Caribbean Guacamole

1/2 pound sweet bread, Hawaiian or Portuguese
2 tablespoons coconut, sweetened, flaked, dried
1 small firm, ripe papaya
1 large firm, ripe avocado
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon crushed, dried, red hot chilies

Cut bread into 1/4 inch thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10 x 15 inch pan. Bake in a 300F oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7 or 8 inch frying pan, stir coconut over medium high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Dice remaining papaya; set fruit aside. Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.

Coconut Easter Basket Cake

1 package (about 18 ounces) white cake mix (with pudding in the mix)
2 cups sweetened coconut flakes, divided
Vanilla frosting, recipe follows
Jelly Beans
Twizzler's pull 'n' peel candy
Mini kisses chocolate
Coconut Grass, recipe follows

Prepare cake batter with whole eggs as directed on package; stir in 1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as directed.

Place 1 layer on serving plate, bottom side up; frost top with Vanilla Frosting. Place second layer on top, top side up. Frost sides. Mark a 6-inch circle from center of top layer. Using fork, gently remove small amount of cake from within circle, forming an indentation to allow basket to be filled. Lightly frost edges of top.

Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover with plastic wrap. Bend and insert handle ends into top of cake about 1-inch from sides; frost. Decorate with jelly beans and single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern.

Place coconut 'grass' on top; decorate with mini kisses Chocolate and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving.

8 servings.

Vanilla Frosting: Beat 1/3 cup softened butter in medium bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 3 tablespoons milk; beat to spreading consistency.

Coconut 'Grass': Combine 3 drops green food color with 3/4 teaspoon water; add to remaining 1-1/2 cups coconut. Stir until evenly tinted; use immediately.

Pineapple Bars

Pineapple Bars

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/4 tsp salt
1 1/4 cup orange juice
1/4 cup coconut or other favorite oil

Combine pineapple and dates in a saucepan. Cook on
medium heat until thickened. Stir frequently. In a
large bowl, mix oats, wheat germ, coconut, walnuts,
and salt. Stir in juice and oil. Press half of the
oat mixture in a greased 9x13-inch pan. Spread the
pineapple mixture on top, then sprinkle on the rest
of the oat mixture. Press down lightly. Bake at 350
degrees for 30 minutes or until lightly browned.
Cool.  Cut into 32 bars.

Coconut Clouds

2 2/3 cups flake coconut, divided

1 pkg. Duncan Hines Moist Deluxe Yellow Cake mix

1 egg

1/2 cup Crisco Vegetable oil

1/4 cup water

1 tsp. almond extract

Preheat oven to 350.Put 1 1/3 cups coconut in medium bowl. Set aside. Mix cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with mixer. Stir in remaining 1 1/3 cups reserved coconut. Drop rounded teaspoonful dough into reserved coconut. Roll to cover lightly. Put on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake at 350 for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. To save time when forming dough into balls, use 1 inch spring operated cookie scoop. Spring operated cookie scoops are available at kitchen specialty shops.

Makes 3 1/2 dozen