Cavewoman Coconut Cake
1 cup of coconut oil, melted
1 cup of coconut syrup, honey or grade b maple syrup
1 Tablespoon of vanilla extract
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of sea salt
¾ cup of coconut flour, shifted
1 cup of shredded non-sweetened coconut
First things first, put on some Hawaiian music and turn on the oven to 325 degrees. Oil your cake pans and add a little coconut flour to them and knock the flour around till the bottom is dusted. (I used 10 inch round cake pans. If you use 9 inch or smaller add more time to the baking)
In a mixer bowl add the 10 eggs and mix well. When that is mixed to your satisfaction, with the mixer running slowly add in the melted coconut oil, coconut nectar, and vanilla and mix some more. Next, add the meager ¾ cup coconut flour to a separate bowl with the soda, powder, and salt, whisk together well.
With the mixer going add the flour mix slowly to the egg mix. Blend till mixed well. (But don’t overdo it!) Fold in the shredded coconut and then pour the mix evenly into the prepared cake pans. Tuck in the oven to bake. Bake for 15-20 minutes till they are golden and a toothpick comes out clean. (I like to touch the center of the cake, if it is firm and springs back, it’s done.)
Place the cakes on a cooling rack and let cool completely till you take them out of the pan. While the cakes are cooling, whip up the frosting and frosts up these jewels.
Coconut Cream Cheese Frosting
16 ozs of cream cheese
1 teaspoon of vanilla
½ cup of honey
1 cup of non-sweetened shredded coconut
Toss the cream cheese in a bowl and whipped it up with a blender till creamy. Slowly add the honey and vanilla as the blender is going. Last but not least, add the coconut and blend till beautiful. Frost your cake and celebrate!