Are you looking for a simple dessert recipe that doesn’t contain all the sugar and white flour you find in most cakes and pastries? Or perhaps an easy and convenient snack for school or work? Then this coconut-heavy cake/bread is for you. Personally, I want to eat good and nutritious food for every meal, but I don’t like spending hours in the kitchen. Also, I want to have the convenience of having food in the fridge or freezer that can be eaten without preparation. I know a lot of folks feel the same way. This cake takes nothing more than 15-20 minutes to whip together, and then you can just sit back and relax – or do something productive – for 30 minutes until it’s baked. Eat it on its own or serve with fruit, fermented dairy, berries, etc.
- 10 eggs
- 160 grams (~3/4 cup) virgin coconut oil
- 200 grams (~3 cups) raw unsweetened shredded coconut
- 1 ts sea salt
- 2 ts vanilla extract
- 1 can (~400 ml/13.5 fl oz.) full-fat coconut milk
- As much sweetener as you prefer (You don’t need a lot). E.g., honey, agave sirup.
- Several tbls. of coconut flour. Amount depends on batter consistency.
You don’t have to use these exact measurements, and you can even choose to exclude coconut flour and instead use another type of flour or more shredded coconut. A lot of room for experimentation…
Step by step instructions
Step 1: Turn on the oven (350 °F/180 °C), and gather the necessary equipment and ingredients.
Step 2: Melt coconut oil in a saucepan, and mix eggs, coconut oil, shredded coconut, sea salt, and vanilla extract
Step 3: Add coconut milk and sweetener, and then add as much coconut flour as necessary to get a cake-like consistency.
Step 4: Grease a baking pan with coconut oil
Step 5: Distribute the batter evenly, and bake for 30-35 minutes (Test center of cake with a toothpick, if it comes out clean, then the cake is done.)
Step 6: Enjoy
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