Coconut Cake
The perfect treat for a party! A delicious coconut cake with a topping of real chocolate. Complete the whole thing with some grated coconut.
Requirements
Bowls
Mixer/whisk
Baking paper
Double boiler pan
Baking tin
Preparation time: 15 minutes
Baking time: 30-35 minutes
Ingredients
Cake
80 gr Lisa's Choice Coconut Flour
3 eggs
90 gr melted coconut oil
60 ml coconut milk
1/2 teaspoon gluten-free baking powder
Pinch of salt
85 ml honey
1 teaspoon vanilla extract
2 egg whites
Glaze
200 gr 72% dark chocolate
1 tablespoon coconut oil
Shredded coconut for garnish
80 gr Lisa's Choice Coconut Flour
3 eggs
90 gr melted coconut oil
60 ml coconut milk
1/2 teaspoon gluten-free baking powder
Pinch of salt
85 ml honey
1 teaspoon vanilla extract
2 egg whites
Glaze
200 gr 72% dark chocolate
1 tablespoon coconut oil
Shredded coconut for garnish
Preparation
Cake
1. Preheat the oven to 180ºC (350ºF).
2. In a bowl, combine the coconut flour, baking powder, and salt, and mix well.
3. Melt the coconut oil or butter in a pan and let it cool slightly.
4. In another bowl, whisk together the 3 eggs, coconut milk, honey, vanilla extract, and the melted coconut oil or butter until slightly foamy.
5. Combine the dry and wet ingredients, mixing until you have a smooth batter.
6. In a very clean bowl, whip the 2 egg whites until stiff peaks form. Gently fold in 1 tablespoon of the coconut flour mixture into the egg whites, then gradually add the rest of the coconut flour mixture, folding until well combined.
7. Pour the batter into a baking tin lined with parchment paper. Bake in the preheated oven for about 30 minutes, checking for doneness. Once the cake is cooked through, remove it from the oven and let it cool.
Glaze
1. Melt the chocolate and coconut oil together using a double boiler. Spread the glaze over the cake and sprinkle with shredded coconut. Allow the glaze to set.
Slice the cake into squares and serve it with coffee or tea. You can easily store it in an airtight container for up to 10 days. Freezing is also a great option!
Enjoy!
1. Preheat the oven to 180ºC (350ºF).
2. In a bowl, combine the coconut flour, baking powder, and salt, and mix well.
3. Melt the coconut oil or butter in a pan and let it cool slightly.
4. In another bowl, whisk together the 3 eggs, coconut milk, honey, vanilla extract, and the melted coconut oil or butter until slightly foamy.
5. Combine the dry and wet ingredients, mixing until you have a smooth batter.
6. In a very clean bowl, whip the 2 egg whites until stiff peaks form. Gently fold in 1 tablespoon of the coconut flour mixture into the egg whites, then gradually add the rest of the coconut flour mixture, folding until well combined.
7. Pour the batter into a baking tin lined with parchment paper. Bake in the preheated oven for about 30 minutes, checking for doneness. Once the cake is cooked through, remove it from the oven and let it cool.
Glaze
1. Melt the chocolate and coconut oil together using a double boiler. Spread the glaze over the cake and sprinkle with shredded coconut. Allow the glaze to set.
Slice the cake into squares and serve it with coffee or tea. You can easily store it in an airtight container for up to 10 days. Freezing is also a great option!
Enjoy!