Ingredients:
- 1 1/2 cups coconut flour
- 1/2 cup desiccated coconut
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup virgin coconut oil, melted
- 1/2 cup coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the coconut flour, desiccated coconut, coconut sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted virgin coconut oil, coconut milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Coconut Frosting Recipe
Ingredients:
- 1 cup coconut cream
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
Instructions:
- In a medium bowl, whisk together the coconut cream, coconut sugar, and vanilla extract until smooth.
- Frost the cooled cake and enjoy!
Tips:
- For a richer coconut flavor, use full-fat coconut milk.
- If you don’t have coconut cream, you can make your own by chilling a can of coconut milk overnight. The cream will rise to the top and can be skimmed off.
- To make a chocolate coconut cake, add 1/4 cup of cocoa powder to the dry ingredients.
- To make a pineapple coconut cake, add 1/2 cup of crushed pineapple to the batter.