lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb and Ginger Cookies
Ingredients:
- 1 honey
- 1/2 maple syrup
- 1/2 coconut oil
- 2 ginger powder
- 1 baking powder
- 1 sea salt
- 1/4 walnuts
- 1/4 water
- 3
- 1/3
- 12
Instructions:
1. Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
2. After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
3. Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
4. Take out the baking tray and put the ‘fresh’ dough shapes on top of the semi-baked ones. Use a fork to ‘seal’ the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
5. Once ready, remove the cookies from the oven and allow them to cool on a rack.
6. With the leftover dough you can make a second type of cookies.
7. Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
8. These cookies are not very sweet, but they’re very flavorsome, nutty and crunchy!
9. Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.
Title: Tropical Trifle Tiramisu
Ingredients:
- 2 ladyfingers
- 3 boiling water
- 2 1/2 cold water
- 2 passion fruit pulp
- 2 strawberries
- 1/2 orange
- 250 kiwi fruit
- 1 mango
- 1 mascarpone
- 1
- 2
- 250
- 1/4
- 2
Instructions:
1. Arrange half the sponge fingers in the base of a rectangular serving dish (10 cup capacity). Trim them to fit if necessary.
2. Dissolve the jelly crystals in the boiling water, then stir in the cold water.
3. Pour three cups of jelly mixture over the fingers in dish. Reserve the remaining jelly mixture.
4. To make the lemon cream, place the cream, mascarpone and icing sugar mixture in a large bowl. Beat with electric beaters until soft peaks form. Whisk the lemon butter until smooth, then fold into cream.
5. Spread half the lemon cream over the fingers and jelly in the dish, drizzle with half the passionfruit pulp.
6. If the remaining jelly has set, reheat and stir in liqueur. Dip the remaining fingers one at a time, in jelly/liqueur mixture until almost soft. Arrange over cream.
7. Scatter over half the strawberries: spread with remaining lemon cream. Cover and refrigerate over night.
8. Before serving, arrange remaining fruit and pulp over the tiramisu.
Title: Basic Sponge Cake
Ingredients:
- 4 eggs
- 1/2 sugar
- 2 sugar
- 1/2 vanilla extract
- 1/2 lemon zest
- 1/2 cake flour
- 1/4 salt
- 1/4 cream of tartar
Instructions:
1. Preheat oven to 325.
2. Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
3. In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
4. In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
5. Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
6. Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
7. Slice the cake into 2 or 3 layers (or squares) and fill as desired.
Title: Pineapple Inside-Out Cake
Ingredients:
- 1 sugar
- 1 eggs
- 1/4 confectioners' sugar
- 1/2 fresh lemon juice
- 4
- 1
Instructions:
1. Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
2. Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
4. Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.
Title: Cinnamon-Vanilla Sauce With Fresh Fruit
Ingredients:
- 1/2 granulated sugar
- 2 cornstarch
- 2 cinnamon sticks
- 1 evaporated milk
- 1 1/2 vanilla extract
- 6 ground cinnamon
Instructions:
1. Combine sugar, cornstarch and cinnamon sticks in medium saucepan.
2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes jusr to a boil and slightly thickens.
3. Remove from heat and remove cinnamon sticks.
4. Stir in vanilla extract.
5. Refrigerated for 2 hours or until well chilled.
6. Arrange fruits and top with sauce. Sprinle with cinnamon.
Title: Lower Fat Chocolate Fudge Cake
Ingredients:
- 1/2 instant coffee
- 1 boiling water
- 1 flour
- 2 1/2 baking powder
- 3 1/2 applesauce
- 1/2 brown sugar
- 2 eggs
- 4 vanilla extract
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease and flour a 9x13 inch cake pan.
3. Mix cocoa and instant coffee in a small bowl.
4. Add boiling water gradually, stir continuously until blended.
5. Set aside to cool.
6. Sieve flour with baking powder.
7. Cream eggs and sugar in a large bowl.
8. Add apple sauce and vanilla and mix well.
9. Add dry ingredients.
10. Add cooled cocoa mixture and stir well.
11. Pour into prepared pan and bake for 30-40 minutes.
Title: Chocolate Custard
Ingredients:
- 4 eggs
- 1/4 salt
- 3/4 sugar
- 1 vanilla extract
- 1/2 evaporated milk
- 1 1/4 butter
- 1
- 3 1/2
Instructions:
1. Beat the eggs with the salt, half the sugar, the vanilla, and the almond extract.
2. Heat together the milk, cream, chocolate, and the remaining sugar on medium-low heat until the chocolate has completely melted. Stir with a whisk to blend.
3. Combine the two mixtures and pour into a well buttered baking dish. Place the dish in a pan of hot water and bake at 325 degrees F for 1 hour: a knife inserted in the center should come out clean.
4. Cool in the baking dish, then unmold and chill in the refrigerator. Serve this amazing concentration of chocolate with great quantities of sweetened whipped cream.
Title: Chocolate Chip Cookie Bars
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 dark brown sugar
- 1 salted butter
- 1 egg
- 2 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 300 degrees F. Grease an 8-by-8 inch baking pan.
2. Combine flour and soda in a medium bowl. Mix well with a wire wisk. Set aside.
3. In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the side of the bowl, then add the flour mixture and chocolate chips. Blend at low speed until just combined. Do not overmix.
4. Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature. Cut with sharp knife in 12 bars.
Title: Apricot Oatmeal Cookies (Vegan)
Ingredients:
- 2 1/2 walnuts
- 1 brown sugar
- 1 1/2 vegan margarine
- 2/3 vanilla
- 1 cornstarch
- 2 water
- 1 unbleached white flour
- 1 baking soda
- 1 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees. In large mixing bowl, combine brown sugar, margarine, vanilla and water. Mix.
2. well, then add the rest of the ingredients.
3. Drop dough by rounded tablespoons onto an ungreased cookie sheet, placing them about 2 inches apart.
4. Bake for 8 - 10 minutes or until golden brown. Cool slightly, then remove from the cookie sheet.
Title: Brown Sugar Angel Food Cake
Ingredients:
- 14 light-brown sugar
- 1 1/2 cream of tartar
- 1 1/2 cake flour
- 1 1/4
Instructions:
1. Heat oven to 350 degrees.
2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy.
3. Transfer egg white mixture to a large bowl; fold in flour in three additions.
4. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets.
5. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
6. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour.
7. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.
8. Serve with ice cream and hot-fudge sauce.
Title: Ww 4 Pt. Diet Soda Cake
Ingredients:
- 1 sugar free fat free instant pudding mix
- 1 Cool Whip Free
- 1
Instructions:
1. Mix cake mix and can of drink together using mixer.
2. Pour into a greased 9 x 13 baking pan.
3. Bake according to package directions.
4. While cake is baking, make pudding mixture using ff milk.
5. When cake is cooled, top with pudding then cool whip.
6. Note: It is usually better the longer it sits in the fridge because the cake gets very moist.
Title: Smores With Reese's Cups
Ingredients:
- 1 marshmallows
- 16 graham crackers
- 16
Instructions:
1. Split or break the graham crackers into twos and set aside.
2. Next, you need to heat the marshmallows. There are several ways to do this.
3. If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.
4. If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.
5. If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.
Title: Lighten up Creamy Raisin Rice Pudding
Ingredients:
- 3 1/2 1% low-fat milk
- 1 white rice
- 1 raisins
- 1/3 vanilla extract
- 1/4 ground cinnamon
Instructions:
1. Combine milk and rice, bring to a boil over medium heat.
2. Reduced heat to med/low and cover. Cook stirring occasionally until mixture is creamy and liquid is almost absorbed, about 25 minutes.
3. Stir in condensed milk, raisons and vanilla.
4. Cook stirring occasionally until thickened, about 10 minutes.
5. Remove from heat and let stand covered 10 minutes.
6. Top with whipped topping and cinnamon if you want.
Title: Maple-Nut Rugelach Cookies
Ingredients:
- 4 cream cheese
- 1/3 butter
- 1/4 sugar
- 2 maple syrup
- 1/4 salt
- 1 flour
- 1 1/2 walnuts
- 1 sugar
- 1/3 maple syrup
- 2 cinnamon
- 1/8 water
- 1 sugar
- 1
- 1 -2
Instructions:
1. Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
2. Beat in flour just until blended.
3. Shape into ball and refrigerate about 2 hours.
4. Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
5. Preheat oven to 350°. Grease 2 large baking sheets.
6. Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
7. Trim dough to form a 10-inch circle.
8. Spread half of walnut mixture evenly over dough.
9. Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
10. Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
11. Place on baking sheet, point side down.
12. Repeat with remaining half of dough.
13. Lightly beat egg white with water, and brush over cookies.
14. Sprinkle with sugar.
15. Bake 15-20 minutes or until lightly browned.
Title: Golden Banana Rolls
Ingredients:
- 6 bananas
- 1 pineapple tidbits
- 1 brown sugar
- 4 margarine
- 1 water
- 12
- 1/2
Instructions:
1. Peel and slice bananas into four lengthwise.
2. Wrap bananas in eggroll wrapper and fry until golden brown.
3. Set aside.
4. Boil sugar and water for 20 minutes or until thick.
5. Add pineapple tidbits.
6. Simmer until mixture thickens.
7. Add margarine.
8. Stir to melt.
9. Pour on fried bananas.
10. Serve immediately.
Title: Quick Italian Cream Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 1/4 flaked coconut
- 1/4 pecans
- 1 rum
- 2/3 cream cheese
- 3 butter
- 1 margarine
- 1/2 powdered sugar
- 1 vanilla extract
- 2 pecans
- 1
Instructions:
1. Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
2. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
3. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
4. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
5. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
6. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
Title: "healthified" Chocolate Frosted Cupcakes -Jenny Toopes
Ingredients:
- 1 1/4 Gold Medal all-purpose flour
- 2/3 granulated sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 1/3 unsalted butter
- 2 vanilla
- 3 powdered sugar
- 1 1/2 unsalted butter
- 1/4 vanilla
- 2 milk
- 2
- 1 -3
Instructions:
1. Heat oven to 350 degrees.
2. Place paper baking cup in each of a 12 regular-size muffin cups. In medium bowl, beat flour, granulated sugar, baking powder, salt, 1/2 cup milk, 1/3 cup butter and 2 teaspoons vanilla; beat on medium speed 1 minute.
3. Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown.
4. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5. In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 tablespoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cooled cupcakes.
Title: Aunt Georgia's Gumdrop Cake
Ingredients:
- 2 butter
- 1 margarine
- 1 sugar
- 4 brown sugar
- 4 eggs
- 1 flour
- 1 allspice
- 1/2 cinnamon
- 2 baking powder
- 2 baking soda
- 2 applesauce
- 1
Instructions:
1. Remove black gumdrops if you don't like them (I use them). Toss gumdrops in a little flour before using. This keeps them from dropping to the bottom of the cake.
2. Warm the applesauce in the microwave until just a bit hot, not REALLY hot. Stir in the baking soda and allow it to dissolve. Allow to cool a bit.
3. Cream together: butter/margarine, sugars and eggs. Mix in applesauce with baking soda.
4. In separate bowl, combine flour, allspice, cinnamon and baking powder. Add to creamed mixture along with floured gumdrops and nuts and stir in until incoporated.
5. Grease two loaf pans or one bundt pan (9 inches at least). Add batter and bake in preheated 300 degree oven for 1.5 to 2 hours until done. Cake is done when a toothpick inserted in center comes out with little specks of cake, but not doughy.
Title: Daniel's Ambitious Invention Cake
Ingredients:
- 1 water
- 2 vinegar
- 1 butter
- 1/2 nutmeg
- 1/2 ground ginger
- 1/2 mixed spice
- 1 sweetened condensed milk
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1 plain flour
- 2
Instructions:
1. Put all of step one ingredients in a saucepan.
2. Bring to boil
3. Take of heat and add step two ingredients.
4. Cool.
5. Then add step three ingredients.
6. Bake in lined tin at 300°F for 1 1/2 - 2 hours.
Title: Peach-Berry Compote
Ingredients:
- 1 orange marmalade
- 2 ground cinnamon
- 1/2 fresh red raspberries
- 1 blueberries
- 1/4
- 2
Instructions:
1. Combine orange juice and preserves or marmalade in a small saucepan.
2. Add peaches and cinnamon.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 3 to 5 minutes or till peaches are just tender.
5. To serve pour warm or cool compote over yogurt.
6. Sprinkle with fresh raspberries or blueberries.
Title: Carrot Plum Pudding With Hard Sauce
Ingredients:
- 1 1/2 flour
- 1 1/2 baking soda
- 1/2 ground cloves
- 1 1/2 ground cinnamon
- 1 1/2 nutmeg
- 3/4 salt
- 1 1/2 granulated sugar
- 1 1/2 raisins
- 1 1/2 walnuts
- 3 eggs
- 3 butter
- 1 1/2 carrots
- 1 1/2 potatoes
- 1 butter
- 4 confectioners' sugar
- 2 vanilla
Instructions:
1. Combine all dry ingredients in bowl.
2. Toss raisins and walnuts into flour mixture.
3. Break eggs into a large bowl.
4. Beat well.
5. Gradually add melted butter, continueing to beat.
6. Stir in flour mixture, grated carrots, and grated potatoes.
7. Pour into well greased 6 cup pudding mold or large heat-proof bowl.
8. Cover tightly with a double layer of foil, securing with a string.
9. Place on wire rack in the bottom of a deep pot or canning kettle.
10. Add boiling water to the pot until it reaches half way up the side of the mold.
11. Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
12. Check water level in pot occasionally, adding more boiling water if needed.
13. Remove foil from mold.
14. Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
15. When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
16. If frozen, let thaw before heating.
17. To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
18. Serve warm with hard sauce.
19. For hard sauce:.
20. Thoroughly Cream butter and sifted confectioners sugar together.
21. Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
22. Spread in 8x8" pan and place in refrigerator to harden.
23. Cut into small squares to serve on warm slices of the pudding.
24. The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
25. Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).
Title: One Pie Shell
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/4 salt
- 1/3 shortening
- 2 shortening
- 1 apple cider vinegar
- 2
- 1
Instructions:
1. In large bowl combine the flour, sugar and salt.
2. Cut in the shortening or lard using a pastry blender.
3. Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
4. Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
5. On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
6. Turn the dough that hangs over the sides under, and crimp edges as desired.
7. Fill and bake the pie crust as directed by the recipe you are using.
8. YIeld: One 9-inch single pie crust.
Title: Vanilla Frosting for Cutout Cookies
Ingredients:
- 2 powdered sugar
- 2 butter
- 3 milk
- 1/4 vanilla extract
Instructions:
1. mix all ingredients together until smooth.
2. color with food coloring if desired.
Title: Orange Cranberry Christmas Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 unsalted butter
- 1 1/2 powdered sugar
- 1 egg
- 4 dried cherries
- 1/2 cranberries
- 1 1/2 pistachios
- 1/2 white chocolate baking bar
- powdered sugar
Instructions:
1. In a medium bowl stir together all-purpose flour, baking soda, and cream of tartar; set aside.
2. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, and orange extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in cherries and pistachios.
3. Divide dough in half. Shape each half into an 11-inch-long roll. Wrap dough in plastic wrap or waxed paper. Chill in the refrigerator for 2 to 48 hours or in the freezer for at least 1 hour or until firm enough to slice.
4. Cut rolls into 1/2-inch slices; place 2 inches apart on greased cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until the edges are firm and slightly golden brown. Transfer cookies to wire racks; let cool.
5. If you like, decorate cookies. Drizzle with white chocolate or sprinkle with powdered sugar.
Title: So Worth It Coconut Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 water
- 2/3 sugar
- 1 1/2 water
- 6 light corn syrup
- 2 salt
- 1 vanilla extract
- 1
- 5 -7
Instructions:
1. Cake: Make cake as directed on cake mix box, using two round cake pans.
2. Allow to cool. Combine cake layers.
3. Frosting: Combine first 5 ingredients in top of double broiler saucepan.
4. Beat at low speed with electric mixer about 3 seconds or until blended.
5. Place over boiling water.
6. Heat at high speed for 7 minutes or until stiff peaks form.
7. Remove from heat.
8. Add vanilla and beat for 1 minute or until frosting is thick enough to spread.
9. Spread immediately on cooled cake.
10. Gently pat coconut onto frosting with your hands until cake is completely covered with coconut.