1.   Carefully spread coconut mixture over preserves.

2.   Dip them again in egg mixture and coat one more time in the coconut mixture.

3.   Dip chicken strips into egg, then coat with coconut mixture.

4.   She creates four layers of moist, finely textured cake and spreads each with a rum glaze and the gooey coconut pecan mixture.

5.   Spread coconut mixture evenly in circle.

6.   Sprinkle each layer with part of the coconut mixture, reserving some for the top.

7.   Strain coconut mixture into serving bowl and mix well.

8.   Top with reserved coconut mixture.

9.   Stir this mixture gradually into the coconut mixture.

10.   Strain the flour coconut mixture and divide into two equal parts.