Coconut Chrysanthemum Cake

Four lofty layers of moist grain-free coconut chrysanthemum cake and fluffy coconut frosting melt in your mouth, and it's made fast in the microwave!

This mini, four-layer cake is huge on flavor with the coconut taste you love and a hint of chrysanthemum tea. And, you'll be pleasantly surprised when you find out it's grain-free and easy to make in the microwave in just a few minutes.


Using my LFG flour blend is the key to getting the right texture to this cake. The right ratio of cassava, coconut and almond flours make this cake fluffy and bouncy with just the right density. Coconut yogurt and chrysanthemum tea give the cake its moistness. Read on to get the full recipe.


Chrysanthemum plants and flowers are used treat high blood pressure, type 2 diabetes, fever, cold, headache, dizziness, and inflammation. In combination with other herbs, it's also used to treat prostrate cancer.

The Recipe


(This mini cake serves four people)


LFG Coconut Chrysanthemum Cake

2 T Cassava Flour

1 T Coconut Flour

1 T Almond Flour

1/2 C Unsweetened Coconut Flakes (crushed)

1 t Baking Powder

2 t Stevia Baking Sweetener

2 t Monk Fruit Crystals

2 eggs

2 T Plain Coconut Yogurt

2 T Brewed Chrysanthemum Tea


Icing

4 T Grassfed Butter

4 T Unsweetened Coconut Cream (cold)

2 T Grassfed Cream Cheese

4 T Confectioners Swerve

More Coconut Flakes for Cake Top

Chrysanthemum Flowers for Cake Top

Instructions:

First, steep one chrysanthemum tea bag in 8 oz hot water. You want the tea to be very strong. I buy my tea from the Asian market, but you can find this tea in grocery stores too. You're going to divide the ingredients into two round shaped cappuccino cups (see cups pictured left, with lemon poppyseed cake).


In each cup, put 1 T cassava, 1/2 T coconut, 1/2 T almond flours. Add 1/4 crushed coconut flakes to each cup. Next add 1/2 t baking powder to each. Then add 1 t stevia and 1 t monk fruit to each cup. Whisk the dry ingredients in each cup well.


Next add the wet ingredients. Crack one egg into each cup. Add 1 T yogurt and 1 T tea to each cup. Whisk the ingredients in each cup for 30 seconds until the batter is very smooth and looks like cake batter.


Pop one mug at a time into the microwave for 90 seconds. Let the cakes stand for one minute before turning them upside down onto a plate. Let the cakes cool while you make the icing.


In a medium bowl, add the first four icing ingredients. Make sure your coconut cream is cold, and already looks like whipped cream. Mix with an electric mixer on low at first, then high until light and fluffy. Set aside.


When cakes are cool, take a serrated knife and shave off a bit of the tops and bottoms of each cake so that they are level. Then cut each cake in half horizontally so that you have four equal cake layers. They'll be about 1 1/2 inch thick each. On a small cake plate, place the first layer. Take a bit of frosting and spread it onto the top of the layer. Then stack another layer on top. Repeat util you have all four layers stacked. Frost the top and sides of the cake with the rest of the icing. Sprinkle more coconut flakes on top and place a few chrysanthemum flowers if you have them.


To serve, cut the cake in half and then quarters to serve four people. Pair with Champagne for an elegant dessert. Enjoy!

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