YIELD: two eight-inch cakes
PREP: 10 min (active time)
COOK: 40 min (baking time)
READY IN: 50 mins
Dense, moist, and rich with coconut flavor, coconut flour cake is a remarkable treat. While both its texture and flavor is reminiscent of classic yellow cake, it’s considerably more nourishing thanks to the nutrient profile of both coconut flour and fresh pastured eggs.
Ingredients:
1 dozen eggs
2 cups coconut milk
up to 3/4 cup honey
2 tsp vanilla extract
1/2 tsp coconut extract
1/2 tsp orange extract
2 cups coconut flour (plus extra for greasing the pan)
1/2 tsp baking soda
1/4 tsp unrefined sea salt
coconut oil (for greasing the pan)
Coconut Frosting Ingredients
2 cups coconut spread
1/2 cup virgin coconut oil
up to 1/3 cup honey
1 tsp vanilla extract
1 tsp coconut extract
Instructions
Preheat the oven to 350 degrees Fahrenheit. Beat a dozen eggs, two cups coconut milk and up to three-quarters of a cup of honey together with vanilla, coconut and orange extracts until smooth, creamy and uniform in both color and texture.
Dump two cups coconut flour, a half-teaspoon baking soda and a quarter teaspoon unrefined sea salt into the mixture of eggs, honey and extracts, and continue to beat until a smooth batter forms.
Grease and flour two eight-inch cake tins. Pour, or spoon, the cake batter into the greased and floured tins, shaking them to even out the batter and smoothing it with the back of a spoon or with a rubber spatula.
Bake in an oven preheated to 350 degrees Fahrenheit for about forty minutes, or until the cake separates from the sides of the tin and a toothpick inserted into the cake’s center comes out clean.
Allow the cake to cool completely before removing from the tin and frosting with the coconut frosting below. coconut frosting: method Beat all ingredients together until thoroughly combined.
Refrigerate the frosting for five to ten minutes so that it stiffens a bit. Remove from the refrigerator, beat for about one minute. Frost your cake.