Coconut Flour Cake Perfectly Fluffy Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT FLOUR CAKE (PERFECTLY FLUFFY!)

Steps:

• Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
• In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
• Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
• Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
• This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

COCONUT FLOUR CAKE

Steps:

• 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.
• Add 1/2 cup of the powdered sugar. Mix it in on low speed. Continue adding the next 1 1/2 cups of powdered sugar a little at a time until it is decently incorporated (if you add it too quickly, you'll end up with a big cloud of sugar that billows out of the bowl). If at any point the mixture becomes dry and crumbly, add a little of the coconut milk as needed to begin thinning it. Add the rest of the 3 tablespoons coconut milk. Increase the speed to medium high and beat for a full 2 to 3 minutes, until fluffy. Scrape down the sides as needed. If the frosting seems too thick, add coconut milk 1 to 2 teaspoons at a time to thin it. If you would like the froster thicker, continue adding the remaining 1 cup additional powdered sugar until you reach your desired consistency.
• If making a single layer cake: Once the cake has cooled, transfer it to a serving plate, with the flat bottom-side down. If making a two-layer cake, place the first layer domed top-side down-if the dome is very high and the cake seems wobbly, you can level it first. Tucks strips of wax paper underneath the bottom of the cake to protect the plate. Spread the frosting all over the top of the cake (if adding a second layer, place it flat-side down, dome-side up). Continue frosting, swirling frosting over the top and down the sides of the cake. Decorate as desired. Slice and serve!

FAVORITE COCONUT CAKE

Steps:

• Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.