COSTCO CAKE INGREDIENTS RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Line an 8 inch spring form pan with parchment paper, set aside.
• In a bowl, mix together the almond flour, erythritol, and lemon zest. Add the egg yolks and mix until a tough dough form.
• In a separate bowl, add the egg whites and beat until soft peaks are achieved.
• Add half of the beaten egg whites to the almond flour dough, and mix well until the dough becomes looser.
• Next, add the remaining beaten egg whites, and gently fold the mixture, being careful to not knock the air out of the batter.
• Transfer the batter to the lined baking pan. If desired, sprinkle the coconut chips or sliced almonds on top.
• Bake for 25-30 minutes, or until golden around the edges and tender in the center.
• Remove the cake from the oven and allow to cool for 15 minutes.
• Sprinkle with powdered sweetener and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.