This Flourless Coconut Pie Is Perfect for Snacking.

Every coconut lover knows that homemade drupe has a great flavor inside its shaggy shell. It pairs well with other ingredients but is strong enough to play the lead, especially when that role is cake. This flourless coconut cake is moist, tender, and perfectly edible. It’s gluten-free, Passover fit, Passover fit, but simple enough to serve as an everyday snack cake. With just six ingredients, this cake is a recipe for pure pleasure.

I have never been one of those kids who needs to be convinced to love coconut. Place Mounds, Almond Joy, or store-bought coconut cream pies next to me and I’ll be moth on fire. This cake has the same coconut style. All the focus is on coconut, with no competing flavors, and it has a casual snack like a candy bar. It is made from coconut flour, which hydrates and binds in a very different way than wheat flour. Coconut flour is high in fiber and absorbs liquid with intimidating efficiency, and all of that absorption eventually leads to wet results. Coconut flour is naturally gluten-free and gives a nice, smooth texture, avoiding the stickiness that other gluten-free flours sometimes produce.

The other key ingredient in this recipe is eggs. They act as a binder and as a “clarifier”. Normally I would say “yeasty” in this context, but this pie is no good. The eggs are separated so that the whites can be beaten and folded into a thick dough. Many recipes produce a fluffy dough that puffs up as it bakes, but this absorbent thick coconut flour dough doesn’t rise much. Instead, the beaten egg whites aerate the dough, forming a dense yet gorgeous velvety crumble. The cake is browned and caramelized around the edges, and the top turns golden, signaling readiness. Each serving is a gentle story of coconut love.

In this recipe, you’ll combine wet ingredients with dry ingredients, then add beaten egg whites just before baking. Separate the egg yolks from the whites by placing the yolks in a large measuring cup with coconut milk and vanilla extract. Whisk them together thoroughly. (For a stronger coconut flavor, replace vanilla extract with coconut extract.) In a large bowl, combine coconut flour, sugar, and salt. In a third bowl, beat the egg whites to stiff peaks. You can do this by hand using a whisk, a hand mixer, or a stand mixer. I prefer the “lazy” route (where I end up doing more physical labor) and take my hands off for five minutes.

Pour wet ingredients into dry ingredients and mix with a rubber spatula. Here you will witness the power of coconut flour. The liquid will just disappear. The mixture will be crumbly and thick, but moist. Fold the egg whites in four steps. The dough will be like soft polenta. Pour the batter into a parchment-lined 9″ cake pan and make sure the batter fits into the corners. Because the mixture is thick, it won’t seep or melt into corners like other types of cake batter. If air pockets get there, they will stay there. Bake in the oven at 350°F for 50 minutes or until they are browned and firm to the touch.

Invert the cake onto a cooling rack and flip again so it is top side up. Let the cake cool completely before cutting, otherwise it may not retain its shape. I highly recommend snacking on this simple cake with a cup of coffee, but you can certainly decorate it for a special occasion like Easter or Passover with whipped cream, chocolate chips, powdered sugar, ganache, sliced ​​mango. berries or a little sweetened condensed milk. The coconut flavor is mild and delicate, so this cake will go well with a variety of toppings, but be careful not to overdo it. Store leftovers well covered in the refrigerator for up to a week or on the counter for up to five days. (I’m sure this cake will freeze really well, but I haven’t tested that yet.)

Flourless Coconut Cake

Ingredients:

• 4 eggs, divided
• 1 can full fat coconut milk (400 ml can)
• 1 teaspoon vanilla extract (or coconut extract for more flavor)
• 1 cup coconut flour
• 1 cup of sugar
• 1 teaspoon salt
• Additional garnish ideas: whipped cream, chocolate curls, toasted coconut, powdered sugar, toasted nuts, or sweetened condensed milk.

Preheat oven to 350°F. Line a 9-inch cake pan with butter and parchment paper.

Whisk the egg yolks, coconut milk, and vanilla extract together in a large measuring cup. Mix coconut flour, sugar and salt in a large bowl.

In a separate bowl, beat the egg whites to stiff peaks. Pour wet ingredients into dry ingredients and mix. The mixture will be thick. Add the egg whites to the coconut mixture in four additions. The dough will remain thick, with the consistency of soft polenta.

Pour the batter into the cake tin, making sure the batter lands in the bottom corners of the tin. Bake at 350°F for 50 minutes or until the top is browned and the edges are browned. When you press down on the center, it should be firm and bounce back slightly. Loosen the edge with a paring knife and let cool for 10 minutes. Invert onto a baking rack and flip again so that it is upside down. Let the cake cool completely before decorating (if decorating at all) and serving.