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Coconut Cake


This cake is a delightful addition to your cake lineup. No one should be without an amazing coconut cake in their recipe box.


NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.



CAKE TIPS:

1. I like to sift the Bakery Mix when making cakes.

2. To bring eggs to room temperature quickly, set them in a glass of very warm water.

3. Melted butter should be warm not hot when adding to a recipe.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.

8. You can use fresh or liquid egg whites from the carton.

9. If using a glass pan, reduce temperature to 325°F and lengthen the bake time.


Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake


DRY INGREDIENTS:

2 1/2 C MULTI-USE BAKERY MIX (312g)

1 1/3 C S'WEEET! Sweetener Blend (186g)) *see below for substitutions

4 t Baking Powder


WET INGREDIENTS

6 Lg Egg Whites (180g)

1/2 Can Coconut Milk (200g)

1/4 C Melted Coconut Oil (60g)

2 t Coconut Extract (10g)


DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Sift the Bakery Mix into a bowl and whisk in the sweetener and baking powder. Set aside.

3. In a large bowl, combine the egg whites, milk, melted oil, and extract.

4. Whisk the dry mixture in with the liquids until well combined.

5. Let the batter rest a few minutes, then whisk again.

6. Pour batter into pans and bake as directed.

7. Cake is done when a toothpick inserted in the middle comes out mostly clean.


BAKE TIMES:

1 - 8" or 9" cake - 30-34 minutes

2 - 6" cakes - 26-30 minutes

12 cupcakes - 18-22 minutes


SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


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