And then the cake came out. Our wedding was a "Beach" themed wedding, so I had ordered a plain buttercream cake scattered with starfish...
What came out was a Whipped Cream Rose cake (Traditional Italian looking) with our Beach cake topper on top.
We laughed. Who cared? It was our wedding day and nothing would ruin that day.
So to keep with tradition, I decided this year I would make a cake that would represent that "Mistake" cake.
Problem? I was now unable to have cake... or so I thought!
I began to research gluten free cakes, and noticed a trend.... LARGE amounts of egg were used. If the normal chocolate cake called for two eggs, this one would need 7-10!
So, I took to my kitchen and whipped out my favorite chocolate cake recipe and tried to compare it to some of the recipes I found. And to my surprise, This cake WORKED!
Flourless Coconut Chocolate Cake
By: Batter to Bake
Prep Time: 20 minutes
Cook Time: 35 minutes
Yields: two 9 inch cakes
Ingredients:
1 cup applesauce (Or 1 Cup butter)
1 1/3 cups coconut milk
1 1/3 cup raw sugar
10 eggs
1 tsp vanilla extract
2 cups coconut flour (I used BOBS)
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Preheat your oven to 350 degrees. Spray both your 9 inch pans with cooking spray (If you don't have two pans I suggest making the batter half batch at a time)
In your blender mix your butter and sugar for about five minutes. Begin to add your eggs one at a time. Allow to beat for an additional 3 minutes.
In a separate bowl mix all your dry ingredients (This is very important for your baking soda/salt/powder)
Begin to add alternately the milk and dry ingredients to your blender until complete.
Your batter will be very thick at this point. That's perfect. Use a 1/4 measuring cup to measure evenly to each pan and smooth out the top from side to side.
Place in oven and bake for about 35 minutes. Check with the toothpick test. Remove and let cool completely before removing from pan.
I frosted mine with the traditional Buttercream recipe (Which most was taken off) and filled it with banana, coconut and pecans. But you can fill it with anything, or glaze it.
Had to add a little action shot of us cutting into the massive cake!
So amazing. It truely tastes like a devil dog! You can see the thickness of each piece here. We currently have half of this cake cut up in our freezer because it's just that big. :)
