Old-fashioned coconut cake

Ingredients:

3/4 cup virgin coconut oil
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon almond extract
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
6 egg whites

* You can add 1/8 cup butter, softened at room temperture to give a more buttery flavor.

Directions:

In a large mixing bowl, cream together shortening and butter. Beat in sugar gradually. Add vanilla, coconut and almond extract. In a separate bowl, sift together the flour, baking powder and salt. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour. In a small mixing bowl, beat egg whites until stiff peaks are formed. Fold egg whites into batter. Grease and flour three 9-inch cake pans. Divide batter evenly in pans. 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. Cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks. Frost (recipe follows).

 

Flour Substitute

Add protein powder to pies, cakes, muffins, and breads at a 25% hemp to 75% flour ratio— a great low-carb flour substitute.

 

Back to recipes...