Coconut. It’s everywhere. I’ve become a huge fan of using coconut in cookies, cakes, soups, snacks, sauces, you name it. I even use it to make the best deodorant I’ve ever used. At least a can or two of coconut milk and a tub of coconut oil end up in my grocery cart each week.
I thought I had tried every form of coconut until I came across coconut flour on Nuts.com. I wanted to find a way to turn a baked treat into something healthier using this flour.
I read up on the nutritional profile and was very pleased. Coconut flour is made from dried coconut meat so it’s loaded with protein and fiber. So, substituting coconut flour for all purpose flour in baked goods lowers the glycemic index or “sugar load”. You’ll feel fuller longer and your pancreas will thank you.
- contains about 1/3 less carbs and a whopping 10x more fiber than all purpose flour.
- is grain and gluten free.
- has a granular, yet light and airy texture.
- is not just for baking. It can be added to sauces and smoothies for a nutritional boost.
Passionfruit is a perfect pair for coconut so an angel food cake made with coconut flour and covered in a sweet passionfruit syrup sounded perfect. I can almost hear the waves.
I lucked out and found this flute pan with a removable base at Home Goods. Lifesaver! No more gluing cakes back together! If you don’t have one, it’s a wonderful investment in your sanity when it comes to baking.
After whipping until stiff peaks form, fold in the flour mixture and gently spoon it into the pan to maintain as much air as possible in the batter.
Make sure to save some for topping when you serve the cake.