Orange Coconut Cake
Makes one 8" square cake
  • Orange Coconut Cake:
  • ¼ cup coconut oil, melted
  • 6 eggs, at room temperature
  • ¼ cup unsweetened, organic coconut milk
  • 6 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • Zest of 1 orange
  • ½ cup organic coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon fleur de sel
  • Juice of ½ an orange
  • Orange Coconut Cake Frosting:
  • ½ cup coconut oil, melted
  • 1 tablespoon of honey
  • Zest of 1 orange
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt
  1. Orange Coconut Cake:
  2. Preheat the oven to 350°F. Prepare your 8"x8" cake pan. Brush pan evenly with some coconut oil.
  3. In a large bowl, whisk eggs, coconut milk, honey, vanilla and orange zest together.
  4. In a separate bowl, get your dry ingredients together. Mix coconut flour, baking powder and fleur de sel together. Stir the dry ingredients into the egg mixture, and then pour the coconut oil into the batter and mix until well combined.
  5. Pour the batter into your greased pan and bake for 35-40 minutes, until a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but make sure that it's still warm, poke holes with a fork all over the top. Evenly distribute the juice over the cake.
  6. When completely cool, spread frosting on top.
  7. Orange Coconut Cake Frosting:
  8. Combine all ingredients in a bowl. Cool mixture down by placing the bowl into the freezer. Check on it every couple of minutes to make sure it doesn't get too cold. Take it out right when it starts to get cloudy.
  9. With a handheld mixer, whisk the mixture until it turns into a whipped butter consistency. Spread quickly and evenly over the cake, before the coconut oil hardens.
Recipe by Flavor and Friends at