Thursday, June 14, 2012

Paleo Chocolate Coconut Birthday Cake

Hello friends! I am very sorry for the extended absence. A lot has been happening outside of my little Paleo kitchen and I have not been good at updating the blog. While I was away, Tim and I went to Mexico and got engaged! I could not be more thrilled. I promise to post MUCH more often, and I promise I won't talk wedding 24/7 (that already happened with my Pinterest).

This recipe was for my Mom's birthday back in May. She was coming up to visit for her birthday, and I wanted to do something special for her to celebrate! I had never really made a cake in my life, so I figured my first shot may as well be Paleo! It turned out absolutely delicious. Very rich and decadent! The cake turned out very moist and the frosting is creamy and coconutty.

Chocolate Coconut Birthday Cake

Makes one 9-inch double-layer cake. Ingredients
 
Cake
Wet
10 eggs
1 cup raw organic honey
1 cup coconut oil
2 Tbsp vanilla extract
Dry
3/4 cup coconut flour, sifted
1/4 cup unsweetened cocoa powder
1 tsp sea salt
1 tsp baking soda
 
Creamy Coconut Frosting (makes 3 cups)
Ingredients
1 cup unsweetened full-fat coconut milk
1/2 cup raw organic honey
pinch sea salt
2 Tbsp arrowroot powder
2 Tbsp water
1 1/4 cups coconut oil, melted over low heat
 
Directions
  • Preheat oven to 325 degrees F.
  • Prepare two 9-inch round cake pans by lightly coating with coconut oil. I also added a bit of cocoa powder so that they had a light, even coating of cocoa.
  • Add dry ingredients to a small bowl, stirring to combine.
  • Add wet ingredients to a large bowl, using a hand mixer to blend thoroughly.
  • Add dry ingredients to wet ingredients and continue mixing for 2 minutes. Don't skimp on the 2 minutes or your cake won't be airy.
  • Evenly divide batter between the two prepared pans. Don't worry that your batter is too thin, it isn't.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool slightly in the pans, then remove and cool on a wire rack.
  • To make the frosting, in a medium saucepan over medium heat, bring coconut milk, honey, and salt to a boil, stirring with a whisk to combine.
  • Decrease the heat to low or medium low and simmer for 8-10 minutes, stirring frequently.
  • In a small bowl, combine arrowroot powder in water, stirring to make a paste.
  • Increase the heat to medium high and add the arrowroot paste to the coconut mixture, whisking constantly until the mixture thickens, about 30-60 seconds.
  • Transfer the mixture to a large heat-resistant mixing bowl and very slowly blend in the coconut oil using a hand-held mixture until smooth.
  • Place in freezer for 30-35 minutes until the frosting solidifies and turns opaque white.
  • Remove from freezer and whip with a handheld mixture until it becomes thick and somewhat fluffy. 
Build It
  1. Place first layer upside-down on a cake plate so the flat side is up. Frost.
  2. Place the second layer on top with the rounded side up. Frost the top and sides.
  3. Sprinkle with toasted coconut flakes (optional). Chopped nuts would also be great.  
Look at my beautiful mommy and her cake!
 






3 comments:

  1. I made this for my 22nd birthday this past weekend and it was PHENOMENAL. Thank you for the recipe- it was a huge hit, even among my non-Paleo friends! Definitely a keeper.

    ReplyDelete
  2. I made this with Swerve instead of honey (to make it tolerable for diabetics).... it was amazingly good! Definitely a keeper.

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  3. 3 Researches REVEAL Why Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world around!

    ReplyDelete