Coconut cake 🥧 recipe

How to make coconut cake 🍰 using coconut flour.

   Good day everyone, today we will be teaching guys how to make coconut cake 🥧, using coconut flour. Last time I thought you guys how to make coconut flour, using the simplest method.you can check that on my previous post.

   Not every cake has to be an extravagant ordeal. Sometime uncomplicated is better. I’m on a mission to create a Simple Coconut Flour Cake that is not dense or too eggy. Is it possible with coconut flour? Yes, it is.

If you have ever baked with coconut flour, you know that it is not like other flours. It is EXTREMELY absorbent and requires a totally different ratio of butter, eggs, and liquids than regular flour. Don’t even try to substitute coconut flour in your favorite cake recipe 1:1. What you will end up with is a dry, dense mess. Believe you me. 

But all is not lost. With a bit of creativity and experimentation, it is possible to make a simple white cake that is fluffy and light. It IS coconut flour after all. But this cake is the closest thing that I have had to regular white cake using my favorite grain and nut free flour.

Coconut flour, in my opinion, is the healthiest of all baking flours. Grains such as wheat, barley, and spelt all contain gluten which can be very difficult to digest and cause digestive issues for many folks. Many gluten free flours are extremely processed and often contain corn, oats, and rice. The problem is that these grains can all have potentially damaging inflammatory effects on the body. I do love the way almond flour tastes, but eating too many nuts can be dangerous for ones health. An adage says"too much of everything is not good".

Like I said, this cake is a simple and basic white (well, actually yellow) cake recipe. It’s mildly sweet and will go well with any amazing frosting or whipped cream/coconut cream that you like. It makes a perfect cake for any birthday celebration or for strawberry shortcake. The trick to making it fluffy and light is to fold in some egg whites just before baking. 

Ingredients

•1/2 cup of coconut flour.

• 1/2 tsp of baking soda.

•1/4 tsp of unrefined salt.

•1/2 cup of coconut oil.

• sugar (granulated or powder sugar)

•1/4 cup of coconut milk.

•1/3 cup of honey🍯 (optional)

•2 tsp of vanilla extract.

•2 egg whites.

•coconut oil for oiling pan.

• vinegar/ lemon juice as preservatives.

Instructions

✓.Preheat oven to 350’F. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper, cut into circle or any shape  to fit the bottom.

✓.In a large bowl,sift together coconut flour, baking soda, and salt. Set aside.

✓.In another bowl, whisk together 2 egg yolks ,butter, coconut milk,sugar/honey, and vanilla until foamy.

 ✓.Add wet mixture to dry mixture and mix well to combine.(add the 1tsp of lemon/vinegar juice as preservatives).

✓.In another large bowl, beat the egg whites with a hand mixer until thick foamy pastes form. Fold very gently into cake batter(putting egg whites is like mixing a light mixture with a heavy mixture to make it fluffy),Pour batter into prepared cake pan.

(Oil baking pan with coconut oil)

✓.Bake for 25-28 minutes, until toothpick inserted into centercomes out clean and cake is golden brown.

Notes

✓.There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.

✓.There have been a few questions about how I measure my coconut oil. I melt my coconut oil first then measure out the proper amount. I find it to be a more accurate way to do it.

I and my family really enjoyed it, it was a sumptuous meal. 

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