Coconut Fingers Food

COCONUT FINGERS

Steps:

• Cream the sugar and butter/margarine in a bowl until soft and light in colour.
• Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
• Add a few drops of the vanilla essence to the mixture. Mix well.
• Add the remaining sifted flour and the baking powder. Mix well.
• Line the baking tray with bakery parchment.
• Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
• Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
• Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
• Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
• Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
• Add some of the Coconut to a medium/large bowl.
• Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
• Then roll the fingers in the coconut bowl.
• Leave to set on a plate.
• Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.

COCONUT FINGERS

Steps:

• Cream the sugar and butter/margarine in a bowl until soft and light in colour.
• Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
• Add a few drops of the vanilla essence to the mixture. Mix well.
• Add the remaining sifted flour and the baking powder. Mix well.
• Line the baking tray with bakery parchment.
• Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
• Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
• Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
• Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
• Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
• Add some of the Coconut to a medium/large bowl.
• Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
• Then roll the fingers in the coconut bowl.
• Leave to set on a plate.
• Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

COCONUT FINGERS

Steps:

• 1. Cut the crust off the bread and slice into nice finger size strips. Lay strips out to dry while getting everything ready. Preheat the oven to 350 degrees.
• 2. Set up a cooling rack. A bowl with the condensed milk in it. A seperate bowl with the coconut in it. Have a baking sheet ready.
• 3. Take one strip roll in the condensed milk then into the coconut. Place onto the baking sheet. Place in the oven. Cook until lightly brown, turn over and lightly brown the other side. Take out of oven and place on cooling rack to cool.

COCONUT CHICKEN FINGERS

Steps:

• 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
• 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
• 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
• 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
• 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
• Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.