Almond Flour Coconut Cake

Name: Almond Flour Coconut Cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 pound chopped pineapple, (fresh or thawed); 1 Tablespoon honey (optional); 3 cups blanched finely ground almond flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 3 large eggs, (at room temperature); 3/4 cup full fat canned coconut milk, (at room temperature); 1/3 cup honey, (a sweet and light colored honey such as clover or sourwood works best); 2 Tablespoons melted coconut oil, (plus more for greasing pans); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon fresh squeezed lemon juice; 1/2 cup unsweetened shredded coconut; 1 1/2 cups vegetable shortening; 1/2 cup coconut cream; 1/2 cup honey; 1/8 teaspoon almond extract

Instructions

Prep:45minCook:1h

This two layer almond flour coconut cake has a moist crumb that's full of coconut flavor! The layers are separated by a sweet pineapple filling and the cake is topped with a creamy dairy-free vanilla frosting - truly delicious! Along with being dairy free, this recipe is also gluten free, grain free, refined sugar free, Paleo, and SCD!

Updated at: Thu, 21 Nov 2024 15:07:32 GMT