Saturday 5 December 2009

Baking with coconut flour

I've started to use coconut flour to make bread (and cake!) lately.

It's yummy!! Seriously!

The loaves of bread are short, but soft and squishy with a great flavour.

And the cake!! I've made a German Chocolate cake twice now - once with butter, and once completely dairy free.

Want the recipes? :D

They're originally from the book Cooking with Coconut Flour, by Dr. Bruce Fife. I've modified them just a bit, to suit my tastes better.

Coconut Bread

6 eggs
1/2 c. grapeseed oil or melted butter
2 TBSP honey
1/2 tsp. salt
3/4 c. coconut flour
1 tsp. baking powder

Blend together eggs, oil, honey and salt. Add in coconut flour with baking powder, and mix thoroughly until there are no lumps. Pour into greased 9x5x3 loaf pan and bake at 350° for 40 minutes. It will be nicely browned on top. Remove from pan and cool on rack.

German Chocolate Cake

2/3 c. butter or coconut oil
1 1/3 c. cocoa powder
8 egg whites
1/4 tsp. cream of tartar
2 whole eggs
8 egg yolks
1 c. coconut milk
2 c. sugar
1 tsp. salt
1 tsp. vanilla
1 c. coconut flour

Melt butter or coconut oil in a saucepan over medium hear. Add cocoa powder and mix together. Remove from heat and let cool. Beat egg whites and cream of tartar together until stiff peaks form; set aside. In a separate bowl mix together 2 whole eggs, 8 egg yolks, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold batter into egg whites. Pour batter equally into 2 non-stick 8" round cake pans. (I use a little coconut oil to grease the pan.) Bake at 350° for 35 minutes, or until a knife inserted comes out clean. Cool in pan on rack. Remove from pans, and layer the cake with Coconut-Pecan Frosting in the middle. (Yum!)

Coconut Pecan Frosting

1 c. coconut milk
1 1/2 TBSP tapioca starch
1 c. sugar
2 egg yolks
1/2 c. butter or coconut oil
1 tsp. vanilla
1 1/2 c. shredded coconut - medium
1 c. chopped pecans

Mix coconut milk, tapioca starch, sugar, egg yolks and butter in a saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat, and add vanilla, coconut and pecans. Let cool before spreading between the cake layers! This recipe makes lots - there will be leftovers after you use it as a filling... unless you spread it on really, really thick! :D

I frosted the top and sides of this cake with Fluffy White Frosting - also known as 7 minute Frosting. Yummo!

Mmmmm... yes, it was that good.

You should totally go and buy Dr. Fife's cookbook, and experiment with coconut yourself. :)


  1. Mmmmm! That cake was SO good! Eating it was such sweet sorrow, because then I was done and didn't have any more. :(

    Where do you get coconut flour? Or do you just grind coconut yourself?

  2. I bought some online, but you can also get it at a health food store.. I think I originally got it at Country Bulk.

  3. I'll have to try those. My daughter isn't official gluten intolerant, but unofficially so. So, for her birthday she got an orange coconut cake. I had trouble getting used to it though. She, however, LOVED it. I'm trying to eat more of her food like the Tinkyada noodles. It probably would be healthy for me too. I'll have to try those suggestions.



I read and appreciate every comment I get! I will try to either respond by email, or by visiting your blog.

Thanks for visiting! :)