Butter Cake - Coconut (short cut version)
This recipe is a short cut version by just simply adding the wet to the dry ingredients and it still turned out soft, moist, buttery and delicious.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 350 F or 180 C.
3. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In a separate bowl, add all the dry ingredients and mix until well combined.
5. Add the wet into the dry ingredients and whisk until well combined. The batter is smooth and thick.
6. Pour the batter into a greased 8x4 inch loaf pan lined with parchment paper at the bottom. In the video, I used an 8x4 inch silicone loaf pan lightly greased with butter. Spread evenly.
7. Bake at the middle rack for 45 to 50 minutes or until a wooden skewer comes out clean.
8. This coconut flour loaf is slightly smaller than the almond flour version.
9. If the top is browning too fast, cover with foil.
10. Once ready, remove from the pan and let the cake rest upside down for 15 minutes. This is to prevent the butter from settling at the bottom.
11. After 15 minutes, turn over and slice accordingly
12. This recipe makes about 14 to 16 servings.
13. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 0.6 g
Dietary Fiber = 0.3 g
Net Carb =0.3 g
Calories = 128
Total Fat = 13.5 g
Protein = 1.7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
