Ok so first off, I’m sorry about the sucky photo. I’m still trying to get the hang of taking professional-looking photos, so please bear with me. The next time I make this cake, I will attempt again to take a nice photo, and if I succeed, I will change it!
Now to more important things: This cake!! If you don’t like coconut, stay away. I REPEAT: Stay away if you don’t like coconut. I don’t know how that could even be possible, but if it is, then you will most likely not like this cake.
I, on the other hand, LOVE COCONUT!! And this cake is amaayyyziiiinnnngggg! It’s actually very easy to make, but I must warn you, the ingredients can get a little pricey, compared to conventional cakes (or boxed cakes). That, unfortunately, is a reality that occurs often when following a paleo/primal diet. I personally think its worth the extra money, especially since these types of desserts are more suited for special occasions as opposed to daily consumption.
To be fair, I will admit that I did not create this recipe. I found the original from Primal Palate, and made my own tweaks and revisions. I used the recipe for coconut cake and vanilla frosting. I wish I was a chef that could come up with my own fabulous recipes, but alas, I was not born with that ability. Thanks, parents! So I have to work with what I’ve got, and that is rockin’ good research skills and an open mind (at least I like to think it is).
So here are the recipes for both the cake and the frosting:
1 cup Butter
1 cup Maple Syrup
1 cup Unsweetened Shredded Coconut
3/4 cup Coconut Flour (sifted)
1 tbsp. Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Pink Himalayan Salt
**You may be wondering why so many F@#%&$* eggs are used. I admit even I thought it was a bit excessive. But coconut flour is like a sponge, soaking up great deals of liquid, which is why a lot of oil and eggs are needed to prevent your baked goods from being dry.
Anyway, to start, preheat your oven to 325 degrees Fahrenheit. In one bowl, combine sifted coconut flour, salt and baking soda. In another bowl, combine the eggs, vanilla, maple syrup, and melted butter. Blend these ingredients with a hand mixer until smooth.
Add the dry ingredients to the wet, and continue to blend until smooth. Add the shredded coconut and stir.
Grease two 9-inch round cake pans with butter or coconut oil and pour batter into both, making sure there is equal amounts in each.
Bake for 20-25 minutes and check with a toothpick if they are done. (I baked my cake for 25 minutes and part of the bottom was very slightly burned but not badly enough to affect the overall taste).
Let them cool to room temperature. When cooled, frost the top of one cake, then place the other cake overtop. Frost the rest of the cake to your liking.
1 cup Coconut Milk
1 cup Organic Virgin Coconut Oil
1/2 cup Maple Syrup
1 tsp Xanthan Gum
1 tsp Pure Vanilla Extract
Over medium heat, whisk coconut milk, vanilla and maple syrup in a saucepan. Using a hand mixer, blend in the xanthan gum until it starts to thicken. Remove from heat and add coconut oil, blending with the hand mixer until it is smooth and thick. Chill in the refrigerator for at least 6 hours before using. (The original recipe says overnight, but I only let mine sit for 6-7 hours and while it was not the exact consistency of icing, it was nice and thick, and covered the cake well.)
Once the cake is covered in frosting, make sure you grab a piece for yourself quickly, or else there may not be any left for you. It’s that good!!!