Coconut Cake (Grain Free, AIP) (Edit recipe)

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This Coconut Cake is inspired by a traditional western Indian coconut cake, which is steamed instead of baked. Many many moons ago, when I was a kid, our next door neighbor used to make this cake. Recently I came across the recipe of that however that used all purpose flour and semolina. So I wanted to try and make a grain free and AIP version! I was amazed at how great the cake turned out to be! It was not only delicious but it also evoked sweet nostalgia. This cake is perfect to eat for a late afternoon snack with some chai or coffee!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 8

Ingredients

0.5 cup Coconut, Shredded, soaked in 1/4 cup hot water
0.5 cup Organic Coconut Yogurt, Plain - Cocojune
0.25 cup Avocado Oil, or melted coconut oil
0.5 cup Maple Syrup - Under the Bark Syrup Co.
0.75 cup Cassava Flour
2 Tbsp Tigernut Flour
2 Tbsp Coconut Flour
1 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Baking Soda - Thrive Market
0.5 cup Coconut Milk
1 tsp Vanilla Extract - Primal Palate
1 cup Cocowhip, optional for frosting ; avoid for AIP version
0.25 cup Coconut, Shredded and Toasted, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 F. Prepare an 8 inch dia round cake pan by applying coconut oil to the bottom and the sides of it. Dust cassava flour over the pan. Keep it aside.
Soak the shredded coconut in hot water and keep aside for 5-10 mins.
In a mixing bowl, add the coconut yogurt, the oil and maple syrup and whisk to mix well. Next all the flours, the baking powder and the baking soda and mix again using a whisk (mixture will be thick).
Next add the coconut milk, vanilla extract and the pre-soaked shredded coconut. Mix until you get a thick but pourable batter.
Pour the batter into the prepared pan. Bake at 350 F for 20-25 mins or until a toothpick inserted in the center comes out clean.
Take the cake out of the oven and top it with CocoWhip(if using) and / or shredded coconut.

Notes

You can replace the shredded coconut with fresh grated coconut or fresh frozen grated coconut for a more moist and flavorful cake. Fresh frozen grated coconut is available in ethnic grocers like Indian or Asian grocers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	299
Fat:	18 g
Carbohydrates:	32 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	138 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.