Grain-Free Coconut Cake
- Ready In:
- 2 tablespoons organic coconut oil or 2 tablespoons unsalted butter
- 1⁄4 cup blanched almond flour, packed
- 2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract)
- 2 cups unsweetened dried shredded coconut, ground to a meal
- 1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
- 1⁄4 cup coconut milk
- 1⁄2 cup erythritol
- 1⁄2 teaspoon good tasting pure stevia extract
- 1⁄8 teaspoon sea salt
- 3 large eggs
- 1⁄2 teaspoon aluminum-free baking powder
- 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.
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I would give this a 10 if I could. I made it for a couple of my private art students the other day for one of their Birthday's and I drizzled chocolate (with a little coconut oil mixed in with the Chocolate and melted it in microwave) then for presentation I just put a sprinkling of shaved coconut (unsweetened) on top of the chocolate. They raved about this cake as did I. The one said "I thought it would be dry, and it's not at all". The other said it tasted just like a famous coconut macaroon she'd had in the past and of course wanted the recipe. Which I shared gladly.<br/>Thank You lvb for this....YUM YUM LOVE IT! Making it again tomorrow. As you can see from my photo of this cake, I did it in one of those mini loaf pans that has 8 loaves...it made 4 which I filled almost to the top because I know it would not rise much...turned out perfect.