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Belizean Coconut Sugar Cakes Recipe

Belizean Coconut Sugar Cakes Recipe

5 from 1 vote
One of the things I love about this recipe is that it is gluten-free and vegan. It is also a healthier alternative to traditional desserts since it uses coconut sugar instead of refined sugar.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 Servings
Course: Dessert, Snack
Cuisine: Belizean
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/2 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • 8-inch baking dish
  • whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F.
  2. In a large bowl, mix together coconut flour, coconut sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together melted coconut oil, coconut milk, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour the batter into a greased 8-inch baking dish.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool before serving.

Notes

Tips and Tricks

Make sure to sift the coconut flour before using it to avoid lumps in the batter.
You can add shredded coconut or chopped nuts to the batter for added texture and flavor.
Do not overmix the batter as it can make the cakes dense and dry.
Allow the cake to cool completely before cutting it to get clean slices.