Coconut egg cakes Recipe

Name: Coconut egg cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cup coconut flour; 7 large eggs; 1 1/4 cup water; 1/3 cup vegetable oil; 2 tbsp baking powder; 1/4 tsp ground black pepper, fresh; 1/4 tsp salt; 1/4 tsp granulated garlic powder; 2 1/2 tbsp margarine; 1/4 cup butter; 1/3 cup vegetable oil

Servings: persons

2 cup coconut flour
7 large eggs
1 1/4 cup water
1/3 cup vegetable oil
2 tbsp baking powder
1/4 tsp ground black pepper, fresh
1/4 tsp salt
1/4 tsp granulated garlic powder
2 1/2 tbsp margarine
1/4 cup butter
1/3 cup vegetable oil

1
Beat the eggs.
2
mix coconut flour and baking powder
3
Mix the flour, oil, water, and eggs
4
Knead into a dough.
5
Form into small cakes, preheat oven 350 Fahrenheit
6
Heat oil in a pan, fry the cakes.
7
brown the cakes both sides.
8
Place in a baking pan lined with parchment paper.
9
Put margarine, salt, garlic, and pepper, on top of each cake.
10
Bake 15 minutes add melted butter on top return to oven for 10 minutes.
11
Wrap each cake in aluminum foil.
12
Serve hope you enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup coconut flour, 7 large eggs, 1 1/4 cup water, 1/3 cup vegetable oil, and more.

Yes, Coconut egg cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut egg cakes

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