Coconut Frenzy Cake (Low Carb and Gluten Free)
Try this Coconut Frenzy Cake (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Coconut Frenzy Cake (Low Carb and Gluten Free) recipe, or contribute your own.
- 3 eggs
- 1 cup heavy whipping cream
- 2 tbsp coconut flour
- 4 oz cream cheese softened
- for the frosting:
- 1 tsp stevia powder
- 1/2 cup coconut cream
- for the cake layer:
- 1 tbsp coconut cream
- 1 tbsp sf coconut flavored syrup
- for the coconut filling:
- 1 cup dried unsweetened coconut
- 3 tbsp sf coconut flavored syrup
- 1 tbsp sf coconut flavored syrup
- 1/4 cup coconut cream
- Carbohydrate 12.9859005899592 g
- Cholesterol 75.95947541 mg
- Fat 47.6690042083406 g
- Fiber 3.3830249150294 g
- Protein 8.08205421971493 g
- Saturated Fat 35.9850039954771 g
- Serving Size 1 1 ) 3" cake (213g)
- Sodium 206.065469150873 mg
- Sugar 9.60287567492979 g
- Trans Fat 3.55820317475528 g
- Calories 492 calories
Step-by-step
- To make the cake: Combine all of the ingredients in a blender on medium speed until smooth. If it's really frothy, let it rest for a few minutes while you make the filling. Then pour half of it into a greased 8 x 8 microwave safe dish. I used a square glass pyrex dish.
- Cook in the microwave for 3 minutes or until firm all the way across. Flip out of the dish onto a plate or cutting board. Regrease and repeat with the remaining batter.
- Cut each square into 3 rows by 3 rows giving you 9 squares per pan or 18 squares total. You'll have two squares leftover. Alternatively you could double the recipe and make one large 9 x 9 cake with four layers in any shape.
- For the filling: Combine all the ingredients in a medium bowl and let sit for 10 minutes before using so all of the liquid can be absorbed. If you want it looser you could add more coconut cream to get the right consistency.
- For the frosting: Whip the heavy cream almost completely before adding the coconut cream, sf coconut syrup and stevia. Once you've added it keep whipping until the cream holds it's shape easily.
- To assemble: Lay one square of cake on each plate and place about one tablespoon of filling in the center of each square. Spread to the edges and cover with another square of cake, repeating until you have four layers of cake.
- Frost the top cake layer and sides with the whipped cream and decorate as desired.
Coconut Flour Absorption Mechanics
Coconut flour demands high liquid volumes because its fiber matrix absorbs moisture rapidly. Eggs supply the necessary water and albumin proteins to bind the batter, preventing the crumb from crumbling apart without wheat gluten. Blending the batter at medium speed incorporates air, yielding a lighter crumb despite the absence of chemical leaveners like baking powder.Microwave Heat Application
Microwaving cooks batters through rapid water molecule agitation rather than surrounding hot air. Pouring the batter into an 8x8-inch greased glass dish and heating for 3 minutes sets the structure quickly. Letting frothy batter rest for 3 minutes before cooking prevents large air pockets from forming inside the sponge.Fat Stabilization in Frosting
Heavy whipping cream relies on suspended fat droplets trapping air bubbles to maintain volume. Whipping the heavy cream almost completely before introducing coconut cream and syrup protects the emulsion from breaking down into liquid. Adding sweeteners too early delays peak formation by weighing down the protein walls surrounding each air cell.
