Coconut Cake With Coconut Cream Cheese Frosting

This is a coconut cake for coconut lovers as it’s made with coconut flour and decorated with coconut on ideal of a creamy cream cheese frosting.  

Ingredients Cake:     1/2 Cup coconut flour     2 teaspoons Grated cream coconut from a block (optional ought to you've got it)     four tablespoons coconut milk     5 eggs separated     1/2 cup Erythritol or sugar subsitute     1/2 cup Butter softened at room temperature     1/2 teaspoon vanilla extract     1/4 cup desiccated coconut unsweetened     1/2 teaspoon baking powder     1/2 teaspoon salt Frosting:     3 tablespoons coconut milk     8 oz cream cheese softened at room temperature     1/2 cup butter softened at room temperature     2 tablespoons erythritol ground, preferable Decoration:     1/2 cup desiccated coconut unsweetened Instructions Make the Cake:     Preheat the oven to 200C/400F degrees.     Grease a sq. baking tin and line with parchment paper.     In a bowl, beat the butter and erythritol collectively till combined.     Add the egg yolks, vanilla extract and coconut milk and cream. Mix thoroughly.     Add the coconut flour, salt and baking powder. Stir well.     In a separate bowl, whisk the egg whites till stiff.     Gently fold the egg whites into the cake batter.     Pour into the cake tin and bake for 20 minutes till golden and firm.     Remove from the oven and enable to cool. To Make the Frosting:     Beat the cream cheese, butter and erythritol together. Add the coconut milk to flippantly thin out.     Beat till smooth. You might desire to make use of a hand blender to comfortable any lumps out. Assemble the cake:     Place one half of the cake onto of a serving plate.     Spoon frosting over the half evenly till covered.     Place the different half on top.     Cover the ideal and edges of the cake with the relaxation of the frosting.     Sprinkle and press the desiccated coconut onto the frosting.     Slice and serve!

I had a big pack of desiccated coconut within the cabinet so my thoughts went to cake.  I decided to make a cake within the pan incredibly than a batch of muffins because it was a Sunday afternoon and I was in a cake mood.  Something which you just might slice and devour with a fork.

This low carb and gluten unfastened coconut cake might be very moist in texture. The Chief Taster was at first shocked that it was coconut flour as a result of the moistness of the cake.  He is nonetheless having a love affair with peanut flour and retains requesting bakes made with it.  I bake one killer batch of muffins and I by no means pay attention the finish of it.  There was also a killer roulade cake that's at the repeat request listing too.   Sometimes you ought to really experience sorry for the Chief Taster as I don’t bake the similar factor back and again.  On one hand, he will get a model of dishes and muffins every week and month.  On the downside, as soon as he tastes anything he loves, he would possibly now not see that back till I am in among recipe creating and simply really experience like baking.   I know, simply pulls at your coronary middle strings doesn’t it!

I baked the coconut cake in a sq. baking tin, as I needed the cake to be sliced into NULL items and sandwiched together.  This was simpler than discovering NULL sandwich cake tins the similar size.   Feel unfastened to make use of one other form cake tin.
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Slathered with a delicious cream cheese frosting then protected with desiccated coconut here is a beautiful coconut cake that might be difficult to cease at one piece.   Elegant sufficient for an afternoon tea, delicious sufficient to have for breakfast whilst you open the fridge at 7am and a work is staring proper at you!

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