Coconut

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

Coconut, lemon rind, and raisins are a bright surprise. "A lot of people buy my cookbook just to get this recipe," says Mrs. Wilkes.

Unsweetened coconut can be found at natural foods stores.

This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

The shortbread cookie crumbs will hold together in the pan without any additional butter. Fromage blanc gives this cheesecake a light and silky texture.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

Can be prepared in 45 minutes or less.

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.