Lemon, Rosemary, and Yogurt Cake

Servings: 1 loaf cake
Preparation Time: approximately 15–20 minutes, plus baking and cooling

Ingredients:

Cake:

• 3/4 cup cultured butter or grass-fed butter or coconut oil*, room temperature
• 1/2 cup raw honey
• 2 tablespoons freshly squeezed lemon juice
• zest from one lemon
• 2 teaspoons organic vanilla extract
• 1/2 cup cultured plain yogurt
• 3 eggs 
• 1 1/2 cups all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped

Glaze:

• 1 cup organic powdered sugar
• 3–4 tablespoons freshly squeezed lemon juice
• fresh rosemary sprigs

Directions:

Preheat the oven to 350 degrees F. Cream the butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt, and then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until the mixture is well combined and smooth.

Pour the batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in the pan for 10 minutes.

Remove the cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking together the powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh, homemade, coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Gluten-Free, Coconut, Carrot Cake

Servings: 12
Preparation Time: 60 minutes

Ingredients:

Carrot Cake:

• 1/3 cup palm shortening, grass-fed butter or ghee
• 1/4 cup applesauce
• 1/2 cup raw honey
• 1/2 cup whole sugar
• 3 eggs, (large)
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 2 1/2 cups gluten-free flour blend*
• 1 cup coconut milk**
• 1 teaspoon vanilla extract
• 1 cup carrots, finely shredded
• 2 oranges, juice and zest
• 1 cup pecans, finely chopped

Frosting:

• 1/4 cup palm shortening, grass-fed butter or ghee, softened
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 2 cups whole sugar
• coconut flakes, for sprinkling

Directions:

In a mixing bowl, combine palm shortening, applesauce, honey, and sugar until smooth. Add in eggs one at time and beat until smooth. Add in cinnamon, nutmeg, salt, baking powder, and flour. Pour in milk and vanilla. Beat on medium speed for about 3 minutes.

Fold in carrots, orange juice with zest, and pecans. Pour into greased cake pans.

Bake at 325 degrees F for about 25–35 minutes or until cooked through and slightly brown.

Remove from oven and let cool completely on wire racks.

Meanwhile, beat together palm shortening, cream cheese, and vanilla on medium speed for frosting. Slowly add in sugar and beat until smooth.

Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut and Raspberry Layer Cake

Servings: 8–10
Preparation Time: 45 minutes

Ingredients:

• 1/4 cup Tropical Traditions coconut flour
• 2/3 cup rice flour
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum
• 3/4 teaspoon Himalayan Pink Salt
• 1 tablespoon baking powder
• 1 cup whole sugar
• 3/4 cup Tropical Traditions palm shortening
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1/2 teaspoon lemon extract
• 3 teaspoons organic vanilla extract
• 1/4 teaspoon almond extract
• 6 ounces fresh organic raspberries
• 4 eggs
• 1 cup coconut milk*
• 1/3 cup raspberry jam

Directions:

Preheat oven to 350 degrees F.

Grease two 9-inch round cake pans.

In a stand mixer, combine coconut flour, rice flour, tapioca flour, xanthan gum, sea salt, baking powder, and sugar. Mix on low until combined. Add palm shortening, coconut oil, lemon extract, vanilla extract, almond extract, and raspberries and mix well. Add eggs, one at a time, mixing after each addition. Add milk, 1/4 cup at a time, while mixer is stirring.

Once all the ingredients are added, continue to beat on high for about two minutes or until batter is fluffy. Pour batter into prepared pans and bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before spreading jam between the layers and then frosting with your favorite buttercream or Palmcream Coconut Icing (pictured).

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!