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Categories:
water coconut oil all-purpose whole wheat flour baking powder salt coconut coconut milk sugar vanilla almond extract
Viewed: 51 - Published at: 7 years agoIngredients
- 1 Tablespoon Flax Meal Mixed With Water (3 Tablespoons Water For Each Tablespoon Of Flax)
- 1/2 cups Coconut Oil, Melted And Cooled
- 3/4 cups All-purpose Flour
- 3/4 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 3/4 cups Sweetened Shredded Coconut, Divided
- 1 cup Coconut Milk (I Used Light)
- 13 cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
Method
- Preheat oven to 375 degrees F. Grease an 8-inch round cake tin.
- (You can use an 8x8 inch square pan also.)
- In a large bowl mix the ground flax and 3 tablespoons water.
- Let it sit for about 5 minutes to thicken.
- While the flax is thickening, melt your coconut oil in the microwave.
- Mix the flours, baking powder, salt, and 1/2 cup shredded coconut in a medium bowl.
- Set aside.
- Add in the melted coconut oil, coconut milk, sugar, vanilla and almond extract to the ground flax.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined.
- Pour batter into prepared cake pan.
- Sprinkle with remaining coconut.
- Bake until a tester inserted into the center comes out clean, about 30 35 minutes.
- Remove cake from pan, and finish cooling on a wire rack.
- Store cake in an airtight container at room temepraturer for up to 4 days.
