I had great visions for this coconut cake. As a crepe. I failed to take into account the not so small fact that coconut flour absorbs liquid more than regular flour making the batter too thick to work as a thin crepe. Undeterred by this fact I went on to try turn it into a pancake (awful) and then a waffle (better but not great). After three failed attempts I was about to throw out the batter when I was told that cooked, it actually tastes nice, and why not try bake it. So, in went baking powder and some maple syrup and 30 minutes later out came a cake.
While it looks like a sheet cake, the texture is different, thanks to the aforementioned coconut flour. It’s lighter and moister (or softer if you prefer). I topped it with a Coconut Passion Fruit Curd, a recipe I adapted from Minimalist Baker that uses zero oils or eggs to create a luscious and thick vegan friendly curd. I swapped out her lemon juice and zest for granadilla pulp and corn-starch for the arrowroot. Alternatively, you can make a chocolate ganache.
With that intro, behold a coconut cake that was never meant to be or be shared.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.