Coconut Baked Food Recipes

Bread Machine Honey Glazed Coconut-Cinnamon Rolls

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2/3 cup warm water
1 1/2 tablespoons coconut oil, melted
1/4 cup raw honey
4 tablespoons orange juice
1 teaspoon fine salt
1 cup whole wheat flour
1 cup bread flour
1 cup coconut flour
1 tablespoon quinoa
1 tablespoon gluten
2 teaspoons active dry yeast

GLAZE:

1/2 cup raw honey
1/2 cup orange juice
1/4 cup coconut oil
1/2 cup dried cranberries
dash of cinnamon
pinch of fine salt

For sprinkling on glaze:

1/4 cup shredded, dried coconut
Cinnamon, to taste preference

Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.

When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.

Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)

Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.

Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.

Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.

These store in the refrigerator very well and can be warmed in a toaster oven.

Recipe submitted by Bunny, Clayton, GA

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Oatmeal Coconut Cookies

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1 cup coconut oil, soft
1 ½ cups organic whole cane sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup whole wheat flour
¼ cup coconut flour
¾ cup unbleached flour
2 ½ cups quick or regular oats
½ cup shredded coconut
¾ cup raisins

Preheat oven to 375 degrees.

Cream coconut oil and sugar until well blended. Add eggs one at a time mixing well after each addition. Add vanilla, salt, and baking powder; blend well. Add flours in order given then by hand mix in oats, coconut, and raisins.

Drop dough with a cookie scoop onto parchment lined baking sheet. Bake for 10 minutes in preheated oven. Enjoy!!

Recipe submitted by Nena, Sacramento, CA

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Gluten-free Chocolate Chip Banana Coconut Muffins

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3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Chocolate Coconut Gluten Free Protein Bar

1/2 cup coconut oil
2-4 tablespoons sweetener of your choice (ex: whole sugar, maple syrup, honey, etc.)
4 eggs
4 tablespoons cocoa powder
1/2 teaspoon vanilla, optional
1/8 teaspoon salt
1 cup grated or flaked dried coconut, unsweetened
1/2 cup chia seeds
1/2 cup chocolate whey powder, optional
1 cup coconut flour

Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.

Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.

Bake in preheated oven for 14-15 minutes. Don’t overcook.

Recipe submitted by Virginia, Circle, MT

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Amazing Coconut Carrot Cake

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3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

8 ounces organic cream cheese
4 ounces soft organic butter
½ cup brown rice syrup
1 tablespoon vanilla extract
Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

½ cup coconut cream concentrate
½ cup butter
¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

1 cup chopped golden raisins
½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
½ cup chopped pecans
½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!

Recipe submitted by Amy, Warrior, AL

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Banana Coconut Cake

1 ½ cup whole cane sugar
½ cup virgin coconut oil
2 eggs
1 teaspoon vanilla
2 cups whole wheat pastry flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup buttermilk
1 cup, about 3 bananas, chopped or mashed
1/2 cup chopped pecans
1/2 cup shredded or flaked coconut
additional oil for greasing

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:

1 cup whole cane sugar
1/2 cup butter – softened
1 cup heavy cream
3 egg yolks
1 teaspoon vanilla
1 1/3 cup shredded or flaked coconut
1 cup chopped pecans

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

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1/3 cup Expeller-Pressed or Virgin Coconut Oil – liquefied
1/2 cup raw honey
2 eggs
1 cup mashed bananas
1 3/4 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon aluminum free baking soda
1/4 cup hot filtered water
1/2 cup chopped walnuts
1/2 cup shredded or flaked coconut
cinnamon

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

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½ cup raisins
1 cup filtered water
2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
1 scant cup Rapadura sugar
4 large eggs
1 ¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 cups coconut flour
1 teaspoon cinnamon
1 teaspoon Himalayan salt
2 teaspoon baking soda
2 cups grated carrots
1 cup shredded coconut
1 cup chopped nuts (optional)

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: