Malaysian cuisine in savoury dishes and desserts throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be either obtained by processing copra (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. "Gula melaka" is unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap
Coconut Palace Philippines. The Coconut Palace cost PHP 37 million to build and was partly financed by the coconut levy fund, which was set up to be used for the welfare of coconut farmers. Its construction is sometimes associated with the Mrs. Marcos' edifice complex, defined by one writer as the "obsession and compulsion to build edifices as a hallmark of greatness or as a signifier of national prosperity." It is owned by the government-owned and controlled corporation the Government Service Insurance System (GSIS). The Coconut Palace is made of several types of Philippine hardwood, coconut shells, and a specially engineered coconut