Coconut Flour Cake

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Coconut Flour Cake

Sweet (but not too sweet), fluffy and fragrant, this coconut flour cake is a real treat for anyone who loves coconut.

Coconut Flour Cake
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Dessert, Gluten Free, Low Carb, Paleo
Yield: 8 slices
Ingredients
  • 1 tablespoon coconut oil for pan
  • 4 large eggs
  • 1 cup full-fat, unsweetened, canned coconut milk
  • ⅓ cup (5.5 tablespoons) honey*
  • 1 tablespoon vanilla extract
  • ¾ cup (84 grams) coconut flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
  2. In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one. Remember to shake the coconut milk can well before opening, and stir it after opening.
  3. Transfer the batter to the prepared pan.
  4. Bake 30-40 minutes, or until browned and set and a toothpick inserted in center comes out clean. Loosely cover with foil after the first 30 minutes to prevent over-browning.
  5. Cool 15 minutes in pan on a cooling rack, then slice and serve.
Notes
*For a low-carb version, try replacing the honey with ½ cup Swerve. I haven't tried it myself, so if you do, please let me know how it turned out! Nutrition info for this version: Calories 143, Total Fat 10g, Saturated Fat 7g, Sodium 258mg, Carbohydrate 7g, Fiber 4g, Sugars 10g, Protein 5g
Nutrition Per Serving
Serving size: 1 slice; Calories: 187; Fat: 10g; Saturated fat: 7g; Carbohydrates: 19g; Sugar: 21g; Sodium: 258mg; Fiber: 4g; Protein: 5g

Coconut Flour Cake

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