3 Ingredient No Bake Coconut Cake No Flour Eggs Butter Or Oil

3 Ingredient No Bake Coconut Cake No Flour Eggs Butter Or Oil Heat in 15 30 second intervals, whisking in between, until chocolate is completely melted and smooth. you can also melt the chocolate on the stove, using the double boiler method. stir in shredded coconut until it is evenly combined and fully coated in the chocolate batter. pour batter into prepared cake pan. Instructions. preheat oven to 350°f (177°c). thoroughly grease the interior of a 6 inch round one piece cake pan (so no springform pan or pan with removable bottom) with cooking oil spray. line the bottom with a parchment paper round. add eggs and condensed milk to a large mixing bowl.

3 Ingredient No Bake Coconut Cake No Flour Eggs Butter Or Oil Instructions. preheat the oven to preheat oven to 350°f 180°c (standard oven) or 320°f 160°c (fan convection oven) grease a 9 inch 23cm loaf tin well butter and line with parchment baking paper. in a medium bowl sift the self raising flour, and whisk in the desiccated coconut and sugar. Pour the unsweetened shredded coconut and self rising flour into a large mixing bowl. add the canned coconut cream, oil, sugar and the optional vanilla extract. stir the batter with a silicone spatula until just combined. pour it in a square cake pan and bake it for 30 35 minutes at 350 °f (180 °c). In a large mixing bowl, add eggs and sugar. beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. this can be done with a hand mixer or stand mixer. i used a stand mixer. use a mesh strainer or flour sifter to sift in 1 3 of the flour. Remove from heat, and set aside to cool for at least 1 hour. in a large bowl, beat the butter for 1 minute to soften. pour in the pudding a little at a time, until the mixture is completely incorporated with the butter. once the butter and pudding are combined, add in the coconut and stir to combine completely.

3 Ingredient No Bake Coconut Cake No Flour Eggs Butter Or Oil In a large mixing bowl, add eggs and sugar. beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. this can be done with a hand mixer or stand mixer. i used a stand mixer. use a mesh strainer or flour sifter to sift in 1 3 of the flour. Remove from heat, and set aside to cool for at least 1 hour. in a large bowl, beat the butter for 1 minute to soften. pour in the pudding a little at a time, until the mixture is completely incorporated with the butter. once the butter and pudding are combined, add in the coconut and stir to combine completely. Preheat the oven to 350°f (180°c). line a 6 inch or 8 inch round cake pan with parchment paper. oil sides and bottom of the pan. set aside. in a large mixing bowl, whisk vanilla yogurt, oil, and sugar. if your yogurt is unflavored, or your yogurt has a light vanilla flavor, stir in some vanilla extract. Line an 8 x 8 inch pan with parchment paper and set aside. in a large mixing bowl, add all the ingredients and mix until a thick dough remains. transfer the mixture into the lined pan. using lightly wet hands, press down on top to smooth it out. refrigerate the coconut bars for at least an hour to firm up.