Coconut Flour Cake

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!

Coconut Flour Cake

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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
  • 1 1/2 cup rapadura
  • 2 tablespoons baking powder (or homemade grain free baking powder)
  • 3/4 teaspoon sea salt
  • 10 tablespoons butter (1 1/4 stick) or coconut oil, cut into 10 pieces and softened
  • 1/2 cup shredded coconut 

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!

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Coconut Frosting

  • 2 tablespoons raw cream
  • pinch of salt
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 sticks of butter, softened
  • 1/4 cup coconut cream (thick cream on top of canned coconut milk)
  • 3 cups powdered coconut sugar (Use a food processor to powder rapadura)

Stir the cream, extracts, and salt together until the salt dissolves. Beat in the butter and coconut cream in a large bowl with an electric mixer at medium-high speed until smooth. Reduce speed to low-medium, slowly add sugar and beat until smooth. Beat in cream mixture. Increase speed to medium-high and beat until the mixture is light and fluffy, 4-6 minutes.

Dairy Free Coconut Frosting

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.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

17 comments… add one

  • Melissa Schwarberg September 23, 2011, 4:57 am

    Am I missing the dairy free option on the cake? I see the frosting dairy free option. My son has a dairy allergy, would love to try this. Thanks.

    looking2him@ymail.com

    Reply
  • Trish September 23, 2011, 6:23 am

    I am looking forward to trying the Chocolate Coconut Clusters – and the Winter Squash Soup – and- and- and – probably all the recipes!! They ALL sound delicious!

    Reply
  • Tiffany - The Coconut Mama September 23, 2011, 7:22 am

    @ Melissa – The only dairy in the cake is butter, which I wrote can be substituted for coconut oil =)

    And then there is a dairy free option for the frosting below too!

    Thanks for stopping by and have a great day!

    Reply
  • EmptyNester September 23, 2011, 8:43 am

    My dad LOVES coconut cake and I'm trying to get him to change his diet with us! Thanks for this, he's gonna LOVE it!

    Reply
  • April @ The 21st Century Housewife September 24, 2011, 4:17 am

    I love the sound of this wonderful cake, Tiffany. It has so many wholesome ingredients and sounds SO good! It also looks very pretty – it would make a perfect birthday cake, especially as it is suitable for virtually everyone regardless of their dietary restrictions. I'd love it if you would share it at The Gallery of Favorites this weekend if you have time. Have a lovely weekend.

    Reply
  • Jill September 26, 2011, 7:38 pm

    Hi,
    This post is so informative. I would love for you to come
    share it at FAT TUESDAY. I hope you will
    put FAT TUESDAY on your list of carnivals to visit
    and link to each week!

    http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

    Reply
  • Jill September 27, 2011, 4:44 pm

    Thanks for linking your great post to FAT TUESDAY. I just love all your recipes! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
    Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

    Reply
  • Liberty September 28, 2011, 9:51 am

    Holy cake eating mecca!
    THis looks DIVINE! cake of the gluten free gods kind of goodness!
    Cannot wait to have time to make it!
    BLessings
    http://bit.ly/odzYCI

    Reply
  • Sierra March 25, 2012, 8:33 pm

    I made this cake tonight and it is one of the moistest coconut flour cakes I’ve encountered. However, I would recommend cutting down the sugar to 1 cup as I found it a tad bit too sweet. Otherwise, great recipe!

    Reply
    • The Coconut Mama March 26, 2012, 7:42 pm

      Thanks for the feedback, Sierra! I will test the recipe out with 1 cup of sweetener and see how it works. It has been a while since I have made this cake :)

      Reply
  • Brenda April 26, 2012, 3:38 am

    Very tasty, I used 1 cup of sugar and still found it too sweet…will try half cup next time…I found the batter was the consistency of cookies, very dry, certainly not what my experience of a cake batter is..so I added the juice of soaked dried fruit…it looked great in the tin, but came out in a soft crumble so I moulded it into a volcano for my sons birthday cake…wonderful! I will try beating the egg whites seperately as well to get more fluff…I look forward to another try!

    Reply
  • pritha August 5, 2012, 10:17 am

    I think you are mistaken with the “dairy free” label. 5 large eggs is not dairy free.

    Reply
    • The Coconut Mama August 9, 2012, 2:20 pm

      Dairy refers to dairy products from cows/goat milk, cream, butter, yogurt…. Eggs are not a form of dairy. :)

      Reply
  • Becca September 22, 2012, 3:50 pm

    Is there a way to sweeten this cake with stevia extract or possibly fruit instead of rapadura?

    Reply
    • The Coconut Mama September 24, 2012, 1:07 pm

      I would have to test that out. I’m not sure. I haven’t had a lot of luck with stevia in recipes which is one of the reasons I don’t use it much. Fruit could work. Maybe use soaked and pureed dates? Let me know if you try it out! :)

      Reply
  • Ashley November 20, 2012, 12:13 am

    Hi!
    What is this ‘homemade grain free baking powder’ you are talking about?? I’m curious. I’m on the Specific Carbohydrate Diet for Chrohn’s and baking powder is out (which makes it difficult in baking fluffy/risen goods.
    Thanks for you time!
    The cake looks great and I will be sure to try it out :)

    Reply
  • theresa July 16, 2013, 7:34 am

    This looks way too delicious to be healthy but it is healthy!!! Yum!!! i’ve got one question: is there a good diy recipe on how to make coconut extract??

    Reply

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