1 cup coconut flakes*
8 T of coconut oil*
1 1/2 cups water*
1 cup powdered sugar
cream from a 13 oz can of full fat, nothing else added, coconut milk
6 egg whites
1/4 teaspoon cram of tartar
1 cup almond meal
1 teaspoon coconut oil, melted
Pre-heat oven to 375 degrees F. Place water bath on lower shelf.
Mix together coconut flakes, coconut oil, and 1 1/2 cups water and let sit. *(or replace all three with pureed fresh coconut meat. -- the more you food process the coconut the smoother the final product will be.)
Whisk powdered sugar and coconut cream.
Whisk egg whites and cream of tartar to soft peaks. Mix into cream mixture.
Mix in coconut flake mixture.
Mix almond meal and 1 teaspoon coconut oil.
Press nut mixture into bottom of greased spring form pan.
Pour in coconut mixture.
Put filled spring form onto upper shelf.
Bake for 2 hours -- top will become golden brown, cover for less browning.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.