Paleo Coconut Cake
Easter is quickly approaching, and I have just the recipe for you 🙂
Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting! In fact, this whole cake is low sugar…seriously. I used cinnamon to sweeten the entire thing, but you can definitely throw in a teaspoon of ground stevia leaf or a tablespoon or two of maple syrup if you need!
This cake is so easy to make, and was adapted from Primal Palate’s Paleo Coconut Cake. I’ll provide my swaps below, but check out their full recipe on their blog! However, I did make my own coconut frosting, and let me tell you, it is LEGIT!
Sweet, moist (sorry, but it’s true!), dense, and delicious as ever, you’re going to want to make this cake stat!
Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting
- Added 2 tsp cinnamon in place of maple syrup
- Added ¼ cup melted vanilla ghee
- Used 1 cup coconut flour instead of ¾ cup
- 1 can organic full fat coconut milk (try to find one without guar gum)
- 1 tsp cinnamon
- 1 tbsp melted vanilla ghee
- Optional: 1 tsp ground green leaf stevia or 1 tbsp maple syrup
- Flip coconut milk can over (before opening) and place in the fridge for about 20-30 minutes, while coconut cake is baking. This allows the fat to harden in its place.
- Remove the can from the fridge and flip over. Open with a can opener on top (should be flipped back to the top) and drain out all of the coconut water.
- Place the coconut fat, along with cinnamon, ghee, and optional stevia/maple syrup into a medium mixing bowl and beat on medium-high until fully combined.
- Keep in the fridge until ready to frost, when the cake has completely cooled (or else it melts!).
- Top with coconut flakes, and enjoy!