Coconut Recipes and Coconut Oil

Coconut Tree

source Flickr
source Flickr

Coconut History

Nearly one third of the world depends on coconuts for their food and economy and it is a staple on many islands.  The scientific name for coconut is Cocos nucifera and early Spanish settlers called it coco because it resembles a monkey’s face.  On the islands all parts of the coconut are used for food and treatment of some medical conditions.

Coconut is considered a functional food because it provides many health benefits beyond the nutritional content.  The coconut provides a nutritious source of coconut meat, coconut water, coconut milk and coconut oil.  Coconut benefits are protein, all the B vitamins, vitamin C, plus calcium, iron, magnesium, phosphorus, potassium, and zinc.  It does have saturated fat and carbohydrates.  You can purchase coconut flour which is gluten free.

It’s not hard to find a delicious coconut recipe, from cakes, cookies, ice cream, puddings and custard.  One of my husband’s favorite easy recipes is Coconut Custard, and it makes its own crust.  I made him one last night for Father’s Day.

Coconut Oil Benefits

Coconut oil is a saturated fat; however, it is a healthy oil and it helps to regulate blood sugar. Using coconut oil will help you lose weight, and it is good for diabetics. On islands where the populations have used coconut oil throughout their lives, there is very little diabetes. In addition, coconut oil aids absorption of calcium and magnesium by the body. It also has been shown to help prevent osteoporosis in women.

Coconut Custard -Fathers Day Surprise

My Photo
My Photo

Bakeware

Pyrex Advantage 9 x 13 Inch Rectangular Baking Dish with Cover
Pyrex Advantage 9 x 13 Inch Rectangular Baking Dish with Cover

Product Features:

4-sided, easy-grab handles

Portion guides to help cut pieces evenly

Fill lines to help prevent overflows in the oven

Easy-to-read size markings

 
Chicago Metallic Professional Nonstick 9-Inch Round Cake Pan
Chicago Metallic Professional Nonstick 9-Inch Round Cake Pan

Non-stick 9-Inch round cake pan; measures 9-Inch diameter by 2-Inch high

Heavy duty construction

Easy release, non-stick coating for ease in baking and cleanup

 
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Non-stick coated, it allows for easy-release and effortless clean up. Designed for cheesecakes and other desserts the smooth locking mechanism and tight seal make this pan simple to use.

 
Norpro Stainless Steel 10X15" Jelly Roll Baking Pan Cookie Sheet Stainless Steel
Norpro Stainless Steel 10X15" Jelly Roll Baking Pan Cookie Sheet Stainless Steel

Measures 15 inches by 10 inches

Made of high quality 18/0 stainless steel

Raised edges for baking jelly rolls, fudge, and candy

 

Coconut Custard

Ingredients:

  • 1 stick butter, melted
  • 2 cups sugar
  • 1 cup flour
  • 2 tsp. nutmeg
  • 8 eggs
  • 2 tsp. vanilla
  • 4 cups milk
  • 2 cups coconut

Directions:

Mix sugar, flour and nutmeg into melted butter until smooth, using a large mixing bowl to hold all the ingredients.

Add eggs. Mix well.

Slowly stir in milk and vanilla and mix until smooth.

Stir in coconut. You can use any coconut from your grocery store. I use Bakers Coconut most of the time.

Pour into a 13 x 9 greased pan. Let stand for five full minutes before baking. This step is essential as the mixture will form its own crust under the delicious custard and coconut topping.

Bake at 350 degrees for 40-45 minutes. Custard will be firm and lightly browned.

Chill and enjoy. This is so easy to make and it’s delicious.

Coconut Cake

source tendercrumb
source tendercrumb

Cake slice

Photo Courtesy of Tender Crumb
Photo Courtesy of Tender Crumb

Coconut Cake with White Mountain Icing

Ingredients:

  • 3 cups All purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup Milk or juice from a fresh coconut
  • 1 cup Butter softened
  • 2 cups sugar
  • 4 eggs
  • White Mountain Coconut Icing Recipe follows
  • 3 cups Freshly grated coconut or sweetened shredded coconut


Directions:


Preheat oven to 350°. Grease and flour two 9” round cake pans and set aside.

In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.

In a large mixing bowl, beat the softened butter with a mixer at medium speed until creamy.

Add the sugar, continually beating, scraping the sides as necessary until creamy.

Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter and beat well at low speed.

Then add about half the milk to the batter, beating well.

Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture,

Beat well until the batter is very thick and smooth.

Pour the batter into the two prepared cake pans.

Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes.

Next turn out the cakes onto wire racks or plates with top side up and let them cool completely.

Beautiful Ways to Serve Cakes

Anchor Hocking Presence Cake Plate w/Dome, 2 Piece Stand & Dome
Anchor Hocking Presence Cake Plate w/Dome, 2 Piece Stand & Dome

Simple in shape, timeless by design. The Presence Cake Dome Set is great for presenting in formal settings, special occations and family gatherings. The glass cover helps preserve food while adding style and class.

 
Luigi Bormioli Gallerie 4-in-1 Covered Plate with Dome
Luigi Bormioli Gallerie 4-in-1 Covered Plate with Dome

More than just a cake stand with cover, this glass serving piece will come in handy every time you have a party. Turn it over and reconfigure it and it becomes a chip and dip set, a round tray for serving breakfast pastries or cocktail hour hors d'oeuvres, or a punch bowl for birthday parties. The 4-in-1 cake stand comes with a heavy, domed lid and a stand that can be turned into a bowl for dips or sauces.

 
WMF Manaos / Bistro Cake/Pie Server
WMF Manaos / Bistro Cake/Pie Server

This WMF Bistro Cake/Pie Server features a long triangular head with rounded edges and is perfect for serving pie, cake and other desserts. Made of high quality stainless steel with a high gloss polished finish.

 

White Mountain Icing

Ingredients:

  • 1 cup sugar
  • 1/2 cup water
  • 2 egg whites

Directions:

Add the sugar and water to a small saucepan and stir to dissolve it. Bring the mixture to a gentle boil and cook without stirring for 3 minutes.

Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan.

Beat the egg whites in a large bowl with a mixer at high speed until they are bright white and fluffy.

While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate.

Cover it generously with icing and sprinkle with some of the coconut.

Place the second layer on top of the iced layer, top side up.

Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake.

Place cake stand on a cookie sheet or wax paper to catch loose coconut as you shower the cake.

Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots.

I usually put any leftover coconut into a freezer plastic bag and store it in the freezer.

I have used this recipe for about 35 years and it is a little bit of work, but this recipe makes one beautiful cake.

Fresh Coconut

source common wickimedia
source common wickimedia

Fresh Coconut

It is not that difficult to use fresh coconut which would always be preferable.  The video shows just how easy that can be accomplished.

he Test Kitchen: How to Crack a Coconut

Southern Praline Pecan Cake

Picture of a Cake I made.
Picture of a Cake I made.

Slice of cake

My Photo
My Photo

Simple Recipe for Cake

Ingredients:

  • 1 box butter pecan cake mix
  • 3/4 cup vegetable oil
  • 1 can coconut pecan frosting mix
  • 1 cup water
  • 4 eggs
  • 1 cup pecan pieces

Directions:

Spray Bundt pan with nonstick cooking spray. Combine all ingredients in large bowl, including frosting mix and mix well.

Bake at 350 degrees for 50 minutes. It will be brown and you can use a toothpick to double check..

You can make a glaze with confectioner sugar and a little milk but the pecan cake is so moist is not necessary.

The recipe works well with lemon cake mix and lemon frosting as well, without the pecans of course. I do make a glaze with confectioner sugar and lemon juice to enhance the lemon flavor.

I don't think baking a cake can get simpler than this recipe. It stays moist longer than your average cake also. Enjoy!

NO Bake Pineapple Fluff Cake

Cookies

Photo Courtesy of Joy of Baking
Photo Courtesy of Joy of Baking

Coconut Macaroons Cookies

Ingredients:

  • 1 pkg. Bakers angel flake coconut (14 oz package)
  • 4 egg whites
  • 1 tsp almond extract
  • 6 tbsp flour
  • 1/4 tsp salt

Directions:

Mix coconut, sugar, flour and salt in large bowl.

Stir in egg whites and extract until well blended.

Drop by tbsp. on to greased and floured cookie sheet.

Bake at 325° for 25 minutes or until edges of cookies are golden brown.

Immediately remove from sheet to wire racks as they are a delicate cookie.

Cool completely.

Makes about 3 dozen cookies.

In conclusion

If your haven't had coconut in a long time or think you don't like it, some of these recipes will win you over.  Most of the coconut desserts are quick and easy to make.  I hope you there is some recipe here for everyone to enjoy something new and different.

The copyright to this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.

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Comments 34 comments

Tom Whitworth profile image

Tom Whitworth 6 years ago from Moundsville, WV

Pamela,

Coconut custard pie was one of my dad'd and my favorites.

I did cringe watching that young lady who cracked the coconut cutting towards her hand!!!!!!!!!!!


Pamela99 profile image

Pamela99 6 years ago from United States Author

Tom, I used that video as the selection wasn't great and she showed how simple it is to break the coconut. Yes, she should learn to cut away from her body. Thanks for your comment.


prettydarkhorse profile image

prettydarkhorse 6 years ago from US

Wow, I miss fresh coconut though Pam, there are avaolable ones at Asian store, I like coconut a lot as I grew up eating all what we can get from coconut, thanks for this hub, thumbs up, Maita


breakfastpop profile image

breakfastpop 6 years ago

Dear Pamela,

I adore coconut custard pie. As far as coconuts are concerned, they remind me of all the wonderful trips my family took to my Grandma's house. The coconuts were all over the place!


Putz Ballard profile image

Putz Ballard 6 years ago

Pamela, my favorite is coconut cream pie.


Pamela99 profile image

Pamela99 6 years ago from United States Author

Miata, It would be nice if you could get some fresh coconut. Thanks for your comment.

BPOP, Its always nice to bring back pleasant memories. Thanks so much for your comments.

Robert, My father loved coconut also. Thank you for your comment.


Darlene Sabella profile image

Darlene Sabella 6 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

I have never tried this Pamela, I love coconut so this is for me. I would so like to make this you make everything sound so easy to make, I am not a great cook, but I am a great fan of desserts. thumbs up


Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

Pamela, you are too good to be true. Now be a good girl and put the cooking book away because I can't take it anymore.


Pamela99 profile image

Pamela99 6 years ago from United States Author

Darlene, The first one is so easy, I know you can do it. Thanks for stopping by.

Hello, I'm so sorry I am making your life a little more difficult. Thank you for stopping by.


drbj profile image

drbj 6 years ago from south Florida

Pamela - what a deluscious hub. These desserts are awesome. Had no idea coconut was so vital to the economy and well-being of 1/3 of the world's population.

Guess Marie Antoinette could have said, "Let them eat coconut."


Kay Creates profile image

Kay Creates 6 years ago from Ohio

All of these recipes look so tempting, especially the Coconut Custard. My grandmother use to make this. I'll give it a try.


Pamela99 profile image

Pamela99 6 years ago from United States Author

drbj Thank you so much for your comments.

Kay, Thank you for your comments.


akirchner profile image

akirchner 6 years ago from Central Oregon

Oh no - you got me! My weakness or one of them is coconut...I thought I was free and clear with the chocolate going by the wayside but no such luck! I love macaroons and do an Italian frozen dessert with them - and I'm always making coconut cream pie and coconut cake for my middle boy who loves coconut as much as I do. Oy vey - I see I'm going to have to walk twice all week after I find somewhere to have coconut dessert today on Bob's outing! Thanks for the recipes, too!


anglnwu profile image

anglnwu 6 years ago

Yummy--love the recipes given and the pictures are so inviting. I'm familiar with coconut--I used to have coconut trees growing in our backyard. I love to eat the flesh of young coconuts and often, we would also drink the water--so refreshing. Wonderful jobs of giving us so many recipes. Rated it up and yes to coconut joy!


Pamela99 profile image

Pamela99 6 years ago from United States Author

akirchner, I'm glad the coconut hub is more to your liking. Thank you for your comments.

Anginwu, When you grow up with coconut in your yard you are sure to love it. Thanks for your comments.


Support Med. profile image

Support Med. 6 years ago from Michigan

These desserts look delicious! Voted-up/rated!


Pamela99 profile image

Pamela99 6 years ago from United States Author

Support Med, The desserts are really good. Thanks for your comments.


nancy_30 profile image

nancy_30 6 years ago from Georgia

Thanks for the recipes. I'm not a fan of coconuts. I might try some of these and give them to my dad and mom. They love cocunut desserts.


Pamela99 profile image

Pamela99 6 years ago from United States Author

Nancy, They might like the coconut and you can cut it in half so it just makes an 8 by 8 pan which might be enough for them. Thanks for your comments.


mx187 profile image

mx187 5 years ago

Enjoyed your hub. Thanks.


NP.QUEEN 5 years ago

Thank you for your useful recipes.


Pamela99 profile image

Pamela99 5 years ago from United States Author

Mx, Thanks so much for your comment.

NP Queen, I hope you enjoy them. Thanks for your comment.


Thelma Alberts profile image

Thelma Alberts 5 years ago from Germany

This is an awesome hub. I love to try these coconut recipes of yours especially with that coconut icing. Thanks for sharing Pamela99. Bookmark!


Pamela99 profile image

Pamela99 5 years ago from United States Author

Thelma, I hope you enjoy them and I appreciate you comments.


Helen yank 4 years ago

Carrot cake


Pamela99 profile image

Pamela99 4 years ago from United States Author

Helen, I am not sure what you mean by carrot cake unless that is your favorite.


pstraubie48 profile image

pstraubie48 3 years ago from sunny Florida

Pamela.

I am glad it is after dinner time and I have satisfied my sweet tooth for the night. These dishes look so yummy.....my grandbaby would say "tastes good, deeelishus"...

I am not sure which one I want to taste first. I am bookmarking these to add to my recipe files.

Voted up and pinned

Sending Angels to you this evening :) ps


Pamela99 profile image

Pamela99 3 years ago from United States Author

Patricia, I hope you enjoy these recipes. Thanks for your comments and angels. I am sending you angels for this day. God bless.


DDE profile image

DDE 3 years ago from Dubrovnik, Croatia

Coconut is one of my favorites, and you have such great ideas here love it!


Pamela99 profile image

Pamela99 3 years ago from United States Author

DDE, Coconut is useful in so many ways also. Thanks so much for your comments.


wabash annie profile image

wabash annie 3 years ago from Colorado Front Range

What can I say but 'yum'! I can't wait to try some of those recipes. Discovered coconut oil a few months ago although I have used the milk and have loved the shredded version most of my lift. Thanks for sharing this with your followers and everyone else!


Pamela99 profile image

Pamela99 3 years ago from United States Author

Annie, It is so healthy, and it tastes good. I wouldn't eat it when I was younger, but that has definitely changed. Thanks so much for your comments.


pstraubie48 profile image

pstraubie48 3 years ago from sunny Florida

Hi Pamela

So it is a good fat so I have a question. Do you have some suggestions of how we can substitute it in cooking (without us actually using trial and error)? For example, could we use it in an oil and vinegar dressing without having an unwanted flavor? Just curious. And thanks for the yummy looking recipe.

Angels are on the way to you this early morning. ps


Pamela99 profile image

Pamela99 3 years ago from United States Author

Patricia, I am not sure if it could be substituted in that way as it is more like a milk. I will keep my eyes open for new recipes and if I find one I will send it to you. Thanks for your comments and the angels of course. Sending angels to you also.

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