Coconut Recipes and Oil
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. 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 also.
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, coconut oil and coconut in the form of grease. It has become increasing popular in recent years, and is often referred to for the Paleo and Keto diets. It provides a high-heat cooking oil, which is used this way in both diets.
In addition it is not hard to find a delicious coconut recipe, which includes 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 again 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. This oil is also used in facial masks to treat dry skin or just improve your complexion.
On islands where residents 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.
Other coconut benefits are protein, all the B vitamins, vitamin C, calcium, iron, magnesium, phosphorus, potassium, and zinc. It does have saturated fat and carbohydrates. You can purchase coconut flour, which is gluten free.
Coconut Custard -Fathers Day Surprise
- 1 stick butter, melted
- 2 cups sugar
- 1 cup flour
- 2 tsp. nutmeg
- 8 eggs
- 2 tsp. vanilla
- 4 cups milk
- 2 cups coconut
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 with White Mountain Icing
- 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
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 the top side up and let them cool completely.
White Mountain Icing
- 1 cup sugar
- 1/2 cup water
- 2 egg whites
- 3 cups Freshly grated coconut or sweetened shredded coconut
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 it 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.
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
Simple Recipe for Cake
- 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
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
Coconut Macaroons Cookies
- 1 pkg. Bakers angel flake coconut (14 oz package)
- 4 egg whites
- 1 tsp almond extract
- 6 tbsp flour
- 1/4 tsp salt
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.
Makes about 3 dozen cookies.
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 a recipe here for each person to enjoy for something new and different.