1 cup (2 sticks) butter
1 cup sugar
1 tablespoon water
1/4 cup flax seeds, toasted
1/4 cup poppy seeds
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups superfine sugar
5 eggs
1 teaspoon coconut extract
1 1/2 cups coconut flakes
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
Muscat Raisin Filling, recipe follows
Parsley Icing, recipe follows
1 cup toasted coconut, for garnish
Organic green and pink-tipped rose petals, cut into chiffonade, for garnish
1 cup milk
1/2 cup brown sugar
2 cups Muscat raisins
1 cup toasted coconut
1 large bunch fresh Italian flat-leaf parsley
3 envelopes unflavored gelatin
1/2 cup warm water
1/2 cup cold water
1 1/2 cups (3 sticks) unsalted butter, cold
3 cups confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped Flax Seed and Poppy Seed Toffee
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