Grain Free Coconut Cake Recipes
GRAIN-FREE COCONUT CAKE
Make and share this Grain-Free Coconut Cake recipe from Food.com.
Provided by lvb3636
Categories Dessert
Time 40m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.
GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
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- Preheat the oven to 350ºF and adjust the rack to the middle position. Butter two 9-inch cake pans.
- Place the eggs and honey in the bowl of a standing mixer. Beat for 5-6 minutes on medium-high, until pale and fluffy. With the mixer on medium speed, slowly add the room temperature butter, 1 tablespoon at a time. Beat in the coconut cream and vanilla.
- Whisk together the coconut flour, baking soda, and salt. Using a whisk, whisk the dry ingredients into the wet. Let the batter sit for 5 minutes.
- Divide the batter evenly between two buttered 9-inch cake pans. Bake for 35 minutes, or until the edges are just turning golden brown. Let cool for 10 minutes and then invert each cake onto a cooling rack.
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