Tag Archives: coconut

Oatmeal Coconut Raspberry Bars – SRC

6 Oct

the first monday of the month comes around too quickly! this month for secret recipe club i was assigned cook lisa cook. looking through the recipes i spied a bunch i wanted to try like these apple dumplings, cinnamon bun cookie bars, and this slow cooker chicken tikka masala! but ultimately the oatmeal coconut raspberry bars called my name! these were super delicious and addicting.. 3/4 of the pan was gone in no time!



Oatmeal Coconut Raspberry Bars

1 1/2 c. sweetened flaked coconut
3/4 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam

Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack.

Raspberry Coconut Cake with Coconut Streusel

23 Aug

What do you do with berries that are getting too mushy to eat? You bake them into dessert! Yum coconuts and raspberries!


Raspberry Coconut Cake with Coconut Streusel
adapted from twopeasandtheirpod


For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut
1 cup raspberries, fresh or frozen

For the Coconut Streusel:
1/4 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sweetened flaked coconut
4 tablespoons cold butter, cut into pieces

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

5. To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.

blueberry coffee cake with coconut streusel

28 Jul

We got blueberries in our csa box for a couple of weeks. This was delicious especially with the coconut streusel.


blueberry coffee cake with coconut streusel
adapted from lemonsforlulu

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup brown sugar
1/4 cup old fashioned rolled oats
1 cup toasted coconut, divided
1 tablespoon flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg lightly beaten
1 cup buttermilk
2 teaspoon lemon zest
1 tablespoon lemon juice

Preheat oven to 375.
Combine flour, baking powder, baking soda and salt in a bowl and stir with a whisk. Remove 2 tablespoons of flour and sprinkle over blueberries, tossing to coat.
Combine bown sugar, oats, 1/2 cup of coconut, flour and cinnamon in a bowl. Drizzle metled butter over mixture and stir to combine.
Place sugar, softened butter and oil in a bowl and beat until blended. Add egg and beat well. Add flour and buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice.
Spoon half the batter in a 9 inch square baking pan that has been sprayed with non stick spray. Sprinkle evenly with blueberries and top with 1/2 cup toasted coconut. Spoon remaing batter over blueberries. Sprinkle with blueberry mixture. Top with streusel mixture. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Let cake cool in pan for 10 minutes on a wire rack.

Coconut Banana bread

17 Apr

We love banana bread around here! This one was no exception. Coconut and banana! Yum!



coconut banana bread
adapted from fatgirltrappedinaskinnybody

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.

coconut tea cake

2 Feb

if you like coconut you must make this cake :)so good! and do not skimp on the iciing!




Coconut Tea Cake
adapted from userealbutter

2 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup unsweetened coconut milk
2 oz. (half stick) unsalted butter, cut into 4 pieces
4 large eggs
2 cups sugar
2 tsp vanilla
3/4 cup shredded coconut, toasted

2 1/4 cups confectioner’s sugar
3 tbsps coconut milk
2 tsps vanilla

Make the icing: Whisk the confectioner’s sugar, coconut milk,and vanilla together until smooth.

Make the cake: Preheat oven to 350°F. Butter a 9- or 10-inch bundt pan. Mix the flour, baking powder, and salt together in a bowl and set aside. Heat the coconut milk and butter in a small saucepan over high heat until melted. Remove the pan from heat, but keep it warm. In a stand mixer fitted with the balloon whisk, beat the eggs and sugar at medium-high speed until the mixture is pale and has doubled in volume. This should take about 3 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Here, I switched to the paddle attachment. Still on low speed, stir in the coconut. Steadily mix in the warm coconut milk mixture until the batter is smooth. Scrape the bottom as needed. Stir in the vanilla. Pour the batter into the prepared pan and bake 60-65 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool for 10 minutes, then invert it onto a serving plate. Stir the icing so that it is smooth and pour it over the cake.

SRC – caramel coconut cupcakes

7 Oct

Sorry for the lack of posts! We’ve been busy.. Selling our house, packing it up, moving, unpacking… The unpacking is still going on so you’ll have to excuse the picture. I’m still looking for my sd card readers…grrrrr

It’s time for a secret recipe clubrecipe! This month I got Nicole from http://dailydishrecipes.com/. Nicole is “a Writer. Blogger. Photographer. Mother of 5. Social Media Junkie. Crafter. Frugal Gal.” Sounds busy to me :). After looking through the recipes this one stuck out to me! Caramel, coconut, cupcakes, yum! Husband and I both found these yummy! The little people haven’t tried them yet!

I followed the recipe exactly. It can be found here


Red Thai Coconut Curry Shrimp

5 Jul

This came out super yummy and quick! After reading some of the comments I served over a bed of spinach and rice! Yum!


Red Thai Coconut Curry Shrimp
adapted from skinnytaste

1 tsp oil
4 scallions, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallions and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in cilantro. Serve over rice and enjoy!

Coconut Loaf Cake with Lime Glaze – SRC

3 Jun

Time once again for a secret recipe club post! This month I was given holly from phemomenon. There were a ton of great recipes to choose from!!! I ended up picking this coconut loaf. I cooked it for about 55 minutes. I should have checked it sooner. It came out really good, but I should have checked it sooner. The edges were a little over done. It tastes really good warm! Yum!



Cookie Butter Funfetti Double Chip Bars

16 May

Cookie butter, funfetti cake, coconut, chocolate chips??? What could be wrong with this recipe? Absolutely nothing! Yum! Delicious :). Go make these!


Cookie Butter Funfetti Double Chip Bars
adapted from averiecooks

1 box Funfetti cake mix (use vanilla, white, butter, or yellow as alternates)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 tablespoon water, optional if necessary
3/4 cup shredded sweetened coconut flakes
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/3 heaping cup (just shy of 1/2 cup) cookie butter spread

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the water if necessary. Press the dough it into the prepared pan. Sprinkle the coconut evenly over the dough, then sprinkle the three kinds of baking chips evenly.

In a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and cookie butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it if necessary.

Bake for 24 to 26 minutes (for goopier bars) Or Bake for 26 to 30 minutes for drier and less gooey bars. Baking notes: Watch the edges of the bars and as they begin to brown and pull away slightly from the sides of the pan, I would pull them out. Note that the middle of the bars will barely seem set, even after the full recommended baking time and that is okay. Take care not to overbake because these are best when gooey. The bars will set up considerably upon cooling. Allow bars to cool completely before slicing and serving. Store in an airtight container on the countertop or refrigerate for up to a week, or freeze for up to three months.

Pumpkin Gingersnap Magic Bar

7 May

I love finding recipes that use up ingredients I have on hand! Gingersnaps and pumpkin from here. This came out super delicious! Yum!


Pumpkin Gingersnap Magic Bar
adapted from culinaryconcoctionsbypeabody

2 cups gingersnap crumbs
8 TBSP unsalted butter, melted
1 14oz can sweetened condensed milk
¾ cup pumpkin puree
1 tsp. cinnamon
¼ tsp. fresh ground nutmeg
1 ½ cup sweetened shredded coconut
1 cup walnuts, coarsely chopped
1 cup white chocolate chips
1/4 cup fleur de sel caramel sauce

Preheat oven to 350F. Prepare a 8-x-8-inch pan with baking spray.
Combine gingersnaps and butter and stir until well blended. Press mixture onto bottom of pan.
Even out with the back of a spoon so it is all the same level (or close enough).
Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined. Pour mixture over gingersnap crust.
Sprinkle on white chocolate chips, then walnuts, then caramel sauce, and then finish by sprinkling coconut on top.
Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.