Saturday, October 15, 2016

Classic Yellow Cake with Buttercream Frosting

5 T coconut oil
1 c coconut flour
8 large eggs
1/2 cup honey
1/2 t salt
1 t baking soda
1/2 cup coconut milk
1 T vanilla

Place the eggs and honey in the bowl of a standing mixer. Mix on medium high for 5-7 minutes, until pale yellow and fluffy. Add the oil and mix for 1 minute. Sift the coconut flour, salt, and baking soda over the egg mixture and mix on low until combined. Fold in coconut milk and vanilla.

Pour batter into oiled cake pan and bake at 350 degrees for 30-35 minutes.


4 large eggs
1/2 cup raw honey
2 t vanilla
pinch salt
1 lb unsalted butter or coconut cream

To make frosting, in the bowl of a standing mixer, combine the eggs, honey, vanilla and salt. Set the bowl over a pot of simmering water and cook, whisking constantly, until the mixture reaches 160 degrees for 3-5 minutes. Put the bowl back in the standing mixer with the whisk attachement and beat the egg mixture on med high until light and billowy, about 5 minutes. Reduce speed to med and add the butter one tablespoon at a time. Whisk until fluffy, about 1 minute.

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