Old-Fashioned Coconut Cake

coconut-cake_150wd
Take a new look at an Old-Fashioned Coconut Cake recipe by substituting Hemp Protein for flour and Coconut Oil for butter.

Old-Fashioned Coconut Cake
 
Prep time
Cook time
Total time
 
Take a new look at an Old-Fashioned Coconut Cake recipe by substituting Hemp Protein for flour and Coconut Oil for butter.
Recipe type: Dessert
Serves: 6
Ingredients
  • ¾ cup Nutiva Organic Virgin Coconut Oil
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • ½ tsp almonds Extract
  • 3 cups cake flour Sifted Flour Substitute Add Nutiva Hemp Protein Powder to pies, cakes, muffins, and breads at a 25% hemp to 75% flour ratio— a great low-carb flour substitute.
  • 1 Tbsp baking powder
  • ¼ tsp sea salt
  • 1 cup coconut milk
  • 6 egg whites
Instructions
  1. In a large mixing bowl, cream together shortening and butter (if used).
  2. Beat in sugar gradually. Add vanilla, coconut and almond extract.
  3. In a separate bowl, sift together the flour, baking powder and salt.
  4. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour.
  5. In a small mixing bowl, beat egg whites until stiff peaks are formed.
  6. Fold egg whites into batter.
  7. Grease and flour three 9-inch cake pans.
  8. Divide batter evenly in pans.
  9. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake.
  10. Cool in pans 10 minutes.
  11. Remove cake from pans and cool completely on wire racks. Frost. (Recipe follows).

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: