Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])
Links to purchase other products via Amazon
Coconut Flour ([ Ссылка ])
Lakanto ([ Ссылка ] )
Unsweetened shredded coconut ([ Ссылка ])
8 inch (20 cm) square baking pan ([ Ссылка ])
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In the midst of developing my second e-book on Keto Cakes, I found that some of my earlier videos needed to be updated.
I made this Keto Coconut Cake two years ago and it became quite popular among coconut lovers. This time around, I lightly toasted the desiccated coconut so that it would be more flavorful. I left those that were used for topping untoasted as they will be browned during the baking. As desiccated coconut can burn quite easily, I baked the cake at the lowest rack and lower the heat slightly and the cake turned out looking perfect.
This cake is so simple and quick to make. It's pure haven for coconut lovers and its dairy free as well. Soft, moist, flavorful and incredibly delicious, I am sure you will love it !
The recipe can be viewed and printed at this link;
[ Ссылка ]
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.2 g
Dietary Fiber = 1.2 g
Net Carb = 1.0 g
Calories = 111
Total Fat = 11 g
Protein = 2.1 g
DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup
Baking Powder = 12 g / 3 tsp
Baking Soda = 4 g / 1 tsp (You can reduce the amount to 1/4 tsp or 1/2 tsp or omit it if you're sensitive to the taste of baking soda)
Monk fruit = 70 g / 1/3 cup (Note: This is mildly sweet so if you like it sweeter, you can increase the amount of sweetener. But bear in mind that the coconut ingredients do have some natural sweetness in them. You can also use any keto friendly sweetener)
Salt = 1/2 tsp
Unsweetened Desiccated Coconut (lightly toasted) = 50 g / 1/2 cup (You can also use unsweetened shredded coconut)
Unsweetened Desiccated Coconut (untoasted) = 20 g / 3 1/2 tbsp (for topping)
WET INGREDIENTS
Eggs = 4 large (room temperature)
Coconut Oil = 60 ml / 1/4 cup
Coconut Cream = 240 ml / 1 cup (You can use coconut milk but make sure that it's of thick consistency, not diluted ones)
Coconut Extract = 1 tsp (Optional)
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, mix all the dry ingredients (except the desiccated coconut) until well combined.
3. Add all the wet ingredients and whisk until smooth. The batter is thick and smooth.
4. Add the desiccated coconut and mix with a spatula until well combined.
5. Transfer the batter into an 8 inch (20 cm) square pan lined with parchment paper. Spread evenly.
6. Top with the untoasted desiccated coconut and press down gently to ensure they stick to the cake.
7. Bake for about 30 mins or until a wooden skewer comes out clean. It is best to bake at the lowest rack to prevent the over browning of desiccated coconut at the top of the cake.
8. Cool for a bit then cut into 16 servings.
9. The cake can be stored at room temperature for 1 to 2 days provided you have a cool and dry climate otherwise it's better to refrigerate earlier. It actually tastes quite good when chilled.
10. The cake can be refrigerated for up to 1 week and frozen for up to 3 months.
NOTE
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