Dessert

Coconut Cornmeal Cakes is for Dessert.

Coconut Cornmeal Cakes takes 10 minutes to prepare.

Coconut Cornmeal Cakes takes 30 minutes to cook.

Coconut Cornmeal Cakes makes 2 servings.

The ingredients for Coconut Cornmeal Cakes are:

!/3 cup shredded coconut
3/4 cup cornmeal
3/4 cup all purpose flour (I use Bob's Mills gluten free)
1/4 cup brown sugar
1/4-1/3 cup unsweetened applesauce
1 whole egg (you can just use whites, too)
1/2 cup almond milk (I use Almond Breeze Original)

Here is how you make Coconut Cornmeal Cakes:

-Preheat oven to 375 degrees.-Mix all ingredients in order printed. Stir until blended. Grease two small 5 inch pyrex storage bowls and pour half of mixture into each.-Cook about 1/2 hour. Check firm after 20 minutes. If cake springs back, it's done. If not, cook a bit longer checking every 4-5 minutes. -Remove from oven and use knife around sides to loosen. Let sit for 5-10 minutes before eating.-Take each cake out of bowl and turn upside down. You can eat as it or add jelly, honey, butter etc.Serving Size: Makes two cakes (I use 5 inch pyrex)Number of Servings: 2Recipe submitted by SparkPeople user MKELLY5915.

The nutritional information for Coconut Cornmeal Cakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 545.9

• Total Fat: 9.5 g
• Cholesterol: 93.0 mg
• Sodium: 103.6 mg
• Total Carbs: 114.0 g
• Dietary Fiber: 6.2 g
• Protein: 12.4 g

The dietary needs meet for Coconut Cornmeal Cakes is Gluten Free