Coconut Fantasia

Here are a few recipes I am gathering to make a coconut cake for one of my clients. Slightly modified to be SF, naturally.

Coconut Buttercream Frosting

6 cups powdered erythitol
½ teaspoon sea salt
½ cup boiling water
3 1/4 cups cultured butter
1 tablespoon gluten-free coconut extract
-Coarsely shredded coconut, for decorating

In the bowl of an electric mixer, combine powdered erythitol and salt. 
 With whisk attachment, add boiling water and whip at medium speed until smooth and cool, approximately 5 minutes.
Remove whisk attachment and replace with paddle attachment. Add butter to mixing bowl and beat on medium speed until smooth, approximately 3 minutes. Increase speed to medium-high and whip until light and fluffy and increased in volume, about 10 minutes.

Adapted from http://www.livingwithout.com/recipes/gluten_dairy_free_coconut_cake-2421-1.html

White-chocolate Frosting

• 3 cups organic heavy cream, chilled
• 9 ounces unsweetened white chocolate, coarsely chopped
• 1 C powdered erythitol
• 2 teaspoons coconut or golden rum
• 1/8 teaspoon fine sea salt

Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.

In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream with erythitol at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not over beat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

Adapted from http://www.epicurious.com/recipes/food/views/Gluten-Free-Coconut-Layer-Cake-241926

Coconut Layer Cake

• 1 3/4 cup almond flour
• 2 tablespoons coconut flour
• 10 large eggs, at room temperature, separated
• 1 tablespoon coconut or golden rum
• 2 cups powdered erythitol
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt

Preheat oven to 350F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon erythitol. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon erythitol. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.

Adapted from http://www.epicurious.com/recipes/food/views/Gluten-Free-Coconut-Layer-Cake-241926

Coconut Cupcakes

3 eggs
½ cup coconut oil
½ cup raw honey
½ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut

In a small bowl blend eggs, coconut oil and honey with a hand blender.  Pulse in coconut flour, salt, baking soda and shredded coconut.  Allow batter to sit and thicken just a bit.  Line a cupcake tin with unbleached baking cups.  Spoon ¼ cup cupcake batter into each cupcake liner.  Bake at 350° for 20-25 minutes.  Remove cupcakes from oven and allow to cool for 20 minutes.

Makes about 10 cupcakes


Adapted from http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/