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Coconut Cake
- 1 lb. of dry unsweetened coconut, shredded (you can find it at any grocery store)
- 1 lb. of whole wheat flour
- 1 lb. of all purpose flour
- 2 tablespoons of unsalted butter
- 1 tablespoon of baking powder
- 3 eggs
- 23 oz. agave (you can also use honey)
Mix the agave with the coconut. Slowly add the flour, eggs, butter and the baking powder. Stir really well with a spoon. Prepare a baking pan with oil spray and flour. Pour the batter. Pre-heated oven for 40 minutes at 350F.
This cake is a decoration blank canvas: try slices of mangos, cherries or raspberries!
Source: receitas.com
I'm going to have to try this one! Very exciting!
ReplyDeleteI tried this recipe today. I used 7 cups of flour total (3 1/2 cups per pound each of whole wheat flour and all purpose flour per conversion). Once I added all the ingredients together it never did "mix" into a batter. It was very dry and now that I've baked it, it has come out as more of a coconut crumble than a cake. Has anyone else tried this recipe and had a similiar disaster? My husband is being a sweetheart and eating several pieces of it but I think it is unedible. Suggestions?
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