For the Cake
1/2 cup coconut flour
1/2 cup coconut milk
3 eggs, separated
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp low sodium salt
1 tsp lemon rind
2/3 cup coconut cream (from the top of a can of coconut milk)
2 tbsp almond milk
2 drops Stevia
3 tsp lemon juice
¼ cup coconut oil, room temperature
Separate the eggs with yolks in one bowl and whites in one large stainless steel, glass or ceramic bowl. When you go to whip the egg whites, it helps if they are at room temperature.
Combine coconut flour, milk, egg yolks, vanilla, baking soda, salt and lemon rind and mix.
Whip the egg whites until foamy and stiff peaks form. This is much easier if you have a stand mixer with the whisk attachment or a hand mixer. It is possible to do it by hand, but takes time.
Gently fold egg whites into the batter. Grease a standard sized loaf pan. Put batter in pan and even out the top with a spatula or spoon.
Bake in a 350° oven for 20-30 minutes or when a toothpick inserted comes out clean.
For the frosting
Coconut cream can be purchased in cans or you can skim the cream of the top of cans of coconut milk, however you may have to use multiple cans of coconut milk. Put coconut cream in a bowl and whisk for a few minutes to make it lighter and creamier.
Add coconut oil, milk, stevia and lemon juice and whisk until fully incorporated.
Allow the cake to cool completely before frosting. Once the cake has cooled, cut small squares or circles out of the cake and skim some cake off of the top with a knife to make it even. There will be leftover scraps, but they make a great snack!
Cut the squares in half and frost the middle. You can use the prepared frosting, but it will be very thin.
Drizzle the prepared frosting over the small cake squares and use a spatula or knife to frost the sides evenly. Once you’ve frosted each petit fours, refrigerate to allow the frosting to harden. Top with a bit of lemon rind.
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