Coconut Cream Cake Recipe
This decadent coconut cream cake is made with a grain-free vanilla cake mix and an easy homemade coconut frosting.
Servings 1 cake
Calories 939kcal
Ingredients
For the Cake:
- vanilla cake (use this grain-free Simple Mills box mix)
For the Coconut Cream Frosting:
- 1 cup full fat coconut milk
- 1 cup raw honey
- 1 pinch sea salt
- 5½ tsp arrowroot powder
- 1 tbsp water
- 1¼ cup coconut oil
- ⅛ tsp coconut extract
- ¼ cup coconut flakes (optional topping)
- ⅓ cup maple syrup (optional topping)
Instructions
- Mix and bake cake according to directions for two 8" round cake pans, making sure to grease pans and use parchment paper in the bottom.
- While the cake is in the oven, make the coconut cream frosting by beating all frosting ingredients with a whisk until smooth (thanks to https://elanaspantry.com/coconut-cream-frosting/ for the inspiration).
- Once cake is cooked, remove it from oven, carefully turn onto a cooling rack, and allow to cool completely before frosting.
- Once the cake is cool, put one layer of onto your cake stand.
- Spoon a big dollop of coconut cream frosting on it and spread with an icing spatula or large knife.
- Place the second layer of cake on top and then ice with the rest of the coconut cream frosting until achieving a naked cake design, spreading evenly on the top and filling in holes on the sides but leaving the cooked cake exposed.
- Top with coconut flakes for decoration and pour maple syrup on the top until it starts dripping down the sides. Enjoy!
Notes
I recommend using a scale and weighing both the cake rounds to ensure they weigh the same before baking.
Nutrition
Serving: 1slice (1/10th) | Calories: 939kcal | Carbohydrates: 75.7g | Protein: 11.6g | Fat: 68.2g | Saturated Fat: 59.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 147mg | Sodium: 99mg | Potassium: 0mg | Fiber: 14.5g | Sugar: 50.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg