
1 - 8oz. Cool Whip
1 - 4oz. Cool Whip
1 box mix of Duncan Hines angelfood cake baked to directions on the box
1 - 7oz. package Baker's Coconut

Bake angelfood cake according to box directions and let cool. Pour box of Jell-O into a 9 x 13 x 2 cake pan. Add boiling water and sugar. Stir until dissolved. Add strawberries (partially thawed) and stir. Let it cool and then refrigerate until it starts to gel (about an hour). Remove from refrigerator. Take the angelfood cake that you baked from the box mix and break it into walnut-sized pieces. Combine the cake pieces and the 8oz. container of Cool Whip, stirring by hand with a spoon. Pour the cake/Cool Whip mixture evenly over the Jell-O/strawberries. Spread the remaining 4 oz. container of Cool Whip over the top of the cake (like you are icing it). Sprinkle cocnut over the top. Add sliced fresh strawberries to the top if you wish.

#71 - Kiddie Cookies

(by Hannah Garman - friend)

1 cup melted butter or margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
3 cups flour
1 1/2 cups Quick Mother's Oats oatmeal
1 1/2 cups Kellogg's Corn Flakes
1 - 7oz. bag Baker's coconut
1/2 cup chopped nuts (optional)

In a mixer, combine melted butter/margarine, brown sugar, white sugar, and eggs. Beat until creamy. Add vanilla, baking soda, baking powder, oatmeal and beat. Add corn flakes, coconut and slowly add flour. Beat with mixer. Add nuts if you wish, then beat. On a greased cookie sheet, drop one heaping teaspoonful of batter per cookie. Bake at 350 degrees for 10-12 minutes until lightly brown. Don't eat too many at one time!

#22 - Watergate Cake

(by Beverly Ross - friend)

1 box white Duncan Hines cake mix
2 - 3.5 oz. boxes Jello instant pistachio pudding
3 - eggs
1 - cup canola oil
1- cup 7Up soda
1/2 - cup chopped nuts (optional)
2 packages Dream Whip
1.5 - cups milk
7 - oz. Baker's Coconut

Using mixer and large mixing bowl, put in cake mix, 1 box of instant pudding, eggs, oil, 7Up, and nuts (if desired). Beat well until smooth (3-4 minutes at medium speed). Pour batter in greased and floured long cake pan 13x9x2. Bake at 350 degrees for 45 minutes. Cool cake and then frost with the following frosting:

Frosting:
In a mixing bowl, add 2 packages of Dream Whip and 1.5 cups of milk. Whip until it forms peaks. Add other box of pistachio pudding and mix until smooth.

Spread frosting on cake. Sprinkle coconut over the entire top. Refrigerate overnight before serving.

#21 - Philly Cheese Balls

(by Shirley McNevich)

2.5 cups Domino's confectioner's sugar (sifted)
1 - 3 oz. package Philly Cream Cheese
1/4 tsp. vanilla
1/8 tsp. salt
7 oz. Baker's shredded coconut

In mixer, gradually add sugar to softened cream cheese, mixing until well blended. Mix in vanilla and salt. Shape batter into bite-sized balls and roll in shredded coconut. Place on a tray or in a plastic or glass container so that they are not touching each other. Refrigerate overnight before serving.