Ingredients 1 cup Coconut flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened to room temperature 1 cup water, plus more as needed 1 cup coconut milk, divided 2 eggs 1 teaspoon vanilla extract 1 teaspoon coconut oil, melted Directions Preheat oven to 180C.
Butter a 12-inch square cake tin and line it with parchment paper.
In a bowl, combine the coconut flour, baking powder, and salt.
In another bowl, whisk together the butter, water, coconut milk and eggs until combined.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, coconut oil and vanilla until combined and creamy.
Add the remaining eggs, beating on medium speed until well combined.
Pour the batter into the prepared cake tin, smoothing out any lumps.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
Remove the cake from the tin, and let cool for 15 minutes before cutting into 8 wedges.
Allow to cool completely before cutting.
Coconut flour cake (Almond flour cake) Recipe: 1.
Heat oven to 170C.
Combine the coconut milk with the eggs in a saucepan.
Bring to the boil, stirring constantly, then reduce the heat and simmer for 30 minutes.
Remove from the heat, whisk in the vanilla extract, coconut flour and coconut oil.
Add to the bowl with the remaining egg yolks and stir to combine.
Meanwhile, in a small bowl, beat together the almond flour, coconut and coconut milk until fluffy.
Transfer the mixture to a large bowl and stir in the coconut oil mixture.
Stir in the flour mixture and continue to mix until a dough forms.
Divide the dough into 8 equal wedges, flattening the tops with your hands.
Roll each dough rectangle into a thin, thin log and place it in a cake tin lined with parchment.
Place a piece of plastic wrap over each wedge and secure it with a rubber band.
Bake at 180C for 30 to 40 minutes until a toothpick inserted into a centre comes free of its cake and forms a circle.
Remove and cool completely on a wire rack.