On January 28, 2013Coconut Cake with Coconut Frosting: Paleo, Gluten Free
This week just so happens to mark quite a mile stone for my twin sister and me…. we’re entering the 3’s and turning 30. It’s a birthday tradition that every year we do birthday cake at my parents house and my sister and I each get to pick our own type of cake. While I usually go for the typical cake; angel food, coconut, vanilla my sister tends to be more extravagant with things like Tiramisu and Crème Brule. So this year I decided to step out of the box and do a coconut cake, but paleo style. That means no gluten and no dairy. This turned out soo good!! Of course as I always say you shouldn't be eating desert often, but it’s always good to indulge every once in a while.
Gluten Free Dairy Free Coconut Cake: From the Food Lovers Kitchen
1 cup Coconut Oil melted
1 cup Maple Syrup
1 cup Shredded Coconut
1 Tbsp. Vanilla Extract
1 tsp. Baking Soda
1 tsp. Sea Salt
3/4 cup Coconut Flour
Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of the cake.
From Our Paleo Kitchen with a couple changes of my own
250ml unsweetened coconut milk
Pinch of salt
2 tablespoons of arrowroot powder
1 tablespoon of water
250g of coconut oil (melted over a very low heat)
In a medium saucepan bring the coconut milk, honey and salt to the boil, stirring to combine
Whisk the ingredients together then decrease the heat a simmer for 8-10 minutes stirring frequently
In a small bowl dissolve the arrowroot powder with the water, stirring to make a paste
Raise the heat under the saucepan to medium-high and add the arrowroot to the coconut mixture (a little at a time) whisking constantly until the mixture starts to thicken, about 1 minute
Remove the pan from the heat and let cool
Once cooled whip coconut oil (solid) until fluffy then add the other mixture and whip until thick and fluffy
Which is Greek for Bon Apetit or “enjoy your meal”