This cake is for the coconut lover (aka my hubby)! I’ve titled it as Coconut Dream Cake as it’s got a dreamy like texture to it, almost a custard-like cake if you will. Yummmo! Crushed macadamia nuts only add to the dreamy flavor. For our second serving, we dolloped on a spoonful of my Coconut Whipped Cream (recipe found in Season’s Eatings e-book) as a topping and it was truly divine! A great coffee or tea cake.
Idea just came to me — would also be great topped with fresh crushed pineapple, ooooo, trying that next!
Coconut Dream Cake
Makes 12 Servings
8 free-range eggs
3 cups unsweetened almond milk
1 cup full-fat organic coconut milk
1 cup coconut flour, sifted twice
1/2 cup xylitol
3 tsp Stevita Spoonable stevia
1/2 cup melted butter or coconut oil
2 tsp aluminum-free baking powder
3 cups unsweetened coconut flakes
1/2 tsp nutmeg (plus more for top)
1 tsp cinnamon (plus more for top)
Handful or two of chopped macadamia nuts (optional)
1.) Preheat oven to 350 degrees F. Grease a 9″x13″ glass baking pan with coconut oil and line with unbleached parchment paper.
2.) In a stand mixer (or with a hand mixer) beat eggs, almond milk, coconut milk, coconut flour, xylitol, butter/coconut oil, baking powder, nutmeg, and cinnamon until smooth. Fold in coconut flakes and chopped nuts.
3.) Pour batter into pan and sprinkle additional cinnamon and nutmeg over top. Bake at 350 degrees F for 60-70 minutes, or until top is golden brown and a knife inserted in middle comes out clean. Remove from oven and cool to room temperature before cutting and serving.