Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse seven 1-cup plastic containers and lids with boiling water. dry thoroughly. in a dutch oven, combine sugar, zucchini, pineapple and lime juice. bring to a boil. boil 10 minutes, stirring constantly. remove from heat; stir in gelatin and extract until gelatin is dissolved. immediately fill all containers to within 1/2 inches of tops. wipe off top edges of containers. cool completely before covering with lids. refrigerate up to 3 weeks or freeze up to 1 year. thaw frozen jam in refrigerator before serving. yield: 7 cups.

Target 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.