Baking cakes is not yet one of my fortes…I can do a mean beetroot chocolate cake but I’m not really a chocolatey type – note to self: try it without the chocolate or significantly reducing it – and so what’s the point…The banana peel cake was OK but fairly bland and had enough sugar in it to excite a kindergarten of pre-schoolers…
I’m getting right into coconut as a core ingredient and bought some coconut flour from Hardy’s in Taupo to try it out as an alternative to wheat flour and because I like trying new things our.
I searched for cool things to do with coconut flour and found this recipe for a coconut cake + coconut icing that was dairy- and processed sugar-free. I also liked that it was a Kiwi website as well so there was no need to translate any ingredients.
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup virgin coconut oil
- 1/3 cup liquid honey
- 4 large free range eggs
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 1/2 cup desiccated coconut
- Preheat oven 170C. Line and grease a 25cm springform cake tin.
- In a small saucepan gently melt the coconut oil until liquid. Remove from the heat and whisk in the honey. Add the eggs one at a time whisking well between additions, then add the vanilla and lemon juice.
- Combine the coconut flour, baking soda, salt and desiccated coconut in a large bowl. Pour over the egg mixture and whisk thoroughly to combine. The mixture will be quite wet but the coconut flour will absorb a lot of moisture as it bakes.
- Pour into the tin and bake for 30-35 minutes. Check with a skewer.
- Remove from the tin and cool completely on a cake rack.
The cake itself was quite easy to make but came out a bit dry but I’ll take responsibility for that – got distracted with someone else and left it in the oven an extra five minutes or so. I also didn’t read into the comment about the coconut flour soaking up a lot of the liquid in the mix. I dallied before pouring it into the baking dish: it started to set in the bowl and didn’t lie smoothly in the dish.
It was the icing that destined this cake to be recycled. Because the top was so uneven, I caked the icing on thicker than was good, so thick that the taste and smooth texture of the icing overwhelmed the cake buried beneath. I should have delayed using this icing recipe until I had some more natural coconut i.e. other than the supermarket coconut that the recipe warned might be too dry and/or defatted. I couldn’t get it to breakdown into butter so I added more coconut oil which kinda worked – if it hadn’t been so thick.
I did try toasting the top of the iced cake to see if that lightened it up at all. It was a slight improvement and would have worked had the icing not been so damn thick.
The cake and the icing are both largely coconut so, deeming this particular attempt sub-optimal, I recycled it through the blender into my growing stash of almond/coconut meal from my increasingly more frequent production of almond coconut milk. On the upside, I shared half the initial production with the taste team at the Ohakune I-Site, and catching up with them today – with some oatmeal pumpkin muffins, they were surprised that I’d thought this mix a failure.
That sub-optimal performance was largely down to me, and mainly in the icing. I bought some coconut chips today from the natural bulk shop in Taumarunui and will give this another go soon…