1 hour ago
Thursday, March 3, 2016
I recently made this "impossible" coconut pie, and offered it to 3 of my neighbors. All of them being male.
All 3 boys had the same response: "no thanks, I hate coconut".
Really? It's Henry's favorite, and I kind of like it too....is it like cilantro? A love or hate thing?
This was a great cake, so if you don't like coconut, then I'm sorry, tune in tomorrow, for a different recipe.
This cake uses coconut flour, instead of white flour.
I found it at Trader Joe's, and was hesitant, because I stay away from ingredients that are not my norm.
Try something new. This was nice. It is gluten free, for you GF peeps, and the coconut flour is nice and light and high in fiber.
A win win, and has a hint of coconut flavor.
To gild my lily (and it's my cake to gild), I made an icing w/ powdered sugar and milk and drizzled more coconut and more almonds on top. It's prettier that way.......and all the coconut haters will know to stay away.......
If you don't have coconut flour, and don't feel like buying it, I am certain this cake would be just as good w/ regular all purpose flour.
Flourless Almond & Coconut Cake (adapted from Food52):
3/4 cup butter
1 cup sugar
1/2 cup milk
1 tsp vanilla
1 1/2 cups almond meal
1/2 cup coconut flour
2 tsp baking powder
Preheat oven to 350° F.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Cream together the butter and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated.
Add milk and vanilla and beat until incorporated.
In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly.
Pour the batter into your prepared pan and bake for 35 to 40 minutes.
The cake should be golden brown and starting to pull away from the sides.
Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up, I guess from the coconut flour.
Ice the cake w/ a mixture of 1 cup confectioners sugar, sliced almonds, flaked coconut and 1 tbsp milk.
Pour icing over the cake just before putting in the fridge.
So good and easy!