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Dairy Allergy? Try this Coconut Cake Recipe

My son Robert has a severe dairy allergy and always has an Epipen on him. He is now 22, and I gave him a great cookbook for Christmas and came up with the idea of switching out butter for coconut oil. In the past, I have used margarine but was not happy with the results in baking a cake. The coconut oil worked well, and the cake was actually better without butter.  

If you have a dairy allergy, I highly recommend this cookbook:

The Dairy-Free Kitchen: 100 Recipes for all the Creamy Foods You Love--Without Lactose, Casein, or Dairy

Saffie's Milk-Free Coconut Cake

  • 1 1/2 cups coconut oil
  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups packed sweetened shredded coconut
  • 2 2/3 cups sugar
  • 4 large eggs
  • 4 large egg whites
  • 3 teaspoons vanilla
  • 1 1/2 cups coconut milk (unsweetened)

Preheat oven to 350 degrees.

Grease and flour 2 cake pans (I use olive oil but you can use coconut oil).

  1. Take one cup of the coconut, put it in a food processor or blender, and use the metal blade to chop the coconut up finely. You only have to pulse it a few times.
  2. Sift the flour, baking powder and salt together in a large bowl and then mix into the flour mixture.

In a mixing bowl:

  1. Cream the butter and sugar until the mixture is fluffy (I learned this in a baking class, which is why I think all of my pound cakes used to fail). It's about 4-5 minutes. I use the paddle and not the whisk attachment for the mixer.
  2. Add eggs, egg whites and vanilla. Mix well.
  3. Add flour and coconut milk in 3 batches.

Pour into your pans and cook for 35 minutes. Check with a toothpick for doneness. Make sure it comes out clean.

Cool on a wire rack for 30 minutes, then run a knife around the sides and turn the cake over on the rack. Let cool completely.

You can wrap and freeze the cakes until you are ready to frost. I always put the cake in the freezer for at least 30 minutes before I frost so it doesn't crumble as much. 

Seven Minute Frosting

  • 1 3/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup water
  • 6 large egg whites
  • 1 teaspoon vanilla
  1. In a small saucepan over medium heat, combine 1.5 cups of sugar, corn syrup and water.
  2. Cook until the sugar is dissolved - about 4 minutes.
  3. Raise the heat and bring to a boil without stirring. Wash down the sides with a pastry brush dipped in water to keep the sugar from crystallizing on the sides.
  4. Keep cooking until 230 degrees with a candy thermometer - about 5 minutes.

Simultaneously, in the electric mixer with the whisk attachment:

  1. Beat egg whites to soft peaks - about 3 minutes on medium.
  2. Slowly add 1/4 cup sugar.
  3. Reduce speed to medium low.

When the syrup gets to 230 degrees, remove from heat. Slowly pour syrup down the side of the bowl in a steady stream while the mixer is at medium low.

Put the mixer on medium and beat until cool, thick and shiny - about 7 minutes. Add the vanilla and use immediately.


Saffie Leedy Farris
Publisher • saffie@bubblelife.com

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Tuesday, January 20, 2015