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55
Cake:
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup coconut milk
2 tablespoons unsalted butter, melted
Frosting:
¾ cup coconut sugar or packed light brown sugar
½ cup unsalted butter, melted
2 tablespoons coconut milk
1 cup shredded coconut
Butter and flour an 8x8” square Baking Pan
Preheat Gourmia Air Fryer Oven to BAKE 350°
Set Oven Rack to center position in oven
Cake:
1. In the bowl of an electric mixer fitted with the paddle
attachment beat eggs, sugar and vanilla on high until thick and
lemon colored, about 4 minutes
2. Combine flour, baking powder and salt, add to egg mixture
3. Beat on low until just combined
4. Add coconut milk and melted butter to batter and beat until all
ingredients are fully incorporated (the batter will be thin)
5. Pour into prepared Baking Pan
6. BAKE at 350° 20-25 minutes or until toothpick inserted into
center of cake comes out with moist crumbs attached
7. Cool slightly
Frosting:
1. Blend all ingredients well
2. Spread over warm cake
3. Broil about 4 inches from the heat for 3-4 minutes or until the
top is lightly browned
Let cake cool completely before serving
Toasted Coconut
Snack Cake
MAKES ONE 8X8” PAN / PREP TIME 15 minutes / COOK TIME 20-25 minutes
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