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Coconut & Cranberry Cake

 

 

Yields:  9 servings       Prep Time:  25 minutes       Total Time:  1 hour 10 minutes

 

This moist cake is made with coconut oil, loaded with healthy fats and is complemented with antioxidant rich cranberries.  Whole wheat flour, rolled oats and shredded coconut round out this festive cake, bringing a depth of flavor.

 

Ingredients

For the cranberry filling:

8 ounces fresh cranberries

1/4 cup cane sugar

1 teaspoon coconut oil

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

1/2 teaspoon salt

 

For the cake filling:

1 cup rolled oats

1/2 cup whole wheat flour

1/2 cup cane sugar

1/4 plus 1 tablespoon cup coconut oil

1 egg

1/2 cup whole milk

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon salt

 

1/4 teaspoon coconut oil for lightly greasing baking pan

 

Powdered sugar for garnish (if desired)

 

Directions

1. Preheat oven to 375 degrees Fahrenheit.

 

2. Wash the cranberries and place in sauté pan on medium heat.  Add 1/2 cup cane sugar, 1 teaspoon coconut oil, 1 teaspoon vanilla, 1 teaspoon lemon juice, and 1/2 teaspoon salt.

 

3. Cook about 10 minutes until berries start to breakdown, using a potato masher* to assist the process.  Once cranberries are mashed and have created a jelly-like filling, remove from heat and set aside.

*Just a helpful hint from personal experience – don’t start mashing until the cranberries until they are softened from the heat.  One time, I got a little antsy and tried mashing right away, and the cranberries bounced out all over the kitchen.

 

4. In a separate bowl, combine oats, whole wheat flour, 1/2 cup cane sugar, shredded coconut, baking powder and salt.  Mix well.

 

5. Slowly incorporate 1/4 cup plus 1 tablespoon of coconut oil, (in liquid form, so heat if needed), 1 egg and 1/2 cup whole milk into the flour mixture.  Mix together.

6. Pour mixture into a lightly greased (with extra of coconut oil) 8 x 8 x 2 (or similar sized) dish.

 

7. Bake at 375 for about 30-35 minutes, until thoroughly cooked.

 

8. Remove from oven, and let cool completely before cutting.

 

Cranberries are in abundance this time of year.  I see fresh bags everywhere I turn.  I am seriously a dork, but seeing these bags of whole, organic cranberries  - well they are such an inspiration to me.  I keep thinking about what I can make, savory, sweet, mashed – the list goes on.

 

 

And cranberries are one powerful little fruit. They are filled with antioxidants, phytonutrients (powerful plant chemicals that can help protect against disease) and vitamins galore.  Plus, they are a natural aid in urinary tract issues.  (Sorry, didn’t mean to talk potty talk in a post about food.)  But truly, these are nutrition powerhouses!

 

Although this cake does not have any butter, and is made solely with coconut oil as the fat source, it does have sugar.  Not loads and loads of sugar, but enough to round out the tartness of the cranberries and sweeten this coconuty-cranberry delight of a cake.  Powdered sugar on top is not necessary, but it sure is pretty! 

 

Pin it on Pinterest!

 

 

 

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