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View more recipes in Treats & Cheats

Coconut Cake

prep:15 minutes
cook:35 minutes
ready in:50 minutes
Difficulty
****-
Show nutritional information
  • Serves: 12
  • Calories: 261
  • Total Fat: 20g
  • Total Carbohydrate: 21g
  • Protein: 0g

Everyone received a different type of birthday cake this year. For my father’s birthday, we thought we would surprise him with his favorite—coconut cake! Our coconut cake is light and fluffy with just the right amount of sweetness.

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Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 325°F.
  2. In a small bowl, add sifted coconut flour, salt, and baking soda.
  3. In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
  4. Add dry ingredients to wet and continue blend.
  5. Once batter is blended and smooth, stir in shredded coconut.
  6. Grease two 9-inch cake pans with coconut oil.
  7. Pour batter into pans.
  8. Bake for 35 minutes.
  9. Test center of cake with a toothpick.
  10. If the toothpick comes out clean, then the cakes are done.
  11. Remove cakes from oven and cool.
  12. Slice each cake in half to create 4 layers of cake.
  13. Frost with coconut frosting in between each layer of cake.

Notes

For easy removal, line the bottom of the cake pans with parchment paper.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. Wynter
    March 8, 2012

    I made this last night for a dinner gathering.
    It was amazing and everyone loved it!!

    I did make one slight modification and didn’t cut my two cakes in half, so I only had two layers. They seemed a little small and would make more of a mess than it would be worth. I also only baked them for about 30 min and I think it could have even been a few minuets less.

    I will make this again!

  2. Becky
    March 12, 2012

    I can’t even describe how wonderful this cake is. It is mine and my husband’s ABSOLUTE FAVORITE! Other family members – who don’t eat Paleo – really enjoyed it too. I did cut the two cakes in half and it was no problem. The one thing I do differently is that I use a No Sodium Baking Soda so I end up with 2 very dense cakes. I don’t know if that’s why or if the cakes would be just as dense with regular baking soda. It works for me though because I prefer dense, solid cakes. I actually weighed this cake after I’d iced it and it weight 4 lbs! It’s super moist and has a fantastic flavor. I don’t make it very often though because I could actually sit and eat it until I felt sick, it’s that good!

  3. troyenewcomb
    April 23, 2012

    Looks sooo good…can you please post a link to the frosting recipe on this cake recipe?

  4. May 6, 2012

    Aloha! I’m excited about trying this recipe for my birthday. Hawaii 5-0! What frosting do you recommend?

  5. May 10, 2012

    I made it! It was wonderful! I did use coconut nectar instead of maple syrup and it turned out fine. I don’t think I would use it in the frosting again though, maybe honey instead. Here is the link to my post about it.
    http://cavewomancafe.wordpress.com/2012/05/10/cavewoman-coconut-cake/

  6. fara
    August 29, 2012

    Made it for our picky friends. LOVED it. Great recipe and easy to make. I also left it in two layers, didn’t bother cutting thru the cake. Big hit.
    Your site is my go to site for paleo recipes. Thank you so much for all of your wonderful recipes.

  7. OzLiz
    November 19, 2012

    I was asked to make a cake for a friends fashion styling workshop to go with the organic coffee. The women love this cake and I was asked by everyone where I got the recipe from. Your fabulous recipes are spreading far and wide as I’m in Sydney Australia. Thanks so much for your inspirational way of eating, it was my daughter who is a Paleo fanatic that got me hooked on your website, and food.

  8. annie7
    March 13, 2013

    hi Does this recipe really call for 10 eggs? Is that correct? I want to check before I make it – it looks great! Thanks!

  9. Kelzu
    August 4, 2013

    I made these tonight as cupcakes (baking for 17 minutes) and using TJs roasted coconut chips (run through the food processor) because that’s what I had on hand. Frosted with cream cheese frosting from the Food Lovers. The coconut chips added a delicious crunch.
    They were marvellous! Another great recipe guys.

  10. lewisdm
    December 21, 2013

    Is there an adjustment for making a 9×13? Such as length and temperature of baking? I want to make a larger cake for a group. Thanks!

  11. lewisdm
    December 21, 2013

    Is there an adjustment for making a 9×13? Such as length and temperature of baking? I want to make a larger cake for a group. Also, when changing the number of servings on your website to get updated ingredients, the instructions do not correspond. Thanks!

  12. December 21, 2013

    When you modify the serving size, the very first thing it says in the Process section is a warning about how you have modified the serving size, and the steps may not correspond. We know it doesn’t change in the process section. ;)

    Try out the 9×13 and let us know how it turns out. We have not made it in that size.

  13. PlayingPaleo
    March 25, 2014

    Can this cake be made ahead and frozen? Or how long does it stay fresh

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