Coconut recipe collection

The laziest, most crowd-pleasing dessert you'll ever make. Cherry pie filling, crushed pineapple, yellow cake mix, melted butter, coconut, and pecans. Just layer, dump, and bake.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Five-ingredient magic bars with a soda cracker base, coconut, chocolate chips, nuts, and sweetened condensed milk. No mixing bowl needed. Ready in 30 minutes.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Make this delicious coconut cake with fresh coconuts that makes the cake amazingly tasty and moist. Frost the cake with the fresh coconut meringue topping.

Frog eye salad with acini de pepe pasta, mandarin oranges, pineapple, and whipped topping in a sweet pineapple custard dressing. The classic Mormon potluck dessert salad.

Gai Thom Kha, Thai coconut chicken soup with lemongrass, galangal, fish sauce, and fresh chilies. Rich, aromatic, and sour-spicy. An authentic Thai soup made from scratch.

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

German chocolate delight milkshake blending chocolate ice cream, milk, chocolate syrup, and cream of coconut, topped with whipped cream and chopped pecans. Ready in 10 minutes.

Gift cake: a birthday sheet cake decorated to look like a wrapped present, with coconut "paper," strawberry preserves filling, and a gumdrop bow. Perfect kid's party centerpiece.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.