Sunday, March 21, 2010
Moist and Simple Coconut Cake (SCD)
Sometimes the most simple and humble dish can take you by surprise. My cousin Julie has a recipe for "Crustless Coconut Pie" that I was trying to recreate and I came up with this instead. It's a very moist cake, nothing fancy, and yet it can hold it's own against fancier desserts. If you like coconut and comfort food I think you'll enjoy this. It is also my submission for this month's "Go Ahead Honey...It's Gluten-Free" hosted by Amy at Simply Sugar and Gluten-Free. This month's theme is Guiltless Pleasures.
1/3 cup Honey
1 cup Coconut Milk
2 TBSP Butter, melted
1/2 teas Vanilla Extract
1/2 cup Almond Flour
1/2 teas. Baking Soda
1/4 teas. Sea Salt
1 cup Shredded Coconut, unsweetened
Preheat oven to 350 degrees. I used a Pyrex pie pan.
In a small bowl, combine almond flour, baking soda and salt.
In a large mixing bowl whisk eggs until frothy. Whisk in honey, coconut milk, melted butter and vanilla. Stir in flour mixture. Stir in coconut until well combined. Pour into pie pan and bake about 25 to 30 minutes, until golden.
Note: If you are following the SCD for health reasons be aware that many brands of coconut milk contain gums that can irritate your gi tract. Trader Joe's brand, as of this writing, is suppose to be safe. Coconut milk can also be easily made from shredded unsweetened coconut. Here is a recipe at Assoc. Content