Desserts > Cake > Coconut Flour Cakes

Coconut Flour Cake with Coconut Cream Recipe

Ingredients with Measurements:
- 1 cup coconut flour
- 1/2 cup coconut oil
- 1/2 cup honey
- 1/2 cup coconut milk
- 6 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract

Special equipment needed:
- 9-inch cake pan
- Electric mixer

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan with coconut oil.
3. In a large bowl, mix the coconut flour, baking powder, and salt.
4. In a separate bowl, beat the eggs with an electric mixer until frothy.
5. Add the coconut oil, honey, coconut milk, and vanilla extract to the eggs and mix well.
6. Add the wet ingredients to the dry ingredients and mix until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 19g
Protein: 6g
Fiber: 7g

Substitutions for ingredients:
- You can use butter instead of coconut oil.
- Maple syrup can be used instead of honey.
- Almond milk can be used instead of coconut milk.

Variations:
- Add shredded coconut to the batter for extra texture.
- Add lemon zest to the batter for a citrusy flavor.
- Top the cake with fresh berries or whipped cream.

Tips and tricks:
- Make sure to beat the eggs well to get a fluffy cake.
- Let the cake cool completely before slicing it.
- Store the cake in an airtight container in the refrigerator for up to 5 days.

Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
To reheat the cake, place it in the oven at 350°F for 5-10 minutes or until heated through.

Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.

Garnishes:
Top the cake with fresh berries or shredded coconut.

Pairings:
Serve the cake with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too wet, add more coconut flour to the batter.

Food safety advice:
Make sure to use fresh ingredients and store the cake in the refrigerator.

Food history:
Coconut flour is a popular gluten-free flour that is made from ground coconut meat. It has been used in traditional cooking in Southeast Asia for centuries.

Flavor profiles:
The cake has a sweet and nutty flavor with a hint of coconut.

Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.

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Taste: Sweet, Coconutty, Moist, Rich