Coconut Baked Food Recipes

Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk*
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO

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Coconut Flour Grapefruit Pound Cake (Gluten Free)

Gluten Free Coconut Flour Grapefruit Pound Cake

Photo by Recipe Author

This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.

Servings: 8-10 (1 loaf)
Preparation Time: 15 minutes

5 eggs
2 to 4 tablespoons raw honey (sweeten to your taste)
1/2 teaspoon vanilla extract
1 cup whole milk yogurt
2/3 cup freshly squeezed grapefruit juice
zest of 1 large grapefruit (about 3 teaspoons)
1/2 cup (1 stick) butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut flour, sifted

Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.

In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.

Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely……if you can wait that long 🙂

Recipe submitted by Shannon, Fort Worth, TX

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Coconut Flour Cocoa Banana Muffins (Gluten Free)

Gluten Free Coconut Flour Cocoa Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut flour muffins don’t always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They’re something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they’re warmed through.

Servings: 16 muffins
Preparation time: 13 minutes

1 cup coconut flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt, omit if using salted butter
12 tablespoons butter (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup brown sugar
6 large eggs
3 very ripe bananas, mashed
1/2 cup + 2 tablespoons sour cream

Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.

Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.

Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat “watery”. Scrape bowl down with a large rubber spatula if/as needed.

On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.

Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.

Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.

Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!

Recipe courtesy Sarah Shilhavy

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Oatmeal Pumpkin Coconut Cookies

Oatmeal Pumpkin Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 30-40 cookies
Preparation time: 15 minutes

2 eggs
2 cups canned pumpkin*
1/8 cup coconut oil
1/4 cup honey
1/4 cup molasses
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon vanilla extract
4 cups rolled oats
1/2 cup dried coconut, shredded
2 teaspoons sesame seeds, optional
Raisins or dried cranberries

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin if desired for a moister cookie.

Recipe submitted by Sandra, Highland, UT

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Gluten Free Marzipan Cake

Gluten Free Marzipan Cake

Photo by Recipe Author

Servings: 18
Preparation time: 15 minutes

1/4 cup butter
1/4 cup virgin coconut oil
3 eggs
juice of 1/2 lime
1/4 cup milk or coconut milk (omit if you want less moisture)
grated rind of 1 lime – don’t need to get too crazy here
1 cup sugar (I used organic white)
2 teaspoon almond extract
2 cups almond flour (firmly packed)
1/2 cup unsweetened shredded coconut
1 teaspoon baking powder
few dashes of salt

Pre-heat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine, just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top – at this point it should be browned on the edges.

Bake the cake for another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe submitted by Ann, Omaha, NE

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Gluten Free Black Walnut Chocolate Chip Cookies

Gluten Free Black Walnut Chocolate Chip Cookies made with coconut flour

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22 cookies
Preparation time: 10 minutes

1/4 cup butter
1 tablespoon coconut oil
1/3 cup cocoa powder
4 eggs
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
1/4 cup coconut flour
1 cup black or regular walnuts (whole)
3/4 cup dark chocolate chips

Preheat oven to 350 F.

Over very low heat, melt butter and coconut oil, stirring until melted. Remove from heat and whisk in cocoa powder. Set aside.

In a mixing bowl blend eggs, sugar, vanilla and salt. Whisk in cocoa mixture. Sift in the coconut flour and whisk until there are no lumps. Stir in chocolate chips and nuts.

On a cookie sheet greased well with palm shortening, place tablespoon-sized mounds of the dough about an inch apart.

Bake in preheated oven for approximately 14-19 minutes.

Recipe submitted by Gail, Chicago, IL

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Coconut Flour Baking Powder Biscuits

Coconut Flour Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes
Servings: 7

1 1/2 cups organic all purpose flour, more as needed
1/4 cup coconut flour*
1 rounded tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt**
generous 1/3 cup palm shortening or butter, cold
1 cup whole milk
Coconut oil or palm shortening

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

By Sarah Shilhavy

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Gluten Free Coconut Lime Torte

Gluten Free Coconut Lime Torte served with star anise and coconut milk sauce

Photo by Recipe Author

Servings: 10

Preparation Time: 10 minutes

2 cups almond meal
1/3 cup plus 2 tablespoons coconut flour
zest of 1 whole (unwaxed) lime
1 cup sugar (or equivalent substitute)
1 pinch salt
1 teaspoon baking powder
6 medium eggs
1/2 cup olive oil (or melted coconut oil)
1/2 cup fresh lime juice (about two limes)

For the glaze:

1 cup powdered sugar
2 tablespoons freshly-squeezed lime juice
2 tablespoons water

1. Preheat oven to 350 degrees F and grease a 9″ round or springform pan.

2. Combine the almond meal, coconut flour, lime zest, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.

3. Add the eggs one at a time, followed by the oil and lime juice. Continue to mix at high speed for a couple minutes to work some air into the batter–it should grow in size a bit.

4. Pour into a greased springform pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.

5. When ready to glaze, mix the powdered sugar, water, and lime juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing.

Additional Serving Suggestions:

**Serve day-old cake in “cream” puddle of 1/2 cup coconut milk and 1/2 cup heavy cream simmered for a couple minutes with 4 star anise and 2 teaspoons of sugar.

**Serve slightly stale cake as French Toast using a batter of 1 whole egg, 3 tablespoons of heavy cream, and 3 tablespoons of cold-brewed tea (I used leftover black leaf & star anise tea, but feel free to get creative!). Soak a slice in the batter on each side and fry in 1 tablespoon of butter. Serve with warm syrup (simmer with star anise, if desired).

Recipe submitted by Alejandra, New York, NY

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