Coconut Flour Chocolate Cake

r_b0cb3091-4a24-dfc0-2cb1-1068e2eadd162701

Source: Mele Cotte

This cake is light and fluffy - not super chocolaty (good for kids!)

Ingredients

Yields: 12 Slices (12 Servings)

Grams

Cake: gr_5e99031415974
    2 cups Coconut Flour 240g
    1/2 tsp Baking Powder 2.3g
    1/4 cup Coconut Oil 54.5g
    1 cup Cocoa Powder 86g
    1 3/4 cups Sugar 350g
    1 tsp Pure Vanilla Extract 4.2g
    1 1/2 tsps Baking Soda 6.9g
    1 cup Butter 227g
    9 Eggs 396g
    1 tsp Salt 6g
    1 3/4 cups half and half 423.5gFrosting: gr_5e99032060c2d
    3 cups Heavy Cream 360g
    1/4 cup Confectioners’ Sugar 30g
    1 tsp Pure Vanilla Extract 4.2g1 - 1 1/2 cups Dried, Unsweetened & Shredded Coconut 116.25g

ALWAYS check labels before buying or consuming!

CAKE: Preheat oven to 350°F. Grease two large round baking pans. Whisk together dry ingredients. Separately, beat butter and sugar until light and fluffy. Add eggs, beating each one thoroughly. Add vanilla. In five batches, alternate adding dry ingredients, half and half, and oil. Beat thoroughly. Bake 45min until toothpick comes out just moist. Cool 10min then remove from pans. Refrigerate when cool. FROSTING: Beat cream on high until thickens, then gradually add sugar then vanilla on medium speed. Beat until stiff. ASSEMBLY: Sprinkle shredded coconut on top of all areas with frosting, including the middle. Refrigerate.

Reviews

Success

Ease

Kidfun

Meal/Course: Dessert
Necessary Equipment: Oven

Oven

Nutrition

SafeRecipes generates a nutrition table computed from the list of ingredients. The values rely on user submissions, are not as accurate as clinical analysis, and do not account for preparations that are more readily digested than others, or for individual variation in how foods are digested.

Sign-in and do a free trial to view available nutritional tables.

Nutrition

Sign-in and do a free trial to view available nutritional tables.