Coconut Cake and Muffins (Radatti Foods, LLC)
In preparation for baking take Bake strips of the appropriate size and soak them in water. Squeeze excess water out but leave moist then wrap around the cake pan.
This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack. Preheat oven to 375° or 400° F
Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom. Helpful to have a collar 1 inch above pan as well.
For the muffins we use a silicone muffin mold so the muffins come out easily.
1 bag = 96 grams or ounces 3, ½ ounces of (Radatti Foods®) Prebiotic high fiber Non Gmo cake mix, salt 1/2 teaspoon, 2 & ½ tablespoons of Double acting Baking Powder (we used Rumford’s or Red Mill and 2 tablespoon of Baking soda. For sweetener. About 7 or 8 ounces if no crème of coconut is used or about 5 ounces of a monk fruit type sweetener if you do use crème of coconut as that has sweetener in it already. Place in dry ingredients bowl
2) In flavoring liquids bowl place
A good brand of Coconut oil in liquid form 7 ounces.
Coconut cake flavoring extract 2 to 3 tablespoons
6 pastured organic eggs EX large or jumbo
1 cup coconut water or coconut milk.
If you are not diabetic or sugar sensitive to intensify the coconut flavor you can do ½ cup of crème of coconut which does contain sugar and 8 ounces of coconut milk or coconut water.
shredded moist coconut 7 ounces
4 to 5 ounces of the sweetener if you used cream of coconut mix or 8 ounces if you used unsweetened coconut milk.
Your liquids quantity should be 1 & ½ cups in total with whatever combination of the coconut milk, coconut water or cream of coconut that you use.
Directions
Soak the shredded moist coconut meat in with the coconut milk or coconut milk cream of coconut combination for at least an hour. This is to insure that the coconut meats will not dry out the cake or the muffins that you are making. Meaning 1 cup and 4 ounces of your liquid, let sit so the shredded coconut achieves maximum liquid and moisture content and the 7 ounces of the coconut oil pre melted.
Add the dry mix contents into the coconut-liquids mix and mix thoroughly but do not over mix. Pour into pan, pans or muffin pan and bake
Bake 40 minutes at 395° to 400° F for 6 to 9 inch cake pan. Check the baking process, as all ovens are different and vary in temperature..
Makes 6 to 10 muffins or 1, 6” to 8″ cake
You can call me if you have any questions. 1-718-788-8783 Rebecca
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