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I really hope this works...

Sunday, May 27, 2012

I'm attempting a coconut cake.

The recipe is here:

I was having trouble finding palm oil shortening, so I thought I'd use butter, but I was totally stumped on how to make frosting with butter that doesn't use powdered sugar. Ain't no way I'm eating that much sugar! So I tried searching for sugarless buttercream recipes, came up with about a hundred ways to use chemical sweeteners, and then found this recipe at The Nourishing Gourmet: www.thenourishinggourmet

The recipe is for pumpkin bars, the frosting is at the bottom.

So I thought I'd increase this recipe to a total of 1 cup butter/coconut oil, and go from there. Naturally, since butter melts pretty easily and coconut oil melts with a thought, this means I absolutely HAVE to wait until the cakes are totally cooled... Grumble.

I am NOT patient! I want cake NOW!

Regardless, I'm hoping against hope that I don't run into the usual problems with coconut flour recipes. The typical situation involves me being all proud of myself and excited to treat everyone to delicious food... and then my mother and my fiance take a bite and get that look on their faces that comes with being texturally surprised or something similar. I'm sincerely hoping that I don't end up with eggy, grainy cake. I tasted the batter (yes, I tasted it, in all its raw-eggy glory) and it was delicious... sweetening with Grade B maple syrup is a win across the board. Also, coconut flour will continually amaze you if you've ever cooked with it. This recipe only uses a little over 3/4 cup dry ingredients. You mix up TEN eggs with 2 cups liquid ingredients, add the eensy bit of flour, and WHOOSH. Within about ten seconds, the coconut flour soaks up the liquids and, once you've poured the batter, you have T-minus two minutes to get those last little bits off your mixing bowl before it cements. I LOVE this stuff.

So I'm cooling cakes at the moment and attempting the frosting shortly, all while studying for my exams next week. I love summer.
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