Grain-free Coconut Cake, Revised
This delicious grain-free cake is moist, yet light and fluffy. Filled with layers of vanilla buttercream frosting, and topped with toasted shredded coconut, this cake is perfect for any birthday or family event, and will have everyone going back for seconds.
- 1.5 cup 1.5 cup 1.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, 1/2 cup for batter, 1 cup for frosting
- 1 cup 1 cup 1 cup Maple Sugar
- 4 whole 4 whole 4 whole Egg Whites
- 1/2 cup 1/2 cup 1/2 cup Almond Milk
- 1 cup 1 cup 1 cup Blanched Almond Flour
- 1/4 cup 1/4 cup 1/4 cup Coconut Flour
- 1/3 cup 1/3 cup 1/3 cup Tapioca Starch
- 2 tsp 2 tsp 2 tsp Baking Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1 tsp 1 tsp 1 tsp Almond Extract
- 1 cup 1 cup 1 cup Unsalted Butter, at room temperature
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 3 cups 3 cups 3 cups 365 Organic Powdered Sugar, sifted
- 1 cup 1 cup 1 cup shredded Coconut, unsweetened
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 your oven to bake at 350, and grease two 6 inch cake pans with palm shortening, and place a parchment circle in the bottom of each pan for easier removal of the cakes. Place the cake pans on a rimmed baking sheet.
- Cream the palm shortening and maple sugar in your standing mixer, or a large bowl with a hand mixer.
- Add the egg whites, and almond milk, and beat until combined.
- In a smaller mixing bowl, whisk together the almond flour, coconut flour, tapioca starch, salt, and baking powder.
- Add the flour mixture in 3rds to the wet ingredients, beating after each addition of flour.
- Add the almond extract, and continue to beat until all is evenly combined.
- Pour the cake batter into two 6 inch cake pans, being sure to fill the pans with equal amounts of batter.
- Bake the cakes for 35-40 minutes, or until a toothpick inserted comes out clean.
- While the cakes are baking, toast 1 cup of shredded coconut in a dry skillet over medium heat on the stovetop. Remove from the heat as soon as the coconut starts to turn a golden color, about 5 minutes.
- Allow the cakes to cool before removing from the tins.
- Once the cakes are cool, remove from the tins, and allow to cool completely on a cooling rack.
- In your standing mixer, whip 1 cup of palm shortening, and 1 cup of unsalted butter until fluffy.
- Add 1 teaspoon of vanilla extract, and beat again until the vanilla is completely combined into the whipped butter and shortening.
- Slowly add in the sifted powdered sugar, and keep beating after each addition of sugar.
- Scrape down the sides of the bowl as needed, and once the sugar has been added, allow to beat on medium speed until light and fluffy.
- Once the cakes are completely cooled, move them to a cutting board, and very carefully slice them in half, so that you have 4 layers of cake. You may also skip this step if you would prefer.
- Place one layer of cake onto your cake stand, and smooth a layer of butter cream frosting over the cake, about 1/2 inch thick.
- Repeat with all of the layers of cake, and once you place the top layer on, you may apply your crumb coat.
- To apply the crumb coat, smooth a thin layer of frosting over the entire cake, and place in the fridge until the frosting has set, about 20 minutes.
- Remove the cake from the fridge, and frost as desired. Once frosted, coat the cake with your toasted coconut.
- Refrigerate the cake until serving, being sure to remove the cake from the fridge 1-2 hours before serving.
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