#Coconut #Flour #Cake

Coconut Flour Cake

Ingredients
FOR THE COCONUT FLOUR CAKE:

•  1/4 cup coconut oil
•  3/4 cup Bob’s Red Mill Coconut Flour
•  1 teaspoon baking soda
•  1/2 teaspoon kosher salt
•  4 large eggs — at room temperature
•  2 egg whites — at room temperature
•  1/3 cup honey
•  1 tablespoon pure vanilla extract
•  1/4 teaspoon pure almond extract
•  1/2 cup full-fat coconut milk — shake the can well before opening and reserve some for the frosting
•  Zest of 1 lemon

FOR THE FROSTING (OMIT TO MAKE PALEO, OR SWAP YOUR FAVORITE PALEO VANILLA FROSTING OR WHIPPED COCONUT CREAM):

•  1/2 cup unsalted butter — softened; swap vegan butter to make dairy free
•  1/2 teaspoon pure vanilla extract
•  1/8 teaspoon kosher salt
•  2–3 cups powdered sugar — sifted if lumpy
•  3 tablespoons full-fat coconut milk — from the can above, plus additional as needed

FOR DECORATING:

•  Sprinkles
•  Sweetened flaked or shredded coconut
•  Mini chocolate chips — optional
  

Instructions

• Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom(s) with parchment paper, then lightly coat again. Set aside.
• In a large, microwave-safe bowl, melt the coconut oil for 30 seconds. Continue to heat in 15-second bursts, stopping as soon as it liquifies. Set aside to cool to room temperature.
• In a separate large mixing bowl, sift together coconut flour, baking soda, and salt. Do not skip the sifting—it's key to giving the cake a lighter texture.
• To the bowl with the room-temperature coconut oil, add the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk. (If, when you open your can of coconut milk, the cream and liquid are separated pour the contents of the can into a separate mixing bowl or large measuring cup and whisk to smoothly recombine before measuring out 1/2 cup. Learn from my mistakes and do not try to stir it together in the open can or you will have a liquidy mess running down the can and onto your counter.) Whisk until the wet ingredients are very well blended and no streaks of eggs remain.
• Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine. The coconut flour will form large lumps at first, but just keep on whisking and consider this your arm workout for the day. Stop stirring when the flour lumps are small (about the size of sprinkles). With a rubber spatula, fold in the lemon zest. (I like to zest the lemon directly into the bowl.) Pour the cake into the prepared pan and, with the back of the spatula, smooth the top. (If using two pans, make sure to evenly divide the batter between each.)
• Bake for 28 to 32 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched. Place the pan(s) on a wire rack and let cool in the pan(s) completely.
• While the cake cools, prepare the frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy. Add the vanilla and salt and mix once more until blended.

Berbagi :