Saturday, June 4, 2011

Low Carb Coconut Cake with Chocolate Buttercream Frosting



This recipe was inspired by my Sister-in-Law Mary Ann. She called me and asked  for some ideas on making a coconut cake, it got my wheels turning. Thanks Mary :)

Anyone who knows me, knows that I love coconut! This recipe is loaded with the delicious white stuff. I used coconut flour, coconut milk and coconut extract. I also used coconut palm sugar in this recipe, though it doesn't taste like coconut. The granulated form tastes like brown sugar and the solid pieces you grate taste like honey. It is also low on the GI scale similar to agave. You can use another sugar substitute if you prefer. This is a dense cake similar to a pound cake, don't expect it to be light and fluffy. Also, this recipe makes a 9" round cake, double the recipe if you wish to make a 2 layer cake.





Ingredients:
  • 1 cup coconut flour (or grind unsweetened coconut to make your own) 
  • 1-1/2 cups my Low Carb Flour Mix OR next 2 ingredients:
  • 1 cup oat flour (omit if using Baking Mix)
  • 1/2 cup almond flour (omit if using Baking Mix)
  • 1-1/2 cups granulated sugar substitute
  • 1/3 cup coconut palm sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp guar gum (optional)
  • 1/2 cup coconut milk
  • 1-1/2 tsp coconut extract
  • 1 tsp vanilla
  • 3 tbls light olive oil
  • 1/2 cup liquid egg whites
Click here for Chocolate Buttercream Frosting Recipe

    In a large mixing bowl combine the coconut flour, Baking Mix OR (oat flour and almond meal) sugar substitute, coconut palm sugar, baking powder, baking soda and guar gum (optional), mix well. Add the coconut milk, coconut extract, vanilla, and olive oil, mix well. Test for desired sweetness, add more sweetener if you wish. Add the liquid egg whites and beat with a hand mixer on medium speed until well blended. Prepare a 9" round pan with non-stick spray, then pour in the batter. Bake in a 350 degree oven for 30 minutes or until the cake tests done. Let the cake cool in the pan for 10 minutes then turn out onto a cake plate. Let cool completely before you attempt to frost it.




    Print Friendly and PDF