Recipes on March 28, 2012 by

Mom’s Coconut Mess

I think by now you guys have gotten the gist that I love Bob’s Red Mill and their wonderful products. So, it should be no surprise that I just had to jump into the recipe giveaway and I had 3 items to choose from and I chose Bob’s Red Mill Coconut Flour as my main ingredient. My family has a really good Coconut Dessert recipe and I wondered how it would turn out using Coconut Flour instead of cake flour so I experimented. I can’t say it came out exactly like our old recipe as far as looks but the taste was still as good but would have been better had I ordered Coconut Flakes instead of Shredded Coconut.

Darned if they did not look the same but when it came and I opened the box, I knew I had goofed!  Coconut Flakes are a lot fluffier and bigger and these were shredded so fine it would be awesome in a cookie recipe but I still decided to go ahead and make our dessert. Now, it really isn’t a cake and even when we make it the regular way it does not hold up like a cake. It is more along the lines of a coconut pudding like cake. It is suppose to fall all over your plate, not sit up like a cake. I wanted to explain that so you understand the pictures I am about to show you.Here is what the recipe is and you can substitute the Shredded Coconut for the flakes and it will look even more awesome!

Coconut Dessert
  • 3 cups Bob’s Red Mill Coconut Flour
  • 1 cup White Cake Mix or Cake Flour
  • 1 Tbsp Bob’s Red Mill Baking Powder
  • 1/2 cup Bob’s Red Mill Powdered Buttermilk
  • 2-1/2 cups Water
  • 3 Eggs
  • 3/4 cup Vegetable Oil
  • 2 tsp Vanilla
  • 1/2 cup Coconut Sugar (I already had some)
  • 1/2 Tbsp Bob’s Red Mill Sea Salt
I did not use all 4 cups of the Coconut Flour because I wasn’t sure how it would bake and since it says High Fiber, I had a feeling it would be more thick so I wanted to lighten it up a bit. Mix all the ingredients together and put in oven on 350°F and bake for about 40 minutes. Test it because our oven cooks faster so yours may or may not be 40 minutes.The dessert needs to cool down some but still warm to the touch so that the topping can “leak” down into the dessert.
  • 16 oz. Sour Cream
  • 1 cup Coconut Sugar
  • 8 oz. Cool Whip
  • 1-1/2 cups of Bob’s Red Mill Coconut Flakes (picture is with shredded coconut, so please use the flakes)
While the dessert is cooling down mix your Cool Whip and Coconut Sugar together and then add the Sour Cream. Add Coconut Flakes last. If your dessert is cool but still a touch warm, pour all of this on top of the dessert. It is suppose to sink in a little into the dessert to help make it a little soggy like.Then refrigerate for about 2 to 3 hours before serving. It will have to stay in the fridge because of the cool whip. When you go to cut it, it will fall apart some so don’t be alarmed, it is suppose to do that. If you want a firmer dessert then instead of 3 cups of Coconut Flour, do all 4 cups and leave out the white cake mix. I tried it both ways and we still prefer the softer one.

As you can see, it is not perfect and there are pieces sorta falling off. You really want it that way because it is awesome! But do use Coconut Flakes. This picture was with the Shredded Coconut so you can’t tell it has coconut in it but it does. It will also help bring out the flavor better if you use the flakes.

I pretty much used as many Bob’s Red Mill ingredients as I could on this and sometimes to make it a little different you can add walnuts or pecans to the top of this dessert. But because we had already made the mistake with the Shredded Coconut, I did not want to mess with the flavor too much so I played it safe. It is very good with either of those nuts sprinkled on top of the coconut. I hope you enjoy!

Mary blogs at Mary’s Cup of Tea,  where she shares product reviews, holds giveaways and offers up a recipe here and there. She is quick to serve up life lessons to inspire you through all of the hurdles life can offer. As she says, “Life is definitely not fair and I am here to tell you it isn’t but I still would not give up on it either.”


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