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
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.