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i’m a little jealous…
my mom and her cousin, elsie, spent part of the week together. those two always have the most fun… and always eat the best food. i have the best memories of times with them … a trip to england, vacations on various beaches, shopping trips and road trips, even painting my apartment in birmingham… we would eat and eat, and burn most of the calories by laughing.
i wish i could’ve joined them this week. so when mom said they’d picked up an amazing brazilian coconut cake at central market and she wanted me to make it gluten-free, i jumped at the request. first of all, i love coconut, but mostly this was my chance to join them, in my own way. at least i can eat what they’re eating, right?!
the recipe redux challenge this month is all about using jars. i think they probably meant baking or serving or portion-controlling, but this is honest-to-goodness how i use jars. you know those recipes, like this one, that calls for only a portion of the can you just opened… what do you do with the rest? you can’t throw it out. that’s just plain wasteful. this, dear reader, is how i use jars. (unless maybe i’m making marmalade.)
these properly stored milks can be stirred into coffee, poured into protein shakes, or made into a chai tea latte.
serve that latte with a slice of this amazingly, coconutty delicious cake! it has tender coconut crunch on the top and a custardy-rum underside. see… stick with mom and elsie for some good eats. and laughs.
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Recipe Redux: Baked Coconut {Cocada de Forno}
Serves: 1 cake
 
Ingredients
  • ½ cup coconut oil, room temp liquid
  • ½ cup coconut sugar
  • 4 large eggs
  • ½ cup sweetened condensed milk
  • ⅓ cup unsweetened canned coconut milk
  • 1 tablespoon rum
  • 1½ cups unsweetened shredded coconut
  • 1½ tablespoons coconut flour
Instructions
  1. Preheat oven 350°.
  2. Combine oil and sugar; whisk well. Add eggs, one at a time, whisking well between additions. Add milks and rum. Stir in shredded coconut and flour.
  3. Spray a 10-inch springform pan with cooking spray. Pour mixture into pan. Bake at 350° for 30 minutes or until golden brown and slightly jiggly. (you may need a jellyroll pan under your cake pan to catch unwanted drips) Let cool for 10 minutes; run a knife gently around the sides of cake and remove sides to serve.

*recipe adapted from this one from epicurious.

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