Chocolate-Coconut Pound Cake

¼ cup unsalted butter
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. kosher salt
¾ tsp. baking powder
½ cup virgin coconut oil, room temperature
1 ½ cups plus 1-tablespoon sugar
3 large eggs
1 tsp vanilla extract
2/3 cup buttermilk
¼ cup unsweetened coconut flakes

Preheat oven to 325°F. Butter an 8×4″ loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
On medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time and beat until mixture is light and double in volume, 5–8 minutes. Add vanilla.
On low speed add dry ingredients alternating with buttermilk (Over mixing will cause cake split). Pour batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining sugar. Bake cake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus some for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler melt chocolate with butter, stirring, until smooth. Remove from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired.

Coconut Pound Cake

Cream together:
1 Cup butter
1/2 Cup crisco
3 Cup sugar
Add 5 eggs one at the time.
3 cups flour
1/2 tsp baking powder
1/4 tsp salt,
Alternate flour with 1 C milk and 2 tsp.almond flavoring
Add 1 1/2 cups coconut.

Grease loaf pan and line bottom with parchment paper. Bake in 300′ oven for 1 1/2 hours

Peach Cake

2 cups sliced peaches mashed
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and put in a large bowl. Add flour, sugar and soda and mix well. Grease 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes.

3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Chocolate Cake
So simple and delicious!

3 eggs
3 bars of chocolate or 5.8 ounces.

Preheat your oven to 338 degrees. Separate egg and refrigerate till you use them for meringue. Break chocolate up and melt it in a double boiler, then allow to cool then whisk in the egg yolks. Whip egg whites until firm peaks. Gradually add meringue to chocolate and blend together.
Line a round cake pan with parchment paper and pour in the batter. Pick it up and lightly drop it on the counter to get any air bubbles out. Bake for 30-40 minutes, remove and allow to cool completely. Brush it with a syrup or liquor such as brandy or rum, and give it a dusting of powdered sugar. Voila! Beautiful and delicious.

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla. Combine flour and salt. Gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Sicilian Ricotta Cheese Cake

32 ounces ricotta cheese, drained
1 orange (for 2 teaspoons orange zest/grated rind)
⅓ cup flour
1 cup sugar
6 eggs
1 teaspoon vanilla extract
18 graham crackers (2 packets from a 14 oz box)
1 stick butter

Preheat oven to 325 degrees F.
Grease a spring form pan with butter. Crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter. Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl. In medium bowl, stir together ricotta cheese and orange zest. Fold in flour mixture until well blended and smooth.
Add eggs, one at a time, continuing to blend. Stir in vanilla extract. Pour batter into spring form pan and gently smooth top with spatula. Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

Lavender Tea Cakes

1/3 cup agave
1/3 cup vegetable oil or olive oil
1/2 teaspoon vanilla extract
1 egg
1 egg white
1 cup whole wheat flour
3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon finely chopped fresh lavender
Oil to grease baking pan

Preheat oven to 350° and grease baking pan (8 inch loaf pan or bundt pan). Whisk together the agave, oil and vanilla essence in a medium bowl. Add egg and egg white to this mix and beat well after each addition. Combine flour, baking powder, baking soda, and salt. Stir well. Add flour mixture to egg mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour the batter into baking dish and bake at 350° for 40-45 minutes. When done, cool in baking pan for 20 minutes on a wire rack. Cool completely before serving.

Molten Lava Chocolate Cake

4 oz semi-sweet or bittersweet chocolate
½ tsp vanilla extract
1/8 tsp salt
2 Tbsp sugar
1 tsp coconut flour
2 tsp cacao powder
2 eggs
4 Tbsp extra virgin coconut oil

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder). Melt chocolate and coconut oil. Stir until smooth and let cool. In a small bowl, beat eggs, vanilla, salt and sugar until light and frothy. Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Gently fold all the ingredients together. Pour batter into prepared ramekins (fill to within ½” of the top). Place the ramekins on a baking sheet and put in the oven Bake for 11-12 minutes. Remove from oven and serve immediately.

Strawberry Icebox Cake
Low Carb and Gluten-Free

Chocolate Wafers:
3 1/2 cups almond flour
2/3 cup cocao powder
1/2 cup Swerve Sweetener or other granulated erythritol
2 tsp baking powder
1/2 tsp salt
2 large eggs, slightly beaten
1/4 cup butter, melted
1 tsp vanilla extract
1/4 tsp stevia extract
3 cups whipping cream
1/4 cup powdered Swerve Sweetener or other powdered erythritol
1 tsp vanilla extract
2 to 3 cups strawberries, hulled and thinly sliced
1/2 ounce high % cacao chocolate, for garnish

For the wafers, preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in eggs, butter, vanilla and stevia and stir until dough comes together.
Roll out dough between two pieces of parchment paper to about 1/8 inch thickness. Lift off top piece of parchment and set aside. Using a 2 ¾ inch diameter cookie cutter, cut out circles of dough and use a knife or offset spatula to loosen and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out. You should get about 49 or 50 cookies.
Bake cookies until firm to the touch, about 30 minutes. Remove from oven and let cool. They will crisp up as they cool.

For the filling, whip cream, powdered erythritol and vanilla extract until it forms semi-stiff peaks to holds its shape).

To assemble the cake, use at least a 9-inch cake stand or plate.
Place one wafer in the center of the plate and 6 wafers in a circle around it. Spread about 1/2 cup whipped cream carefully over the wafers and top with sliced berries.
Repeat with remaining wafers, whipped cream and berries until you have completed 7 layers of wafers.
Top with remaining cream and sliced berries. Shave chocolate over top.
RefrigeratE about 3 hours.
For 12 servings, each serving has 13 g of carbs and 5.9 g of fiber.

Coconut Chocolate Coffee Cake

4 eggs
½ cup full-fat coconut milk
¼ cup coconut butter
½ cup brewed coffee or espresso
¼ cup grade B maple syrup
1 tsp. vanilla extract
½ cup almond flour
½ cup + 1 Tbs coconut flour
½ tsp. baking soda
pinch of sea salt
1 cup dark chocolate chips
½ cup unsweetened coconut flakes

Preheat the oven to 350 degrees.
Combine the first 6 ingredients: eggs, coconut milk, coconut butter, coffee, maple syrup, and vanilla. Mix together. In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir. Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth. Add half the chocolate chips to the mixture and stir them in. Put the mixture into 8 x 8 greased baking dish and smooth it out with a spatula. Top with coconut flakes, then chocolate chips.
Bake for 35 minutes and allow it to cool.

Almond Cake

3 ½ cups Blanched Almond Meal Flour
½ cup Organic Tapioca starch/flour
1.5 cups of softened ghee or butter
2 heaping tsp baking powder
6 soy free eggs
1 ¼ cups organic sugar or organic coconut sugar
1 cup finely chopped almonds (not almond flour)
2 tsp of Organic Pure Vanilla Extract
Melted Stone Ground Organic Chocolate 80% Dark

Preheat the oven to 300 degrees. Beat the ghee/butter and sugar until it is fluffy. Add 2 teaspoons of vanilla and 6 whole eggs and beat. Mix the dry ingredients into another bowl. Slowly add to the wet ingredients. Grease 9×12 oblong baking dish with coconut oil. Pour mixture into the pan and bake for an hour and half. Stick a fork in the middle and see if it comes out clean. Cut into squares once cooled then serve with whipped cream. Use a double boiler and melt some Stone Ground Organic Chocolate 80% Dark over medium heat then drizzle on top with a spoon.

Glazed Coconut Cakes

½ cup coconut flour
¼ cup finely shredded unsweetened coconut
½ tsp baking soda
¼ tsp salt
2/3 cup equivalent sweetener
½ cup coconut oil
4 large eggs
¾ cup coconut milk
1 tsp vanilla extract
1 1/2 tsp of lemon juice

¼ cup equivalent powdered sweetener
3 Tbsp coconut milk
Finely shredded unsweetened coconut to sprinkle on top

Preheat oven to 350 F. Mix coconut flour, unsweetened coconut, baking soda, salt, and sweetener (if granular). In a separate bowl, mix the coconut oil, sweetener (if liquid), eggs, coconut milk, vanilla, and lemon juice. Add the dry ingredients to the wet ingredients and mix to combine. Divide into 10 muffin tins lined with cupcake liners. Bake for 25-35 minutes or until golden brown and cooked through.
To make the glaze, combine all the ingredients thoroughly in a bowl.
Once cupcakes cool, remove the liners, poke holes all over the top of the cakes with a toothpick. Dip the cakes top-side down into the glaze and allow to set. Re-dip the cakes for a second coat of glaze and sprinkle with unsweetened coconut.

Grain Free Carrot Cake

3 cups Blanched Almond Meal/Flour
½ tsp Real Salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
¼ cup organic raw honey
2 Tbsp Molasses
¼ cup melted coconut oil
3 cups carrots, grated
½ cup minced dates
1 cup walnuts

Combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, sweetener and coconut oil. Stir carrots, dates and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 greased 9-Inch stainless steel cake pans. Bake at 325° for 35 minutes.

Red Velvet Cake

1/2 cup of butter
1 1/2 cups sugar
2 tablespoons cocoa powder
2 eggs
2 oz red food coloring
2 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon vinegar
1 teaspoon baking soda

Combine sugar and cocoa powder together. Add to butter and cream together. Add eggs, one at time, to creamed butter mixture. Scrap down sides of bowl. Then add in food coloring. Mix until all ingredients are incorporated. Scrape down sides of bowl.

In a separate bowl mix together cake flour, salt and baking powder. In a separate bowl mix together buttermilk & vanilla extract. Add flour mixture and buttermilk mixture into creamed mixture alternating between the two. Scrape down the bowl. Fold in vinegar and baking soda. (Do not beat after adding vinegar and soda.)

Pour into prepared pans: 2 (9 inch) 0r 3 (8 inch) Bake at 350 degrees or 30 minutes. Let cool completely before turning out of pans and icing.

Cream Cheese Frosting
1 lb 8 oz cream cheese
1 lb unsalted butter, room temp.
7 oz. Powdered sugar, sifted
1 tablespoon vanilla extract
With a stand mixer using the paddle, beat the cheese until soft.
Beat the butter into the soft cream cheese and continue to beat until all lumps are gone. Add in the powdered sugar and vanilla and beat until fluffy.

Store unused frosting in refrigerator.