Thursday, July 31, 2014

Almond Flour Coconut Cake Recipe


Almond Flour Coconut Cake














Is there anything better than cake? I mean really, can you think of a better dessert? No matter what time of year, what type of meal, or what kind of celebration, cake seems to make that Holiday, party, or gathering just that much better. It's true what they say, a party without cake is, well, just a meeting!

Today's recipe is a cake for the ages! Not only does it have all the essentials you've come to expect in a delicious cake (two layers, creamy frosting, and delicious taste) it's made with our extremely popular and always impressive Blanched Almond Flour. Throw in a hint of our Organic Coconut Flour and you've got an over-the-top, mouth-watering coconut cake that's completely Gluten-Free! Can you really pass up a dessert like this? Grab your apron, it's time to bake up some Almond Flour Coconut Cake!

Ingredients:
2 3/4 cup Honeyville Blanched Almond Flour
4 Tbsp Honeyville Organic Coconut Flour
1/4 tsp Cream of Tartar
1/2 tsp Salt
2 cups Powdered Sugar
5 Eggs
3/4 cup Butter, softened
1 cup Greek Yogurt
1 1/2 tsp Almond Extract
1 1/2 tsp Vanilla
1 cup Coconut Milk

Frosting:
16 oz Cream Cheese
1 cup Butter, softened
3/4 tsp Vanilla
1/4 tsp Almond Extract
3 1/2 cups Powdered Sugar
6 oz Shredded Coconut (for topping)

Directions:
Preheat oven to 350 degrees.

Cake Batter











In a large mixing bowl, combine butter, vanilla, almond, and eggs and mix together with an electric hand mixer until batter is soft and smooth. Add powdered sugar and continue mixing. Add flours, cream of tartar, and salt and mix until thick batter forms. Pour in yogurt and milk and mix until your get a thin, creamy batter.

Batter in Pans











Pour batter evenly into 2 greased circle cake pans.

Cake in Pans











Place in oven and bake at 350 degrees for 45 minutes. Remove and allow to cool in pans for 30-40 minutes, then remove.

Cream Cheese Frosting











While cakes are cooling, begin frosting. In a large mixing bowl, whisk together cream cheese, butter, vanilla, almond, and powdered sugar with an electric hand mixer until a soft, smooth frosting forms.

Frosted Cake











Taking one of the cooled cakes, spread frosting generously on top.

Second Layer











Invert second cake and place on top of frosted cake.

Frosting on Cake











Frost the remaining top and sides of the cake with the cream cheese frosting. Sprinkle with shredded coconut, then serve.

Coconut Cake











This cake is full of all the flavors you love in a coconut cake. The cake itself is super light, fluffy, and has an amazing texture. The cream cheese frosting is out of this world and will leave you craving another slice as soon as you finish the first! Serve this cake up in the Summer, Winter, Spring, or Fall, it goes good any time of year. When you do, be prepared, this cake will go fast!

Slice of Cake











We all love cake, and thanks to this Almond Flour Coconut Cake, you've got a delicious reason to have another slice!

1 comment:

MikeHodapp Hodapp said...

I've made this three times and everyone loves it. As one friend said Gluten Free usually tastes bad, this is GREAT!