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Coconut Cake
Unsweetened coconut, is a great ingredient for lowcarbers as well as people
with various allergies. Aside from its usual use in making coconut
milk, you can turn it into this delicious cake. If you want
smooth-textured cake like a birthday cake, use the finest-ground
unsweetened coconut you can find--or run it through a food processor
or blender; it'll still work even if it feels "wet." (The coarser
stuff makes something more like a coffee or snack cake.)
This recipe also calls for ground blanched almonds which can usually be found in stores with a full line of baking supplies. Almonds ground to a powder can be used as a substitute for flour in many recipes and contribute to a fine texture in this one. If you can't find it, replace it with additional coconut if necessary. Note: these measurements are by weight. Four weight ounces of the medium coconut I've been using is approximately 1 3/4 cups--but it varies by particle size. One ounce of ground almonds is about 1/4 cup for a fine grind.
Just Whites are dry egg whites available in the baking section of many supermarkets.
The recipe should work without not/Sugar but it won't be as reliable or have as much height and quite the same texture. Read up on angel food cakes to optimize your results.
Remember to use a sweetener that can take the heat--in other words, not aspartame which would probably not have any sweetness left after a night in the oven.
So far, I've baked it in an 8x8x2 greased (non-stick spray, no flour) square baking dish and then sliced it into pieces when cool. If you plan to frost it, it might be safest to use a springform pan to keep it all in one piece.
Recipe By : Barbara Pollack
Serving Size : 16 Preparation Time :0:10 plus baking
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup egg whites (approximately 8--or use Just Whites)
1 tablespoon not/Sugar*
8 teaspoons sugar equivalent
1 teaspoon vanilla
4 ounces coconut shreds*, dried unsweetened -- ground
1 ounce almond powder (ground blanched almonds)
Preheat oven to 350°F.
Beat egg whites with not/Sugar, sweetener and vanilla until stiff.
Fold in remaining ingredients as gently as possible.
Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat--or whether you peek-- so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.)
If in a hurry, bake at 300°F until firm.
Keep cake under refrigeration--it doesn't have any sugar to protect it from spoiling.
Per serving: 66 calories; 5.5g fat; 2.4g carb (1.5g fiber); 2.5g protein
This recipe also calls for ground blanched almonds which can usually be found in stores with a full line of baking supplies. Almonds ground to a powder can be used as a substitute for flour in many recipes and contribute to a fine texture in this one. If you can't find it, replace it with additional coconut if necessary. Note: these measurements are by weight. Four weight ounces of the medium coconut I've been using is approximately 1 3/4 cups--but it varies by particle size. One ounce of ground almonds is about 1/4 cup for a fine grind.
Just Whites are dry egg whites available in the baking section of many supermarkets.
The recipe should work without not/Sugar but it won't be as reliable or have as much height and quite the same texture. Read up on angel food cakes to optimize your results.
Remember to use a sweetener that can take the heat--in other words, not aspartame which would probably not have any sweetness left after a night in the oven.
So far, I've baked it in an 8x8x2 greased (non-stick spray, no flour) square baking dish and then sliced it into pieces when cool. If you plan to frost it, it might be safest to use a springform pan to keep it all in one piece.
Recipe By : Barbara Pollack
Serving Size : 16 Preparation Time :0:10 plus baking
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup egg whites (approximately 8--or use Just Whites)
1 tablespoon not/Sugar*
8 teaspoons sugar equivalent
1 teaspoon vanilla
4 ounces coconut shreds*, dried unsweetened -- ground
1 ounce almond powder (ground blanched almonds)
Preheat oven to 350°F.
Beat egg whites with not/Sugar, sweetener and vanilla until stiff.
Fold in remaining ingredients as gently as possible.
Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat--or whether you peek-- so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.)
If in a hurry, bake at 300°F until firm.
Keep cake under refrigeration--it doesn't have any sugar to protect it from spoiling.
Per serving: 66 calories; 5.5g fat; 2.4g carb (1.5g fiber); 2.5g protein
