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Coconut Baked Food Recipes

Banana Coconut Cake

Banana Coconut Cake

Preheat oven to 325.

Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13×9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.

Icing:

Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK

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Whole Wheat Banana Coconut Bread

Whole_Wheat_Coconut_Oil_Banana_Bread_recipe_photo
 example photo shown

Preheat oven to 325 degrees.

In large bowl, beat coconut oil and honey together. Add eggs, mix well. Stir in bananas then stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in nuts and coconut. Spread batter in coconut greased glass 9″ x 5″ loaf pan. Sprinkle organic cinnamon on the top.

Bake for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for half an hour before taking out and slicing.

Recipe submitted by Ann, Perryville, MO

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Carrot Cake with Coconut Flour

Carrot Cake
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Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing:

Beat ingredients together with an electric mixer until smooth and frost cake.

This makes a nice dessert or can be used as a breakfast or snack bread.

Recipe submitted by Jenny, Vancouver, WA

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Lemon Coconut Muffins

muffins
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For the glaze:

  • 1/2 cup whole organic sugar
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 1 tablespoon lemon zest, finely grated

1. Pre-heat oven to 375 degrees. Line a muffin pan with paper muffin liners.

2. Mix flours, coconut and baking powder in a small bowl. Set aside.

3. Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest, and beat well.

4. Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

5. Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes, until toothpick inserted in the center of muffin comes out clean.

6. While muffins are in the oven, prepare the glaze: Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, and then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

7. When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Makes 12 muffins

Recipe submitted by Gina, Saint Petersburg, FL

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Granola Bars

granola bar
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In a large bowl combine nut butter, coconut cream concentrate, vanilla, cinnamon, and agave nectar. Stir until combined. Then add ground flaxseed meal and coconut flour. Stir until smooth. Stir in rolled oats and crispy cereal.

Press mixture into bottom of a small baking dish like an 8×8, 9×9, etc. Refrigerate a few hours until firm. Enjoy!

Recipe submitted by Kerri, Keller TX

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Golden Coconut Cornbread

Golden Coconut Cornbread
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Preheat oven to 425 degrees F

In a large bowl combine cornmeal, flour, baking powder and salt. Add milk or kefir, honey, egg and coconut oil. Beat until fairly smooth, about 1 minute. Grease a 9 inch pie plate or 12 muffin tins with coconut oil and pour batter in. Bake for 20 minutes or until puffed and golden around edges for pie pan and 15-20 minutes for muffins.

Dee-lish!

Recipe submitted by Jessica, Minneola, TX

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Orange Coconut Scones

Orange Coconut Scones
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1. Stir together the flours, sugar, baking powder, baking soda and salt.

2. Cut the coconut oil into the flour with a pastry blender or fork. Stir in the shredded coconut.

3. In a separate bowl combine milk or coconut milk and orange zest. Pour wet ingredients over the dry ingredients and stir just until moistened.

4. Turn onto a floured surface and knead gently for about 2 minutes.

5. Divide the dough into 2 equal balls and flatten into 7″ circles. Cut into 8 wedges. Transfer the wedges to a baking sheet.

6. Bake at 400 degrees for 17-20 minutes.

Serve warm scones with coconut cream for spreading.

Recipe submitted by Kristel, Traverse, MI

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Coconut Fruit Muffins

Coconut Fruit Muffins
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Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.

Recipe submitted by Carol, Tooele, UT

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