Coconut Cornmeal Cakes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 545.9
- Total Fat: 9.5 g
- Cholesterol: 93.0 mg
- Sodium: 103.6 mg
- Total Carbs: 114.0 g
- Dietary Fiber: 6.2 g
- Protein: 12.4 g
View full nutritional breakdown of Coconut Cornmeal Cakes calories by ingredient
Introduction
You will the moist texture of these delicious and nutritious little cakes. You will the moist texture of these delicious and nutritious little cakes.Number of Servings: 2
Ingredients
-
!/3 cup shredded coconut
3/4 cup cornmeal
3/4 cup all purpose flour (I use Bob's Mills gluten free)
1/4 cup brown sugar
1/4-1/3 cup unsweetened applesauce
1 whole egg (you can just use whites, too)
1/2 cup almond milk (I use Almond Breeze Original)
Directions
-Preheat oven to 375 degrees.
-Mix all ingredients in order printed. Stir until blended. Grease two small 5 inch pyrex storage bowls and pour half of mixture into each.
-Cook about 1/2 hour. Check firm after 20 minutes. If cake springs back, it's done. If not, cook a bit longer checking every 4-5 minutes.
-Remove from oven and use knife around sides to loosen. Let sit for 5-10 minutes before eating.
-Take each cake out of bowl and turn upside down. You can eat as it or add jelly, honey, butter etc.
Serving Size: Makes two cakes (I use 5 inch pyrex)
Number of Servings: 2
Recipe submitted by SparkPeople user MKELLY5915.
-Mix all ingredients in order printed. Stir until blended. Grease two small 5 inch pyrex storage bowls and pour half of mixture into each.
-Cook about 1/2 hour. Check firm after 20 minutes. If cake springs back, it's done. If not, cook a bit longer checking every 4-5 minutes.
-Remove from oven and use knife around sides to loosen. Let sit for 5-10 minutes before eating.
-Take each cake out of bowl and turn upside down. You can eat as it or add jelly, honey, butter etc.
Serving Size: Makes two cakes (I use 5 inch pyrex)
Number of Servings: 2
Recipe submitted by SparkPeople user MKELLY5915.