Coconut Cake with Swiss Meringue Icing
SERVES 16. HANDS-ON TIME: 40 MINUTES. TOTAL TIME: 1 HOUR, 10 MINUTES.*
*PLUS COOLING TIME.
CAKE
2¾ cups whole-wheat pastry flour
1 cup unsweetened shredded coconut
2½ tsp baking powder
1 tsp sea salt
5 large eggs, whites and yolks separated
1½ cups organic evaporated cane juice (aka organic sugar)
¾ cup coconut oil
1 cup full-fat coconut milk
2 tsp pure coconut extract
1 tsp pure vanilla extract
This story is from the Spring 2021 edition of Clean Eating.
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This story is from the Spring 2021 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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