Queen Bee Coconut Layer Cake
Recipe adapted from yammiesglutenfreedom.com and completelydelicious.com
High protein (8 egg whites), low glycemic, healthy fats, coconut cream filling, cream cheese frosting (not low glycemic).
A moderately dense cake with a silky texture.
For coconut flavor explosion, drizzle slices with coconut infused balsamic vinegar
which can be found at boutique olive oil stores.
Recipe adapted from yammiesglutenfreedom.com and completelydelicious.com
High protein (8 egg whites), low glycemic, healthy fats, coconut cream filling, cream cheese frosting (not low glycemic).
A moderately dense cake with a silky texture.
For coconut flavor explosion, drizzle slices with coconut infused balsamic vinegar
which can be found at boutique olive oil stores.
I like Trader Joes canned coconut cream and shredded, unsweetened coconut.
Always use organic ingredients whenever possible for best flavor and nutritional results.
Make sure to refrigerate the canned coconut CREAM the night before.
The Cake:
2 ¾ cups Queen Bee Cake, Cookie, Muffin flour
¼ cup tapioca starch
1 ⅔ cup sugar (to lower glycemic index go to Sugar Substitutions)
1 Tb baking powder
¾ tsp salt
¾ softened salted butter (non-dairy ¾ cup Nutiva shortening)
¼ cup olive oil
8 egg whites, room temp
1 ¼ cup canned full fat coconut milk, unsweetened
2 tsp vanilla extract
Optional: For dairy free add 2 tsp butter flavoring
Cream Cheese Butter Frosting:
8 ounces cream cheese, room temp
6 Tb softened butter
2 Tb coconut oil
4 cups powdered sugar, sifted
1-3 Tb unsweetened coconut milk
1 tsp coconut flavoring
1 cup unsweetened shredded coconut, toasted, see below
Coconut Cream Filling:
1 cup cold coconut cream
1 cup of the cream cheese butter frosting
Preheat oven to 350°.
Spray two 8” round cake pans, then line each pan with a circle of parchment paper, then spray parchment. Just before pouring the batter, flour pans and shake off excess. (I use equal amounts of cassava flour and arrowroot; or just tapioca starch works fine).
Whisk the Queen Bee CCM flour, tapioca starch, sugar, baking powder and salt in the bowl of a stand mixer.
Add the softened butter (or shortening) and oil and mix until incorporated.
Add the egg whites one at a time, beating well after each addition.
Add the coconut milk and vanilla a little at a time; then beat on high for two minutes.
The batter will be thick and fluffy.
Pour the batter into the prepared pans.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Cool in pans on wire rack for ten minutes, before removing.
Cool completely before frosting.
Use a serrated knife to slice layers in half horizontally.
To make the cream cheese butter frosting
Beat together the butter, coconut oil, cream cheese until combined. Add the powdered sugar and beat on medium high speed until light and creamy (note, if using organic powdered sugar, the frosting will not be super white). Add the coconut flavoring and enough coconut milk to reach a spreadable consistency. Mix until smooth.
To toast shredded coconut
Spread the coconut on a sheet pan. Toast in a 350° oven until golden. Checking every two minutes because the coconut can burn fast. Cool completely.
To make the coconut cream filling
With the whisk attachment, beat the COLD coconut cream until it starts to thicken. Add one cup of the cream cheese butter frosting one spoonful at a time while mixing on medium speed. Continue until fluffy.
Assemble the layers spreading coconut filling between each layer.
Put one thin layer of frosting on sides of cake. Frost the top and then continue frosting the sides. Coat with the toasted coconut.
Let the cake rest for a few hours before cutting or overnight in the refrigerator. Room temp before serving.
To enhance the coconut experience, drizzle servings with a coconut infused balsamic vinegar.
Always use organic ingredients whenever possible for best flavor and nutritional results.
Make sure to refrigerate the canned coconut CREAM the night before.
The Cake:
2 ¾ cups Queen Bee Cake, Cookie, Muffin flour
¼ cup tapioca starch
1 ⅔ cup sugar (to lower glycemic index go to Sugar Substitutions)
1 Tb baking powder
¾ tsp salt
¾ softened salted butter (non-dairy ¾ cup Nutiva shortening)
¼ cup olive oil
8 egg whites, room temp
1 ¼ cup canned full fat coconut milk, unsweetened
2 tsp vanilla extract
Optional: For dairy free add 2 tsp butter flavoring
Cream Cheese Butter Frosting:
8 ounces cream cheese, room temp
6 Tb softened butter
2 Tb coconut oil
4 cups powdered sugar, sifted
1-3 Tb unsweetened coconut milk
1 tsp coconut flavoring
1 cup unsweetened shredded coconut, toasted, see below
Coconut Cream Filling:
1 cup cold coconut cream
1 cup of the cream cheese butter frosting
Preheat oven to 350°.
Spray two 8” round cake pans, then line each pan with a circle of parchment paper, then spray parchment. Just before pouring the batter, flour pans and shake off excess. (I use equal amounts of cassava flour and arrowroot; or just tapioca starch works fine).
Whisk the Queen Bee CCM flour, tapioca starch, sugar, baking powder and salt in the bowl of a stand mixer.
Add the softened butter (or shortening) and oil and mix until incorporated.
Add the egg whites one at a time, beating well after each addition.
Add the coconut milk and vanilla a little at a time; then beat on high for two minutes.
The batter will be thick and fluffy.
Pour the batter into the prepared pans.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Cool in pans on wire rack for ten minutes, before removing.
Cool completely before frosting.
Use a serrated knife to slice layers in half horizontally.
To make the cream cheese butter frosting
Beat together the butter, coconut oil, cream cheese until combined. Add the powdered sugar and beat on medium high speed until light and creamy (note, if using organic powdered sugar, the frosting will not be super white). Add the coconut flavoring and enough coconut milk to reach a spreadable consistency. Mix until smooth.
To toast shredded coconut
Spread the coconut on a sheet pan. Toast in a 350° oven until golden. Checking every two minutes because the coconut can burn fast. Cool completely.
To make the coconut cream filling
With the whisk attachment, beat the COLD coconut cream until it starts to thicken. Add one cup of the cream cheese butter frosting one spoonful at a time while mixing on medium speed. Continue until fluffy.
Assemble the layers spreading coconut filling between each layer.
Put one thin layer of frosting on sides of cake. Frost the top and then continue frosting the sides. Coat with the toasted coconut.
Let the cake rest for a few hours before cutting or overnight in the refrigerator. Room temp before serving.
To enhance the coconut experience, drizzle servings with a coconut infused balsamic vinegar.