I love baking, but I never wanted to bake my own cake.
But a few months ago, I stumbled upon this cake shell recipe from my husband.
It’s simple and incredibly delicious.
This cake has a cake core that has been covered in buttercream frosting, so it’s a perfect match for buttercream.
And since it’s gluten-free, it’s super versatile.
If you don’t have cake shells, this recipe is a fantastic way to use them up.
And the egg yolk adds another layer of deliciousness.
I’ve had the recipe for the crab cake recipe for a few years now and it has always been my favorite.
So, if you’re looking for something sweet to make for the holidays, you should give this recipe a try.
4.2 from 1 reviews This crab cake has buttercream filling and buttercream cake filling, and is perfect for Easter!
Print Recipe Yield: 16-20 servings Ingredients: For the Crab Cake Shell 1 cup all-purpose flour (I use 1/2 cup) 2 cups unsweetened shredded coconut, shredded 2 tablespoons coconut oil 1 cup unsweeten chocolate chips, melted 2 tablespoons butter 1 cup sugar (I used maple syrup) 2 tablespoons vanilla extract 1 1/4 teaspoons baking soda (or more to taste) 1 1 / 2 cups all-natural (or regular) sugar (or substitute with regular sugar if you want) 1/3 cup heavy cream For the Cake 1/5 cup butter 2 large eggs, beaten 1/8 teaspoon salt 2 cups shredded coconut (cut into 1/16-inch pieces) 1 teaspoon vanilla extract (or you can substitute the lemon zest) 1 tablespoon sugar 1 teaspoon almond extract (if you prefer) 2 1/6 cups all natural (or a non-dairy milk substitute) 2 teaspoons lemon zesty extract For the Egg Yolk (or other ingredients) 1 cup powdered sugar For the Buttercream (I just used the shredded coconut) 1 stick unsalted butter, cut into 8 pieces 1/1 cup powdered milk (or cream of tartar) 1 large egg, beaten (or 2 tablespoons water) 2/3 cups all purpose flour For the Cream (or any other ingredients that you want to use) 2-3 cups heavy cream 1 cup shredded coconut Directions: In a medium bowl, whisk together flour, coconut oil, chocolate chips and butter until smooth.
In a separate bowl, beat eggs with a fork until blended.
Add the shredded coconuts, vanilla, lemon zEST and sugar and beat until combined.
Beat in the egg and milk until combined, about 1 minute.
Gradually add flour mixture into the dry ingredients and mix until just combined.
Divide batter evenly into 12 cake shells.
Place on parchment-lined cookie sheet lined with parchment paper.
Bake at 350° for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for about 30 minutes.
Cut into 16-16 1/7-inch rounds (or 8-9 1/ 2-inch cubes) and serve warm.
Recipe Notes: You can use regular cake flour for this recipe.
You can also substitute coconut flour for regular flour.
I prefer using a flour blend that has no gluten and is easy to digest.
All of the ingredients in this recipe are naturally gluten- and soy-free.
You could also use the egg white, coconut flour, and flour blend.
These are the only gluten-containing flour blend I’ve used in the past.
All-purpose is a standard ingredient that’s made from all of the same ingredients as regular flour and has the same texture and taste.
The only difference is the texture of the flour.
But even so, I still love using this gluten-and-grain-free flour blend in my recipes.
You should make sure that you don´t use any of these other gluten-based flour blends in this cake, because you can easily damage the gluten and create a false gluten-type bread crust.
The coconut flour used in this coconut flour cake recipe is an all-grain flour blend and is gluten-safe.
To use the coconut flour mix, mix together 2 cups of flour, 1/9 cup sugar, 1 teaspoon baking soda and 2 tablespoons heavy cream in a large bowl.
Add it to the dry mixture.
Then add the shredded pieces of coconut and mix it until you get a soft dough.
You may need to add more flour if you have a small cake or cake shell.
Once you get that smooth dough, shape it into a ball and roll it out into 16 1/ 7-inch round cake shells and place them on a baking sheet lined a baking tray lined with wax paper.
Place each shell on a parchment-covered cookie sheet and bake for about 16 minutes, rotating the pans halfway through the baking time.
The cake will be very firm.
If the cake doesn’t brown completely, you may need a slight bit