- 1
- 50 mins
Ingredients
- coconut flour cake:
- 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:
- 2 cups coconut spread
- 1/2 cup virgin coconut oil
- up to 1/3 cup honey
- 1 tsp vanilla extract
- 1 tsp coconut extract
Preparation
Step 1
coconut flour cake:
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:
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.