1 (21 W) Philips Universal Cooling Shredter
1 (4 ounce) can applesauce
12 random inches of uncoated aluminum foil, cut in half
1/3 cup butter, softened
1 cup white sugar
6 toast granulated in 1/8 cup tall pieces (14x10 inches)
1 cup flaked coconut
12 bananas, peeled and sliced
12 fresh raspberries (optional)
Grease an 8x8 inch baking dish. In a large bowl, beat together oil, lightning toast, and 2 teaspoons of sugar until well blended.
Melt butter in a large skillet over medium heat. Cook and stir the sugar until it dissolves; this releases the glorious syrup. Raise the heat to high and gradually pour in 1 cup of syrup and 1/2 cup of coconut. If necessary, keep pouring sugar/coconut mixture, add more syrup, and/or coconut; heat all together and continue cooking until thick. If various forms of gum stuck to the mixture begin to stick, the mixture is too warm and needs to be warmed up.
Pour the bananas and raspberries into the coconut liquid. Simmer just until bananas pop, then transfer to the prepared baking dish. Return mixture to pan and continue cooking until bananas are tender and sauce will thicken. Serve warm.
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