Gluten Free Almond Coconut Cake
July 27, 2022
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Sweetened coconut flakes are the standard American baking coconut. Shredded dried coconut mixed with sugar, producing the soft, slightly chewy coconut texture used in macaroons, German chocolate cake, coconut cream pie, and most American coconut baking. Unsweetened coconut and sweetened coconut are NOT interchangeable in these recipes. Sweetened-coconut-flake favorites include Gluten Free Almond Coconut Cake where the soft, sweet coconut integrates into the batter and provides both flavor and texture.
Sweetened coconut (Baker’s Angel Flake) versus unsweetened coconut produce dramatically different results. Sweetened is soft, moist, slightly chewy due to the added sugar. Unsweetened is dry, papery, and significantly less flavorful in baked applications. For recipes calling for ‘coconut’ or ‘sweetened coconut,’ the unsweetened version is not a substitute. The recipe needs the added sugar AND the moisture that sweetened brings.
Toasting sweetened coconut flakes transforms the flavor entirely. The technique: spread on a parchment-lined sheet pan, bake at 325°F for 8-12 minutes stirring every 3 minutes until golden brown. The toasting brings out nutty, caramel-leaning flavor that raw coconut lacks. Use toasted coconut on top of frosted cakes, in trail mix, sprinkled over ice cream, and folded into cookie dough.
For coconut macaroons (the gluten-free Passover classic), the standard recipe is 14 oz sweetened coconut flakes + 14 oz sweetened condensed milk + 2 teaspoons vanilla + 4 egg whites whipped to soft peaks. Drop by spoonfuls onto a parchment-lined sheet pan, bake at 325°F for 18-22 minutes until tips are golden. Dip the bottoms in melted chocolate for chocolate-dipped macaroons.
For German chocolate cake frosting (the coconut-pecan topping that defines the cake), combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter, 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until thickened (8-10 minutes). Remove from heat, stir in 1 1/3 cups sweetened coconut flakes and 1 cup chopped pecans. Cool slightly before spreading. For storage, opened bags of sweetened coconut keep 4-6 months at room temperature; the added sugar acts as a preservative. Other reader picks that build on sweetened coconut flakes include Almond Shortbread Cookies and Almond Flour Biscuits. Browse coconut oil, almonds, and salt for closely related cooking applications.
Sweetened coconut flakes can be toasted by spreading them in a thin layer on a baking sheet and baking at 325°F for about 5 to 10 minutes. Stir occasionally to prevent burning. Toasting enhances the flavor and adds a slightly crisp texture.
Toasted coconut flakes can be used as toppings for cakes, cupcakes, yogurt bowls, and ice cream. They also work well in cookies, granola, dessert bars, and tropical-style baked goods.
Sweetened coconut flakes provide fiber and natural coconut fats but also contain added sugar. They can be enjoyed in moderation as part of desserts or baked goods while balancing them with other nutritious ingredients.
Sweetened coconut flakes can be part of a balanced diet when used occasionally. While coconut provides fiber and fat, the added sugar increases calories, so moderation is recommended when using them in recipes.
For more nut and texture-ingredient baking options, see our almond meal and walnuts recipes.