The other night I really wanted something sweet. Something delicious. Something, well, like cake. When I realized I had all the ingredients for a recipe in one of my books, I got to baking. My hubby is totally used to this now. I had just finished cleaning the kitchen from dinner and there I was, back at it, almond flour flying left and right as I whipped this up. All for myself.
It has a great consistency, much like a regular cake. It is moist and full of flavor. I only wish that the "frosting" had turned out more of a whipped variety and less of a syrupy glaze. The real star of this cake is the delicate coconut-infused crumb of the cake. Delicious.
from Kendall Conrad's Eat Well, Feel Well
Makes one 8-inch layer cake, serves 10-12.
4 cups blanched almond flour
1 cup honey
2 tsp baking soda
1 tsp salt
4 TBS unsalted butter, softened, or 1/4 cup coconut oil, plus extra for greasing the pans
1/2 cup canned unsweetened coconut milk
1/4 cup homemade yogurt
3 large egg whites
2 tsp pure vanilla extract
1 cup honey
1/4 cup canned unsweetened coconut milk
2 TBS unsalted butter
1 tsp pure vanilla extract
3 cups grated unsweetened coconut.
For the cake:
Preheat oven to 300F. Line the bottom of two 8-inch round cake pans with parchment paper. Use butter or coconut oil to thoroughly grease paper and sides of pans.
In a food processor, mix together flour, honey, baking soda and salt until blended. Add butter and coconut milk and mix well, stopping to scrape down sides of bowl as needed. Add yogurt, egg whites and vanilla last. Mix well until very smooth. Pour into cake pans and smooth the tops.
Bake for 40 minutes, or until cakes are golden and springy and a toothpick inserted in center comes out clean. Let sit in pan for 10 minutes before removing from pan and cooling on rack. Let cool completely before frosting.
For the frosting:
Place the honey, coconut milk, butter and vanilla in a food processor and process until smooth.
Place one of the cake layers on a serving dish. Spread/pour half of frosting on the cake and sprinkle with 1 cup grated coconut. Place second layer on top. Spread remaining frosting, allowing it to spill over sides. Sprinkle with remaining coconut.
Cake will keep for 2 days covered.
I made a half recipe in two 6-inch pans. I checked the cakes after about 30 minutes and removed them after 33-34 minutes of baking.
I used coconut oil instead of butter for an even more intense coconut flavor.
Leave a comment today to be entered in the birthday week giveaway! For a chance to win two of my favorite grain-free cookbooks, answer this question: if you had to choose, would you eat the cake or the frosting?