Mix the panko and coconut flakes in a shallow bowl. Set aside.
Mix all the ingredients in the Spicy Pineapple Dipping Sauce together. Stir to combine well. Set aside.
Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Pineapple Dipping Sauce.
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9×13” pan or baking dish.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.
Mix all ingredients except coconut with mixer. Spread over cooled cake. Sprinkle on coconut.
For Coconut Shrimp:
2 pounds medium-sized shrimp, peeled with tails on
3 cups sweetened shredded coconut
1/2 cup cornstarch
1 teaspoon cayenne
1 teaspoon coarse salt
4 egg whites, beat until foamy (re-beat as needed)
1/4 cup apricot jam
1 tablespoon dijon
1 teaspoon fresh horseradish
For the sauce:
Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.
For the shrimp:
Preheat oven to 400F.
Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels.
Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.