Table of Contents
In a medium bowl, whisk together the coconut milk, egg whites, vanilla extract, and coconut oil until well combined. In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, and salt. Stir in the shredded coconut.
Moist, fluffy and coconutty, this gluten-free coconut cake is just wonderful. It is made with coconut flour and sweetened with honey. Preheat oven to 325 degrees F. Grease a glass pie dish (9.5 inches, 24cm) with butter. Place all the ingredients in the food processor. Process until combined. Transfer the thick batter to the prepared baking dish.
In a large mixing bowl, beat together the butter, sugar, and coconut flour until well blended, 2 to 3 minutes. Mix in the vanilla and coconut flavor. Add the eggs one at a time, mixing well after each addition. Add the flour mixture and milk alternately to the bowl, starting and ending with the flour.
This cake is packed with coconut flavor. The cake is gluten free and dairy free and made with coconut oil, coconut milk, and has a little shredded coconut mixed into the batter. But I didn’t stop there. The filling is a mixture of my dairy free coconut custard and So Delicious CocoWhip (you could also use homemade coconut whipped cream).
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