Coconut Cream Cake

This Coconut Cream Cake is a delightful gluten-free dessert that captures the essence of Thai flavors with its rich coconut cream and tender texture. Perfectly sweetened and elegantly layered, it's sure to impress anyone who takes a bite.

Ingredients

• Coconut flour - 50g
• Gluten-free baking powder - 1 tsp
• Coconut sugar - 40g
• Eggs - 2 large
• Coconut milk - 100ml
• Vanilla extract - 1 tsp
• Salt - a pinch
• Coconut cream - 50g (for topping)
• Shredded coconut - 20g (for garnish)
• Fresh mango slices - for serving (optional)

Steps

1. Preheat your oven to 180°C (350°F) and line a small cake pan with parchment paper.
2. In a mixing bowl, combine coconut flour, gluten-free baking powder, coconut sugar, and salt.
3. In another bowl, whisk together the eggs, coconut milk, and vanilla extract until well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Meanwhile, whip the coconut cream in a bowl until fluffy.
9. Once the cake is cooled, spread the whipped coconut cream on top and garnish with shredded coconut.
10. Serve with fresh mango slices if desired.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 12 g
• Sodium: 100 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut, providing energy and supporting heart health.
• Gluten-free ingredients make this dessert suitable for those with gluten sensitivities.

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