Coconut Cake
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.
15 minutes
35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 320 |
| Fat: | 25 g |
| Carbohydrates: | 22 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1 cup 1 cup 1 cup Coconut Oil, Organic, melted
- 1 cup 1 cup 1 cup Maple Syrup, Pure
- 1 cup 1 cup 1 cup Coconut, shredded
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Sea Salt
- 10 10 10 Eggs, Pastured
- 3/4 cup 3/4 cup 3/4 cup Coconut Flour, sifted
- Coconut Cream Cheese Frosting (click for recipe)
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
- Preheat oven to 325°F.
- In a small bowl, add sifted coconut flour, salt, and baking soda.
- In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
- Add dry ingredients to wet and continue blend.
- Once batter is blended and smooth, stir in shredded coconut.
- Grease two 9-inch cake pans with coconut oil.
- Pour batter into pans.
- Bake for 35 minutes.
- Test center of cake with a toothpick.
- If the toothpick comes out clean, then the cakes are done.
- Remove cakes from oven and cool.
- Slice each cake in half to create 4 layers of cake.
- Frost with coconut frosting in between each layer of cake.
Notes
For easy removal, line the bottom of the cake pans with parchment paper.
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My Notes:
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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!
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!
Looks sooo good…can you please post a link to the frosting recipe on this cake recipe?
Aloha! I’m excited about trying this recipe for my birthday. Hawaii 5-0! What frosting do you recommend?
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/
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.
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.
hi Does this recipe really call for 10 eggs? Is that correct? I want to check before I make it – it looks great! Thanks!
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.
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!
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!
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.
Can this cake be made ahead and frozen? Or how long does it stay fresh
Yes! We actually freeze quite a few of our desserts. It will stay fresh for a few days, if it seems to be getting extremely soggy, throw it out. -Kara
This was my first Paleo “treat”. Simply amazing. My non-Paleo friends have raved! I am a beekeeper, so I used honey instead of maple syrup. I toasted some of the coconut to put on top instead of any frosting. Oh, and I made cupcakes instead of cake. The recipe was very easy…..
I am going to make this for my Birthday cake this year! It looks amazing! Can you substitute honey for the maple syrup?
Hi, I was wondering if you used unsweetened or sweetened coconut? Thanks!
Made this cake as my hubby’s birthday’s cake. It was amazing! Both paleo and non-paleo guests (kids included!) loved this cake. Only change was that I kept it as 2 layers instead of 4. Great recipe.
I attempted this cake today and honestly it came out horrible. I am an avid baker and bake paleo quite often… Followed the recipe to a T. The batter seemed to be a bit oily.. Aka to much wet to dry ratio… But With all the great reviews I went against my better judgement and through it in the oven… Well firstly, one cake wouldn’t come out of the pan.. Ended up with half a cake still stuck and it was soaking wet cake. The other pan came out fine but had a layer of oil on it. After tasting it is extremely oily and feels very over the top spongey. Not sure what went wrong here but I am EXTREMELY disappointed and quite angry over using that many eggs and expensive maply syrup and all other ingredients. Next time ill go with a cake with made with almond flour.
Did anyone ever have any luck using this recipe in a 9X13 dish?
Unfrigginbelievable!! The best paleo cake I have ever made! Thank you!
I had the same exact thing happen as cakelover!
Just curious was this made in a conventional oven or a convection oven?
Should the ingredients be room temp or cold?
Thanks,
Rebecca
This is an amazing recipe! I’ve made lots of paleo cakes and this is one of our favorites. I topped it with a dark chocolate ganache.