Do you know a strong southern woman? She’s probably well-versed at shooting the evil eye and showering you with hospitality…at the same time. Ironically, it’s that kind of spunk that brings southern cooking and baking to a whole new level. In order to replicate mouth-watering American favorites, you have to tap into those feisty undertones. So while you can bake a carefully crafted coconut cake without three sticks of butter and full-fat milk, you'll have to fake it while you make it. Just remember the key ingredients: a sprinkle of coconut and heaping spoonful of sass.
Double-Decker Coconut Cake
Ingredients
1-1/4 cups brown rice flour
¾ cup tapioca flour
½ cup coconut flour
1-1/2 cups light brown sugar
2 Tbsp. honey
1/3 cup melted coconut oil
2 Tbsp. ghee
1 tsp. baking powder
½ tsp. salt
4 eggs
Couple drops almond extract
1 cup shredded coconut
Frosting
2 packages Neufchatel cheese
Sweetener of choice (such as stevia), to taste
1 Tbsp. ghee
Topping: shredded coconut
Directions
- Preheat oven to 350 degrees F and coat two round cake pans with non-stick cooking spray.
- In a large bowl, combine all cake ingredients in order until well combined.
- Pour batter into prepared cake pans and bake about 40 minutes, or until a toothpick comes out clean.
- In a small bowl, stir together frosting ingredients until smooth. You can use a hand mixer for this to make it easier to mix.
- Once cakes are cooled, spread frosting on top of one cake. Stack the unfrosted cake on top of the frosted one. Cover completely with frosting. Sprinkle shredded coconut on top, if desired.
