Coconut Cake & Coconut Frosting

15 Apr









Coconut Cake



1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted

Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.

Coconut Cream Cheese Frosting


1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese

Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.

*Thanks to Make it Paleo


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: