Eureka !!!!! Sabrina, I finally managed to track down the coconut flour, an ingredient I discovered on your blog the Tomato Tart . Although, I initially had " sticker price shock", I realized that a little goes a long way to give you all that yummy coconut flavour. It incorporates beautifully with a standard cake or cookie recipe ( check out Sabrina Modelle's recipe) but does tend to absorb liquids more than regular flour. I used a good standby banana cake recipe to give the coconut flour a test run and in lieu of buttermilk, I opted for some yogurt in the recipe. I probably pushed the envelope by adding white chocolate pieces, making the cake a bit on the sweet side. To finish the cake I spread a thin layer of icing, toasted coconut and white chocolate.
1 1/2 cup all purpose flour
1/2 cup coconut flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
1 cup mashed bananas
1 teaspoon vanilla
1/2 cup plain yogurt
1/2 cup white chocolate pieces.
In a large mixing bowl blend the all purpose flour, coconut flour, baking powder, baking soda, and salt. Add the sugar, butter and 1/4 cup yogurt and mashed bananas. Beat for 2 minutes. Add the eggs, vanilla and the remainder of the yogurt and beat for an additional minute. Stir in the chocolate pieces. Pour into a 9" prepared cake pan and bake in a 350 º F oven for 30-40 minutes.
What a stunning cake! It's so pretty Anna, I love it! I had no idea there was such a thing as coconut flour, interesting it is more absorbent than regular flour, good to know. BTW, I have a giveaway that ends tomorrow morning, in case you're interested. Wouldn't want you to miss out!ReplyDelete
where did you buy the coconut flour?ReplyDelete
Bet this taste great with coconut flour!ReplyDelete
Hi Gen, I finally tracked it down at Les Douceurs du Marché(Atwater Market). One of the owners who is really knowledgeable had to ask actually ask one of his staff if they stocked it. Luck for me they did. The package(about a pound) retails for close to $9. It does however go far as you only use about 20% coconut flour, and the rest is all purpose in the recipe. Let me know what you think of the ingredient if you decide to try it. Next up is my crazy fruit cake.ReplyDelete
Angie, the coconut flour give it that extra little coconut punch, and can't wait to try it alone in a cake or cookies.ReplyDelete
Thanks Susie, I left you a little comment on your post. Congratulations on the "Hot Pepper" win.ReplyDelete
What a beautiful recipe- I love the combination of banana and coconut together!ReplyDelete
What a delicous Cake! Looks mouthwatering. Thanks for sharing this great combination of flavors, yum.ReplyDelete
Thanks, so glad you liked the flavour combination in the cake.ReplyDelete
This is beautiful. I love the flavor combo. It looks so moist and delicious too.ReplyDelete
Now guess what else I found... coconut sugar. I've got a recipe for cashew coconut cookies with caramel fleur du sel coming soon.
Tues. Dec. 14th - I am making this right now. I will bring it by for a tasting/approval.ReplyDelete
Total bomb. Made it in a loaf pan. It was completely gooey in the middle. We ate the sucker with a spoon and gulped it down wiht some milk. Loving the coconut flour. Will bring a piece to you when I get it right.ReplyDelete
Rob L. on 8.
Rob (on the 8th), I waited and waited and waited....just joking. Sorry to hear about your recipe mishap. You are probably right about the size of the pan being the problem. I can't believe you actually went out and got coconut flour.ReplyDelete
By the way, who says you can't judge a book by its cover? The banana loaf you gave me the other night was not only beautifully wrapped but also moist and delicious. Thanks
Sabrina, don't tell me you are going to get me to go on another wild goose chase. How do you find this stuff? Can't wait to check it out on your blog.ReplyDelete