Coconut Flour Cake
Ingredients
The cake
-
¼
cup
coconut oil
-
¾
cup
coconut flour
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
4
large
eggs
-
2
large
egg whites
-
⅓
cup
honey
-
1
tablespoon
pure vanilla extract
-
¼
teaspoon
pure almond extract
-
½
cup
full-fat coconut milk
-
1
zest
lemon
The frosting
-
½
cup
unsalted butter
-
½
teaspoon
pure vanilla extract
-
⅛
teaspoon
kosher salt
-
2–3
cups
powdered sugar
-
3
tablespoons
full-fat coconut milk
For decorating
-
to taste
sprinkles
-
to taste
sweetened flaked or shredded coconut
-
to taste
mini chocolate chips
Instructions
- Preheat the oven to 350°F and prepare the cake pans.
- Melt the coconut oil and let it cool to room temperature.
- Sift together the coconut flour, baking soda, and salt in a bowl.
- In another bowl, mix the wet ingredients including eggs, egg whites, honey, vanilla, almond extract, and coconut milk.
- Combine the wet and dry ingredients, then fold in the lemon zest.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 28 to 32 minutes until a toothpick comes out clean.
- Let the cake cool completely in the pans.
- Prepare the frosting by beating the butter, vanilla, and salt, then gradually add powdered sugar and coconut milk until fluffy.
- Once the cake is cool, frost it and decorate as desired.
Nutrition Facts (estimated)
Servings
8 slices
Calories
448
Total fat
26g
Total carbohydrates
49g
Total protein
6g
Sodium
391mg
Cholesterol
112mg
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