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Coconut Cake with Lemon Coconut Frosting

Coconut cake with lemon coconut frosting.
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.

Two layers is easier to work with than four.
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.
IMG_2736

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
  1. 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!
  2. 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.
  3. 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.
  4. 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

The cakes, post baking.

  1. Preheat the oven to 325 degrees F.
  2. In a small bowl, add sifted coconut flour, salt, and baking soda.
  3. 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.
  4. Add dry ingredients to wet and continue blend.
  5. Once batter is blended and smooth, stir in shredded coconut by hand.
  6. 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.
  7. Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean. My cakes were perfect after about 26 minutes.
  8. Remove cakes from the oven and cool.
  9. 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.
  10. Store any uneaten cake in the refrigerator, as it is perishable.
Wonder what he wished for...

Wonder what he wished for…

Birthday cake beauty.

Birthday cake beauty.

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Related

Filed Under: Recipes, Treats Tagged With: birthday, Cake, Coconut, coconut cake, coconut flour, coconut milk, coconut oil, dessert, eggs, gluten-free cake, grain-free cake, lemon, lemon coconut frosting, Make it Paleo, Paleo, paleo cake, paleo dessert, Paleo treats, raw honey, recipe, scd-friendly, The Detoxinista, The Food Lovers, vanilla

Previous Post: « Hello and Welcome to 2013!
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Reader Interactions

Comments

  1. Leah

    January 3, 2013 at 10:34 am

    This cake looks fantastic. I have a HUGE sweet tooth so I can’t wait to give this a try!

    Reply
    • paleoinpdx

      January 3, 2013 at 10:38 am

      It definitely is! It’s my favorite grain-free dessert that I’ve tried. It’s a great special occasion cake, especially since it’s kinda pricey to make, but it’s worth every penny.

      Reply
  2. Megan

    January 3, 2013 at 10:48 am

    Holy moly, 10 eggs! That’s an extra carton for the week.

    Reply
  3. paleoinpdx

    January 3, 2013 at 11:06 am

    That’s partly why I deem it a special occasion cake. It’s expensive to make! 1 cup coconut oil, 1 cup raw honey and 10 pastured eggs. Ingredient-dense! It’s totally worth it though!

    Reply
  4. paleoptdoc

    January 3, 2013 at 11:28 am

    It looks delish! Can’t wait to try it!

    Reply
    • paleoinpdx

      January 3, 2013 at 11:31 am

      It’s really, really good!

      Reply
  5. Randy Boboltz

    January 3, 2013 at 11:45 am

    Why am I not surprised that you usually pick the cake!

    Reply
    • paleoinpdx

      January 3, 2013 at 11:48 am

      Haha 😉 Maybe I get it from mom … like the year she picked a “healthy” brown oatmeal cake that had zero frosting. I think that was my 12th birthday. What 12-year old wants that?

      Reply
  6. Cinnamoneats

    January 3, 2013 at 11:54 am

    Shame Joe doesn’t like coconut too much… I think this one would be too coconutty for him hmmm maybe I can make it just for myself haha 😉

    Reply
    • paleoinpdx

      January 3, 2013 at 11:59 am

      I don’t understand how one can not like coconut! He’s missing out on so much good stuff! I’d make the cake anyway … and you never know, he might like it 😉 To me, the cake tastes kinda pineapple-y too. It’s SO good!

      Reply
      • Cinnamoneats

        January 3, 2013 at 12:26 pm

        Haha I know! Last night (after eating a slice of the cake mind you) he goes to me… you put coconut in this cake didn’t you and I said yep there’s coconut oil and coconut flour in there and he’s like but you know I don’t like coconut and I’m like ummm you just ate a whole slice of cake lol!

        Reply
        • paleoinpdx

          January 3, 2013 at 1:04 pm

          That’s funny! He obviously liked it, but probably wouldn’t have eaten it if he knew about the coconut beforehand. Way to sneak around it 😉

          Reply
      • Cinnamoneats

        January 3, 2013 at 4:03 pm

        Haha I know! Well there was coconut oil and flour in the brownies as well so… 😉

        Reply
        • paleoinpdx

          January 3, 2013 at 9:40 pm

          Ha, nice!

          Reply
  7. Shonnie

    January 3, 2013 at 1:59 pm

    I am gonna rebog cuz I have to try this! Love you girl!

    Reply
    • paleoinpdx

      January 3, 2013 at 2:12 pm

      Aw, thanks!

      Reply
      • Shonnie

        January 3, 2013 at 2:39 pm

        You are welcome. I really want to have paleo friendly deserts, because that seriously works well for my food controlled Type II diabetes. I still have to be careful with starchy veggies like the squash, but it is sooo nice to have these on hand so that I can enjoy them on special occasions.

        Reply
        • paleoinpdx

          January 3, 2013 at 2:57 pm

          Definitely!

          Reply
  8. Shonnie

    January 3, 2013 at 2:00 pm

    Reblogged this on Diary of an Angry Fat Woman and commented:
    I know … posting again today! I had too … this was just too good to forget! 😀

    Reply
  9. virginiaplantation

    January 3, 2013 at 5:03 pm

    This looks so good! We are going to have to add it to our recipes for the plantation! Thank you for sharing!
    Michelle
    Belle Grove Plantation Bed and Breakfast
    http://www.virginiaplantation.wordpress.com

    Reply
    • paleoinpdx

      January 3, 2013 at 9:39 pm

      Wonderful!

      Reply
      • virginiaplantation

        January 4, 2013 at 2:21 pm

        🙂

        Reply
  10. teresasdreams

    January 4, 2013 at 1:06 pm

    Wow, this looks delicious!! I usually make myself a cake for my birthday in March, and I might have to try this instead of the sugary cakes of past years.

    Reply
    • paleoinpdx

      January 4, 2013 at 1:20 pm

      It’s wonderful! I’ll probably make it again for my birthday, which is also in March 😉

      Reply
      • teresasdreams

        January 4, 2013 at 5:47 pm

        I may make 1/2 a batch the first time…I’m afraid having that much cake around the house would be way too tempting for me! Excited to try it though…it’ll be worth the wait!

        Reply
        • paleoinpdx

          January 4, 2013 at 6:42 pm

          Haha, yeah … it’s a little dangerous. Especially if you don’t have others to share it with!

          Reply
  11. Jill

    January 4, 2013 at 3:29 pm

    Would it be okay if I halved this recipe and only made one single layer in a 9 x 9 pan? Thanks.

    Reply
    • paleoinpdx

      January 4, 2013 at 3:31 pm

      Yes, I imagine it’ll work just fine.

      Reply
  12. paleofeet

    January 4, 2013 at 8:01 pm

    this looks fabulous!

    Reply
    • paleoinpdx

      January 4, 2013 at 9:02 pm

      It tastes fabulous too 😉

      Reply
  13. grokgrub

    January 7, 2013 at 6:36 am

    One thing I’ve learned (and I just learned this, I’m firmly a baking amateur) is to trim the cake after baking in order to get smooth vertical sides and a flat top if the domed look isn’t your favorite. I did this and the finished cake looked bakery-perfect!

    Reply
    • paleoinpdx

      January 7, 2013 at 8:44 am

      Good to know! I don’t worry too much about it being perfect, especially when it’s just for Jesse and me. I like it looking a bit more rustic with a domed top anyway 😉 I don’t have a real frosting spreader, so trimming the cake and spreading the frosting on with a spatula or butter knife could be detrimental. I’d be kind of afraid of trimming it anyway since it’s coconut flour, which tends to be a bit more delicate. I’m glad it worked out for you though!

      Reply
      • grokgrub

        January 10, 2013 at 5:09 pm

        I didn’t have a real frosting spreader, either, so applying the frosting was tricky, you’re right!

        Reply
        • paleoinpdx

          January 10, 2013 at 9:43 pm

          It’d be handy to have one, but at the same time, I rarely make cakes!

          Reply
  14. Nikki

    February 10, 2013 at 12:30 pm

    I’m looking for a basic cake recipe and remembered how good this one looked…could you tell me a bit about the texture? Is it a heavier, moister cake or lighter/spongier? Thanks!!!

    Reply
    • paleoinpdx

      February 10, 2013 at 12:49 pm

      It’s really moist and sort of in the middle between heavy and light, if that makes any sense? I can’t recommend this cake enough…it’s my favorite! I don’t think you’ll be disappointed.

      Reply
      • Nikki

        February 10, 2013 at 2:18 pm

        Thanks! I’m working on a green tea cake and thinking of adapting this recipe. I think I’ll give it a go! 🙂

        Reply
        • paleoinpdx

          February 10, 2013 at 2:25 pm

          Ooo, that sounds great!

          Reply
  15. stacey

    March 4, 2013 at 7:12 am

    I made this cake for a friend’s birthday this weekend and it was such a hit. My friend is diabetic so I halved the amount of honey and replaced it with a bit of stevia in both the cake and the frosting. I upped the lemon juice a bit to hide the bitterness of the stevia. (And I added an extra egg to make up for the lesser amount of liquid provided by the honey.)
    This recipe is a keeper. Thank you!!!! Satisfied the myriad of allergies/aversions that I’m avoiding on behalf of family and friends.

    Reply
    • paleoinpdx

      March 4, 2013 at 8:28 am

      Wonderful! I’m glad you were able to successfully modify it for your friend! I agree, this recipe definitely is a keeper! I think I’m going to make it again for Easter 🙂

      Reply
  16. grokgrub

    March 4, 2013 at 9:18 pm

    I’m thinking of using this as a cream cheese frosting substitute for a carrot cake I’m concocting. Think it’ll suit?

    Reply
    • paleoinpdx

      March 5, 2013 at 6:54 am

      Yes, I think it’d be great!

      Reply
      • grokgrub

        March 13, 2013 at 7:38 pm

        Done! Check the carrot cake out: http://grokgrub.wordpress.com/2013/03/14/recipe-paleo-carrot-cake-review/

        Reply
  17. Corinn

    April 11, 2014 at 2:48 pm

    Hi! I would LOVE to make this for Easter but I’m on a completely sugar free diet right now due to candida. How much “Just Like Sugar” would I use to substitute the honey? Thanks!

    Reply
    • paleoinpdx

      April 11, 2014 at 9:30 pm

      Sorry, Corinn, but I really don’t know the answer to that. I have no idea what, “Just Like Sugar” is and have never heard of it. Try searching online to see what the equivalent is to 1-cup of liquid sweetener.

      Reply
      • Corinn

        April 20, 2014 at 10:07 am

        OMG it was so delicious!!! We’re ecstatic!!! I was even inappropriately licking out the blender after I made the icing. :-/ lol For anybody else the does a keto paleo diet, honey is 25% sweeter than sugar. The substitute we use “Just Like Sugar” is all natural & converts cup for cup with sugar. For the icing, in place of the honey, I used a little more than half a cup of my sugar sub & added 2 tbsp extra coconut milk. For the cake, I used 1 and 1/4 cup of my sugar substitute & added 2 tbsp of coconut milk instead of the honey!!! 🙂

        Reply
        • paleoinpdx

          April 20, 2014 at 3:31 pm

          Glad you liked it and found a way to make it work for you. Cheers!

          Reply
  18. Miranda

    April 20, 2014 at 2:14 pm

    How do you get the frosting smooth? It came out crumbly

    Reply
    • paleoinpdx

      April 20, 2014 at 3:30 pm

      I’ve never had that problem, so I’m not sure. Did you veer off the directions by chance and not blend it in a blender? Mine has always come out smooth when I’ve made it. The only thing I can think of is that your coconut flour didn’t get mixed well enough. This could happen if you mixed it by hand.

      Reply

Trackbacks

  1. [Paleo] Coconut Cake with Lemon Frosting « says:
    January 17, 2013 at 8:05 am

    […] came across the recipe on Paleo in PDX and pinned it immediately!  I couldn’t wait to try my first Paleo-friendly dessert and I […]

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  2. Dietary Epigenetics, Chemoprevention, and Green Tea Cupcakes | EpiBeat says:
    March 11, 2013 at 4:30 pm

    […] the usual steep. The cupcake recipe that follows was originally inspired by two great blogs: Paleo in PDX and Detoxinista and I’ve made some minor adjustments to help give your green tea intake a boost. […]

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  3. Dietary epigenetics, cancer prevention and GREEN TEA CUPCAKES | Scientifically Delicious says:
    March 12, 2013 at 6:12 am

    […] EGCG, a compound shown to help regulate genes that are involved in cancer development. (Thanks to Paleo in PDX and Detoxinista for recipe […]

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  4. Recipe: Paleo Carrot Cake + Review | GrokGrub says:
    March 13, 2013 at 7:30 pm

    […] One that note, let me present a Paleo version of one of the earliest recipes to catch my eye after downloading the app: A Healthier Carrot Cake! I took David & Luise’s brilliant concept of a naturally-sweetened cake packed with carrots, fruit and spices and riffed on it with a grain-free flour combination and subtle other tweaks of my choice. I kept the simple, striking styling from the Green Kitchen Stories but added a dash of cinnamon for good measure. The frosting is a remix of the Lemon Coconut Frosting from Paleo in PDX!  […]

    Reply
  5. Recipe: Carrot Cake + Review | GrokGrub says:
    April 11, 2013 at 12:44 pm

    […] One that note, let me present a Paleo version of one of the earliest recipes to catch my eye after downloading the app: A Healthier Carrot Cake! I took David & Luise’s brilliant concept of a naturally-sweetened cake packed with carrots, fruit and spices and riffed on it with a grain-free flour combination and subtle other tweaks of my choice. I kept the simple, striking styling from the Green Kitchen Stories but added a dash of cinnamon for good measure. The frosting is a remix of the Lemon Coconut Frosting from Paleo in PDX!  […]

    Reply
  6. Recipe: Carrot Cake + Review | GrokGrub says:
    April 18, 2013 at 8:15 am

    […] One that note, let me present a Paleo version of one of the earliest recipes to catch my eye after downloading the app: A Healthier Carrot Cake! I took David & Luise’s brilliant concept of a naturally-sweetened cake packed with carrots, fruit and spices and riffed on it with a grain-free flour combination and subtle other tweaks of my choice. I kept the simple, striking styling from the Green Kitchen Stories but added a dash of cinnamon for good measure. The frosting is a remix of the Lemon Coconut Frosting from Paleo in PDX!  […]

    Reply
  7. A to Z | Paleo in PDX says:
    August 14, 2013 at 7:37 pm

    […] Make It Paleo’s, grain-free coconut cake. I make it with raw honey instead of maple syrup and use a dairy-free lemon coconut frosting instead of the option they suggest in the book. It is straight up divine. You can check out my variation here. […]

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  8. A to Z | Craving4More says:
    August 19, 2013 at 8:09 am

    […] fruit – and most pies involve cooked fruit.  So, when push comes to shove, I’ll pick Alisa’s Paleo Coconut Carrot Cake.  I do prefer something not so sweet though…I suppose I have too much sweetness in other […]

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  9. Paleo Cake In A Mug Coconut Flour | The Paleo Recipe Blog says:
    December 11, 2014 at 2:16 am

    […] Coconut Cake with Lemon Coconut Frosting | Paleo in … – 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…. […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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