Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.
Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.
Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).
So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!
- 1/2 cup coconut flour
- 1/2 cup sorghum flour
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 2 eggs
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk (I used almond milk)
- 1 tablespoon butter
Preheat oven to 350 degrees F and grease a 9 x 9 pan.
In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.
In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.
Stir in flour mix. Batter is thick at this stage.
In small saucepan, heat milk and butter – do not boil.
Stir into batter and spread in 9 x 9 pan.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
While baking, make coconut topping.
- 3 tablespoons butter
- 1/2 cup brown sugar
- 2 tablespoons cream or milk (I used almond milk)
- 2/3 cup shredded coconut
Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.
Stir shredded coconut into caramel mixture.
Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.
Adapted from gfandme.com Double Coconut Delight.
If it is something you want, CHASE it.