Here is a recipe for all of you coconutaholics!
This cake is very rich with of all of the coconut and coconut cream. There is no added sugar because it has a can of coconut cream and a cup of sweetened shredded coconut in it.
This recipe is very easy because you make most of it in your blender!
After blending, fold the mixture into the beaten egg whites along with 1 cup of sweetened shredded coconut and then bake.
I got the idea for this method from a cake recipe that Elana of Elanas Pantry posted. Thank you Elana! I love browsing recipes for time saving easy methods that I can tweak into my own recipe vision!
Be sure to prepare your cake pan with parchment paper in the bottom- I think the result might not be pretty if you don’t!
There are 4 beaten egg whites in the batter so the cake will rise to the top of the cake pan, then it sinks evenly as it cools.
This cake looks really pretty if you frost it with the meringue frosting and the shredded coconut. It is also yummy without the frosting and extra coconut.
I have a minimal amount of sugar in the frosting because I didn’t want it to be too sweet with the cake.
I found that after refrigerating the leftover cake overnight, the meringue had mostly disappeared but the coconut was still nicely stuck to the cake. The cake also gets much more moist after sitting overnight- if you are serving it to guests you should make it the same day!
I shared this recipe with Twelve Days Of Bloggie-mas at A Moderate Life, Foodie Friday at Designs By Gollum, Food On Friday at Ann Kroeker, Friday Potluck at Ekat’s Kitchen, Finer Things Friday at The Finer Things In Life, Feature Yourself Friday at Fingerprints On The Fridge, Potluck Sunday at Mommy’s Kitchen, Fun With Food Friday at Paisley Passions, Fat Camp Friday at Mangoes And Chutney, Sweets For A Saturday at Sweet As Sugar Cookies, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, This Weeks Cravings at Mom’s Crazy Cooking, Tasty Tuesday at Balancing Beauty And Bedlam
Preheat oven to 350 degrees
Prepare round cake pan*
Place in blender jar and blend 30 seconds:
4 egg yolks (whites will be beaten in a bowl)
3/8 teaspoon salt
Add and blend 2 minutes:
1- 15oz can Cream of Coconut (I use Coco Lopez)
1/4 cup grapeseed oil
1- 1/2 teaspoons vanilla
1 cup toasted unsweetened coconut
1/2 cup GF flour mix**
In a large bowl, beat the 4 egg whites to stiff peaks with 1/8 teaspoon cream of tartar
Add to beaten egg whites and fold in gently but thoroughly:
1 cup sweetened coconut flakes
and the blended coconut mixture
Pour batter into the prepared pan* and bake 30 minutes at 350 degrees. If the cake is getting too dark on top, turn oven to 325 degrees for the last 5 minutes.
*Cake Pan Prep: Cut round piece of parchment paper to fit bottom of pan and grease the sides with grapeseed oil.
After baking, let cake cool in pan for 10 minutes then run a knife around the edge to loosen. Let cool another 10 minutes. Cake will sink in pan but it is OK!
Place plate on top of cake in pan and turn pan over to remove cake. Remove parchment, then place another plate on the cake and turn over again so it is right side up. The cake will be about 1- 1/4 inches tall.
**GF Flour Mixture
The GF Flour Mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in my amazon.com store on this blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a cannister. I keep all of my other GF flours in the freezer.
In a double boiler over barely simmering water, combine all ingredients except vanilla. Make sure the water comes part way up the sides of the inner saucepan and that your heat is really low!
1/4 cup sugar
2 egg whites
2 Tblsp water
1/8 teaspoon salt
Using a handheld mixer at high speed, beat until mixture is light and fluffy- about 6 minutes. Remove from heat and beat in vanilla. Continue to beat 1 more minute until the meringue forms stiff peaks.
Frost cake then place a little over 1/2 cup of sweetened shredded coconut all over the top and sides of the cake.
Refrigerate leftover cake. The next day the meringue will have disappeared but the coconut will still be attached!
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