I’m back in lovely Boston! I think I got cut off about four times on the Pike. Fine by me. I learned the hard way to behave and watch my speed. Did you know that some Boston cops pull over speeders by stepping on the road in front of your car?! I was going like 65 out of the Ted , then saw the police standing in my way waving me down. Right on the road!! Got a nice whopping ticket and a scolding. I see them doing this once or twice! So yea, I don’t speed much anymore. I learned.
I’m still not a fan of driving. But believe it or not, I find Boston driving easier than the other cities I lived in. Parking though…that’s another story! Fortunately, I don’t have to drive or battle for parking to enjoy fourth of July fun! I’m cool with the T. An air-conditioned T. The fourth is one of my favorite holidays, right next to Thanksgiving. Food and fireworks and that excitable patriotic feeling!
I brainstormed for weeks what I would make for an Independence day treat. Strawberries and blueberries are cool, since they are in season and naturally red and blue. But to me, a Boston Cream Pie is patriotic and an American Classic. There is so much American history in this town and I felt that the Boston Cream Pie is perfect. I also think all that cream, cake, and chocolate go beautifully with red, white, and blue, don’t you?
You may already know that the Boston Cream “PIE” is technically a cake, but hey words mean different things! (“Khakis”, anyone?). I used a blend of coconut flour and tapioca starch for the cake and sucanat for the sweetness. Sucanat is dried cane sugar with a lower glycemic index than granulated white sugar with some trace minerals. Honestly though, raw honey, molasses, maple, palm sugar, muscovado, and sucanat are all on the same sugar page in my book. They’re all good sweeteners for a tasty treat.
I did use grassfed butter for the cake, custard, and ganache. It tastes good and the grassfed kind has some goodness to it! It also seems to be getting popular in Paleo baking. You can definitely use palm shortening or even coconut oil for a non-dairy option. Keep in mind that coconut oil doesn’t stand well above 75F! I prefer super thick custard and ganache, which is why there is a bit of butter in each of them. It’s rich and wicked good!!
Happy 4th of July!!
- 6 Tablespoons of Grassfed Butter*, softened
- 6 Tablespoons of packed Coconut Flour (55g)
- 2 Tablespoons of Tapioca Flour (15g)
- ½ cup of Sucanat or (sub Coconut Sugar)
- ¼ cup of Full Fat Coconut Milk
- 3 Whole Eggs
- 3 Egg Whites (save the yolks for the custard)
- 1 teaspoon of Vanilla Extract
- ½ teaspoon of Baking Powder
- ½ teaspoon of Kosher salt
- Extra Butter for Greasing
- 3 Egg Yolks, room temperature
- 3 Tablespoons of Tapioca Starch, sifted
- ⅔ cup of Full Fat Coconut Milk
- 1 teaspoon of Vanilla
- 3 Tablespoons of Raw Honey
- 2-4 Tablespoons of Grassfed Butter
- Pinch of Kosher Salt
- 5 ounces of Semi-Sweet Chocolate
- 1 teaspoon of Vanilla
- ¼ cup of Grassfed Butter, softened
- ⅓ cup of Full Fat Coconut Milk
- It's best to have ingredients at room temperature.
- Preheat oven to 350F.
- Line the bottom of the baking pan with parchment paper. Grease the parchment and sides of the pan with the extra butter or shortening.
- Measure the sucanat sugar into a food processor and give it a few pulses to make a finer texture.
- In a stand mixer, or separate bowl with hand mixer, beat the butter and sugar on medium-high speed for a few minutes.
- Whisk the whole eggs, egg whites, vanilla, and coconut milk together in a separate bowl.
- Measure the coconut flour into a food processor and give it a few pulses to make a finer coconut flour.
- Sift the finer coconut flour, tapioca flour, salt, and baking powder into another separate bowl.
- Add half of the liquid mixture to the butter and sugar in the mixer and beat at medium for about 1 minute.
- Scrape the sides and add the dry ingredients. Beat until combined.
- Add the rest of the liquid ingredients to the mixer and beat on high for about 20 seconds until combined.
- Distribute the cake batter into the cake pans. There should be enough for two 6-inch round pans or one 9-inch round pan.
- Bake at 350F for 30-35 minutes or until an inserted toothpick comes out clean.
- When done, remove from the oven and let rest for 10 minutes in the pan. Flip the cake onto a cooling rack to remove from the pan.
- Let cool completely before assembly.
- Measure the coconut milk and vanilla into a tall cup.
- Whisk the egg yolks, tapioca starch, salt, and honey in a separate bowl.
- Add about 2 tablespoons of the milk mixture with the egg mixture and whisk.
- Heat the rest of the milk mixture on low heat until the sides bubble, but not boiling.
- Add the heated milk to the egg mixture and whisk until smooth.
- Return the combined milk and egg mixture to the pan and heat on low-medium, and continuously whisk until the sauce thickens.
- Remove from the pan and pour into a bowl. Beat in 2 tablespoons of butter.
- Cover the surface with plastic wrap.
- Let cool to room temperature. Chill further in the fridge for about 20 minutes.
- You may beat in 2 more tablespoons (or even more) of softened butter until you achieve the desired thickness.
- Chop the chocolate if needed. Set aside 1 oz of chocolate.
- Put 4 oz of chopped chocolate, vanilla, and coconut milk in a double broiler and heat with intermittent stirring until melted and smooth.
- Remove from heat and add the 1 oz of chocolate. Stir until smooth.
- Beat in the butter and stir until combined.
- Let cool to at least room temperature. Intermittent stirring with a spatula may be needed to ensure a silky texture.
- Use a serrated knife to cut the cake in half if baked with a 9 inch pan. If using 6-inch pans, you may cut off the dome off of one cake if needed.
- Spread the custard filling onto the center surface of the first layer. I used a lot because I love it. Use a spatula to spread from the middle to the edges.
- Place the second cake layer on top of the custard filling.
- Pour the chocolate ganache at the center of the top cake surface and spread from the middle out.
- Let the goodness drip to the sides.
- Cover loosely and store in a cool place.
- You can also double the recipe to make two 9 inch pans and avoid cutting. More cake!!
- Not gonna lie, this dessert is very rich. If you’d like to cut back on the richness you may use light coconut milk or almond milk in place of the 1/4 cup of full fat milk (or dilute the milk by about 2T full coconut milk plus 2T water).
- For a thinner (and more traditional) custard/ganache beat, in less butter (step 7 for custard and step 4 for ganache).
- You may substitute the butter for palm shortening or coconut oil (measure as soft solid) for a dairy free option.