Coconut Cake

I am a major lover of a simple, doughy, moist (hate that word but it’s the only way to properly describe) cake and I grew up eating the most amazing coconut cake that my nanny would make for us. It was of course filled with refined flour, refined sugars, butter etc… Over the years I have played with the recipe to get it to fit within my dietary guidelines and after many attempts, I have finally nailed it! This can be made as a cake, muffins, mini muffins, really whatever you’d like. You can also feel free to add chocolate chips to it or anything else your heart desires as it is a really neutral recipe! 

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Coconut Cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Ingredients

• 3/4 cup coconut oil
• 1/2 cup honey
• ¼ cup maple syrup
• 2 eggs
• 2 egg whites
• 1 cup coconut unsweetened shredded coconut
• 1 cup full fat coconut milk or even coconut cream
• 1 tsp vanilla
• 2 1/2 cups gluten free/ paleo flour or whole wheat flour if not GF
• 2 1/2 tsp baking soda
• Optional: coconut chips for topping

Instructions

• Heat oven to 350, grease pan if not using a silicone pan.
• Mix together coconut oil, honey and maple syrup until very well blended. Add in eggs and egg whites. Add shredded coconut, coconut milk and vanilla. Mix well until combined.
• Slowly add flour and baking soda. Mix well until well combined. Pour into the baking pan, sprinkle with coconut chips if desired.
• Bake for 35-45 minutes or until the toothpick comes out clean. Let sit and cool for 10-15 minutes before removing from the pan and serving, enjoy!

Notes

I hope you enjoy this recipe as much as we do! It goes very nicely with a cup of coffee, tea or coconut milk!