GF Honey Coconut Cream Cake

Inspired by my momma for mother’s day, here is my gluten-free coconut cream cake. It does contain dairy in the icing, but you could always substitute it with coconut cream or soy milk, or other dairy free alternatives if you are lactose intolerant. I personally include a bit of dairy every now and then because I don’t have an extreme sensitivity to it, but I was sure to use organic whipping cream from grass-fed cows. It’s all about balance, and I try not to really cut out any major food groups completely.

Equipment: 8x8 baking pan, parchment paper, whisk, bowl, measuring cups/utensils, pan, flat wooden spoon

Ingredients:

• 1 cup unsweetened shredded coconut

• 1/2 cup unrefined coconut oil, melted and cooled

• 1/2 cup honey (local is always better)

• 3 eggs

• 1 teaspoon vanilla extract

• 1 cup oat flour

• 2 teaspoons baking powder

• 1 teaspoon sea salt

• For the icing:

  • 1 cup heavy cream

  • 2 tablespoons honey

  • 1 teaspoon vanilla

• Gluten-free coconut granola

Recipe:

• Preheat oven to 350*F.

• Melt 1/2 cup coconut oil in a microwave bowl and let it sit to the side to cool.

• Add coconut to a pan and toast on medium-high, stirring continuously for 5-8 minutes. Put into a bowl and set to the side to cool.

• Add cooled melted coconut oil, honey, eggs, and vanilla into a large mixing bowl and whisk to combine.

• Add oat flour, baking soda, sea salt, and 1/3 toasted coconut. Mix to combine.

• Line parchment paper on an 8x8 baking sheet and pour. Smooth out evenly.

• Bake x 24 minutes in the oven on the top rack. Cool x 10 minutes.

• Making the cream while the cake cools, combine cream, honey, and vanilla into a bowl and whisk with an electric mixer on high x 2 minutes until large peaks form.

• Spread the frosting out on top of the cake in an even layer, then top with toasted coconut + coconut granola.

• Cut into 12 squares.

• Serve immediately or keep in the fridge for up to 5 days.