Heavenly Coconut Cake

Last summer I needed to raise some funds to get my ass to Colorado. My natural outlook to raise some money? Cook! I baked my little heart out for weeks. This was one of the most liked dishes. I personally am passionate about the taste of coconut, however, I realize it is often hit or miss. Either you love it or you hate it, and I know plenty of people who dislike coconut. My own mother, my flesh and blood, is not a big coconut fan (I know if I didn’t look like her, I’d suggest I was adopted). She did love this cake, though. She requested I make it two days in a row and was on the edge of threatening everyone to try it. Perfect texture, it worked out great. The first time I actually had a batch of macadamia nuts on hand, so I made a caramel with it, which I thinly layered on the cake before icing. Wow, like holy shit, talk about good!

Heavenly Coconut Cake

  • 1 cup melted coconut oil
  • 1 cup raw honey (support your local community by finding a honey harvester near you)
  • 1 cup unsweetened coconut flakes
  • 1 tbsp vanilla
  • 1 tsp sea salt (I use Hawaiian)
  • 1 tsp baking soda
  • 10 eggs (preferably pasture raised for the most nutrition)
  • 3/4 cup coconut flour
  • 1/2 cup raw macadamia nuts
  • 3 tbsp pure maple syrup
  • 3 tbsp raw honey
  • pinch of sea salt
  • 1/2 tsp raw cacao powder

Let’s Make it Happen Mix dry (except the flakes) ingredients in one bowl and the wet in another. Blend the two together making sure it is smooth. Fold in coconut flakes. Pour into a greased cake pan. Bake at 325 for 35 minutes. Meanwhile make the caramel macadamia sauce by processing all the ingredients in italics. While the cake is still slightly warm, spread a layer of this on top. Let the cake cool then ice with ProDessert pudding mixed with 1/3 cup water.

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