Hot Milk Cake
1-1/4 cups granulated Swerve or Truvia
2-1/4 cups almond flour
2-1/4 tsp baking powder
1 tsp vanilla extract
1-1/4 cups almond (or coconut) milk
10 Tbsp unsalted butter
6 Tbsp almond milk (or cream)
1/4 cup lightly packed brown sugar
4 Tbsp unsalted butter
Unsweetened shredded coconut
In a mixing bowl, beat eggs at high speed until thick with an electric mixer (about 5 minutes). Gradually add in sweetener, beating until mixture is light and fluffy. Combine flour and baking powder then add to wet ingredients with mixer on low speed – just until smooth.
In a saucepan, heat milk and butter only until the butter is melted, stirring occasionally. Add to the batter and beat until combined. Pour into a lightly greased 13″ x 9″ pan and bake at 350F for 30 to 35 minutes or until done.
Just before removing from the oven, put the Topping ingredients into a small saucepan and bring to a soft boil. Boil just until it starts to thicken. Gently pour over top of the cake and spread it around. Sprinkle coconut on top (you can broil it for a minute to toast the coconut, if you desire). Allow to bake for 2 to 5 minutes until it bubbles then remove to a cooling rack and cool. ~ Enjoy!!
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