My husband LOVES coconut cake! However, since he is very well aware of the amount of sugar and the wheat that is used in a regular Coconut Cake, he kindly declines.  (most of the time) I could not find a recipe on line that suited my needs and had a base of almond flour, so I got creative and simply made one of my own. It is very moist and very easy to make. I did not have any coconut milk on hand, otherwise I would have topped it with a coconut frosting.  Bon Appétit!

In a large bowl, add the following and mix:

3 cups Almond Flour

1 cup shredded coconut (organic and no sugar added)

1 tsp. Baking Soda

½ tsp. salt

In a separate bowl, whisk the following:

1 cup almond milk

4 eggs

¼ cup grapeseed oil or coconut oil

½ cup agave or sweetener of choice (honey, Xylitol, coconut sugar or Stevia to taste)

2 tsp. coconut flavoring

Add to the dry ingredients and mix gently.

Pour into an oiled glass baking dish

Bake at 350 F for 25 minutes

Remove cake from oven and top with flaked Coconut

Bake for another 5-10 minutes until the center is done.

Enjoy!