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Toasted Coconut Cream Cake (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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Toasted Coconut Cream Cake (Paleo, Gluten-free, Dairy-free)

Servings: 9
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Toasted Coconut Cream Cake recipe. A grain-free, Paleo, Gluten-free coconut cake recipe full of toasted coconut inside and out! It is made with almond flour, arrowroot flour, and coconut flour. 

Ingredients

Toasted Coconut ingredients:

Coconut Cake ingredients:

Whipped Coconut Cream ingredients:

Instructions

  • 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.
  • Enjoy!
Course: Dessert
Cuisine: American
Keyword: toasted coconut cream cake