My stepdaughter was an instant fan, she loved the subtle sweetness and
coconut flavor of the cake.
Not exact matches
There is plenty
of coconut flavor in the
cake and plenty
of lime zing in the curd 3.
There's perfect potluck fare, such as the simple, warming, and intensely
flavored Collard Greens and Cabbage with Lots
of Garlic, and the Caribbean - inspired Cocoa Spice
Cake with Crystallized Ginger and
Coconut - Chocolate Ganache, plus a refreshing Roselle - Rooibos Drink that will satisfy any sweet tooth.
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie
of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted
Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina
of Food for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's
Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream
Cake from Deborah
of Taste and Tell Panna cotta from Leslie
of The hungry housewife Fortune Cookies from Shari
of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
Make a tropical birthday
cake for your next party, and share the delicious
flavors of pineapple and
coconut like never before.
But combined with garlic powder to counteract the
flavor of the
coconut, it's awesome for breading chicken and using as a binder for zucchini
cakes, meatballs, etc..
All the
flavors of the lamingtons in an easy one - bowl chocolate
coconut cake.
This Meyer lemon
coconut cake is full
of wonderful spring
flavors with a moist
coconut lemon
cake and sweet tropical
coconut frosting.
Packed with shredded carrots, crushed pineapple,
coconut and chopped walnuts, this carrot
cake baked oatmeal is a healthy way to enjoy the
flavors of carrot
cake for breakfast.
Soft,
cake - like cookies chock full
of carrots and
coconut with all the
flavors of a traditional carrot
cake.
I use
coconut flour in most all my baking recipes because it delivers a huge punch
of nutrition and such a sweet,
cake - like
flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.
It has a great texture and an amazing
flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and
coconut milk used to soak each layer
of cake.
It turned out the cream
of coconut did not
flavor it much but i think it made the
cake really really soft.
I preferred the one with the date icing and
coconut — the
coconut added awesome texture and made the bars resemble the
flavors of a typical carrot
cake.
In honor
of my favorite seasonal
flavors, my
cake is piled high with ripe red cherries and topped with and alternative chocolate cream made frm whipped full - fat
coconut milk to keep it paleo - ish, raw and dairy - free.
Very Delicious
Cake with a hint
of coconut and chocolate
flavor.
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow
Cake The Mom 100: Molten Chocolate Peanut Butter
Cakes Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4
Flavors Napa Farmhouse 1885: Chocolate -
Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages
of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
It has all the familiar
flavors of carrot
cake: Carrots (duh),
coconut, raisins and warm spices.
The combination
of the two creates muffins that are soft and
cake - like from the
coconut flour, while the oat flour gives them great heartiness, structure, and a slightly nutty
flavor.
I used
coconut flour, which is not the texture
of normal
coconut, it is very fine and when combined with all
of the other strong
flavors in this
cake, it's
flavor will not stick out.
The
flavor of coconut in a
cake is undeniable good.
I am sensitive to both gluten and dairy, so I made a version
of this
cake layered with a
coconut cream based,
coconut flavored pastry cream and frosted with whipped
coconut cream
flavored with Malibu rum.
Many
of the classic French
cakes, like a lemon loaf
cake, which would usually be made with yogurt, have been tweaked with
coconut oil and other ingredients so that they maintain classic
flavors but are also vegan and gluten free.
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow
Cake The Mom 100: Molten Chocolate Peanut Butter
Cakes Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4
Flavors Napa Farmhouse 1885: Chocolate -
Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages
of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
If you'd like to use some
coconut ingredients in this
cake, you can add about 4 drops
of coconut flavor to the batter (or you can use 1/8 to 1/4 teaspoon
coconut extract, which is less concentrated than
coconut flavor).
For my Valentine's day dessert, I figured I would bring a little bit
of Africa to my kitchen with a lime, mango and pineapple loaf
cake with added shredded
coconut all topped with a
coconut flavored whipped cream.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue -
Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue -
Flavored Black - Eyed Peas and Collards Barbecue -
Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice
Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby
Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil
Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light,
cake - like
flavor and you can use less
of it to get the results that you're looking for.
Project 7 also offers gourmet sugar - free gum, in one -
of - a-kind
flavors including Birthday
Cake, Grapefruit Melon, Summer Snow, Front Porch Lemonade, Wedding
Cake, Peppermint Vanilla,
Coconut Lime, Red Velvet
Cake, and Kettle Pop.
Even though I LOVE the texture
of coconut flour (it's my favorite for
cakes & muffins), it's a little dense and the
flavor can be overpowering in some recipes.
Since there is
coconut in the carrot
cake, I wouldn't mind the
coconut flavor of coconut oil.
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow
Cake Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4
Flavors Napa Farmhouse 1885: Chocolate -
Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages
of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
Coconut Carrot Coffee
Cake is a delicious gluten and dairy free dessert that is low in added sugar but still full
of flavor
The
flavors of coconut flour and mango pairs extremely well together and the texture is more
cake - like, they couldn't even tell I was using a gluten - free
coconut flour.
Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light,
cake - like
flavor and you can use less
of it to get the results that you're looking for.
I use
coconut flour in most all my baking recipes because it delivers a huge punch
of nutrition and such a sweet,
cake - like
flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.
This
cake, it's creamy, velvety, unctuous, it melts in your mouth... it explodes with all kinds
of just the right amounts
of just the right combination
of just the right
flavors: the matcha, honey and
coconut are like a match made somewhere even better than heaven!
A quarter - cup
of flour holds it all together, and vanilla extract and
coconut oil give the
cakes a unique — and crave - worthy —
flavor.
All the
flavors of the lamingtons in an easy one - bowl chocolate
coconut cake.
Shredded sweetened
coconut is added to the
cake batter to give plenty
of coconut flavor to he
cake.
Loaded with oats, shredded carrots, raisins,
coconut, and pecans, these breakfast cookies have all the classic
flavors of carrot
cake wrapped up into a...
Carrot
Cake Baked Oatmeal is a tasty, wholesome breakfast recipe featuring rolled oats, grated carrots,
coconut oil, and maple syrup, with
flavors of the classic dessert.
I can't imagine how nice is this
cake, with most
of my favorites ingredients —
coconut milk, banana, coffee
flavor, macadamia....
The toasting
of the
coconut flakes really brings out the warm
coconut flavor that you want on the top
of the
cake.
This Meyer lemon
coconut cake is full
of wonderful spring
flavors with a moist
coconut lemon
cake and sweet tropical
coconut frosting.