As you may know, Jesse’s 32nd birthday was New Year’s eve. I always like to do something special for him and this year, I let him choose his cake. Usually I pick it completely, but I guess I still kind of picked it because I showed him different options, but he made the final decision and settled on coconut cake.
Anyway, the cake recipe is compliments of The Food Lovers Kitchen from their cookbook, Make it Paleo. I’ve made this cake two other times, but it turned out the best this time around. Three’s a charm, right? Don’t get me wrong, it was delicious before, but there were a few things I needed to toy with to perfect it. The only ingredient change I make with this recipe is that I swap out the maple syrup for raw honey since maple is a no-go for me. In terms of directions, I bake the cake for less time than the recipe states, and instead of a four-layer cake, I stick with two layers.
The lemon coconut frosting is compliments of The Detoxinista. I doubled her recipe after realizing a single batch was not enough for the whole cake. I listed the double recipe below. This frosting is fantastic by the way. It’s the first time I’ve ever made it. When I’ve made this cake before, I made a frosting from dripped 24-hour yogurt. This makes the yogurt a bit thicker and sort of cream cheese-like (a little runnier though). Making The Detoxinista’s recipe was actually a lot less fuss. Plus, I didn’t have any yogurt ready and didn’t have enough time for all the waiting. I think the lemon coconut frosting will be my go-to whenever I make this cake from now on though.
Coconut Cake with Lemon Coconut Frosting
For the frosting:
- 3/4 cup coconut oil, melted
- 2/3 cup full-fat coconut milk, at room temp (or almond milk, which the recipe calls for, but I didn’t have any made)
- 1/4 cup + 2 Tbsp raw honey
- 2 tsp pure vanilla extract
- 1/4 cup coconut flour
- 2 Tbsp fresh lemon juice
- Measure out all the ingredients and toss into the blender. Make sure to measure out the coconut flour exactly — it’s dense, so a little extra can throw the recipe off. Also, this can not be done with a hand mixer or whisk. You need to use a blender and be patient!
- Blend for 30-45 seconds or until everything is mixed together well. Pour into a bowl once done. FYI it will not be thick yet.
- Place in the refrigerator for at least 6 hours to set. The frosting will be runny after you first mix it, but it does firm up in the refrigerator. Just be patient! I recommend letting it sit overnight.
- Before using, remove from refrigerator and mix well. Then, let the frosting soften to room temperature a bit. This will make it easier to spread.
For the cake:
- 3/4 cup coconut flour, sifted
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup coconut oil, melted
- 1 cup raw honey (or maple syrup)
- 10 eggs, preferably pasture-raised (Yes, 10 eggs! Coconut flour needs a lot of moisture.)
- 1 Tbsp pure vanilla extract
- 1 cup shredded unsweetened coconut plus a little extra for garnishing, if desired
- Preheat the oven to 325 degrees F.
- In a small bowl, add sifted coconut flour, salt, and baking soda.
- In a large bowl or kitchen mixer, combine eggs, vanilla, honey and melted coconut oil. If you don’t have a kitchen mixer, use a hand mixer. It works just fine.
- Add dry ingredients to wet and continue blend.
- Once batter is blended and smooth, stir in shredded coconut by hand.
- Line two 9-inch cake pans with parchment paper and grease the sides of the pans with coconut oil. Pour batter evenly into both pans.
- Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean. My cakes were perfect after about 26 minutes.
- Remove cakes from the oven and cool.
- Frost one of the cake tops with the lemon coconut frosting and then, stack the other cake on top (stack it top-facing up, flat side down). Then, frost the entire top and sides of the cake. Garnish with a little unsweetened coconut flakes, if desired.
- Store any uneaten cake in the refrigerator, as it is perishable.