The Great Cake Bake – Day 2
You know how sometimes you can just look at something and know it’s going to be perfect? That’s how it was when I saw this lovely cake on the Internet. It was beautifully done: simple white frosting, sprinkling of nuts and a white flower pick. It was the perfect winter wedding cake. You will find the original recipe for and see the original cake as it was decorated at roostblog.com.
Plus, given my love of coconut, you knew there had to be at least one in the lineup.
I was shocked to discover that Clay doesn’t care for coconut cake, but it turns out what he doesn’t like about it is the cake is often dry. I knew what he meant, so if I was to slide a coconut cake into the mix, it better be moist and tender.
Once I saw the recipe I knew it was the one I’d use because it is made with coconut flour. While I am not a gluten free eater, I do enjoy recipes with other flours, such as coconut or almond. We do have several people in the family who are gluten free or who follow a Paleo diet, which would make this cake an excellent choice.
So, all that’s left is to see how it’s made, and, far more importantly, how it tastes.
This recipe makes one 2-layer cake.
- Ingredients
- 3/4 cup coconut flour, sifted
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup coconut oil, melted
- 1 cup honey
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 10 eggs
1 cup shredded coconut
Directions
1. Preheat oven to 325 degrees.
2. Grease two 8-inch cake pans. (I used 9-inch pans with perfect results.)
3. In a small bowl, combine the sifted coconut flour, salt and baking soda.
4. Combine eggs, vanilla, lemon juice, coconut oil and honey in a large bowl using a stand mixer or hand mixer. 
5. Slowly add flour mixture until a smooth batter is formed. It will thicken as you mix.
6. Stir in shredded coconut.
7. Divide the batter into the two pans and bake 30-35 minutes or until a toothpick inserted into the center comes out clean. 
8. Remove from oven and place pans on a cooling rack. Allow to cool at least 30 minutes before inverting to a cooling rack and removing from pan. (Oooppss! I didn’t wait that long, but only a small piece stuck to the pan.)
‘ Ahhh, this cake smelled absolutely wonderful when it was baking, and I loved the beautiful color. I found it interesting how the cake cooked from the” outside in, pushing the liquids towards the center as it cooked. This is what caused the “splotch” in the center of the cake. I have no real baking experience with coconut flour, so I’m not sure if this is normal or not.
So,, how did it taste? It was very good, and the boys loved it; after all, it’s cake, what’s not to like?
I have only one complaint about it: it was oily. I have found this to be the case with things that are made with coconut oil. Once it’s gone through its filling and icing stage, that may not even be noticeable.
”
Still, I’d make it again, and it’s certainly a worthy contender.
How will this gluten free wonder fare against the other contestants.
I guess we’ll both have to wait and see.
Love,
Shari