15 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Almond flour
Stevia | Splenda | Allulose or any type of 0 calorie sweetener of your choosing.
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Unsweetened coconut milk (Room temp)
Light sour cream (Room temp)
Vanilla extract
Butter extract
Coconut extract
Creme of tartar
Unsweetened coconut flakes
Tools you’ll need
Hand or stand mixer
Flour sifter
Baker’s joy non-stick baking spray
Fat daddio tube pan (15 cup capacity or smaller)
Preparation of ingredients
Dry ingredients (Almond flour mixture)
Step 1- Sift 3 cups almond flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Coconut milk mixture)
Step 2- Add 1/2 unsweetened cup Coconut milk (Room temp), 1/4 cup light sour cream (Room temp), 2 teaspoons coconut extract, 1 teaspoon butter extract, and 1 teaspoon vanilla extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 3- Add 2 sticks unsalted butter (Softened and at room temp), and 3 cups Stevia | Splenda |or Allulose no calorie sweetener into stand mixer bowl. Note- Make sure you add the correct amount of sweetener according to what’s stated on the package of the sweetener on how much to add compared to using regular sugar. Mix on a high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Start mixer on a medium speed and add 4 large eggs (Room temp) into the batter one at a time. If the batter appears to be curdled, mix on high speed for 10 to 15 seconds.
Step 5- Add the (Almond flour mixture) and the (Coconut milk mixture) into the batter 3 separate times. Mix on a medium low speed for 15 to 20 seconds or until combined each time. Scrape down sides of bowl.
Baking the cake
Note- Cake will appear smaller than a cake that’s made with regular flour and real sugar.
Preheat oven to 325 degrees.
Step 6- Spray tube pan with Baker’s joy non-stick baking spray. Add prepared cake batter into tube pan. Spread batter around tube pan as evenly as possible with the back of a spoon. To make the batter more even, shake pan slightly.
Step 7- Place into a preheated 325-degree oven on the bottom rack for 1 hour. After 1 hour, remove cake from oven. Toothpick inserted into the cake should come out clean. Let cool for 3 to 5 hours before removing the cake out of the pan. Once the cake has cooled, flip it onto a cake serving dish and set aside.
Preparation of the meringue frosting
Step 8- Separate 4 egg whites from 4 egg yolks. Add egg whites into a medium-sized stainless-steel bowl and add the egg yolks into a small bowl. The egg yolks can be used to make ice cream, custard just to give you a few ideas.
Preheat fire to medium heat.
Step 9- Add 1 1/2 cups water into a small 2-quart pot and bring to a boil. Turn fire off and let cool for 2 minutes. Add the stainless-steel bowl with the egg whites in it on top of the small pot and stir continuously until the temperature of the egg whites reaches 120 degrees F. If you’re having trouble with the egg whites getting up to temperature, preheat fire on your stove to medium heat for 5 to 10 seconds then turn your fire off and continue to stir until the egg reaches the 120-degree F temperature. From there remove the stainless-steel bowl from the top of the small pot and set aside.
Step 10- Add 1 or 1/2 teaspoon cream of tartar, 1/2 teaspoon coconut extract, 1/2 teaspoon butter extract and 1/2 teaspoon vanilla extract. Stir all ingredients until combined.
Step 11- Add meringue mixture into stand mixer bowl fitted with whisk attachment and mix on a high speed for 5 to 7 minutes or until mixture reaches stiff peaks.
Decorating the cake
Step 12- Spread an even coating of the meringue frosting around the top, middle and sides of the cake using a offset spatula. Add unsweetened flaked coconut on to the top, middle and sides of the cake using your hands. You can also add some maraschino cherries onto the top of the cake as a decoration but do not consume the cherries. Wait 15 to 20 minutes before serving the cake. Enjoy
YouTube instructional video
