Coconut Cake with Fresh Raspberries
Gluten, Soy, Dairy, Nightshade Free
Why you say??? Cause it's my birthday HAHA
:)
cake:
1 cup organic demerrera sugar
1 1/4 cup organic sweet sorguhm flour
3/4 cup organic coconut flour
1 tsp baking soda
3 tsp baking powder
1 cup organic coconut oil
1 cup coconut milk
3 large organic eggs
1 ts pure coconut extract
pinch kosher salt
coconut frosting:
confectioner's sugar
coco lopez
1tb pure coconut extract
fresh raspberries
sweetened shredded coconut
Preheat oven to 350F.
Spray 9" springform cake pan.
In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.
In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & coconut milk.
Add dry ingredients, coconut extract and mix thoroughly.
Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.
Cool completely.
Meanwhile, in a medium mixing bowl, put 2 cups confectioner's sugar, coconut extract and mix.
Slowly add coco lopez mixing constantly until it reaches a spreadable consistency that you are happy with. Refrigerate until ready to frost cake.
After cake has been frosted add some sweetened shredded coconut around the outside.
Serve with a handful of fresh raspberries.
Enjoy!
4 comments:
Yum! Enjoy your birthday and your birthday cake :)
Hey girl!!! :):):) Hope your Christmas was phenominal!!!
xo
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
This looks so good. I found your coconut chicken recipe on here and am making it for my husband tonight (he doesn't care for shrimp). Anyway, I also just figured out that all of my digestive and health problems are due to gluten intolerance/sensitivity. After years of trying to go vegan to stop the stomach upset- I'm back on the beef! Please keep posting, your recipes look great.
Post a Comment