Last week I was talking about fudge to my cousin, the amazing baker who made this delicious nobody - could - get -
enough Coconut Cake.
Not exact matches
The
cake was dense
enough to hold up to layering, but very moist, and the chocolate ganache frosting was the perfect compliment to the very sweet
coconut pecan custard filling.
Is the whipped
coconut cream sturdy
enough to be sandwiched in a
cake?
The batter for this
cake is loaded with grated carrots, a little unsweetened dried
coconut, and just
enough cinnamon and grated fresh ginger to add the perfect warm depth.
Leave
enough for the top of your
cake and garnish with toasted
coconut.
Seriously, the
cake texture is the bomb; soft and tender, just rich and moist
enough, but still cakey, and then, rich smooth frosting and
coconut chips to finish the whole thing off.
Overall, classic vanilla
coconut flour paleo
cake is a relatively low - calorie, low sugar, fiber and protein - packed
cake that is healthy
enough to eat any time day.
I made it for a dinner party for 14 and the
cake was more than
enough — especially with a dollop of whipped
coconut cream on the side to cut the richness.
And
coconut flour combined with date paste makes for the best no - bake cookie /
cake texture that I just can't get
enough of.
I personally think the
coconut butter is sweet
enough, and the tart raspberry flavor next to the sweet
cake is yummy as is.