Orange Coconut Cake

Orange Coconut Cake

TASTES LIKE SUNSHINE

This cake my friends, is so simple, so good and tastes so bright. Just like the sun in this beautiful, warm Spring day. Breathe…

Simple. Do you long to have a simpler life? I do. It’s not that my life is overly complicated or anything, but I desire to totally “live.” What does that really mean? How about living with less worry? Yes, much much much less of that please. Funny that when I was looking for a recipe that contains orange and coconut flour I stumbled into nourishingdays.com. I smiled. It’s a sweet blog, you guys may enjoy reading it as much as I do! Thank you for sharing your beautifully simple lives, Sharon and Stewart.

 

Orange Coconut Cake

 

I know that I may not have the courage to over simplify my life, afterall I’m known to be a control freak. But here’s the thing, I’m okay to have and exercise less control. Who knows, I may enjoy it more than I think. I just want to trust God, does that sound so bad? I don’t think so. But you know, it’s harder than you think, right? But that’s the thing, ‘surrender’ isn’t passive.

This cake recipe was shared by the Nourshing Days folks. Inspired by my latest thoughts on “Life. Simplified.” I made this orange coconut cake with all clean ingredients, it’s the kind of dessert you feel good about savoring. Have a beautiful Spring day, savor every second of it.

 

Orange Coconut Cake

 

Orange Coconut Cake

Orange Coconut Cake
 
Makes one 8" square cake
From:
INGREDIENTS
  • 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
DIRECTIONS
  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.
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