Are you craving a moist, flavorful cake but hesitant about the refined sugar and flour? This coconut cake recipe is your answer! Made with wholesome coconut flour, this recipe delivers a delightful coconut flavor without compromising on taste or texture. It's the perfect guilt-free indulgence for a special occasion or a simple weeknight treat. This recipe is easy to follow, even for beginner bakers, making it a fantastic addition to your collection of quick dinner ideas and healthy meals. Let's get baking!
Ingredients:
- 1 ½ cups coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- ½ cup unsweetened shredded coconut
- ½ cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk (or other milk alternative)
- 1 cup full-fat coconut milk (from a can)
For the Coconut Cream Frosting:
- 1 cup full-fat coconut milk (from a can, refrigerated overnight)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preparing the Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour (with coconut flour) a 9x13 inch baking pan. This simple step prevents sticking and ensures easy removal.
- Dry Ingredients: In a large bowl, whisk together the coconut flour, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps in your cake.
- Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, sugar, eggs, and vanilla extract until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk and coconut milk. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on it!
- Cool: Let the cake cool completely in the pan before frosting. This allows the cake to set properly and prevents the frosting from melting.
Making the Coconut Cream Frosting:
- Scoop the Cream: Carefully scoop out the thick coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind.
- Whip it Up: Beat the coconut cream with an electric mixer until fluffy.
- Sweeten and Flavor: Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy. Adjust the amount of powdered sugar to your preferred sweetness.
Frosting the Cake:
Once the cake is completely cool, frost it generously with the delicious coconut cream frosting. You can get creative here – add extra shredded coconut for decoration, or even some toasted coconut flakes for added texture and visual appeal.
Tips and Variations:
- For a richer flavor: Use toasted coconut flakes in the cake batter and as a topping.
- Adjust sweetness: Reduce the amount of sugar if you prefer a less sweet cake. Coconut sugar is a great healthier alternative.
- Add citrus zest: A tablespoon of lime or lemon zest adds a delightful zing.
- Make it vegan: Replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for each egg.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 5-7g
This coconut cake recipe offers a delightful balance of taste and health. It's a delicious and easy recipe perfect for any occasion. Enjoy this homemade cooking masterpiece! Whether you're looking for easy recipes, healthy meals, or simply delicious dishes, this cake is sure to become a favorite in your home. It's one of the best recipes for a satisfying and guilt-free treat!