Chocolate Coconut Strawberry Cakes

Chocolate Coconut Strawberry Cakes

Gluten Free Chocolate Coconut Cakes

Last night I went into a zen mode of watching youtube videos on cooking and baking. I will begin on one topic and end up at an entirely different culinary place, all the while loving what I am seeing and learning. I came across a video that used strawberries to form a rose on top of a cupcake and I thought “hm, I think that would be neat”, but seeing as I plan to make cupcakes later this week for the 4th of July, I didn’t necessarily want to wait. So I got to thinking, what could I put that on instead.

A staple in my pantry is coconut. It is a delicious gluten free friendly ingredient and it can be added or used to make several awesome creations. I thought at first I would maybe use it for basic macaroons but then quickly came across a recipe from Molly Yeh that changed my mind. She used the basic macaroon recipe but instead made it into a cake. I thought that it would be a great choice, but instead of making a full sized cake, I decided to make mini ones (I really wanted to try these strawberries).

Her original recipe calls for orange and I decided to swap that out entirely for strawberries as it is the season.

 

I decided to use ramekins instead of a cake tin- however now having made this, you can use a cake tin and then simply use a biscuit cutter. It is entirely your choice.

The result was delicious, and beautiful.

Gluten Free Chocolate Coconut Cakes

June 27, 2017
: 5

By:

Ingredients
  • 1 14 oz bag of shredded coconut
  • 3/4 cup unsweetened cocoa
  • 1 14 oz can condensed milk
  • 2 egg whites
  • 1 tsp salt
  • For buttercream:
  • 1 stick of softened unsalted butter
  • 1.5 cups of icing sugar
  • 3 tbsp strawberry preserve or jam
  • fresh strawberries
Directions
  • Step 1 Preheat your oven to 350F.
  • Step 2 Grease the bottom of your ramekins and line them with parchment paper.
  • Step 3 Mix together the dry ingredients in a bowl, and in a separate bowl mix together your wet ingredients.
  • Step 4 Using a rubber spatula, pour the wet ingredients into the bowl with the dry ingredients and mix until all are combined.
  • Step 5 Use a spoon to transfer mix into ramekins and make sure each is equal.
  • Step 6 Bake the ramekins for 30 minutes- check on them after 25 minutes and if they have lost their shine, then they are ready.
  • Step 7 Allow them to sit in the ramekins for an additional 10 minutes.
  • Step 8 Using a standing mixer, beat the butter for a few minutes until light and creamy.
  • Step 9 Add the icing sugar and beat it until buttercream forms. Add your strawberry preserve. Transfer icing to piping bag with a round tip.
  • Step 10 Use 2 cake pieces for cake, ice in the middle and then on top. Be generous with the icing on top as the icing will work as the glue for the strawberries.
  • Step 11 Slice your strawberries, and place them as seen in the picture. The result is a rose.


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