Coconut Cake

Coconut Cake

This gluten free, refined sugar free coconut cake is so delicious and fairly simple to throw together! It's anything but dry and dense! No gluten free cardboard here! ⁠

Paleo Coconut Cake
Paleo Coconut Cake

Coconut Cake

Yields one double layer 6 inch round cake



2 c. almond flour
½ c. coconut flour
1/2 tsp. baking soda 
1/2 tsp. sea salt
1/3 c. coconut oil, melted, plus extra for greasing
2 eggs
1/2 c. maple syrup
1 tsp. coconut extract
seasonal berries, for topping
~3 c. shredded coconut to dust the top and sides of cake

“Butter Cream Frosting”

1/2 c. of honey
1 c. of butter (at room temp)
1 tsp. vanilla
1 tsp. coconut extract


Preheat oven to 350 degrees F. Prepare pans by cutting a piece of parchment paper to fit the bottom of the pan. Lightly grease the rest of the pan with coconut oil.

In a medium bowl, incorporate almond flour, coconut flour, baking soda, and salt.

In a large bowl, whisk together eggs, coconut oil, maple syrup and coconut extract.

Slowly add dry ingredients to the wet ingredients and mix until batter is formed. Spread dough into the prepared pan.

Bake for about 15-20 minutes or until toothpick inserted comes out clean. 

In the meantime prepare the “Butter Cream” Frosting. Fit standing mixer with flat beater. Add all ingredients to the bowl and mix at a low speed until the butter softens a bit. Be sure to scape down the sides and bottom of your mixer in between to make sure the honey hasn’t stuck to the bowl. Increase the speed to medium-high and beat until light and fluffy- about one minute. Return to the fridge until cake has cooled completely.

Once cake has completely cooled, flip one pan over onto serving dish. Dollop about half of the frosting on one of the cake halves and spread evenly. Sprinkle coconut flakes over top. Place half sliced fruit in the middle. Flip second layer of cake over on top and do the same with the remaining frosting. Smooth out the edges.

Top with berries, lavender and garnishes of rosemary. 

Paleo Coconut Cake
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