Cream of Coconut Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This towering creation is loaded with coconut flavor, thanks to a cup of cream of coconut milk in the batter and a coconut milk–based frosting that's topped with a layer of sweetened flaked coconut.
Ingredients
- 2 stick butter
- 1 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 large eggs
- 1 can cream of coconut (not coconut milk)
- 2 tsp. vanilla extract
- 3 c. cake flour (not self-rising)
- 3/4 c. buttermilk
- 16 oz. strawberries
- 3 c. heavy (whipping) cream
- 3 c. sweetened flaked coconut
Instructions
- Divide oven in thirds. Heat oven to 350 ºF. You'll need three 8 x 2-in. round cake pans coated with nonstick cooking spray. Line bottoms with wax paper; spray paper.
- Beat butter, sugar, baking powder and baking soda in a large bowl with mixer on medium 1 minute until blended. Add eggs, one at a time, beating well after each. Add 1 cup cream of coconut and the vanilla. Beat 1 minute until fluffy.
- On low speed, beat in flour in three additions alternating with buttermilk in two additions, just until blended. Divide batter between prepared pans, spreading evenly.
- Bake 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely.
- Assemble: Cut enough strawberries into 1/4-in.-thick slices to make 2 cups. Reserve remaining whole berries for garnish.
- Beat heavy cream and the remaining cream of coconut in a large bowl until stiff enough to spread.
- Place a cake layer on a serving platter. Spread with 1 cup whipped cream; top with 1 cup sliced berries and cake layer; repeat. Frost sides and then top with remaining whipped cream. Cover sides and top with coconut. Refrigerate at least1 hour before serving.
- Bake cake layers up to 5 days ahead, wrap airtight and refrigerate. Frost up to 1 day ahead.
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