Tag Archives: Coconut

Vegan Dark Chocolate

This is my initiation post, so I thought it would be fitting to share a couple of things about myself.  First of all, I really like eating healthy.  I love working out and running and eating well because it makes me feel good.  Second, I REALLY love chocolate.  Especially DARK chocolate.  Almost anything with chocolate in it is irresistible to me.  I think most of my teeth are sweet teeth.

You may think these two loves are contradictory.  For a long time, I did too.  But do they have to be???  I’ve recently been learning a lot about nutrition from my boyfriend, Tim.  He’s a personal trainer who is way more committed to eating healthy than any sane person should be. But, he showed me that one of the keys to a healthy diet is making sure you get enough of the “good” fats. WHAAAAAAT??? There are good fats!?!?  Good fats are like a fun little diet cheat code.  There are even some diets that require you to eat a tablespoon of oil twice a day… it’s pretty gross, don’t try it. Anyway, healthy fat is found in things like avocados, coconut oil, olives, and nuts.   I think fat gets a bad rap because of it’s unfortunate name. But, contrary to popular belief, fat doesn’t make you fat!  When used in moderation, it can actually aid in weight loss! Maybe we should rename it “phat” so people will think it’s cool again.  Really the only two things you need to be cautious about is making sure it’s the right kind of fat (not the grease dripping off your pizza, unfortunately), and to regulate the amount (because it is calorie dense, but still crucial to a healthy diet).

So, one day I remembered this recipe from my good friend, Mr. Fleisher. Back when I was in college, he would make me this heavenly freezer chocolate.  The only ingredients are coconut oil, cocoa powder (antioxidants), and a little bit of honey! It occurred to me… that fits my macros!  It’s a great way to get healthy fat in my diet AND curb my abundant chocolate cravings!

It’s a super simple recipe with just 4 ingredients that you probably already have. Plus, it’s easy to adjust amounts because it works off ratios!  People are always saying “try this recipe, it’s THE BEST.”  But they just say that.  THIS ONE REALLY IS THE BEST!  If you like chocolate, you have to try it.  That is all.  If you don’t try it, it really doesn’t affect me.  But I just always have this in my freezer and I think it could easily be a staple for your family too.  🙂

Between my brother and me, chocolate doesn’t last long at our house.

Before I give you the map to paradise (aka, the recipe), just a few things.  You can easily change the sweetness by adjusting the honey.  It won’t effect the chocolate setting up.  If you like it dark, add less honey.  If you don’t like bitter chocolate, add more! — it’s that simple.

I usually make a 1-1-0.25 ratio of coconut oil, cocoa powder, and honey.  That is sweet enough for most dark chocolate lovers.  However, I believe the original recipe was a 1-1-1 ratio (very sweet).  If you aren’t sure where you fall, I would recommend making a smallish amount the first time for a taste test.

The second thing is that you can get creative with the flavorings!  It’s fun to add sliced almonds or chopped pecans, and you don’t have to use boring old vanilla.  If you want to get really crazy, there are a plethora of flavors to choose from!  Orange, Baileys, Jack, caramel… just use your imagination.

Finally, I would LOVE to see someone try this recipe in a cute little mold! Someday I’m going to grow up, get fancy, and invest in some nice molds, but for now I’ll eat chocolate no matter what shape it’s in.  However, if you are one of those “Pinterest Perfect” people that I envy,  PLEASE send a picture or leave a comment of the mold you use!  I know you’ll enjoy this recipe as much as I have!

 Abby Hughes

Vegan Dark Chocolate
Prep time
Total time
A delightful not-too-sweet treat to always keep on hand.
Recipe type: Dessert, Snack
Serves: 15 servings
  • 1 cup coconut oil
  • ¼ cup honey
  • 1 cup cocoa powder
  • 1 TB vanilla
  1. Line two sheet pans with wax paper or parchment.
  2. Melt the coconut oil over low heat just until almost melted.
  3. Whisk the honey into the coconut oil for about a minute until the honey is warm and all the coconut oil is melted and well mixed. Take off heat [if it gets too hot it will get grainy (seize)].
  4. Whisk in the cocoa powder and vanilla.
  5. Pour chocolate onto the prepared sheet to evenly distribute into a thin sheet.
  6. Freeze on a level shelf until the chocolate is set. Break into pieces and store in a sealed container in the freezer.
  7. Enjoy!
Also works well in cute little molds, but I really like the texture and melt-in-your-mouth effect of the thin chips.




Sour Cream Coconut Cake Roll

SONY DSCWith Valentine’s Day just around the corner, a Sour Cream Coconut Cake or cake roll is a perfect dessert for any celebrations you may have.
christmas coconut cakeLast Christmas I told you about our annual Sour Cream Coconut Cake.  This year I made the cake for the Christmas dinner our neighbors shared with us, and everyone loved it!  This cake started with one box cake mix divided into three cake pans.  After baking the layering went like this.mosaiccoconut cake layering copyAfter layering I frosted the cake and it spent the next five days nice and tidy in the refrigerator like this:coconut cake tupperwareFive days later …

Christmas cocont cakeYum! Yum!  However, when I was making the Peppermint Fudge Cake Roll earlier in the month I got to wondering if the sour cream coconut cake would make a perfect cake roll too.coconut cake roll batterOne recipe gave me two cake rolls. I divided the batter between two 10″x 15″ baking pans.mosaiccake roll layering copyThese I prepared in the same way as the cake, layering with the sour cream and coconut mixture.  Then I rolled them up and wrapped them tightly in plastic wrap and then foil.  I froze them to test and see how they taste after freezing for a month.
SONY DSCThis week, much to the delight of my sous-chef dish-washing mom and the Chief, I retrieved one of the cake rolls from the freezer. I let it thaw while still wrapped in plastic first on the kitchen counter for an hour and then finally in the refrigerator.   I mixed up sour cream, sugar, coconut and whip cream to frost the cake roll.  I will totally embarrass myself if I tell you how fast we consumed this cake roll 🙂

Whether it is the cake or the cake roll you choose to make it can be served a day after making it.  However, it is at its peak between 3 and 7 days after making it.  There is just something about how the flavors all meld together and sink into the cake that makes waiting worth it!

Many blessings and Happy Cooking!

Sour Cream Coconut Cake Roll
This beautiful cake roll is as delicious as it is pretty! Let it rest for 1 to 7 days for maximum flavor.
Serves: 16
  • 1 Duncan Hines Yellow Butter Cake Mix
  • Eggs, oil, and water according to cake mix directions.
  • 16 oz. sour cream
  • 2 cups granulated sugar
  • 2 packages frozen coconut
  • 8 oz. Cool Whip
  • 1 cup flaked coconut
  • Powdered sugar for sprinkling
  1. Mix cake mix according to directions on the package. Grease two 10" x 15" baking sheets and lay parchment paper over the greased sheet. Spray parchment lightly with canola spray. Divide batter between the two sheets, bake for 12 to 15 minutes until cake is puffy and brown. Do not over bake.
  2. While cake is baking prepare two cotton towels by sprinkling with powdered sugar.
  3. Remove cakes from oven and carefully turn over onto each prepared cotton towel. Slowly remove parchment paper and starting at the short end roll the warm cake and towel jelly roll style. Leave each rolled cake to cool on the counter or cooling rack.
  4. While cake is cooling, in a medium size bowl, mix together sour cream, sugar, and thawed coconut. Set aside one cup of this mixture and add it to the cool whip to use as frosting.
  5. When cake roll is cool, slowly unroll the toweled cake being careful not to tear the cake. Once it is unrolled spread each cake roll with half the sour cream/sugar mixture.
  6. Starting at the short end roll the cake roll tightly jelly-roll style. Frost each roll and sprinkle with half of the flaked coconut. Place in air tight container such as Tupperware. Store in refrigerator for 1 to 7 days.
  7. Slice and enjoy!
Recipe makes 2 cake rolls which will serve 8 people per roll.

Cake rolls can be stored in the freezer for 1 to 2 months, without frosting, but with coconut mixture inside the roll. Thaw, top with frosting and enjoy!

Step by step instructions found at
http://praycookblog.com/2013/01/16/sour-cream-coconut-cake-roll/ ‎

Sour Cream Coconut Cupcakes

A Walk Through The Bible In One Year
Week 11 reading plan per day
Click on the colored link to read each day’s scripture.
Monday Joshua 1-4. Tues Joshua 5-8, Wed Joshua 9-12,
Thursday Joshua 13-16, Friday Joshua 17-20,
Saturday Joshua 21-22
, Sunday Joshua 23-24

Are you walking through the Bible with me this year? If so, I am quite certain you are finding this weeks reading intriguing. What a woman of faith Rahab must of been! As we discovered this week Joshua spared Rahab the prostitute, with her family and all who belonged to her, because she hid the men Joshua had sent as spies to Jericho–and she and her family then lived among the Israelites. I am regularly encouraged by the men and women of faith who have gone before me and I hope you are too!

Do you just love coconut?  I have found that coconut is one of those foods that you either really, really like or you don’t want it to touch anything you plan on eating!   As it turns out my family loves coconut and my sister-in-law, Liz, is known for her delicious Sour Cream Coconut Cake.  It is a family holiday tradition for her to make this cake.  This Easter she was out-of-town and when discussing Easter dinner, my chief culinary consultant (and SCC Cake fan) said, “what about the sour cream coconut cake?”  Knowing that Liz was going to be gone I was way ahead of the Chief and besides — I have a new cupcake corer …. Did I mention this very cool new addition to my kitchen?  Okay, maybe I have mentioned it recently, but I really love biting into a luscious cupcake only to be speechlessly surprised when a fabulous chocolate mousse or a creamy sour cream and frozen coconut filling oozes out!
One of the best parts of this cake recipe is that it can be made up to 7 days in advance, wrapped in plastic or Tupperware and for every day it spends in the refrigerator the flavor just gets better and better.  Technically the sour cream filling goes between the layers of the cake.  But these days, in my kitchen, the sour cream filling goes into the middle of the cupcakes!
I made the cupcakes on Wednesday before Easter and quite honestly I couldn’t wait to taste them and see how the “filling” turned out in the middle of the cupcakes.  As it was – the cupcakes are so adorable and definitely live up to their sister cakes reputation!  Cupcakes are so easy to transport and don’t necessarily need the plate and fork like cake does.  A good napkin and you are ready to serve.   If you are looking for just the right combination in a coconut cake recipe, this one won’t disappoint.

Need a cupcake corer?  Click on the Amazon link just to the right of this blog post!

Yeah It’s Friday Blessings and Happy Cooking!
Sour Cream Coconut Cupcakes
Prep time
Cook time
Total time
This sour cream coconut mixture adds a layer of moisture to the cake making a lusciously light and flavorful dessert. Simple yet elegant.
Serves: 18-24
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour Cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 ounces Cool Whip
  • ½ cup Flaked Coconut
  1. Mix cake mix according to directions on the package. Pour into 18 to 24 cupcake holders (depending on size). Fill ⅔ fill. Bake according to package directions.
  2. Cool cupcakes on wire rack.
    In a medium size bowl, mix together sour cream, sugar and thawed coconut.
  3. Core cooled cupcakes by taking small plug out of the center from the top.
  4. Fill cupcake with sourcream mixture. This may take as little as 1 teaspoon or as much as a tablespoon depending on the size of the core you removed.
  5. When all cupcakes are filled in the middle, mix remaining sour cream mixture with cool whip. Frost cupcakes with this mixture. Sprinkle with flake coconut and seal up in an airtight container. i.e. Tupperware, or plastic wrap. Can store up to 7 days in the refrigerator.
    Serve and enjoy!
These are "make ahead" cupcakes.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.

Sour Cream Coconut Cake

Christmas cocont cake

Christmas 2015 – this is an updated picture to this great recipe that I blogged many years ago!

Psalm 118:24

This is the day which the LORD has made;  Let us rejoice and be glad in it.  (NASB)

Every good and perfect gift is from God. It comes down from the Father. He created the heavenly lights. He does not change like shadows that move. (NIRV)

I do believe every good and perfect gift comes from our Father in Heaven.  And once again he gave my family and I a beautiful day to celebrate the birth of our Savior, Jesus.  With family living from coast to coast today’s technology allows us to talk on the phone, chat via computer, email, Facebook and even do some Facetime!  We are so blessed and thankful knowing full well there are those whose hearts are broken and hurting during this Christmas season.  It is a gentle reminder that the Lord will carry us when we can’t walk for ourselves.  Psalm 121: 1 I lift up my eyes to the mountains— Where does my help come from?2 My help comes from the LORD,   the Maker of heaven and earth.

God Bless You all my friends, as we head into the last week of this year 2011.

My last cookbook giveaway for this Christmas will be this cookbook I put together while an innkeeper at Walnut Grove Bed and Breakfast. I called it “Friends And Family” because all my recipes have come from, well, friends and family! I have a PDF copy of this cookbook that you can download for free, or it is available for purchase as well.

However, before you do either of those things — leave a comment on any post this week and Friday we will give away the cookbook via a random drawing on Random.org.

In the meantime I want to share a recipe from our Christmas traditions.  When my sister-in-law joined our family many years ago she made a Sour Cream Coconut Cake at Christmas.  She said that it was her family’s tradition to always have this cake sometime during the holidays.  Once we tasted it we enthusiastically embraced the tradition of Sour Cream Coconut Cake for our Christmas dessert.  If you have had all the Pumpkin pie you can stand for this year and yet want a fabulous dessert to end the year and kick-off the new year, I highly recommend this “make ahead” cake.  It can be made up to 7 days before you want to eat it.  That means over the next couple days you still have time to get it made and in the refrigerator for New Year’s.  Your friends and family will thank you!
First make the cake.  The recipe calls for a Duncan Hines Yellow Butter Cake mix.  I have tried a Classic white mix and it isn’t as good.  I am sticking with the Yellow Butter mix!

Split it into four layers:

Mix sour cream and frozen coconut (thawed).  Frozen coconut is found in the freezer section by the Pepperidge Farm Puff Pasty, Phyllo Dough and such.  I believe one of the secrets to this cake is using the frozen coconut. I have tried it with flaked coconut only and it just isn’t the same.
Add the sour cream coconut mixture between all the layers:
Top with frosting, a little flaked coconut, seal it up and REFRIGERATE.
When the time is right, remove from refrigerate and let set for 30 minutes or so.  Enjoy!

Thank you Liz for this great recipe!  Many Blessings and Happy Cooking!

Sour Cream Coconut Cake
Prep time
Cook time
Total time
The ideal "make ahead" dessert! Put together and refrigerator up to 7 days. The sour cream and coconut add just the right touch so that in the fullness of time this cake bursts with moisture and flavor.
Serves: 16
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 oz Cool Whip
  • ½ cup Flaked Coconut
  1. Mix cake mix according to directions on the package. Pour into 2 round layer cake pans (8" or 9" round). Bake according to package directions.
  2. Cool cake on wire rack. Split each layer in half, making 4 thin layers of cake.
    (In the meantime, thaw the frozen coconut).
  3. In a medium size bowl, mix together sour cream, sugar and thawed coconut. Set aside one cup of this mixture. Place bottom cake layer on a cake plate. Frost with ¼ sour cream mixture. Add second layer of cake and cover with ¼ sour cream mixture.
  4. Repeat with remaining two layers of cake. Frosting the top layer with the remaining sour cream mixture.
  5. Fold Cool Whip into the 1 cup sour cream mixture that had previously been set aside. Frost entire cake with the Cool Whip mixture. Sprinkle top with flaked coconut (optional) Place cake in an airtight container such as Tupperware. Refrigerate up to 7 days. The longer this cake is in the refrigerator the better the flavor and moistness.
(1)  To split the layers I use a long piece of strong thread, center on middle of layer, then pull through from both sides, cleanly slicing the cake layer in half.  -- A serrated edge knife works well also.

(2)  This is a "make ahead" cake.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.

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