Monday, July 14, 2014

Gluten-Free Tropical Coconut Cream Cake

Summertime means relaxing on the beach with your toes in the sand and an ocean breeze blowing your hair.  It also means we tend to crave those bright, tropical flavors that make summer, summery.  So today I have for you a gluten-free and sugar-free coconut cake.  Enjoy the refreshing and exotic flavors as they transport you to a beachside vacation...sunscreen is optional.

8 Eggs
2 tsp Cream of Tartar
1/2 Cup Coconut Oil
6 tbsp Honey
1/2 Cup Coconut Flour
1 tsp Vanilla Extract

2 tbsp Coconut Shreds
1/2 tsp Baking Soda
1/4 tsp Himalayan Salt

        Preheat oven to 350°F.  Grease one round 9 inch pan.

        Separate eggs, putting all the yolks in a small bowl and all the egg whites in a large bowl.  To the egg whites, add the cream of tartar then whip together until stiff peaks form.  

        In a separate bowl, cream together honey and coconut oil.  Then add the egg yolks to the creamed mixture and mix well.

       To the creamed ingredients, add the coconut flour, extracts, baking soda, and salt.Mix until fully combined. 
  Gently fold the batter a little at a time into the egg whites. Continue this process until they are completely mixed together.

        Pour the mixture into the prepared cake pan.

   Bake for 20 minutes or until a toothpick comes out clean.

Coconut Chunk Whipped Frosting

1 Cup Whipping Cream

1  Cup Powdered Xylitol

         In a bowl, whip heavy cream until stiff peaks form. Next add in coconut butter/manna and continue blending until well combine it won't be smooth because the manna stays in chunks. Add powdered xylitol a half cup at a time, mixing well between each addition.

    Frost cake after it has completely cooled. Serve and enjoy the taste of summer!

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