Today I’m sharing a recipe for Coconut Flour Cake. This cake is gluten free, grain free, nut free, dairy free optional, and is paleo/primal friendly. You can us this recipe to make a layer cake, sheet cake, or even cup cakes! Hope you enjoy!

Ingredients

• 5 large egg whites, at room temperature
• 3/4 cup of coconut cream (this is the thick cream on top of canned coconut milk)
• 1 large egg, at room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3/4 cup + 2 tablespoons coconut flour {where to buy coconut flour}
• 1 1/2 cup rapadura {where to buy healthy sweeteners}
• 2 tablespoons baking powder (or homemade grain free baking powder)
• 3/4 teaspoon sea salt {where to buy salt}
• 10 tablespoons butter (1 1/4 stick) or coconut oil, cut into 10 pieces and softened {where to buy coconut oil}
• 1/2 cup shredded coconut {where to buy shredded coconut oil}

Pre-heat oven to 325 degrees.

Whisk egg whites, coconut cream, whole egg, and extracts together in a large bowl until combined. Set aside.

In a separate bowl mix coconut flour, rapadura (or other natural sugar), baking powder and salt together.

Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.

Pour batter into two 8 inch greased pans, one 9×13 pan, or cup cake pan (makes 12 cupcakes). Bake for 35 minutes or until a toothpick inserted into the center of the cupcakes comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.

Frost cooled cake (frosting recipes below). Top with toasted coconut and serve!

Coconut Frosting

Dairy Free Coconut Frosting

• 1/2 cup homemade coconut butter or coconut cream concentrate, room temp
• 1 teaspoon vanilla extract
• 2 tablespoons raw honey or maple syrup (add more if it’s not sweet enough for you)
• Coconut cream or coconut milk

Use food processor to soften the coconut butter. Add vanilla and sweetener. Process until combined. Add some coconut cream or coconut milk to thin to desired consistency. Refrigerate until frosting is a little harder and spreadable.
This recipe is linked to: Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Living Well Blog Hop @  Laurie @ Common Sense Homesteading, Jo @ Jo’s Health Corner, Tina @ Being Made New, Lea @ Nourishing Treasures, Real Food 101 @ Ruth’s Real Food, Monday Mania @ The Healthy Home Economist