Yellow Coconut Cake with Cocoa Buttercream Frosting

Coconut Cake

Tender yellow cake is layered with fluffy cocoa buttercream, and all gently sweetened with the floral notes of raw honey. Fresh milk, eggs with richly colored yolks, and dense coconut flour combine to make a cake of substance that won’t throw you into a sugar-spiral. It is nice to enjoy your food without having to pay the price for it later!

 

This cake is moist, dense, and perfect for a birthday celebration or holiday. Like my little boy’s birthday party! I have missed having the yellow cakes from my childhood as I have gone through my real food transformation. I only remember making cakes from boxes as a child. I do not think it even occurred to me that I could make one from scratch. Also, I just could never get it quite right with sprouted flour (though I am still determined to figure it out here!)

Update: This Yellow Butter Cake made with sprouted flour is my new favorite! I cannot tell which one I like best, to be honest.

This is my favorite version of this cake, which is a riff I have been working on inspired by Jenny’s coconut flour cake here. I have changed a few things, but it remains delectable and a sure crowd-pleaser. In fact, I made an almond flour cocoa cake to go alongside this cake at the party, but everyone preferred this cake over the double chocolate option.

Make sure that you cut this cake thinly, since coconut flour is dense and contains a fair amount of fiber. It will fill you up more quickly that it’s white-flour-made counterparts. Savor each bite and do not feel guilty. This is cake the way it was meant to be eaten!

Coconut Cake

 

Equipment Needed:

Yellow Coconut Cake
makes two 9-inch round cakes

one dozen eggs
2 1/4 cups milk* (find raw milk here)
3/4 cup honey (buy raw honey here)
1 1/2 tablespoons vanilla extract (buy high-quality extracts here)
2 cups coconut flour (buy coconut flour here)
1/2 teaspoon baking soda* (buy aluminum-free baking soda here)
1/4 teaspoon sea salt (buy unrefined sea salt here)

  1. Preheat oven to 350 degrees. Butter two round cake pans, line with parchment circles cut to fit the pans, and then butter the parchment paper as well. Set aside.
  2. In a large bowl mix eggs, milk, honey, and vanilla together until completely blended and smooth. In a separate bowl, whisk coconut flour, baking soda, and salt together to get out as many lumps as possible.
  3. Add the dry ingredients to the wet ingredients and combine very thoroughly with a mixer.
  4. Pour into the prepared pans and bake for about 40 minutes, or until slightly browned on the edges and the cake pulls away from the sides of the cake pan.
  5. Place the cakes on cooking racks until completely cool before you loosen them from their pans. Run a knife around the edge and carefully turn the cake pan over until the cake comes out.
  6. Assemble cake by placing one cake on a plate, spreading with Cocoa Buttercream and stacking the second cake directly on top. Then frost the entire cake with the rest of the Cocoa Buttercream Frosting (below).
Coconut Cake
Chocolate Buttercream Frosting
makes enough for one double layer cake
.
1 cup (2 sticks) butter, at room temperature (buy grass-fed butter here)
1/2 cup raw honey (buy raw honey here)
2/3 cup cocoa powder (buy non-alkalized cocoa powder here)
2 tablespoons brewed coffee**, cooled (buy organic, fair trade, shade grown coffee here)
2 tsp. vanilla (buy extracts here)
.
  1. Put butter and honey into a bowl on your stand mixer fitted with the whisk attachment. Whisk at a high speed for 3-5 minutes until well-combined and light colored. Turn mixer off and add cocoa powder and vanilla. Start mixer slow until combined, then whisk on high for another 3 minutes. Turn off, scrape down the sides of the bowl, unhook the whisk attachment and use to combine by hand.
  2. Chill entire bowl and detached whisk attachment in the fridge for 30 minutes. Remove and whisk once more for 3 minutes. Use to frost immediately. Store leftover frosting in the fridge.

*If you are on GAPS, use coconut milk instead of milk and omit the baking soda.

**A small amount of coffee in chocolate recipes really makes the chocolate flavor pop. You don’t taste the coffee, but the chocolate tastes better. If you don’t want to use coffee, use a good quality coffee substitute, like Teeccino or Dandy Blend (though neither are GAPS-legal). Weak coffee is GAPS-legal. The coffee substitutes are kinder on your body (not acidic, no caffeine). Pick whichever suits you best!

This post is a part of Weekend Gourmet, Sunday School, Monday Mania, Fat Tuesday, Traditional Tuesday, Slightly Indulgent Tuesday, Healthy2day Wednesday, Real Food Wednesday, The Mommy Club, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, and Fresh Bites Friday.

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