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I first used this coconut flour cake recipe for my husband's birthday. It was so good that we've all used it for our birthdays since then!
He can eat anything, but I needed it to be gluten-free and soy-free, and his mom needed it to be dairy-free. This cake was the magic answer.
My mother-in-law is not a big fan of coconut and she still thought it was delicious!
This paleo cake recipe was important to us again when it was time to celebrate our child's first birthday because we needed something grain-free.
This time I made a coconut cream frosting to go with it. You've got to have icing for the smash cake photos, right?
Once again, everyone loved it and thought it was delicious!
By Amy DeVries, Sept. 9, 2013
Almost everyone can eat this cake! You only have a problem if someone has a coconut or egg allergy.
Prep Time: 15 minutes
Cook time: 1 hour
Yield: 1 pie or 8 ramekins
Tags: Gluten Free
You can use melted butter instead of the coconut oil if you don't need the recipe to be dairy-free.
For my husband's birthday, I made this in a glass pie plate and decorated it with fresh strawberries after it was chilled.
For our child's 1st birthday, I used glass ramekins to make cupcake size servings and I just put a scoop of frosting on top. The slightly larger one for the candle (and messy photos!) was turned upside down and frosted on the top and sides.
The best part about using this for a child is that it has zero sugar!
Yes, there is fat, but it's the good kind of fat, short chain fatty acids that have anti-viral properties.
For best results, spread this on refrigerated cake and serve quickly. As it gets warm, the coconut cream melts, just like butter does.
If you have any leftover, it will keep in the refrigerator for a couple of days if you put it in a container with a lid.