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

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 9x13 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

• 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

• 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 its 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