Buscar Close Search
Buscar Close Search
Page Menu

Coconut Cake

Makes one-8 inch layer cake serves; 10-12

  • 4 cups almond flour
  • 1 cup honey – local is best
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 tablespoons soft spread or ¼ cup coconut oil
  • ½ cup canned unsweetened coconut milk
  • ¼ cup Greek nonfat or low-fat yogurt
  • 3 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 cup honey--local is best
  • ¼ cup canned unsweetened coconut milk
  • 2 tablespoons soft spread
  • 1 teaspoon pure vanilla extract
  • 3 cups (or desired amount) grated unsweetened coconut
  1. Preheat the oven to 300.
  2. Line the bottom of two 8-inch round cake pans with parchment paper. Use soft spread or oil to grease the paper and the sides of the pans. 
  3. In a food processor or electric mixer, mix the almond flour, honey, baking soda, and salt until blended. 
  4. Add the soft spread and coconut milk and mix well.  Add the yogurt, egg whites, and vanilla.  Mix well, until very smooth. 
  5. Pour into cake pans and smooth the tops. Bake for 40 minutes, or until cakes are golden and springy and a toothpick inserted comes out clean. 
  6. Remove from the oven and let sit for 10 minutes.
  1. Place the honey, coconut milk, soft soread, and vanilla in a food processor or electric mixer, and process until smooth. 
  2. Sprinkle coconut on cake after frosting.