Coconut Cream Filling
(for Bundt Cake)

1 egg white 
1/2 cup sugar
1 teaspoon vanilla
2 cups flaked coconut
1 tablespoon flour

Beat the egg whites until stiff. Gradually, add the sugar and vanilla. When stiff peaks form, add the flour and coconut.

Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in remaining ingredients.

Pour mixture into a bowl. Cover and chill at least 4 hours.

Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat; whisk in butter and remaining ingredients until smooth. Pour into a bowl; cover and chill at least 4 hours.

Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.

Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.

Stir together sugar and cornstarch in a saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, 15 minutes or until very thick. Cool.

Makes 3 cups.

Stir together sugar and flour in a 3-quart saucepan; stir in cranberry juice concentrate, pineapple, and relish. Bring to a boil (about 5 to 6 minutes) over medium heat, stirring constantly. Cook, stirring constantly, 3 minutes or until pudding-like thickness.

Remove from heat, and stir in butter and orange rind. Cover, placing plastic wrap directly on filling, and chill 8 hrs.

Makes about 4 cups.

Beat shortening and butter at medium speed with an electric mixer until creamy; add orange extract and salt, beating well. Gradually add powdered sugar and milk, beating at high speed 4 to 5 minutes or until fluffy.

Makes 1 & 1/2 cups.

Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth.

*Note: 1 teaspoon vanilla extract may be substituted for liqueur.

Makes 1 & 3/4 cups.

Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

Makes 2 cups.