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Coconut Cake


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The morning of my 41st birthday I decided I wanted to make a paleo friendly cake for myself. The for the past couple of years, well-meaning people would go to the store any try to buy me something they thought would fit this “wacky diet” of mine. I have received low-fat Entenmans cakes, Gluten free cakes, vegan cakes etc. None of which are anything I would ordinarily touch. So to avoid the awkward situation of gracefully accepting a well-meaning piece of crap, I just made myself an indulgent but Paleo friendly cake.

I found this recipe on one of my favorite recipe sites the Frisky Lemon. After my first attempt I would make some small tweaks. The taste was delicious! I had to stop myself from just devouring it, but it came out a little soft even though the center was set. Included in the recipe below are some changes I would make next time.

Ingredients:

  • 1 1/2 cups of shredded  unsweetened coconut
  • 1/2 cup almond flour
  • 1 heaping tbs coconut flour (I would make that 2 tbs)
  • 1/4 tsp sea salt
  • 3 eggs
  • 1 tbs pure vanilla extract
  • 1 cup full fat coconut milk
  • 1/2 cup room temp butter (or coconut oil)
  • 1/3 cup honey (raw is best)

Pre heat oven to 350 (would reduce that to 325 or 300 next time)

In a food processor (or you can use beaters or stand mixer or a strong wisking arm!) combine wet ingredients. Butter, eggs, coconut milk, honey and vanilla. Pulse until well combined. 

Add in dry ingredients: almond flour, coconut flour, and shredded coconut and salt. It will look like this:

Pour into a well greased backing dish.  

At the last minute I decided to sprinkle some chopped walnuts on top for a texture variation. The orignal recipe called to bake at 350 for 30 minutes or until browned and center is set. At the 30 minute mark it looked browned but the center wasn’t set. I reduced the heat, covered it so it wouldn’t continue to brown and left it in for about 10 minutes longer.  Next time I will try a lower heat and cook a bit longer, maybe 320 or 300 for 40-45 minutes so that it doesn’t brown as fast and gives the inside more time to set.  

This had a deliciously rich coconut honey flavor. I started thinking of variations like using crushed pineapple and reducing the honey and coconut milk. Kind of a take on pineapple upside-down cake. Another idea is that it would make an interesting rum cake, maybe add a shot of rum or rum extract instead of vanilla. (like a Captain Morgan spiced rum flavor?) There are lots of ways you can use this. Delish!

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