Fruit-Coconut Smoothie

Ingredients:

• 1 ripe banana
• 3/4 cup of organic, vanilla yogurt
• 1/4 cup shredded coconut
• 1/4 cup of frozen blueberries
• 1 tablespoon of whey protein
• 1/4 cup of melted coconut oil

Directions:

Put everything except oil in the blender and blend until combined. Then add oil and process until well mixed.

It’s very filling for breakfast. If you want an even sweeter smoothie, add 1 teaspoon of honey. Enjoy!

Recipe submitted by Tanya, Austin, TX.

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Banana, Coconut Cake

Ingredients:

• 1 1/2 cup whole cane sugar
• 1/2 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

Directions:

Preheat oven to 325 degrees.

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 x 9-inch 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

Ingredients:

• 1 cup whole cane sugar
• 1/2 cup butter, softened
• 1 cup heavy cream
• 3 egg* yolks – See Note below.
• 1 teaspoon vanilla
• 1 1/3 cup shredded or flaked coconut
• 1 cup chopped pecans

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

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

Ingredients:

• 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

Directions:

Preheat oven to 325 degrees.

In large bowl, beat coconut oil and honey together. Add eggs and mix well. Stir in bananas, then stir in flour and salt. Add baking soda to hot water, stir to mix, then add to batter. Blend in nuts and coconut. Spread batter in coconut-greased, glass, 9 x 5-inch loaf pan. Sprinkle 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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