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.