Take a new look at an Old-Fashioned Coconut Cake recipe by substituting Hemp Protein for flour and Coconut Oil for butter.
Ingredients:
3/4 Cup Nutiva Coconut Oil
2 Cups Sugar
1 Tsp Vanilla Extract
1 tsp Coconut Extract
1/2 tsp Almond Extract
3 Cups Sifted Cake Flour (Flour Substitute
Add Nutiva Hemp Protein Powder to pies, cakes, muffins, and breads at a 25% hemp to 75% flour ratio— a great low-carb flour substitute.)
1 Tbs Baking Powder
1/4 tsp Salt
1 Cup Whole Milk
6 Egg Whites
* You can add 1/8 cup butter, softened at room temperature to give a more buttery flavor.
Directions:
1. In a large mixing bowl, cream together shortening and butter (if used).
2. Beat in sugar gradually. Add vanilla, coconut and almond extract.
3. In a separate bowl, sift together the flour, baking powder and salt.
4. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour.
5. In a small mixing bowl, beat egg whites until stiff peaks are formed.
6. Fold egg whites into batter.
7. Grease and flour three 9-inch cake pans.
8. Divide batter evenly in pans.
8. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake.
9. Cool in pans 10 minutes.
10. Remove cake from pans and cool completely on wire racks. Frost (recipe follows).
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