Wednesday, March 7, 2012

Grainless Coconut Cake

Okay I have a confession:  When I made my Paleo-ish Carrot Cupcakes I made WAY too much frosting (don't worry I scaled down the ingredient list so you won't do the same).  Of course it would be blasphemy to throw out a perfectly good bowl of icing so I decided to make one last dessert:  Coconut cake.  I just added some unsweetened shredded coconut to the cream cheese icing and, viola!  Coconut Icing.  Be careful when you put this one in the oven and stay close by: it tends to go from underdone to overdone very quickly.

Rich and moist cake with a creamy frosting:  delish!
2/3c coconut flour
3/4c shredded unsweetened coconut
5 large eggs
1/2c pure maple syrup
1tbs vanilla extract
1/2tsp baking soda
1/4tsp salt
1/2c coconut oil, melted

Coconut Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt
1/2c shredded unsweetened coconut

1. Preheat your oven to 325F.  Line the bottom of a 9" springform pan with nonstick foil for easy clean up.
2. Using a hand mixer, beat eggs, maple syrup, vanilla, baking soda and salt.  Continue to beat while slowly pouring in melted coconut oil.
3. Mix in coconut flour and shredded coconut.  Beat for about a minute:  give it enough time for the coconut flour to expand and your batter will become thicker.
4. Pour the batter into your cake pan and bake for 25-35 minutes.  The cake is done when a toothpick inserted into the center comes out clean and the top is golden.
5. Cook completely before frosting.
6. To make the icing:  beat your cream cheese and butter until combined.  Add you sugar, vanilla, and salt and continue to beat until fluffy.  If needed, add a bit of coconut milk to thin it out.  Stir in shredded coconut at the end.  Frost immediately and store in the fridge.  Coconut heaven!

No comments:

Post a Comment