New Recipe: Low-Carb Coconut Cake

I'm feeling just a bit triumphant today. I have been working on a coconut cake recipe off and on for over a year. There were many failures, and many "not quite right". Coconut flour can be tricky to work with, often producing results that are heavy, separate into layers, or have an odd texture. But last night, my husband declared that the recipe had arrived. And so I share my achievement with you. I also describe several ways to serve it, including layering it with strawberries and whipped cream as you see here. Try my Low-Carb Coconut Cake. UPDATE! I forgot to put in a teaspoon of coconut extract (for those who aren't coconut fans, it doesn't taste much like coconut without it), and also, it should be refrigerated as it has so many eggs. Also, I found out on this humid weekend here that the coconut fiber continues to attract water after the cake is made! Keeping it in the fridge will help, but after a couple of days, you might want to freeze it. Sorry about that!



Photo © Laura Dolson

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