Glazed Sour Orange & Coconut Cakes
This pudding-like gluten-free coconut cake recipe gets its amazing flavor and texture from pureed oranges. Sour oranges (aka Seville oranges) are ideal in these healthy coconut cakes because of their acidity and thin skin, but most citrus fruit will work. Coconut flour is high in fiber and absorbent, making it a great choice for moist desserts. Almond flour adds fabulous texture and nutty flavor. Look for gluten-free flours in natural-foods markets.
Make Ahead Tip: To make ahead: Store cool, unglazed cakes airtight at room temperature for up to 1 day.
Tip: Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
2 other carbohydrate, 1/2 starch, 2 fat