Gluten-free Chocolate Coconut (Cup!)Cake

Sooooo, remember yesterday’s Brother Thomas? He’s also so cool that he sent me some gluten-free recipes to try.

It should be noted that this recipe denotes a step of bravery for me. Most gluten-free recipes call for four to six types of alternative flours and I’ve been too scared to try them. But! This one only called for one–coconut flour–and so I decided to live on the edge and give it a shot.

Thank you, Brother Thomas.

So, you’ll want to gather your ingredients and pre-heat your oven to 350 degrees.

You could use two greased-and-flour-dusted 8 inch or 9 inch layer pans. Or you could go the cupcake route, which is what I did. I had festive cupcake wrappers, ya’ll.

Can you find everything I’m about to listed here in the photo to the left? Butter (softened), sugar, eggs, vanilla, coconut flour, unsweeteded cocoa powder, baking soda, baking powder, salt, and milk. Such good ingredients.

I used almond milk because I think it’s incredible. If you want, though, you could use dairy milk or half n half.

First, you’ll want to combine the butter and sugar and beat for about two minutes.

Next, you’ll need to add the TEN eggs one at a time and beat at high speed for about three minutes.

(Confession: I added them two at a time.)

You need ten eggs because coconut flour is super absorbent (according to the internet and Brother Thomas). Talk about commitment. Once you’ve dedicated ten eggs, there’s no turning back. The cake had better be good, you know?

Add the vanilla as you’re beating the eggs.

In a separate bowl mix your dry ingredients.

Prepare to be blown away by the friendly, tropical smell of coconut from the flour. I’m a fan.

Now then, add the flour and the milk to the butter mixture, alternating which you add. Beat the batter for about five minutes on high speed.

Spoon the batter into the cake pans and smooth it out.

The batter surprised me because it’s not like your typical cake batter that flows into the pan…it kind of just hunkered down and remained put.

No big. I mean, I have knives for the express purpose of spreading stuff.

Bake at 350 for 26-30 minutes (for cupcakes! 30-35 minutes for a cake), or until an inserted toothpick/ knife/ straw inserted in the center comes out clean.

Bring those suckers out and let them cool completely before frosting.

Om nom!

I used a leftover cream cheese frosting, which was tasty. However, the cupcakes themselves are so deep and rich, like dark chocolate, that I probably wouldn’t take that route again. I think that these would be good with a nice, rich, chocolatey glaze. Mmmmm.

Brother Thomas’ Chocolate Coconut Cake
Ingredients	Makes one cake or about 24 cupcakes
1 cup butter – softened 1 2/3 cups sugar 10 eggs (room temp, if you have time. I didn’t) 1/2 teaspoon vanilla extract 2 cups coconut flour 1 cups unsweetened cocoa powder	1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/3 cup of milk or half n half
Instructions:
Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans and dust with cocoa powder. In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smooth out tops. Bake at 350 for 26-30 minutes for cupcakes/ 30-35 minutes for a cake, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.