¾ c coconut oil
1 ½ c organic sugar
1 c light Coconut milk (I use canned coconut milk to avoid the vegetable gum stabilizers)
1 tbsp Baking Powder (gluten & corn free, I like Hain)
½ tsp Sea Salt
1 tbsp Vanilla
4 Egg Whites
1 ½ c Gluten Free Flour Mix (I like Pamela’s)
½ c Coconut Flour
½ c Potato Starch
Makes about 18 muffins/cakes.
Sift together coconut flour, gluten free flour mix and potato starch. Set aside.
While cakes are baking make the raspberry glaze.
¾ cup organic raspberry preserves (Trader Joe's reduced sugar organic is my favorite)
2 tbsp water
1 tsp lemon juice
1 tsp Chambord liqueur
Deseed the preserves by pushing thru a mesh strainer with the back of a spoon into a glass measuring cup. Place cup in sauce pan of hot water to warm. Stir in water and lemon juice to get glaze consistency. Just before dipping cakes stir in Chambord.
Check the cakes with a toothpick for doneness. Should come out just barely clean.
Place 1 ½ cups of unsweetened fine shred coconut in another bowl.