Indulge in a tropical paradise with our grain-free coconut cake, a symphony of flavors that will transport your taste buds to a blissful oasis. This exquisite cake is crafted with wholesome ingredients, ensuring a delightful experience for those with dietary restrictions.
Dive into our collection of recipes, each offering a unique twist on the classic coconut cake. From the velvety smooth texture of our grain-free coconut cake with almond flour to the decadent richness of our chocolate coconut cake, there's a perfect recipe for every palate. Discover the secrets behind creating the perfect coconut cake, from selecting the finest ingredients to mastering the art of layering and decorating. Embrace the vibrant flavors of the tropics and embark on a culinary journey that will leave you craving more.
SIMPLE COCONUT FLOUR CAKE
Provided by Katja from Savory Lotus
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper (like this) cut into circle to fit the bottom.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour into prepared cake pan.
- Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.
GLUTEN-FREE COCONUT LAYER CAKE
Provided by Zoe Singer
Categories Cake Mixer Dessert Bake Kid-Friendly Wheat/Gluten-Free Coconut Anniversary Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one three-layer (9-inch) cake; 12 servings
Number Of Ingredients 17
Steps:
- Make frosting
- Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
- In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
- In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
- While frosting is chilling, make cake
- Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
- In large bowl, whisk together almond and coconut flours.
- In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
- In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
- Assemble cake
- Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
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.
Tips:
- Use unsweetened coconut milk: This will help keep the cake moist without adding too much sweetness.
- Don't overmix the batter: Overmixing can make the cake tough, so mix just until the ingredients are combined.
- Use a bundt pan: This will give the cake a beautiful shape and help it cook evenly.
- Bake at a low temperature: This will help prevent the cake from drying out.
- Let the cake cool completely before frosting: This will help the frosting set properly.
- Use a cream cheese frosting: This is a classic pairing for coconut cake and it's easy to make.
- Garnish with toasted coconut flakes: This will add a beautiful finishing touch to the cake.
Conclusion:
This grain-free coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So, preheat your oven and get ready to bake this amazing grain-free coconut cake!
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