Gluten-Free, Coconut Cake
Servings: 12
Preparation Time: 15–20 minutes
Ingredients:
- 5 egg whites (large), at room temperature
- 3/4 cup of coconut cream (this is the thick cream on top of coconut milk)*
- 1 egg (large), at room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons coconut flour
- 1 1/2 cup whole sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons butter (1 1/4 sticks) or coconut oil, cut into 10 pieces and softened
- 1/2 cup shredded coconut
Directions:
Preheat oven to 325 degrees F. Whisk egg whites, coconut cream, whole egg, and extracts together in a large bowl until combined. Set aside.
In a separate bowl, mix coconut flour, whole cane sugar, baking powder, and salt together.
Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi-fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.
Pour batter into a 9 x 13-inch pan. Bake for 35–40 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.
Frost cooled cake. Top with toasted coconut and serve.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Philip, Eugene, OR.
