Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease and flour a 9x13-inch pan. prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. bake as directed. while cake is baking, combine cream of coconut and sweetened condensed milk. when the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). pour the cream of coconut/condensed milk mixture over top and into all the holes. let cake cool thoroughly (can be refrigerated to cool). when ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. serve thoroughly cooled.

Target recipe: stir together the flour, baking powder and salt. beat together the butter, margarine and sugar; beat in egg and vanilla. stir in candied pineapple and shredded coconut. shape dough into a ball and wrap in plastic wrap; chill several hours. for each cookie, drop rounded teaspoon of dough onto ungreased baking sheets. top each cookie with a maraschino cherry half. bake at 350 degrees for 10-12 minutes.