I’ve been really feeling the Easter holiday lately. I’m not sure if it’s all the bunnies around the house, the bright colors all around me, all the Easter candy in the stores, or all the Easter recipes on Pinterest… but I’m super excited about it all.
I personally love all the coconut and cream flavored desserts this time of year, especially topped with little candy eggs. If you love them too, then this Toasted Coconut Cream Cake is a great Paleo, gluten-free, grain-free option that tastes just as good, if not better than the original.
Seriously, this Toasted Coconut Cream Cake is SO good. It’s light and fluffy and full of naturally sweetened toasted coconut. The cake here is made with a combination of almond flour, arrowroot flour, and coconut flour.
Once it is baked, and has cooled down, it’s topped with a whipped coconut cream and some more toasted coconut.
This recipe is seriously delightful and perfect for Easter or Spring in general.
And it all starts with the toasted coconut!
I find that toasting coconut really brings out it’s flavor in a healthier way.
What I mean by that is that coconut tastes a bit better when it has sweetness added to it. At least I think it does. 🙂
Which is why they make sweetened shredded coconut, with lots of added sugar. It tastes super yummy, buuuut it’s got way too much added crap in it.
On the opposite side of the spectrum, there is unsweetened coconut, but that doesn’t always have that oomph of coconut flavor.
But toasting unsweetened coconut with a wee bit of maple syrup really brings out a delicious coconut flavor, but without any added sugar, preservatives or chemicals. (seriously, check out the ingredient list of sweetened coconut and you’ll find a whole lot of stuff thats hard to pronounce in there… so unnecessary!)
Anyways, this Toasted Coconut Cream Cake, as the name may indicate, has the best fresh sweet coconut flavor made from toasting unsweetened shredded coconut with maple syrup.
I put some of this toasted coconut inside the batter itself and on top of the cake. NOM.
It also has a wonderful whipped coconut cream frosting… made with canned coconut cream without any preservatives, a little bit of honey, and vanilla.
(I highly recommend using a coconut cream without preservatives in it because it tastes SOO much better… my favorite is Savoy coconut cream, but I’m sure other brands exist. 🙂 )
I couldn’t help myself and had to add some mini cadburry eggs on top of the cake, which is NOT Paleo, but it’s festive.
Can someone PLEASE make a Paleo version of these eggs?
Or if one exists, and I’ve been totally missing out, I’d love to hear about it!
A grain-free, Paleo, Gluten-free recipe made with almond flour, arrowroot flour, and coconut flour. It's full of toasted coconut inside and out!
- 1 cup unsweetened shredded coconut
- 2 tsp maple syrup
- 1/2 cup almond flour
- ½ cup coconut flour ( I like Nutiva Organic for quality and price)
- ½ cup arrowroot flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/4 cup unsweetened shredded coconut
- ¼ cup of the toasted shredded coconut that you will make with the ingredients above (toasted coconut section)
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
- ½ cup coconut milk (Golden Star is my favorite)
- 1/3 cup unsweetened apple sauce
- 1 can coconut cream (I like the Savoy brand)
- 1-2 Tbs honey
- 1 Tbs vanilla
Put a can of coconut cream in the fridge overnight, or in the freezer for 2 hours
Preheat the oven to 350 degrees.
Toast the shredded coconut --> Put 1 cup of shredded coconut and 2 tsp of maple syrup in a large frying pan and heat over medium heat. Mix everything together and then mix every so often until the coconut has toasted, about 5 minutes (could be more or less time depending on the heat of your stovetop). I stirred less at the beginning and constantly at the end. Set the toasted coconut aside.
In a large bowl, mix the almond flour, coconut flour, arrowroot flour, baking soda, salt, ¼ cup shredded coconut, ¼ cup toasted shredded coconut. Set the bowl aside.
In another bowl, mix the eggs, honey, vanilla, coconut milk and apple sauce with an electric mixer or by hand with a fork until well mixed.
Mix the dry and wet ingredients together with a fork until blended.
Cover an 8 x 8 x 2.2 inch square baking pan with parchment paper. Pour the batter into the pan and evenly spread it out.
Bake for 20-25 minutes,until golden and you can poke it with a toothpick or knife and it comes out clean.
While the cake cools, make the whipped cream --> Put the top hard part of the cream from the can into a bowl. Add 1-2 Tbs of honey ( start with one and if you want more after you taste it then add more) and 1 tbs vanilla into the bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. If the cream isn't whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
Once the cake is cooled, cover it in whipped cream, and top with the remaining toasted coconut.