Cake Ingredients
1 cup organic coconut oil, melted
1 cup unrefined maple syrup
1 cup coconut, shredded
1 Tbsp. pure vanilla extract
1 teaspoon Baking Soda
1 teaspoon Celtic sea salt
10 pastured eggs
¾ cup coconut flour, sifted
Coconut Cream Cheese Frosting
Ingredients
1 cup unsweetened coconut, shredded
1 Tbsp. pure vanilla extract
½ cup unrefined maple syrup
16 oz full-fat cream cheese at room temperature
Instructions
1. Preheat oven to 325°F.
2. In a small bowl, add sifted coconut flour, salt, and baking soda.
3. In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil. Add dry ingredients to wet and continue blend.
4. Once batter is blended and smooth, stir in shredded coconut.
5. Grease two 9-inch cake pans with coconut oil. Pour batter into pans and bake for 35 minutes.
6. Test center of cake with a toothpick. If the toothpick comes out clean, then the cakes are done. Remove cakes from oven and cool.
7. To make cream cheese frosting, blend room temperature cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer. Stir in shredded coconut.
8. Slice each cake in half to create 4 layers of cake.
9. Frost with coconut frosting in between each layer of cake. Enjoy!
Serves 6-8
Inspired by: https://www.primalpalate.com/paleo-recipe/coconut-cake/