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Gluten Free Coconut Custard Cake

Erin Sands
  • 55 minutes
  • Serves 8 to 10

INGREDIENTS

6

Egg whites

6

Egg yolks

1 cup

Coconut milk, full fat

2 cans

Coconut milk

1/4 cup

Almond flour

1 cup

Arrowroot flour

1/4 cup

Arrowroot starch

1 tbsp

Baking powder

1/2 cup

Brown rice flour

1/2 cup

Chick pea flour

3 tsp

Coconut flour

1/4 tsp

Cream of tartar

1 tsp

Non-gmo xanthum gum

1 3/4 cups

Palm sugar

1 tsp

Salt

1 pinch

Sea salt

1/2 cup

Sweetener

2 1/3 tbsp

Vanilla

3/4 cup

Coconut oil

1 3/4 cups

Coconut, unsweetened

1/2 cup

Shortening or dairy-free butter