Toasted Coconut Cream Cake recipe. A delicious grain-free, Paleo, Gluten-free, dairy-free coconut cake recipe full of toasted coconut inside and out! It is made with almond flour, arrowroot flour, and coconut flour and is topped in a coconut cream frosting.
I’ve been really feeling the Easter holiday lately. I’m not sure if it’s all the bunnies around the house, the bright colors all around me, all the Easter candy in the stores, or all the Easter recipes on Pinterest… but I’m super excited about it all.
I personally love all the coconut and cream flavored desserts this time of year, especially topped with little candy eggs.
If you love them too, then this Toasted Coconut Cream Cake is a great Paleo, gluten-free, grain-free, dairy-free cake option that tastes just as good, if not better than the original.
Seriously, this Toasted Coconut Cream Cake is SO good. It’s light and fluffy and full of naturally sweetened toasted coconut. The cake here is made with a combination of almond flour, arrowroot flour, and coconut flour.
Once it is baked, and has cooled down, it’s topped with a whipped coconut cream and some more toasted coconut.
This recipe is seriously delightful and perfect for Easter or Spring in general.
Ingredients needed to make this Paleo Coconut Cake:
- maple syrup
- unsweetened shredded coconut
- almond flour
- coconut flour
- arrowroot flour
- baking soda
- coconut milk
- apple sauce
- coconut cream
It is important to like the taste of both your coconut milk and cream in this recipe. I have a hard time finding ones that don’t taste like sunscreen to me. My go-to brands are Golden Star coconut milk and Savoy coconut cream.
How to make this toasted coconut cake:
Step 1: toast the coconut
To do this mix some unsweetened shredded coconut with maple syrup and cook until browned and toasty.
I find that toasting coconut really brings out it’s flavor in a healthier way.
What I mean by that is that coconut tastes a bit better when it has sweetness added to it. At least I think it does.
Which is why they make sweetened shredded coconut, with lots of added sugar. It tastes super yummy, buuuut it’s got way too much added crap in it.
Toasting unsweetened coconut with a wee bit of maple syrup really brings out a delicious coconut flavor, but without any added sugar, preservatives or chemicals.
(seriously, check out the ingredient list of sweetened coconut and you’ll find a whole lot of stuff thats hard to pronounce in there… so unnecessary!)
Step 2: Make the coconut cake batter
To do that mix the almond flour, coconut flour, arrowroot flour, baking soda, salt, some shredded coconut, and some toasted shredded coconut together.
In another bowl, mix the eggs, honey, vanilla, coconut milk and apple sauce together.
Then mix the dry and wet ingredients together.
Can we talk about how some of the toasted coconut is inside the batter?! YUM
After that, you pour the batter into a cake pan and bake!
Step 3: make the coconut cream whipped cream
To do this, it is always best to put a can of coconut cream into the fridge overnight.
Then, put the top hard part of the cream from the can into a bowl. Add honey and vanilla and mix with an electric mixer until the coconut cream mixture thickens and turns into a whipped cream.
I love that this coconut whipped cream doesn’t have any preservatives, and is flavored with a little bit of honey, and vanilla.
Step 4: decorate the cake!
Firstly, you cover the cake in coconut whipped cream.
Then, some toasted coconut goes on top of the frosting.
I couldn’t help myself and had to add some mini cadburry eggs on top of the cake, which is NOT Paleo, but it’s festive.
Can someone PLEASE make a Paleo version of these eggs?
Or if one exists, and I’ve been totally missing out, I’d love to hear about it!
Healthier coconut desserts you may enjoy:
Check out this No Bake Coconut Cream Pie by Salted Plains for a yummy healthier dairy-free option. It is just beautiful!
These Paleo Toasted Coconut Brownies (GF) are basically yummy dairy-free, gluten-free brownies covered in chocolate frosting and toasted coconut. DROOL.
This Healthier Coconut Cream Tiramisu is my favorite tiramisu of all time. It is made with coconut cream instead of heavy cream and is SOO good.
Toasted Coconut Cream Cake (Paleo, Gluten-free, Dairy-free)
Coconut Cake ingredients:
- 1/2 cup almond flour
- ½ cup coconut flour, ( I like Nutiva Organic for quality and price)
- ½ cup arrowroot flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/4 cup unsweetened shredded coconut
- ¼ cup of the toasted shredded coconut that you will make with the ingredients above, (toasted coconut section)
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
- ½ cup coconut milk, (Golden Star is my favorite)
- 1/3 cup unsweetened apple sauce
- Put a can of coconut cream in the fridge overnight, or in the freezer for 2 hours
- Preheat the oven to 350 degrees F.
- Toast the shredded coconut –> Put 1 cup of shredded coconut and 2 tsp of maple syrup in a large frying pan and heat over medium heat. Mix everything together and then mix every so often until the coconut has toasted, about 5 minutes (could be more or less time depending on the heat of your stovetop). I stirred less at the beginning and constantly at the end. Set the toasted coconut aside.
- In a large bowl, mix the almond flour, coconut flour, arrowroot flour, baking soda, salt, ¼ cup shredded coconut, ¼ cup toasted shredded coconut. Set the bowl aside.
- In another bowl, mix the eggs, honey, vanilla, coconut milk and apple sauce with an electric mixer or by hand with a fork until well mixed.
- Mix the dry and wet ingredients together with a fork until blended.
- Cover an 8 x 8 x 2.2 inch square baking pan with parchment paper. Pour the batter into the pan and evenly spread it out.
- Bake for 20-25 minutes,until golden and you can poke it with a toothpick or knife and it comes out clean.
- While the cake cools, make the whipped cream –> Put the top hard part of the cream from the can into a bowl. Add 1-2 Tbs of honey ( start with one and if you want more after you taste it then add more) and 1 tbs vanilla into the bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. If the cream isn’t whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
- Once the cake is cooled, cover it in whipped cream, and top with the remaining toasted coconut.
Nutrition information is automatically calculated, so should only be used as an approximation.