• *CAKE:
  • 3 cups almond flour
  • 1/2 cup unsweetened coconut
  • 1/2 cup coconut flour
  • 1/2 cup of coconut palm sugar
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 eggs
  • 1/2 cup of coconut oil
  • 13.5 oz. can full fat coconut milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp of coconut extract
  • 2 tbsp. raw honey
  • *GANACHE:
  • 1 ripe large avocado
  • 1/2 cup soaked cashews
  • 1/4 cup cocao powder
  • 3 tbsp. coconut butter/manna
  • 1 tsp vanilla extract
  • 1 1/2 coconut extract
  • 3-4 tbsp. raw honey
  • 1/8 tsp stevia
  • *FROSTING:
  • 2 1/2 soaked cashews
  • 1/2 cup shredded coconut
  • 5.4 oz can full fat coconut "crean"
  • 3 tbsp. coconut butter/manna
  • 3 tbsp. coconut oil
  • 1/4 cup raw honey
  • 1 1/2 tsp coconut extract
  • 2 tsp vanilla extract
  • 1/8 tsp stevia

 

Birthdays and cake are comrades and go hand and hand in my {cook} book!  So as I turn 45 {gag, eek, yikes, grimacing in dismay at that big number}, I wanted a birthday cake and had to make one that would fit the taste & health bill!

I don’t consider myself an expert baker which is probably why I love making raw desserts so much!  However, raw wasn’t going to cut it!  I wanted a moist, fluffy and baked cake with loads of frosting! Unfortunately, I realized what that meant, cups of refined sugar, grains, GMO ingredients and a big ol’ belly ache after!  No worries friend, I took care of that!

I channeled my inner Grammy!  Let me explain.  So, I did have a famous Grammy {well in our family she was} who made every birthday cake from scratch!  It made us feel so special that she would do that for us and eating that cake was better than the presents!  Although this recipe looks intimidating, I promise it is easier than the original recipe and most double layer cakes.

My inspiration to make this cake for myself was a dear friend, Rachel {who is a gifted baker}. She sent me a traditional Coconut Cream Cake recipe and asked me if I could “healthify” it and make it gluten free for her birthday.  Yes, I was way to excited to accomplish this important need!  It looks nothing like her recipe but has something amazing to offer to our health and of coarse tastes great!

So you see, I got my cake for my birthday…never mind I had to make my own cake!  I really love making over recipes and not feeling deprived.  One birthday someone stuck a candle in an apple and sang happy birthday to me.  I thought it was a joke and a hot apple pie was somewhere.  I felt ousted out of my own birthday! Now the Doc would appreciate that but not sweet tooth me.

Providentially here we are with this scrumptious coconut cream cake to save the day! I wish I could give you a slice of this secretly healthy cake; that is only about 6 grams of sugar per slice {not per crumb wink wink}!  Since I can’t share my cake, and I love giving gifts I would like to send one lucky person some of my favorite products and a Whole Foods $25 Gift Card {$100 value}!

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All you need to do is share any 1 recipe from Spoonful of Health on your social media {Facebook, Instagram, Pinterest, Twitter etc} inviting others to check us out. To enter for this FREE Giveaway of my favorite dairy & grain free protein, coconut oil, bag of shredded coconut, coconut extract, a bag of Lily’s chocolate chips and a $25 gift card to Whole Foods; simply copy the link for that recipe and share the love!  Just drop me an email, comment below or on any of my social media and I will put your name in our drawing!!  Winner will be announced Tuesday evening!

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Coconut Layer Cake with Chocolate Ganache Center {paleo, dairy, refined sugar & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 20-25

Ingredients
  • Cake:
  • 3 cups almond flour
  • ½ cup unsweetened shredded coconut
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 eggs
  • ½ cup of coconut palm sugar
  • ½ cup of coconut oil
  • 13.5 oz. can full fat coconut milk
  • 2 tsp vanilla extract
  • 1½ tsp of coconut extract
  • 2 tbsp. raw honey
  • Ganache:
  • 1 ripe large avocado
  • ½ cup soaked cashews
  • ¼ cup cocao powder
  • 3 tbsp. coconut butter/manna
  • 1 tsp vanilla extract
  • 1½ coconut extract
  • 3-4 tbsp. raw honey
  • ⅛ tsp stevia
  • Frosting:
  • 2½ cups soaked cashews
  • ½ cup shredded coconut
  • 5.4oz can full fat coconut “cream”
  • 3 tbsp. coconut butter/manna
  • 3 tbsp. coconut oil
  • ¼ cup raw honey
  • 1½ tsp coconut extract
  • 2 tsp vanilla extract
  • ⅛ tsp stevia
  • ¼ cup Lily’s chocolate chips

Instructions
  1. For the cake portion, In a mixer or big bowl blend the first 6 dry ingredients.
  2. In a separate small bowl, cream the eggs with the sugar, oil, milk, extracts and honey.
  3. Add the wet ingredients slowly to the dry; don’t over mix.This batter will be thicker.
  4. Oil two cake pans liberally and evenly distribute the batter in both.
  5. Bake 20-25 minutes until toothpick comes clean. Let them cool about 25 min.
  6. While cakes are baking, in food processor or blender mix all ingredients for ganache.
  7. Blend until all ingredients are creamy smooth. Place ganache in refrigerator.
  8. Mix frosting ingredients in food processor until creamy. Place in refrigerator.
  9. Using a rubber spatula, loosen both cooled cakes away from sides of pan.
  10. On a cake plate turn 1 layer of cake upside down so that the cake’s bottom is face up.
  11. Cut 4 pieces of wax paper and place under cake so that when you frost it will be neat.
  12. Add ganache on first layer of cake and spread ½ inch away from edges.
  13. Take 2nd cake & flip pan upside down place it over ganache. Bottom of cake is up.
  14. To frost cake add about ½ cup of frosting & spread from the center out with gently.
  15. Next, add some frosting to the sides spreading horizontally gingerly.
  16. Melt chocolate chips with1/4 tsp of coconut oil and drizzle over frosted cake.
  17. Sprinkle shredded coconut over top and remove wax paper pieces from under cake.

Notes
You will have a little coconut milk left over from the 13.5 oz. can for cake portion. Use it for a smoothie another day. This cake is really easy to make but you will need to plan ahead that you have a ripe avocado & soaked cashews. I have soaked cashews for just a few hours and that works just fine. They are a softer nut and absorb water quickly. Keep in mind this is a cake you could eat for breakfast because it is packed with nutrients and low in sugar. You can adjust the sweetness with more honey or extra coconut sugar. I use Lily’s Chips because they are sweetened with stevia. It is lightly sweet and received great reviews from different palates. If you notice the baking cakes are getting too golden place foil over the top. If you have leftovers it will stay fresh for 3 days covered on the counter. Please use organic ingredients when you can.

 

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With a Biteful of Healthy Cake,

Dawn-Signature