Anyone can bake, especially when it comes to our coconut-lemon cake. It\'s so simple to make and big in taste!

There truly is a cake here for every coconut cake lover—likely more than one! Related: 23 Lemon Desserts That Will Brighten Your Day, From Cakes to Cookies Coconut Layer Cake Martha Stewart ...

Mango coconut sorbet is an absolute treat for scorching hot days. Simply blend ripe mangoes with coconut milk and sugar ...

Keeping it light can be such a good approach to life and eating too! Our low-carb coconut cake is not high in calories, but it is rich in flavor. Discover all there is to know about this wonderfully ...

Make the cake: Grease an 8-inch round cake pan, line the bottom with a round of parchment paper and grease the paper as well. In a small bowl, whisk together the coconut flour, baking powder and salt.

While baking is certainly a science, some ingredient substitutions work wonderfully. But can the same be said for coconut ...

In a medium-sized skillet, heat the coconut over medium, stirring and turning occasionally with a spatula, while watching carefully. After about 8-10 minutes, the coconut will begin to turn golden — ...

If you don't have coconut milk in the pantry and don't want to buy it, you can substitute whole milk, perhaps with 3/4 teaspoon or so of coconut extract. More coconut!

Optional garnish ideas: whipped cream, chocolate curls, toasted coconut flakes, powdered sugar, toasted nuts, or sweetened condensed milk. Preheat the oven to 350°F.

Coconut as an ingredient is ubiquitous and treasured across the tropics. Indigenous to Malaysia, Indonesia, and the Philippines, its enduring appeal comes as much from its deliciousness as its ...