Thursday, January 2, 2014

Coconut Layer Cake

Coconut Layer Cake:

I decided to make a recipe sent to me by a friend (because she knows I am a Paleo Advocate) and because I was craving cake or cupcakes.  This recipe calls for 10 eggs.... YES! 10 EGGS!  I was already excited!  Super easy if you have a stand mixer and if you are making the recipe into cupcakes instead of cake bake them for 20-25 minutes. YUM!
 Here is a link to the recipe.

3/4 cup coconut flour
1 teaspoon sea salt
1 teaspoon baking soda
1 cup walnut oil
1 cup coconut nectar (I used Coconut Secret) and since you’re most likely post-cleanse, you could also use raw honey
1 tablespoon vanilla
10 pastured (cage-free) eggs
3/4 cup shredded coconut
1 cup coconut manna/butter (thicker and different from coconut oil, this is made with the coconut flesh)
1/4 cup coconut nectar
1/4 cup coconut milk
Note: this makes enough to put in the middle, and cover the top with some dripping down the side. If you want to completely cover the sides of the cake and maybe have some leftover, which I recommend, you’ll want to double this icing recipe.
1 cup frozen blueberries and optional fresh blueberries as needed

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