Coconut Flour Cake with Coconut Frosting - Nourished Kitchen Blog Recipe

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Submitted by decrisco

Makes 7 servings



Coconut Flour Cake with Coconut Frosting from the Nourished Kitchen blog. Note: I only prepared batter for one cake tin and then cut the one cake in half. I also used less honey. Cake 6 eggs 1 cup coconut milk 0.2 cup honey 1 tsp vanilla 0.25 tsp orange extract 1 cup coconut flour 0.25 tsp baking soda 0.2 tsp salt ghee for greasing the pan Frosting: 1 cup coconut flakes 0.25 cup butter 0.2 cup honey 0.5 tsp vanilla Original Recipe with Instructions: Coconut Flour Cake with Coconut Frosting

Recipe Ingredients for Coconut Flour Cake with Coconut Frosting - Nourished Kitchen Blog

7 small Egg, Whole
1 cup Coconut Milk
80 grams Coconut Flour
0.25 tsp Leavening Agents, Baking Soda
0.2 tsp Sea Salt
1 cup, shredded Coconut Meat, Dried (Desiccated), Sweetened, Shredded
0.25 cup Butter

Recipe Directions for Coconut Flour Cake with Coconut Frosting - Nourished Kitchen Blog

  1. Original Recipe with Instructions:

  2. Coconut Flour Cake: Ingredients

  3. 1 dozen eggs

  4. 2 cups coconut milk (see sources)

  5. up to 3/4 cup honey

  6. 2 teaspoons vanilla extract

  7. 1/2 teaspoon coconut extract

  8. 1/2 teaspoon orange extract

  9. 2 cups coconut flour, plus extra for greasing the pan (see sources)

  10. 1/2 teaspoon baking soda

  11. 1/4 teaspoon unrefined sea salt

  12. coconut oil, for greasing the pan (see sources)

  13. 1 recipe coconut frosting

  14. Coconut Flour Cake: Method

  15. Preheat the oven to 350 degrees Fahrenheit.

  16. 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.

  17. 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.

  18. Grease and flour two eight-inch cake tins.

  19. 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.

  20. 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.

  21. Allow the cake to cool completely before removing from the tin and frosting with the coconut frosting below.

  22. YIELD: two eight-inch cakes

  23. TIME: about five to ten minutes (active time), forty minutes (baking time), forty minutes to one hour (cooling time)

  24. Coconut Frosting: Ingredients

  25. 2 cups coconut spread (see sources)

  26. 1/2 cup virgin coconut oil (see sources)

  27. up to 1/3 cup honey

  28. 1 teaspoon vanilla extract

  29. 1 teaspoon coconut extract

  30. Coconut Frosting: Method

  31. Beat all ingredients together until thoroughly combined.

  32. Refrigerate the frosting for five to ten minutes so that it stiffens a bit.

  33. Remove from the refrigerator, beat for about one minute.

  34. Frost your cake.

  35. YIELD: about two and a half cups frosting, or enough for an eight-inch, two-layer cake.

  36. TIME: about ten to fifteen minutes

Categories

Eggs, Dessert, Bake, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 104.4g
Amount Per Serving
Calories
321
Calories from Fat
223
% Daily Value*
Total Fat
24.8g
38%
Saturated Fat
18.4g
92%
Trans Fat
0.0g
Cholesterol
174mg
58%
Sodium
184mg
8%
Potassium
187mg
5%
Total Carbohydrates
15.0g
5%
Dietary Fiber
5.4g
22%
Sugars
8.0g
Protein
8.3g
Vitamin A 8% Vitamin C 2%
Calcium 3% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C+
    Bad points
  • Very high in saturated fat
  • High in cholesterol
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