Coconut Flour Cake
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Well Plated · by Erin Clarke★ 4.9 (48)

Coconut Flour Cake

NUTRITION · PER SERVING120M COOK
CAL 26%·PRO 13%
CARBS 61G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC3G OTHER53G TOTAL SUGAR
FAT 29G50% OF CAL
21G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, fluffy coconut flour cake with hints of lemon and almond, topped with frosting and toasted coconut. Gluten-free and naturally grain-free.

dessertbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/4 cup coconut oil
  • 3/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs (at room temperature)
  • 2 egg whites (at room temperature)
  • 1/3 cup honey
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup full-fat coconut milk (shake the can well before opening and reserve some for the frosting)
  • Zest of 1 lemon
  • 1/2 cup unsalted butter (softened; swap vegan butter to make dairy free)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2–3 cups powdered sugar (sifted if lumpy)
  • 3 tablespoons full-fat coconut milk (from the can above, plus additional as needed)
  • Sprinkles
  • Sweetened flaked or shredded coconut
  • Mini chocolate chips (optional)
PREP
20M
SODIUM
370MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.