Coconut Flour Cake Perfectly Fluffy Food

COCONUT FLOUR CAKE (PERFECTLY FLUFFY!)

Steps:

• Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
• In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
• Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
• Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
• This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

COCONUT FLOUR CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom(s) with parchment paper, then lightly coat again. Set aside.
• In a large, microwave-safe bowl, melt the coconut oil for 30 seconds. Continue to heat in 15-second bursts, stopping as soon as it liquifies. Set aside to cool to room temperature.
• In a separate large mixing bowl, sift together coconut flour, baking soda, and salt. Do not skip the sifting-it's key to giving the cake a lighter texture.
• To the bowl with the room-temperature coconut oil, add the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk. (If, when you open your can of coconut milk, the cream and liquid are separated pour the contents of the can into a separate mixing bowl or large measuring cup and whisk to smoothly recombine before measuring out 1/2 cup. Learn from my mistakes and do not try to stir it together in the open can or you will have a liquidy mess running down the can and onto your counter.) Whisk until the wet ingredients are very well blended and no streaks of eggs remain.
• Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine. The coconut flour will form large lumps at first, but just keep on whisking and consider this your arm workout for the day. Stop stirring when the flour lumps are small (about the size of sprinkles). With a rubber spatula, fold in the lemon zest. (I like to zest the lemon directly into the bowl.) Pour the cake into the prepared pan and, with the back of the spatula, smooth the top. (If using two pans, make sure to evenly divide the batter between each.)
• Bake for 28 to 32 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched. Place the pan(s) on a wire rack and let cool in the pan(s) completely.
• While the cake cools, prepare the frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy. Add the vanilla and salt and mix once more until blended.
• Add 1/2 cup of the powdered sugar. Mix it in on low speed. Continue adding the next 1 1/2 cups of powdered sugar a little at a time until it is decently incorporated (if you add it too quickly, you'll end up with a big cloud of sugar that billows out of the bowl). If at any point the mixture becomes dry and crumbly, add a little of the coconut milk as needed to begin thinning it. Add the rest of the 3 tablespoons coconut milk. Increase the speed to medium high and beat for a full 2 to 3 minutes, until fluffy. Scrape down the sides as needed. If the frosting seems too thick, add coconut milk 1 to 2 teaspoons at a time to thin it. If you would like the froster thicker, continue adding the remaining 1 cup additional powdered sugar until you reach your desired consistency.
• If making a single layer cake: Once the cake has cooled, transfer it to a serving plate, with the flat bottom-side down. If making a two-layer cake, place the first layer domed top-side down-if the dome is very high and the cake seems wobbly, you can level it first. Tucks strips of wax paper underneath the bottom of the cake to protect the plate. Spread the frosting all over the top of the cake (if adding a second layer, place it flat-side down, dome-side up). Continue frosting, swirling frosting over the top and down the sides of the cake. Decorate as desired. Slice and serve!

COCONUT CAKE WITH FLUFFY ICING

Steps:

• For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
• Add cornstarch and whisk to dissolve.
• Add sugar, egg yolks, butter, lemon zest and salt.
• Cook over medium heat, whisking constantly, until mixture comes to a simmer.
• Reduce heat to low and whisk 1 minute.
• Strain through a coarse sieve into a medium bowl.
• Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
• (Filling may be prepared up to 2 days in advance).
• To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
• Line bottoms with parchment paper.
• In medium bowl, sift flour, baking powder and salt.
• In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
• Beat in egg yolks one at a time, then vanilla.
• On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
• Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
• In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
• Whisk 1/4 of the whites into the batter, then fold in the remainder.
• Spread mixture evenly in pans.
• Place in oven on center rack.
• Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
• Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
• Let cakes cool in pans on wire racks for 10 minutes.
• Invert and remove from pan and peel off parchment paper.
• Tun right sides up and cool completely.
• To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
• Place over simmering water.
• Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
• Remove from heat and beat in vanilla.
• Continue beating 5 minutes, or just until stiff peaks form.
• Place one layer upside down on serving plate.
• Spread with half of lemon filling.
• Place second layer on top, right side up.
• Spread with remaining half of filling.
• Add the final layer right side up.
• Spread icing over top and sides of cake.
• Press handfulls of coconut all over icing.

COCONUT FLOUR RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
• Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
• Cream Cheese Frosting.
• 2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese.
• 1/2 cup to 3/4 cup erythritol, powdered.
• 1/8 to 1/4 teaspoon pure stevia extract.
• 1 stick organic unsalted butter.
• Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

DOUBLE COCONUT CAKE WITH FLUFFY COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
• Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
• Stir in vanilla.
• Pour batter into prepared pans.
• Sharply tap the pans once on countertop to remove air bubbles.
• Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
• Cool in pans 10 minutes on wire racks, and remove from pans.
• Cool completely on wire racks.
• Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
• Sprinkle with 1/3 cup coconut.
• Top with remaining cake layer, spread remaining frosting over top and sides of cake.
• Sprinkle with 1/3 cup coconut over top of cake.
• Store cake loosely covered in refrigerator.
• Fluffy coconut Frosting:.
• Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
• Combine sugar and water in a saucepan, bring to a boil.
• Cook, without stirring, until candy thermometer registers 238 degrees.
• Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
• Stir in extracts.

FLUFFY COCONUT CAKE

Steps:

• Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
• Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
• Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
• Fill and frost with white chocolate and cream cheese icing, Recipe #216003.