Coconut Torte

Ingredients:

4 egg whites
1 cup sugar
1 cup graham cracker crumbs
1/2 cup shredded or flaked sweetened coconut
1/2 cup chopped pecans (or other nuts)
1/2 teaspoon salt
1 teaspoon vanilla extract or rum extract
 

Directions:

Beat egg whites until stiff. Fold in sugar and beat until glossy. Combine graham cracker crumbs, coconut, nuts and salt. Fold in egg whites and vanilla. Spoon into greased 9" pie pan. Bake at 350 degrees for approx. 30 minutes. Serve in wedges. Great topped with coffee ice cream!  Serves 8.



Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Decadent Coconut Cup Cakes with Coconut Cream Cheese Frosting

Ingredients:

2 1/2 cups all purpose flour
1/4 cup corn starch
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1 cup butter (at room temperature)
4 eggs, carefully separated into 4 egg yolks and 4 egg whites
1 1/2 teaspoons vanilla*
1 cup coconut milk
3/4 cup sweetened shredded coconut
1 1/2 teaspoons grated lemon rind
 

Directions:

Sift together flour, corn starch, baking powder, and salt.  In another bowl, add the sugar and butter together until soft, creamy and light.  Beat in the 4 egg yolks, one at a time. Add vanilla and coconut milk.

Mix the liquid and the dry ingredients together, stirring the batter until smooth. Add coconut and lemon rind.

Whip the egg whites until stiff, but not dry, and fold them lightly into the batter.

Bake in greased or papered muffin tins for 18-22 minutes or until lightly browned. Check with a toothpick to be sure it comes out clean and is done. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Cool and frost with Coconut Cream Cheese Frosting

* You can also use half vanilla extract and half almond extract.


Coconut Cream Cheese Frosting

1/2 cup butter (at room temperature)
1 package (8 oz) of cream cheese
3/4 cup powdered sugar
1/4 cup sweetened coconut (plus extra for the tops)

Cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add a teaspoon or two of milk if mixture is too thick. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle a bit of extra shredded coconut on top and serve.



Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Healthy Coconut Carrot Cake

Ingredients:

2 eggs
1/2 cup virgin coconut oil
1/2 cup molasses
1/2 cup raw honey
1/2 cup plain organic yogurt
2 cups whole wheat flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups grated organic carrots
1/2 cup flaked coconut
1/2 cup organic raisins
1/2 cup dry roasted chopped walnuts


Directions:

In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, coconut, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean. Cool and frost with cream cheese frosting if desired.

_______________________________________________

To find out how people are losing weight and getting healthier with coconut oil, go to our site at http://coconut-oil-diet.com now!

Toasted Coconut Squares

Ingredients:

2 large eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter

Topping
1/2 cup brown sugar
1 cup coconut
2 teaspoons butter
2 tablespoons milk

Directions:

Preheat oven to 350 degrees.

Beat eggs, add sugar, continue beating. Add flour, baking powder, salt and vanilla.

Add butter to milk and bring to boil. Add hot milk mixture to egg mixture. Mix well and pour into pan.

Bake until light brown.


Topping:

Melt 2 teaspoons butter in small pan. Add 2 tablespoons milk and 1/2 cup brown sugar. Mix well. Pour over cake. Sprinkle with 1 cup coconut and brown in oven.


• • • • •

Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

Fresh Coconut Cake

Fresh Coconut Cake

3 cups Cake Flour
3 Eggs
3 teaspoons Baking Powder
1 1/2 teaspoons Vanilla
3/4 teaspoon Salt
1/8 teaspoon Almond Extract
3/4 cup Butter or Virgin Coconut Oil (or half of each)
1 cup Coconut Milk
2 cups Sugar

Preheat oven to 350 degrees. Butter three, 8-inch cake pans. Cut a piece of wax or parchment paper the size of the cake pan bottoms and place in pans. Lightly flour the paper.

Cream butter (and/or coconut oil) with the sugar until light and fluffy. Stir in coconut milk. Add eggs one at a time beating well after each addition.
Sift flour, baking powder, and salt together. Add slowly to sugar mixture.
Divide batter between the three baking pans.
Bake 20-25 minutes or until brown and cake begins to pull away from the sides of the pan. Don't overcook.

Turn cake layers from pans and let cool. Remove the wax paper from cake layers. After cool, brush crumbs that are clinging to layers gently away. Put first layer on a cake plate and proceed to frost each layer with cream frosting.


Coconut Cream Frosting

1/4 cup Butter
2 tablespoon Cream
3 1/2 cup Powdered Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
3 cup Grated Cocount

Cream butter, powdered sugar, and salt. Add cream, vanilla, and grated coconut.
Spread between layers and on sides and top of fresh coconut cake.