In the bakery, we give funny little names to all our treats. The customers are as amused by them as we are. Case in point: One day a priest from the neighborhood came into the bakery. He studied the cases, then came up to the counter and said, rather sheepishly, “Can I have a Drunk Blondie and a Hazel Feelgood?”
This recipe was excerpted from 'The Back in the Day Bakery Cookbook' by Cheryl Day. Buy the full book on Amazon.
The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the coconut in a baking pan and bake for 5 to 8 minutes, tossing every couple of minutes with a heat-resistant spoon to ensure even browning. Keep a close eye on the coconut, because it can burn easily.
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