These coconut cream cakes will change your life! So indulgent and tasty, yet you find no white sugar or flour in this recipe. How does it taste? Exactly how it looks like. Sweet and soft cake where the coconut has blended with fragrant, lingering taste of vanilla bean. Sounds good, am I right?
This recipe makes 6 mini cakes. Or if you’d like, you can also use a 6-inch cake tin. We recommend you bake the cake one day ahead of serving time, so the flavors can settle.
- 2 eggs
- 1/4 cup raw honey or grated palm sugar
- 1 tsp Sunny Day Naturals’ Ground Vanilla Bean
- A pinch of salt
- 50g coconut flour
- 1 can coconut cream
- Some desiccated coconut, to serve
- Chill the coconut cream, preferably overnight.
- For the cake: Preheat the oven to 350°F, or 180°C. Line a muffin tin with parchment paper.
- Separate the egg whites and the yolks.
- In a metal bowl, place the egg yolks, ground vanilla bean, and half of the honey/palm sugar. Place the metal bowl over a pot of hot water (not boiling) and whisk until the yolks are pale and fluffy, around 5-7 minutes (you can use an electric whisk). Set aside.
- In another bowl, place the egg whites and the salt. Using a clean whisk, whisk the egg whites till it is fluffy. Sprinkle/drizzle the remaining honey/palm sugar and continue whisking until it is stiff (like whipped cream).
- Fold in half of the egg whites into the bowl of egg yolk mixture using a spatula. Fold in the coconut flour, and mix till smooth. Fold in the rest of the egg white.
- Scoop the batter into the prepared muffin tin until it is 3/4 full. Bake for 12-15 minutes, or until it is dark golden brown. Leave to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream: Open the can of coconut cream, and pour into a bowl (if the liquids has separated from the solids, discard the liquid, or keep it for another purpose; we want the solids) Whisk the coconut cream until it is thick and creamy.** Keep refrigerated until ready to use.
- Assembly: Cut the cakes in half. Spread some coconut cream on the bottom half, and sandwich with the top layer. Pipe or spread another layer of coconut cream on top and sprinkle with desiccated coconut.**
* You can add some honey or grated lemon peel for taste, but this is totally up to you.
** Assemble the cake just before serving, otherwise the cake might get soggy over time.
Recipe taken and adapted from: Cakes & Baking, MacMillan N. and James W., Orbis Publishing Limited, 1981