Coconut Dream Cake

This cake is for the coconut lover (aka my hubby)!  I’ve titled it as Coconut Dream Cake as it’s got a dreamy like texture to it, almost a custard-like cake if you will.  Yummmo!  Crushed macadamia nuts only add to the dreamy flavor.  For our second serving, we dolloped on a spoonful of my Coconut Whipped Cream (recipe found in Season’s Eatings e-book) as a topping and it was truly divine!  A great coffee or tea cake.

Idea just came to me — would also be great topped with fresh crushed pineapple, ooooo, trying that next!

Coconut Dream Cake
Makes 12 Servings

8 free-range eggs
3 cups unsweetened almond milk
1 cup full-fat organic coconut milk
1 cup coconut flour, sifted twice
1/2 cup xylitol
3 tsp Stevita Spoonable stevia
1/2 cup melted butter or coconut oil
2 tsp aluminum-free baking powder
3 cups unsweetened coconut flakes
1/2 tsp nutmeg (plus more for top)
1 tsp cinnamon (plus more for top)
Handful or two of chopped macadamia nuts (optional)

1.)  Preheat oven to 350 degrees F.  Grease a 9″x13″ glass baking pan with coconut oil and line with unbleached parchment paper.

2.)  In a stand mixer (or with a hand mixer) beat eggs, almond milk, coconut milk, coconut flour, xylitol, butter/coconut oil, baking powder, nutmeg, and cinnamon until smooth.  Fold in coconut flakes and chopped nuts.

3.)  Pour batter into pan and sprinkle additional cinnamon and nutmeg over top.  Bake at 350 degrees F for 60-70 minutes, or until top is golden brown and a knife inserted in middle comes out clean.  Remove from oven and cool to room temperature before cutting and serving.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

9 Comments

  1. Elise- Is this Advanced Diet friendly? I LOVE coconut and am hoping this is good.

  2. This comment has been removed by the author.

  3. Hi Kim! Yes, it is Advanced Plan. To know in the future, I label all recipes at the bottom with either “Advanced Plan” or “Core Plan” so you can tell very easily if you can have it or not. Enjoy!

  4. Hello! We love this cake! I am not a fan of coconut flour (because whatever I make usually ends up tasting like sand), but this one turned out really well!

    I raved about it and posted a pic on my blog. :)

    Will definitely make this again and serve it to company.

  5. Glad you like it, Jessica! I agree with doing something with all coconut flour. But I was please with the texture, too. The coconut flakes really help to fluff it up versus that sandy texture! Peeked at your post, thanks for the share. Really yummy with pineapple, huh??

  6. I just made this today. Your photo looks like a nice cakey texture and lighter in color than mine. Mine looks kind of like oatmeal (both in color and texture). I sampled a little and it does tastes good, but I am finding kind of a yellow gelatinous texture at the bottom. The top is pretty dark and I had put it in for an extra 15 minutes over the 70 you suggested. Do I need to bake it longer? Or is there something I may have done wrong?

  7. Hi Karen,

    Not sure of the problem you experienced?? That sounds quite strange to me. Did you mix it up thoroughly? That’s the only reason I could think of for it to separate as you described.

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