Coconut Butter Cake with Coconut Frosting
My little girl is growing up! She turns 8 tomorrow and to celebrate the occassion I have updated a cake I used to make with nut butter back when we did SCD to make it LOD (low oxalate diet) compliant. (Go here to read about oxalates). We each tried a small piece tonight and we all loved it. My husband declared that the coconut butter version is better than the nut butter version. When I used to make this with nut butter I would have SAD (Standard American Diet) eaters ask for the recipe. It is moist and delicious and you won’t feel a bit deprived.
This cake did not taste very coconutty at all. I’m sure the coconut haters out there would be able to tell and probably wouldn’t love this cake but coconut lovers would be wishing for more coconut flavor. Most will just think it is a moist delicious cake and want a second piece.
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Warm your coconut butter till it is soft. If your honey is solid, warm it also to make it back into a liquid. Preheat oven to 300.
Method for food processor:
Blend the coconut butter and honey. Add butter, baking soda, and vanilla and blend. Add in the eggs last and blend until smooth.
Method for Vitamix or other high power blender:
Put in eggs first then add the rest of the ingredients and blend until smooth.
Pour into a greased 9×13 pan or 2 greased 8×8 pans and bake for 40-50 min. It is done when a toothpick inserted in the center of the cake comes out clean.
|Here is how it looks right out of the oven.
It does not fall as it cools like many nut flour baked goods can.
- You can also add 2 bananas, mashed, for banana cake.
- Or 3/4 cup mashed butternut squash and/or ginger/cloves for spice cake.
- You can substitute any type of nut butter for the coconut butter in this cake and it will come out very good (but it won’t be low oxalate). I have done it with cashew butter, walnut butter and pecan butter. They are all very good.
In a sauce pan melt the butter and honey together. Stir in the coconut. Pour over the cooled cake and let cool on the cake. Once cool it will thicken up and you can spread to make it even. This recipe was just right to frost a 9×13 cake.
|All mixed together in the sauce pan
|Here is is after I poured it over the cake.
It needs to cool a bit to become thicker and more spreadable.
I didn’t want you to think you had ruined your cake if it looked like this.
I brought this cake to a gathering of like minded mom’s this morning. There are a couple of families following GAPS and all are trying to implement WAPF eating in some fashion so I knew I had a receptive audience. This cake was a big hit with the kids. I didn’t see a single piece laying off somewhere uneaten or handed back to mom (we’ve been doing this gluten free cake thing for many years. I know they can be hard to pass off on kids). The mom’s too said that they loved it and one coconut hating mom tasted the cake part and said it really didn’t taste much like coconut to her (in case you were wondering). She also ate a whole piece with the coconut frosting and said that although it did have coconut she still liked it well enough to finish her piece. I know that coconut is a flavor that some people just don’t care for so I wanted to pass that along if you are considering this for an event that you know a coconut hater will attend.
*You can buy coconut butter many places. It is also called Coconut Manna, Coconut Cream Concentrate, and Creamed Coconut depending on the brand you get. You can also make it yourself. You put Shredded, Unsweetened Coconut into your food processor and let it process for a very long time. It takes about 20 min if I recall and you will need to scrape down the sides several times. One nice thing about coconut is that it is low phytate and so it doesn’t need to be soaked to make it a beneficial food. Coconut butter is the whole coconut meat so it has lots of beneficial coconut oil in it.
This was featured on Kelly the Kitchen Kop’s Real Food Wednesdays. Check it out!