Preheat oven to 350°F and line a 8-inch square baking pan with parchment paper. In a large mixing bowl beat eggs, maple syrup, coconut oil, milk and vanilla extract until combined. On top of the wet ingredients add …
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Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans. Step 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Step 5
This tender yellow cake has a sweet pineapple topping & only 3 net carbs per piece! Preheat oven to 350. Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
This is a moist gluten-free coconut cake recipe, and if you want to make sure your cake comes out as most as mine, you must: Use full-fat canned coconut cream or heavy cream but don’t use low-fat products, or the cake crumb will be dry. Measure the coconut flour precisely.
This low-carb coconut cake is dairy-free, made entirely with coconut products to provide the most intense coconut flavor. These are the ingredients I chose to use in the recipe: Coconut flour – it’s one of the lowest carb flour and the best to add a strong coconut flavor to a coconut cake.