This coconut cake is light and spongy, like a slightly tropical cross between angel food cake and pound cake. It’s delicious by itself, or lightly frosted & sprinkled with shredded coconut or almonds.
INGREDIENTS:
Unsalted butter for pan
8 large eggs
½ cup honey
2 cup canned coconut milk , unsweetened, full fat (mix well before using)
1 cup sugar
2 tablespoon vanilla extract
1 ½ cup Shipetaukin coconut flour
1 teaspoon kosher salt
2 tablespoon baking powder
Zest of 1 lemon
1 cup unsalted butter softened
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
3-4 cups powdered sugar, sifted
6 tablespoons full-fat coconut milk from cans above, plus additional as needed
DIRECTIONS:
1.Preheat oven to 350°F. Preheat oven to 350°F, and grease 3 6-in round pans with unsalted butter.
2.Whisk together eggs, honey, coconut milk, sugar and vanilla. Mix until thoroughly combined.
In a separate mixing bowl, sift together coconut flour, salt, and baking powder.
3.Add wet ingredients into dry ingredients and whisk to combine. With a rubber spatula, fold in the lemon zest.
4.Pour the mixture evenly into all 3 pans and smooth top with back of spatula.
5.Bake for 20-25 min or until a toothpick inserted into center of the cake comes out clean. The cake will not brown on the top.
6.Let cool for 15 min. Prepare the frosting. In a large mixing bowl beat softened butter on medium speed until light and fluffy. Add vanilla and salt and mix until blended. Add powdered sugar ½ cup at a time until thoroughly incorporated. Add coconut milk and increase speed to medium high – beat for 2-3 minutes.
7.Using 1/2 the icing, frost first cooled cake layer, place 2nd and frost, then 3rd.
Makes 6 servings
