Question: What are some uses for coconut shells?
About the article "Fruit", section "Nonfood uses".

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The various parts of the coconut have a number of culinary uses.
The seed provides oil for frying, cooking, and making margarine.
The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons.
Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes.
Coconut flour has also been developed for use in baking, to combat malnutrition.
Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean.
Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil.
Dried coconut is also used as the filling for many chocolate bars.
Some dried coconut is purely coconut but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite. 
In Kerala, the coconut tree is called as "Kalpa Vriksham" which essentially means all parts of a Coconut tree is useful some way or other.
"Cocus nucifera" dominate the landscape in many parts, rising up to a height of 25m, and bearing over 50 fruits on average in a year.
The trees have many uses; their leaves are used to make sheds, baskets, and doormats, the husk for making coir, the shell for making ladles and spoons, and fruits used for making hair oil or for eating.
Coconut is a staple ingredient in many Kerala dishes and coconut oil is widely consumed and used to make drinks such as coconut toddy and dishes such as "appam".
Coconut is also used for making coconut paste which is essential for making taditional curryes.
A number of places in Kerala such as Thiruvananthpuram, Kochi, Kumarakom, Paravur, Mararikulam and Periyar offer coconut tours to visitors in their plantations, providing an insight into coconut cultivation in Kerala. 
Some cephalopods are known to use coconut shells for protection or camouflage.
Ants of the species "Conomyrma bicolor" pick up stones and other small objects with their mandibles and drop them down the vertical entrances of rival colonies, allowing workers to forage for food without competition. 
The coconut crab, Birgus latro, is a species of terrestrial hermit crab, also known as the robber crab or palm thief.
It is the largest land-living arthropod in the world, and is probably at the upper size limit for terrestrial animals with exoskeletons in recent Earth atmosphere, with a weight of up to .
It can grow to up to in length from leg to leg.
It is found on islands across the Indian Ocean and parts of the Pacific Ocean as far east as the Gambier Islands, mirroring the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland Australia and Madagascar.
The coconut crab is the only species of the genus "Birgus", and is related to the terrestrial hermit crabs of the genus "Coenobita".
It shows a number of adaptations to life on land.
Like hermit crabs, a juvenile coconut crab uses empty gastropod shells for protection, but the adult develops a tough exoskeleton on its abdomen and stops carrying a shell.
Coconut crabs use organs known as "branchiostegal lungs" instead of the vestigial gills for breathing.
They cannot swim and will drown if immersed in water for long.
They have developed an acute sense of smell, evolved convergently with that of insects, which they use to find potential food sources.
Mating occurs on dry land, but the females migrate to the sea to release their fertilised eggs as they hatch.
The larvae are planktonic for 3–4 wk before settling to the sea floor and entering a gastropod shell.
Sexual maturity is reached after about 5 yr, and the total lifespan may be over 60 yr.
Adult coconut crabs feed on fruits, nuts, seeds, and the pith of fallen trees, but will eat carrion and other organic matter opportunistically.
The species is popularly associated with the coconut, and has been widely reported to climb trees to pick coconuts, which it then opens to eat the flesh.
While coconut crabs can climb trees, and can eventually open a coconut collectively, coconuts are not a significant part of their diet.
Coconut crabs are hunted wherever they come into contact with people, and are subject to legal protection in some areas.
In the absence of precise information, the IUCN lists the species as Data Deficient. 
Typically, the cakes used in coconut cake are either white or yellow cakes.
While some recipes do not call for coconut flavor in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract.
It is also common to brush the cakes with a simple syrup to make it more moist.
Often the cake layers are filled with either a white frosting or coconut pastry cream.
Traditionally, the cake is frosted with a 7-minute frosting, but cream cheese icings and buttercreams are not uncommon.
Like the cakes, coconut flavor is not always a must in the frosting.
One constant characteristic of coconut cake is the use of shredded coconut (often toasted and/or sweetened) to cover the frosting.
One popular variation of coconut cake is coconut poke cake.
While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered.
What makes it a "poke" cake are the holes made into the cake to act as pores to absorb a coconut liquid mixture.
Afterwards, the cake is frosted with a whipped topping.
Many Southerners also make non-traditional versions of coconut cake.
One popular variation is to pair the coconut with other flavors, particularly by filling the cake with a lemon curd to add a tart flavor to a usually very sweet cake.
Red velvet cake, another cake popular in the South, will sometimes have shredded coconut cover the cake.