Oh, these look yummy!!!

For the Cookie Base:

• All Purpose Flour – 1 & 3/4 cups
• Granulated Sugar – 1/3 cup
• Unsalted Butter – 226 g, cold & cubed
• Desiccated Coconut – 1/2 cup

For the Mango Lemon filling:

• Mangoes – 2 large, cubed and freshly pureed (makes about 1 and 1/2 cups of puree)
• Caster Sugar – 1 cup
• Eggs – 4, large
• Lemon Juice – 1/3 cup, freshly squeezed
• Vanilla Extract – 2 tsp
• All Purpose Flour – 1/4 cup

Click HERE for the instructions

They say it’s the best… what do you think?

• 1 (8 ounce) can crushed pineapple with juice
• ¾ cup golden raisins
• 3 eggs
• ¾ cup buttermilk
• ¾ cup vegetable oil
• 1 cup white sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 2½ cups shredded carrots-hand grate for finest carrots
• 1 cup sweetened flaked coconut (pre-toast for more flavor, if desired)
• 1 cup chopped walnuts, plus extra for decorating top, if desired (pre-toast for even more flavor, if desired)
• Orange Zest Cream Cheese Frosting:
• ½ cup butter (softened)
• 8 ounce cream cheese (softened)
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1 lb. powdered sugar

Click HERE for the instructions