ALMOND COCONUT CAKE TREAT DAY RECIPE
The other evening we got a treat day cake pang, so we stayed up late, turned on the lights (and the oven) and got to it! Cooking late night makes for a very nostalgic moment, as we enjoyed a delicious bite of 3am cake and made a toast to the moon. Enjoy the recipe below!
Almond Coconut Cake Recipe:
- Mix powdered and granulated sugar with coconut oil until beaten smooth
- Add one egg at a time or egg substitute and beat until smooth
- Add milk and vanilla extract, mix thoroughly
- In a separate bowl, mix almond flour, coconut flour, baking soda, coconut flakes (1 tablespoon)and sea salt
- Mix both bowls of ingredients together until creamy
- Line parchment paper on 9x13 pan, fill with mix and bake at 350 for 30 minutes or until golden
- Add raspberry coconut glaze, sprinkle toasted coconut evenly on top, place fresh raspberries and enjoy!
Ingredients:
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup coconut oil
- 4 eggs or egg substitute
- 1/2 cup of milk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/4 cup + 1 tablespoon finely shredded unsweetened coconut
- 1/4 teaspoon sea salt
- 1/2 cup water, 2 tablespoons sugar, 1 tablespoon shredded coconut and 6 crushed raspberries (mixed, heated into syrup and strained for glaze)
- 1/4 cup toasted coconut to put on top
- 18-20 raspberries to put on top
