{"id":5679,"date":"2022-04-14T20:45:48","date_gmt":"2022-04-15T01:45:48","guid":{"rendered":"https:\/\/www.sayulitalife.com\/sayulero\/?p=5679"},"modified":"2022-04-14T20:45:48","modified_gmt":"2022-04-15T01:45:48","slug":"live-love-eat-in-sayulita-coconut-cake-with-coconut-cream-cheese-icing","status":"publish","type":"post","link":"https:\/\/www.sayulitalife.com\/sayulero\/live-love-eat-in-sayulita-coconut-cake-with-coconut-cream-cheese-icing\/","title":{"rendered":"LIVE, LOVE &#038; EAT IN SAYULITA: Coconut Cake with Coconut Cream Cheese Icing"},"content":{"rendered":"<p><\/p>\n<p>In Mexico, coconut is a very popular flavor.\u00a0Palmas are everywhere.<br \/>It can be coconut milk, coconut cream, shredded coconut, coconut water and many more. I love to make coconut shrimp &amp; recently I discovered a most delicious coconut cake with a coconut\u00a0cream cheese icing.<br \/>It has a wonderfully moist, very delicious texture and the taste is fabulous.<br \/>I love it after dinner for a bit of a sweet treat!<\/p>\n<p><\/p>\n<p><\/p>\n<p>I made this recipe today, iced and put in the fridge so that the flavors can meld and the texture gets nice and moist. When I tried the cake the day it was made,\u00a0I thought that it was a bit dry. I was disappointed, left it in the fridge overnight and the next day it was perfect. My new favorite cake is on it\u2019s way to you! I sure hope that you love it as much as I do!!!<\/p>\n<p><\/p>\n<p><\/p>\n<p><strong>CAKE INGREDIENTS:<\/strong><\/p>\n<p><\/p>\n<p><\/p>\n<ul class=\"wp-block-list\">\n<li>1\/2 cup softened butter<\/li>\n<li>1\/2 cup sugar substitute or regular granulated sugar.\u00a0 For this cake I used a sugar substitute\u2026erythritol<\/li>\n<li>5 eggs, separated<\/li>\n<li>1\/2 teaspoon pure vanilla<\/li>\n<li>4 Tablespoons coconut milk<\/li>\n<li>2 teaspoons coconut cream\u2026refrigerate your coconut milk and then (Remove 2 teaspoons of the cream that hardens at the top of the can.)<\/li>\n<li>1\/2 cup coconut flour<\/li>\n<li>1\/2 teaspoon baking powder. (<em>* if your baking powder has been in your pantry for a year you definitely should replace it so that your baking rises properly.)<\/em><\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/4 cup unsweetened shredded coconut.<\/li>\n<\/ul>\n<p><\/p>\n<p><\/p>\n<p><strong>FROSTING INGREDIENTS<\/strong>:<\/p>\n<p><\/p>\n<p><\/p>\n<ul class=\"wp-block-list\">\n<li>12 ounces cream cheese softened to room temperature<\/li>\n<li>1\/2 cup unsalted butter softened to room temperature<\/li>\n<li>3 Tablespoons coconut milk. Add 1 Tablespoon at a time to lightly thin out the icing<\/li>\n<li>2 Tablespoons powdered erythritol or icing sugar\u2026I used erythritol<\/li>\n<li>\u00a0A bit of shredded coconut<\/li>\n<\/ul>\n<p><\/p>\n<p><\/p>\n<p><strong>INSTRUCTIONS:<\/strong><\/p>\n<p><\/p>\n<p><\/p>\n<p>1. Preheat oven to 400 degrees<\/p>\n<p><\/p>\n<p><\/p>\n<p>2. Line an 8&#215;8 baking pan with parchment paper.<\/p>\n<p><\/p>\n<p><\/p>\n<p>3. In a standing mixer or a hand mixer,&nbsp; beat the butter and erythritol till well combined.<\/p>\n<p><\/p>\n<p><\/p>\n<p>4. Add the separated egg yolks, vanilla, coconut milk and coconut cream. Mix thoroughly<br \/>* it will look curdled at this point but please don\u2019t worry. This is how it should be.<\/p>\n<p><\/p>\n<p><\/p>\n<p>5. Add the coconut flour, baking powder, salt and the shredded coconut. Combine well. This will be a fairly stiff batter.<\/p>\n<p><\/p>\n<p><\/p>\n<p>6. In a separate bowl whisk the egg whites just until they are stiff. After the whites are&nbsp; foamy Add 1\/2 teaspoon&nbsp; of cream of&nbsp; tartar to help stabilize the whipped whites.<br \/>* the creme of tartar is not in the original recipe , but I find that it really does stabilize them.<\/p>\n<p><\/p>\n<p><\/p>\n<p>7. Add 1\/4 of the whipped egg whites&nbsp; to the batter and&nbsp; stir well&nbsp; to help lighten the batter.<\/p>\n<p><\/p>\n<p><\/p>\n<p>8. Then gently fold in the remaining whipped whites.<\/p>\n<p><\/p>\n<p><\/p>\n<p>9. Fill the prepared 8&#215;8 pan with the finished batter and<\/p>\n<p><\/p>\n<p><\/p>\n<p>10. Bake for 20-30 minutes until cake is golden and firm. This is not a very high cake.<br \/>* please check with a toothpick to be certain that the cake is baked thru.<\/p>\n<p><\/p>\n<p><\/p>\n<p>11. Cool a bit and remove from the pan.<\/p>\n<p><\/p>\n<p><\/p>\n<p>12. Slice cake in half so that you now have 2 rectangular layers.<\/p>\n<p><\/p>\n<p><\/p>\n<p>13. Beat the softened creamcheese, butter and erythritol together until very smooth.<\/p>\n<p><\/p>\n<p><\/p>\n<p>14. Add the coconut milk a small amount at a time to thin out a bit.<\/p>\n<p><\/p>\n<p><\/p>\n<p>15. At this point I like to add some of the shredded coconut to the icing.<\/p>\n<p><\/p>\n<p><\/p>\n<p><strong>TO ASSEMBLE:<\/strong><\/p>\n<p><\/p>\n<p><\/p>\n<p>1.&nbsp; Place 1\/2 of the cake onto&nbsp; your serving plate.<\/p>\n<p><\/p>\n<p><\/p>\n<p>\u00a02.\u00a0 Spoon some of the icing over this layer, about 1\/4\u00a0 to a\u00a0 1\/2\u201d thick.<\/p>\n<p><\/p>\n<p><\/p>\n<p>3. Place the other 1\/2 on top <\/p>\n<p><\/p>\n<p><\/p>\n<p>4. Cover the top and sides of the cake with the remaining icing.<\/p>\n<p><\/p>\n<p><\/p>\n<p>5. Sprinkle some coconut onto the icing.<\/p>\n<p><\/p>\n<p><\/p>\n<p>6. Refrigerate until icing is firm and then cover with plastic wrap and refrigerate at least overnight.\u00a0Slice and Enjoy!<\/p>\n<p><\/p>\n<p><\/p>\n<p>I sure\u00a0hope that you love this cake as much as I\u00a0 do!<\/p>\n<p><\/p>\n<p><\/p>\n<p>If you have any questions or comments please contact me through my web page Live Love and Eat in Sayulita. I would love to hear from you!!!<\/p>\n<p><\/p>\n<p><\/p>\n<p><em>Written by\u00a0Karina Shecter<\/em><\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>In Mexico, coconut is a very popular flavor.\u00a0Palmas are everywhere.It can be coconut milk, coconut cream, shredded coconut, coconut water and many more. I love to make coconut shrimp &amp; [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":5682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[3],"tags":[84,119,182,258],"class_list":["post-5679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature-post","tag-coconutcake","tag-eat","tag-liveloveeat","tag-sayulita"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/5679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/comments?post=5679"}],"version-history":[{"count":0,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/5679\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media\/5682"}],"wp:attachment":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media?parent=5679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/categories?post=5679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/tags?post=5679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}