Coconut Cake
60 minutes, 10 servings, 98 calories per serving, Gluten Free
Ingredients
Cake Ingredients
- 3/4 cup cane sugar – 315 cal
- 5 tablespoons virgin coconut oil – 625 cal
- 1 cup millet flour – 444 cal
- 1 cup chick pea flour – 356 cal
- 1 egg – 70 cal
- 1/4 cup egg white – 29 cal
- 3 tablespoons coconut flour – 60 cal
- 2 tablespoons raw quinoa seeds – 34 cal
- 1 teaspoon of sea salt
- 1 cup coconut milk beverage – 45 cal
- 1 tablespoon vanilla extracts – 15 cal
- 1 tablespoon lemon zests
- 1 lemon juiced
- 1 tablespoon of baking powder – 10 cal
Icing Ingredients
- 2 tablespoons virgin coconut oil – 250 cal/li>
- 1/4 cup coconut milk beverage – 18 cal/li>
- 2 cups dried coconut shred – 1050 cal/li>
- 1/4 cup cane sugar – 60 cal/li>
- 1/4 cup 70% or more dark chocolate to melt – 168 cal/li>
Directions
- Preheat oven to 350F.
- Beat the eggs, egg whites, coconut oil, sugar, vanilla lemon juice and zests together.
- Add coconut milk and then flours, seeds, and baking powder.
- Pour the mixture into a greased cake pan.
- Place in the over for 35-45 minutes, or until done.
Icing Preparation
- Melt the coconut oil and mix with dried coconut and sugar.
- Melt dark chocolate and spread on top followed immediately by the coconut mix.
- Let the cake cool down for 1-2 hours.