My first go with coconut flour. Not bad at all. The texture is light. The taste is coconutty but not over the top. The cake is quite moist but not damp. Keeps well at room temperature for a few days.
Coconut Flour Cake
4 eggs1/2 cup sugar
pinch of salt
1 cup coconut milk from can (full fat please)
1/2 tsp vanilla extract
3/4 cup (85g) coconut flour
1 Tablespoon (yes) baking powder
Preheat the oven to 180C. Grease and line a cake tin loaf or 20cm round cake tin.
Beat eggs, sugar and salt in a bowl. Pour in coconut milk and vanilla extract.
Sift in coconut flour and baking powder. Stir until no dry particles left.
Pour the batter into the prepared cake tin. Bake in the oven at 180C. For a loaf tin, the cake takes 40 minutes to cook through. For a 20cm round tin, it takes around 30 minutes.
No comments:
Post a Comment