2/3 cup butter or coconut oil
1 cup Dutch Processed cocoa powder
8 egg whites
¼ teaspoon cream of tartar
2 whole eggs
8 egg yolks
1 cup coconut milk
2 cups sugar
1 teaspoon Celtic Sea Salt® Brand
1 teaspoon vanilla
1 cup sifted coconut flour
Coconut Pecan Frosting
Coconut Pecan Frosting
1 cup coconut milk
1½ tablespoons cornstarch
1 cup sugar
2 egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup flaked coconut
1 cup pecans, chopped
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This recipe makes a double-layer cake.
Melt butter in a saucepan over medium heat. Add cocoa powder and mix together. Remove from heat and let cool. Beat egg whites and cream of tartar together until stiff peaks form; set aside.
In a separate bowl mix together 2 whole eggs, 8 egg yolks, coconut milk, sugar, Celtic Sea Salt® Brand, and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold egg whites into batter. Pour batter equally into 2 greased round 8 or 9 X 1½-inch layer cake pans. Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean. Cool. Fill layers and cover top and sides of cake with Coconut Pecan Frosting.
Coconut Pecan Frosting
Mix coconut milk, cornstarch, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat and add vanilla, coconut, and pecans. Let cool before frosting cake.
Recipe taken from the book Cooking With Coconut Flour: A Delicious Low Carb, Gluten-Free Alternative to Wheat by Bruce Fife.
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