Hot Milk Sponge Cake - /Coconut Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 2 eggs 1 cup sugar can easily reduce to 3/4 cup 1/2 cup rice flour 1/2 cup non gluten flour mixture* or can just use 1 cup rice flour 1/2 tsp. baking powder 1/ tsp baking soda 1/2 cup almond milk 1/2 tbsp. coconut oil (solid)
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Directions: |
Directions:1. Pour almond milk into a glass measuring cup and add coconut oil. Warm in microwave until oil melts. Stir and let cool till just warm.
2. Beat eggs at high speed until thick and lemon- coloured.
3. Gradually add sugar. Continue beating at medium speed until sugar is dissolved. (around 5 minutes).
4. Sift dry ingredient. Using a hand whip, fold the dry ingredients into the eggs. Stir in the milk until blended. 5. Turn into a greased 9 X 9 X 2 inch baking pan.
6. Bake for 20-25 minutes at 350 or when the cake springs back when lightly touched .
7. Icing: combine 1/2 cup coconut sugar with 1/4 cup coconut oil. Beat until fluffy.
8. Stir in: 2 tbps coconut milk or almond milk. with 1 cup coconut.
9. Spread on warm cake.
10. Place cake about 5 inches from broiler and heat about 3 minutes until golden. Watch it carefully!
Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1554 Calories From Fat: 148 Total Fat: 16.7g Cholesterol: 432.8mg Sodium: 690.3mg Potassium: 778.5mg Carbohydrates: 328.6g Fiber: 7.3g Sugar: 208.1g Protein: 28g |
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Personal
Notes: |
Personal
Notes: This was a favourite in our households when growing up. One could always expect to be served this cake if visiting either Nana's house or Grandma Betts. With the adaptations to gluten and dairy free, it can return to be a family favourite.
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