This light and spongy coconut cake uses a tropical trifecta to achieve its full flavor - coconut milk, coconut oil and our versatile Organic Coconut Flour. Frost with a flavorful Cream Cheese Coconut Icing to top it all off.
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients
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1 1/2 Cups Organic Coconut Flour
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1 1/2 Teaspoons Baking Powder
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3/4 Teaspoon Kosher Sea Salt Flakes
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8 Eggs
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1 1/2 Cups Coconut Oil
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3/4 Cup Honey
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2/3 Cup Coconut Milk Powder
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2/3 Cup Water
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6 Egg Whites
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2 Pounds Cream Cheese
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3 Cups Powdered Sugar, sifted
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2 Tablespoons Whole Milk
Directions
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Preheat oven to 350°F, and grease 3 8-inch round pans with coconut oil or cooking spray.
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Bring water to a simmer and whisk in coconut milk powder. Set aside to cool.
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Mix Coconut Flour, baking powder and salt in small bowl and set aside.
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Beat 8 eggs with coconut oil and honey until combined, then whisk in coconut milk. Continue whisking until thoroughly blended, then add dry ingredients and whisk until smooth.
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Beat 6 egg whites in separate bowl until foamy. Fold into batter.
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Spread batter gently into prepared pan and bake until top is lightly browned, about 25 minutes.
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Allow cake to cool completely in pan on rack before turning out onto serving platter.
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While cake is baking, with a paddle attachment, cream the 2 lbs cream cheese until fluffy but not too soupy. Add the sifted powdered sugar a cup at a time, then the milk.
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Chop the toasted unsweetened coconut chips to a medium coarse crumb. Take one third of the cream cheese icing, and add one third of the crushed coconut.
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Using half the crushed coconut icing, frost the first cooled cake layer, place second on top and frost the second layer. Place third layer on top.
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Using the plain cream cheese icing, frost the sides and top of cake. Press the remaining 2/3 of the crushed coconut around the outside of the cake.