Small GF and Sugar Free Coconut Cake Recipe
Adapted from Christina Lane's "Small Coconut Cake Recipe" published 12/10/2021
Servings: 8 people
Equipment
- 1 6 inch cake pan
Ingredients
- 4 tbsp unsalted grass fed butter room temperature can be found at Costco or Whole Foods
- 2 tbsp unrefined coconut oil
- 1/2 cup Erythritol & Monk Fruit Sweetener can be found at Whole Foods or Amazon
- 1/2 tsp vanilla extract
- 1 large egg better to use free range eggs
- 3/4 cup Bob's Red Mill gluten free 1 to 1 baking flour can be found at Whole Foods or Amazon
- 1/8 tsp salt
- 1/2 cup unsweetened coconut flakes
- 1/4 cup Canned light coconut milk well shaken
Frosting
- 3 ounces cream cheese try to find grass fed
- 1 tbsp unrefined coconut oil
- 1 tbsp grass fed unsalted butter at room temp
- 1/4 tsp vanilla extract
- 2 cups Powdered Monkfruit Sweetener with erythritol found at Whole Foods or Amazon
- 1/3 cup sweetened coconut flakes
Instructions
- preheat oven to 350, and line a 6" cake pan with parchment paper on the bottom.
- In a large bowl, beat together the grass fed butter, coconut oil, and sweetener until creamy (I used a Kitchen Aid)
- Add the coconut extract and egg and beat until combined
- Sprinkle the four, salt, baking soda, and coconut flakes evenly over the top
- Start to beat everything together while streaming in the coconut milk
- Beat until fully combined (but do not over mix)
- Place mixture in the small pan, place on a small baking sheet and bake for 36-38 minutes
- Use a tooth pick to ensure it is done. Cool on a wire rack, and cool enough to touch, dump on a plate and peel of parchment paper. Turn right side up
- For frosting, beat together the grass fed butter, coconut oil and cream cheese
- Start adding the powdered sweetener while beating slowly
- Place the sweetened coconut into the frosting and use rest on top