Coconut Sweet Baked Food Recipes

Coconut Fruit Muffins

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½ cup organic whole sugar
1 cup flour
½ cup coconut flour
1 ½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
¼ cup shredded coconut
¼ cup chopped walnuts
½ cup dried cranberries
1 apple – grated
2 carrots, peeled and grated
1 8 ounce can crushed pineapple, well drained
2 eggs
¼ cup coconut oil
1 stick butter – softened
2 teaspoon lemon juice
½ teaspoon vanilla

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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Strawberry Shortcake

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Tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

2 cups organic whole wheat flour
½ cup shredded coconut
½ cup coconut flour
1 tablespoon organic whole sugar
1 teaspoon salt
2 tablespoons baking powder
½ cup coconut oil – cold
1 egg
1 cup milk
additional oil for cookie sheet

Toppings:

cut up fresh strawberries, or fruit of your choice
about 1 cup heavy cream
1 teaspoon vanilla extract
organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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Coconut Granola

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15 cups rolled oats
2 cups walnuts – chopped
4 – 5 cups shredded or flaked coconut
3 tablespoons cinnamon
10 ounces of brown rice syrup
2 cups melted coconut oil, more for cookie sheet

Preheat oven to 350 degrees and grease a large cookie sheet.

Mix all the dry ingredients together before stirring in the oil and brown rice syrup. Pour half of the mixture onto the prepared cookie sheet and bake in the preheated oven for 5 minutes.

Take the granola out and stir, then put bake for an additional 5 – 7 minutes. Repeat with second half.

This is a great homemade cereal and you can eat it with milk, kefir, yogurt or just plain!

Recipe submitted by Dorothy, Medina, TX

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Coconut Apple Bake

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3 Granny Smith Apples
1 tablespoon Rapadura sugar
¼ cup shredded coconut
2 teaspoons cinnamon
1 cup flour – I grind my own and use soft white
¾ cup Rapadura sugar
¾ cup melted coconut oil
1 egg
½ cup chopped nuts of your choice

Preheat oven to 350 degrees.

Cut apples into cubes or small slices. Mix with 1 tablespoon of sugar, coconut and cinnamon.

Place in pie plate and set aside. Mix flour, ¾ cup sugar, melted coconut oil, egg and nuts together and pour over apples.

Bake in the preheated oven for about 45 minutes. Top should be nice and brown. Serve with fresh whipped cream!

Recipe submitted by Emi, Opelika, AL

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Light-as-a-Feather Breakfast Muffins

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter – melted
1 teaspoon cinnamon
1/3 cup organic sugar
shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Granola and Coconut Cream Bark

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Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

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1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Gluten Free Yellow Cake

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2 1/2 sticks butter – softened
1 1/3 cup organic sugar
8 large eggs – at room temperature
2 egg yolks – at room temperature
2 cups coconut flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups of milk (or half n half) + 1 tablespoon
1 tablespoon vanilla
Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

1 1/2 cups organic white sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup water
1 1/2 tablespoons brown rice syrup
2 egg whites
1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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