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The recipe for low c coconut cakearb is extraordinary, it has a sensational texture and added with the low carb creamy coconut topping, it is even better.
Low carb coconut cake | Ingredients
- 4 eggs and 4 yolks
- 1/2 cup xylitol
- 1 pinch of salt
- 3 cups finely grated dry coconut
- 2 cups full fat coconut milk
- 1/2 cup coconut oil
- 2 tablespoons flaxseed flour
- a handful of dried coconut flakes or fresh coconut shavings
- 2 tablespoons baking powder
Low carb coconut cake | How to prepare
First of all, heat your oven to 180 degrees.
Place 4 whole eggs in a bowl and beat well until they double in volume and become well aerated.
In this process of beating the eggs, gradually add 4 egg yolks. When the mixture is ready, add half a cup of xylitol (it can be your preferred sweetener) and a pinch of salt and beat again so that everything is well blended.
Now add the 3 cups of finely grated dry coconut in the following manner: add one and beat, then the second and beat, and do the same with the third. When the dough is smooth, add 2 cups of whole coconut milk and ½ cup of coconut oil and beat once more until the dough is very smooth. To finish the entire dough preparation process, add 2 tablespoons of flaxseed flour and beat by hand to mix all the flour into the dough. Sprinkle the grated coconut flakes into the dough and mix lightly, then add 2 tablespoons of baking powder and mix by hand so that the dough is fermented.
Grease a pan with butter or coconut oil, add the dough and place in the oven to bake in a preheated oven for approximately 45 minutes.
Once your cake has cooled down a bit, you can unmold it and add the creamy coconut topping. To see how to do this, just follow these steps: click here (Remember that to serve as a topping, you won't need to put it in the oven, just let it come off the pan and it will be ready to cover the low carb coconut cake.
