First Do No Harm

CocOmega Cake

2/3 cup coconut oil
2 sticks butter (1 cup)
3 cups Erythritol/Organic Zero (powdered)
1 cup whole wheat pastry flour (or if gluten free is preferred, 1 cup oat flour)
1 cup coconut flour
1 cup Omegasentials (ground flax) www.mnwp.org/omega
12 large eggs
1 cup coconut milk
1 tablespoon baking powder
1 cups coconut, shredded
2 tsp coconut extract

Frosting:

1 Bar Dark Baking Chocolate
1 cup coconut milk
Cup Etrythritol/Organic Zero
1 teaspoon vanilla
 

Erythritol (Organic Zero) does not blend well, so you must powder it first:  put up to 16 ounces into a good solid blender and blend away. Erythritol just does not disolve well.

Cream butter and coconut oil together then add the eggs one at a time beating well after each.

12 eggs are needed because the coconut flour and Omegasentials (ground flax can be substituted, but really, there is no product like Omegasentials) do not have gluten which sticks everything together. This is the job of the eggs.

Then add the erythritol and mix well. Add coconut extract. Sift whole wheat pastry flour or oat flour, coconut flour, coconut flakes, Omegasentials, and baking powder together in a separate bowl, then alternate adding the flour mixture and coconut milk to sugar mixture, mixing constantly medium high speed.

Pour/fold into baking pan(s). You can use a round bunt pan or a couple small cake pans; up to you.

Bake @340 for 1 hr to 1 hr 15 minutes. Cool in pan for 10 minutes turn on cooling rack.

Chocolate topping: bar dark baking chocolate 1 cup coconut milk, cup Erythritol/Organic Zero, 1 teaspoon vanilla. In a double boiler, heat it all up (melt the chocolate) and pour over the top of the cake. If you want more, just use the rest of the chocolate bar and add more coconut milk and erythritol.

Here are links to Organic Zero and Erythritol.


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