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This is a nice, light, spongy type of cake that I created from a variation of a pound cake found on Linda's site. It was gone so quickly, I forgot to take a picture of it!
I used the cake as a base for strawberry shortcake (using mashed strawberries, sliced strawberries and whipped cream) and I had some for breakfast this morning with fresh fruit (apple, strawberry, raspberry and nectarine chunks) and it was a delicious and light breakfast.
Since I am unable to buy coconut flour locally, I used dried unsweetened coconut flakes (Bob's Red Mill brand) and ground them in my food processor. They came out as more of a meal than a flour, which actually was a really nice texture, almost like macaroons.
COCONUT SHORTCAKE
Ingredients
1.25 cup coconut meal
1/4 cup butter (softened)
2 ounces cream cheese (softened)
1/2 teaspoon vanilla
3 eggs
8 drops sweetzfree
Directions
1. Cream butter and cream cheese together.
2. Add sweetzfree and vanilla to mixture, blend.
3. Gradually beat in one egg at a time, until all eggs are blended in.
4. Add coconut meal and mix well. Depending on the coarseness of the meal, you may add more or less.
5. Pour into a greased round or square 8" cake pan. Bake at 350 degrees for approximately 30-35 minutes. Top should be golden and sides should pull away from the pan.
Nutritional Information for listed ingredients
6 SERVINGS:
295 calories
28g fat
6g carbs
3g fiber
5g protein
8 SERVINGS
221 calories
21g fat
4g carbs
2g fiber
4g protein
THIS IS LEGAL DURING RUNG 3 (nuts and seeds) of OWL AND AFTER.
I used the cake as a base for strawberry shortcake (using mashed strawberries, sliced strawberries and whipped cream) and I had some for breakfast this morning with fresh fruit (apple, strawberry, raspberry and nectarine chunks) and it was a delicious and light breakfast.
Since I am unable to buy coconut flour locally, I used dried unsweetened coconut flakes (Bob's Red Mill brand) and ground them in my food processor. They came out as more of a meal than a flour, which actually was a really nice texture, almost like macaroons.
COCONUT SHORTCAKE
Ingredients
1.25 cup coconut meal
1/4 cup butter (softened)
2 ounces cream cheese (softened)
1/2 teaspoon vanilla
3 eggs
8 drops sweetzfree
Directions
1. Cream butter and cream cheese together.
2. Add sweetzfree and vanilla to mixture, blend.
3. Gradually beat in one egg at a time, until all eggs are blended in.
4. Add coconut meal and mix well. Depending on the coarseness of the meal, you may add more or less.
5. Pour into a greased round or square 8" cake pan. Bake at 350 degrees for approximately 30-35 minutes. Top should be golden and sides should pull away from the pan.
Nutritional Information for listed ingredients
6 SERVINGS:
295 calories
28g fat
6g carbs
3g fiber
5g protein
8 SERVINGS
221 calories
21g fat
4g carbs
2g fiber
4g protein
THIS IS LEGAL DURING RUNG 3 (nuts and seeds) of OWL AND AFTER.
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