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Bob's Red Mill Coconut Shredded Unsweetened Description
Dear Friends,
As a boy, I loved helping my grandmother make her famous cinnamon rolls. She told me her secret was simple: always use the very best ingredients. As I grew up, I took her words to heart. I am proud to say my grandmother would approve of the superior shredded coconut you'll find in the package. It is nothing less than the very best!
Happy baking,
Bob Moore
Directions
Store in a cool, dry place.
Free Of
GMOs, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Tbsp. (15 g)
Servings per Container: About 45
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 10 g | 13% |
|
| Saturated Fat | 9 g | 45% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 4 g | 14% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 1 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 2 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 119 mg | 2% |
|
Other Ingredients: Unsulfured coconut.
Contains: tree nuts
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Classic Coconut Cake Recipe
[vc_row][vc_column][vc_column_text]Dive into paradise with this coconut cake recipe. It takes advantage of Bob's Red Mill's finest ingredients, including their all-purpose flour and unsweetened shredded coconut. Every bite boasts the perfect balance of moist cake and creamy coconut frosting, thanks to Bob's Red Mill's baking essentials. Whip up this delightful dessert – a classic – for a taste of the tropics!
Classic Coconut Cake Recipe
Dry
- 2-1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Wet
- 5 eggs (room temperature)
- 1 cup milk
- 1-1/2 cups sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup melted butter
Other
Frosting
- 8 oz. softened cream cheese
- 3 sticks (24 Tbsp. softened butter)
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 3 cups powdered sugar
- 1-1/2 cups shredded coconut (divided)
Cake
- Preheat oven to 350 degrees F. Prep two 8-inch cake pans with parchment paper, then grease them and dust with flour.
- In medium bowl, whisk together dry ingredients.
- In bowl of stand mixer, use paddle attachment to combine wet ingredients on slow speed.
- Stop mixer and had half the dry ingredient mixture. Mix on low until just incorporated, then add remaining dry ingredient mixture until just incorporated.
- Using rubber spatula, fold in shredded coconut and divide batter between the two prepared pans.
- Bake 35-45 minutes or until cakes are golden brown and toothpick comes out clean. Let cool completely.
Frosting
- Add cream cheese, butter, salt and extracts to stand mixer bowl with paddle attachment. Mix on medium-high speed until mixture is combined.
- Scrape down sides and bottom of bowl, then slowly add powdered sugar 1 cup at a time. Scrape sides and bottom of bowl again, then mix on high 2-3 minutes or until frosting is light and fluffy.
- Transfer to separate container, reserving 1-1/2 cups in mixer. Add ½ cup coconut to mixer and combine to make cake filling.
- To assemble, level cakes and spread filling over one layer and top with the other cake. Spread remaining frosting around and on top of cake, then coat with remaining coconut.
Grab these ingredients and more from Bob's Red Mill at Vitacost.
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