Coconut Layer Cake with Chocolate Ganache Center {paleo, dairy, refined sugar & gluten free}
Prep time
Cook time
Total time
Serves: 20-25
  • 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
  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.
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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at