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Coconut flour and a coconut hating hubby

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  • Coconut flour and a coconut hating hubby

    My husband's birthday is in a couple weeks, and he was thinking about making an exception and having a regular cake. My brain child is to cook him a coconut cake, but he's not too sure about it. He hates the taste of coconut, even after trying a raw coconut. Does coconut flour have a really coconutty taste, or can I get by with maybe a mint chocolate cake and he won't taste anything?

  • #2
    No, it doesn't have a really coconutty taste, but if it were my SO's birthday I'd bake him a cake that he wants and not try to make it primal for myself.


    • #3
      My husband finds coconut revolting, and can't stand coconut flour. Do yourself a favor-- go the almond/amaranth/flax meal route. There are plenty of recipes out there using almond flour
      --Trish (Bork)


      • #4
        I've tried cooking with coconut flour and have had poor results at best. Could be a challenge to come up with a birthday cake with the stuff, especially if he's wanting something that approximates the taste of a conventional birthday cake.

        To me, it doesn't have a strong coconut taste, but it falls apart easily.


        • #5
          It doesn't have a strong coconut taste but it definitely tastes different than regular flour. I've made baked goods with it before and the texture always leaves something to be desired: usually too dense and moist. I agree with the previous poster who said to just bake him a non-primal bday cake if he wants, but if you do want to go the primal route, look more into almond flour.
          My food blog, with many PB-friendly recipes


          • #6
            I've made a flourless chocolate cake a couple times and it's delicious. Yeah, it's not really cake-y, but it's awesome. You can control the sugar content by what kind of chocolate you use, but I'll take a little sugar over gluten any day.

            From America's Test Kitchen:
            Flourless Chocolate Cake
            Serves 12 to 16
            Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

            8 large eggs, cold
            1 pound bittersweet or semisweet chocolate, chopped
            � pound (2 sticks) unsalted butter, cut into �-inch chunks
            � cup strong coffee or liqueur (optional)
            Confectioners� sugar or cocoa powder for decoration

            1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

            2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

            3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

            4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

            5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners� sugar or unsweetened cocoa powder over cake to decorate, if desired.


            • #7
              Wow... Thanks for the replies! Hubby is a weirdo, lol. He has done so well without wheat, he'd like to avoid it. But he doesn't like anything. I swear I should just make him a steak with chocolate melted on top, lol. Thanks for the recipe yodiewan. That looks like a real possibility. It reminds me of a recipe I lost years ago when I divorced my first husband (I was the one who moved out).

              Since I don't currently have any coconut flour, I'll give that recipe my first try, let him have a taste and decide if it'll be a good birthday cake. If it is, yay. If not, my coconut flour should be in from Tropical Traditions in time for his birthday, and I'll bake another experimental cake. And if that doesn't work for him, I'll just order him a cake from a bakery and say forget it.


              • #8
                Can I be honest? Steak which melted chocolate sounds awesome.


                • #9
                  Meat Cake
                  Calm the f**k down.


                  • #10
                    meat cake gallery
                    Calm the f**k down.


                    • #11
                      Speaking as one who also hates the taste of coconut, believe me, ALL coconut products will noticeably taste of coconut to those who dislike the stuff (no matter what coconut lovers will tell you).

                      I say go with Yodiewan's suggestion. Sounds delish, particularly if you use a really good chocolate.
                      I have the simplest tastes. I am always satisfied with the best.

                      Oscar Wilde


                      • #12
                        I've made this cake before: clementine cake | smitten kitchen It's wheat-free and came out delicious, especially served with a dollop of creme fraiche on top.
                        The only non-primal thing in it is the sugar. Since there's a significant amount I think replacing it with a liquid or artificial sweetener might change the texture considerably. But if you don't mind having some sugar for the birthday, this is definitely a great grain-free option.
                        My food blog, with many PB-friendly recipes