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!
Coconut Cake
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!
No products in the cart.