Each coconut lover is aware of the homely drupe packs large taste inside its bushy shell. It pairs nicely with different components, however is robust sufficient to play a starring function, particularly when that function is cake. This flourless coconut cake is moist, tender, and downright snackable. It’s gluten-free, Easter-worthy, Passover-friendly, however easy sufficient to function an on a regular basis snacking cake. With solely six components, this cake is a simple path to contentment.
I used to be by no means a kind of children that wanted to be satisfied to love coconut. Place Mounds, Almond Pleasure, or store-bought coconut cream pies in my neighborhood, and I used to be a moth to a flame. This cake has the identical coconut-centric type. All the main focus is on coconut, with no competing flavors, and it has the informal snackability of a sweet bar. It’s made with coconut flour, which hydrates and binds very in another way than wheat flour. Coconut flour is high in fiber and absorbs liquid with disturbing effectivity, and all that absorption interprets to moist outcomes in the long run. Coconut flour is of course gluten-free and yields a pleasing tender texture, avoiding the gumminess that different non-gluten flours typically produce.
The opposite key ingredient on this recipe is eggs. They perform as each a binder and “lightener.” I usually would say “leavener” on this context however this cake doesn’t actually go anyplace. The eggs are separated in order that the whites could be whipped and folded into the thick dough. In lots of recipes, this could make a fluffy batter that puffs up throughout baking, however this absorbent, thick coconut flour dough doesn’t rise a lot. As a substitute, the crushed egg whites aerate the batter to supply a dense, but attractive, velvety crumb. The cake toasts and caramelizes alongside the sides, and the highest turns into golden, signaling doneness. Every forkful is a fragile coconut love story.
![Cake batter with egg whites.](https://i.kinja-img.com/gawker-media/image/upload/c_fit,f_auto,g_center,q_60,w_645/81ded56c234bbe5d3b81841a81e6b698.jpg)
On this recipe, you’ll mix the moist components into the dry components, then fold in the whipped egg whites simply earlier than baking. Separate the egg yolks from the whites, placing the yolks in a big measuring cup with the coconut milk and vanilla extract. Whisk these collectively completely. (For a stronger coconut taste, change the vanilla extract with coconut extract.) In a big bowl, stir the coconut flour, sugar, and salt collectively. In a 3rd bowl, whip the egg whites to a agency peak. You are able to do this manually with a whisk, with a hand mixer, or a stand mixer. I are inclined to do the “lazy” route (the place I find yourself truly doing extra bodily labor) and whisk my arms off for 5 minutes.
Pour the moist components into the dry components and stir with a rubber spatula. That is the place you’ll witness the ability of coconut flour. The liquid will simply disappear. The combination will probably be crumbly and thick, however moist. Fold within the egg whites in 4 installments. The batter will really feel sort of like comfortable polenta. Unfold the batter right into a parchment lined 9-inch cake pan, and ensure you get the batter down into the corners. For the reason that combination is thick, it gained’t seep or soften down into the corners like different cake batters. If air pockets get in there, they’ll keep there. Bake in a 350°F oven for 50 minutes, or till browned and agency to the contact.
![Cake after baking.](https://i.kinja-img.com/gawker-media/image/upload/c_fit,f_auto,g_center,q_60,w_645/a74e8d18eef2cb8365a87c682903a055.jpg)
Flip the cake out onto a cooling rack, and flip it over once more so it’s top-side up. Cool the cake utterly earlier than reducing or it may not maintain its form. I extremely counsel snacking on this cake in its simplicity with a cup of espresso, however you possibly can definitely costume it up for a special day, like Easter or Passover, with a heap of whipped cream, shaved chocolate, powdered sugar, ganache, sliced mango and berries, or a drizzle of sweetened condensed milk. The coconut taste is comfortable and delicate, so this cake would pair nicely with numerous toppings, however take care to not overpower it. Maintain leftovers well-covered within the fridge for as much as per week or on the counter for as much as 5 days. (I’m assured this cake would freeze very nicely, however I haven’t examined that but.)
Flourless Coconut Cake
Substances:
- 4 eggs, separated
- 1 can full fats coconut milk (400-milliliter can)
- 1 teaspoon vanilla extract (or coconut extract for extra oomph)
- 1 cup coconut flour
- 1 cup sugar
- 1 teaspoon salt
- Optionally available garnish concepts: whipped cream, chocolate curls, toasted coconut flakes, powdered sugar, toasted nuts, or sweetened condensed milk.
Preheat the oven to 350°F. Line a 9-inch cake pan with a slather of butter and parchment paper.
Whisk the egg yolks, coconut milk, and vanilla extract collectively in a big measuring cup. Mix the coconut flour, sugar, and salt in a big bowl.
In a separate bowl, whisk the egg whites to agency peaks. Pour the moist components into the dry components and stir. The combination will probably be thick. Fold the egg whites into the coconut combination in 4 additions. The batter will stay thick, with the consistency of sentimental polenta.
Unfold the batter into the cake pan, ensuring to get the batter into the underside corners of the pan. Bake at 350°F for 50 minutes, or till browned on high and the sting is deeply toasted. If you press the middle it ought to be agency and bounce again barely. Loosen the sting with a paring knife and let cool for 10 minutes. Invert onto a baking rack, and invert once more so it’s top-side up. Let the cake cool utterly earlier than garnishing (if in any respect) and serving.